Sugar replacement in sweetened bakery goodsSusanne Struck, Harald Rohm, Doris Jaros et al.|International Journal of Food Science & Technology|2014Cited by 128
Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD ProjectHarald Rohm, Vassilis Kontogiorgos, Charlotta Turner et al.|Foods|2015Cited by 79
Sensory Properties of Fermented Blends of Sunflower Press Cake and WheyHarald Rohm, Isabel Hernando, Sophie Morejón Caraballo et al.|Foods|2025Cited by 3