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Results:
1-11
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Results: 11
Authors:
Jaros, D
Ginzinger, W
Tschager, E
Leitgeb, R
Rohm, H
Citation: D. Jaros et al., Application of oilseed feeding to reduce firmness of hard cheeses producedin the winter feeding period, INT DAIRY J, 11(8), 2001, pp. 611-619
Authors:
Jaros, D
Rohm, H
Citation: D. Jaros et H. Rohm, A research note identification of sensory color optima of strawberry yogurt, J FOOD QUAL, 24(1), 2001, pp. 79-86
Authors:
Pirisi, A
Achilleos, C
Jaros, D
Noel, Y
Rohm, H
Citation: A. Pirisi et al., Rheological characterisation of Protected Denomination of Origin (PDO) ewe's milk cheeses, MILCHWISSEN, 55(5), 2000, pp. 257-259
Authors:
Jaros, D
Rohm, H
Strobl, M
Citation: D. Jaros et al., Appearance properties - A significant contribution to sensory food quality?, LEBENSM-WIS, 33(4), 2000, pp. 320-326
Authors:
Weinrichter, B
Rohm, H
Jaros, D
Citation: B. Weinrichter et al., Mechanical properties of unpressed semi-hard cheeses by uniaxial compression, J TEXT STUD, 31(2), 2000, pp. 141-152
Authors:
Rohm, H
Noel, Y
Schleining, G
Citation: H. Rohm et al., Stiffness of compression testing machines, J TEXT STUD, 31(2), 2000, pp. 153-162
Authors:
Ghanshani, S
Wulff, H
Miller, MJ
Rohm, H
Neben, A
Gutman, GA
Cahalan, MD
Chandy, KG
Citation: S. Ghanshani et al., Up-regulation of the IKCa1 potassium channel during T-cell activation - Molecular mechanism and functional consequences, J BIOL CHEM, 275(47), 2000, pp. 37137-37149
Authors:
Reinshagen, M
Rohm, H
Steinkamp, M
Lieb, K
Geerling, I
Von Herbay, A
Flamig, G
Eysselein, VE
Adler, G
Citation: M. Reinshagen et al., Protective role of neurotrophins in experimental inflammation of the rat gut, GASTROENTY, 119(2), 2000, pp. 368-376
Authors:
Eliskases-Lechner, F
Ginzinger, W
Rohm, H
Tschager, E
Citation: F. Eliskases-lechner et al., Raw milk flora affects composition and quality of Bergkase. 1. Microbiology and fermentation compounds, LAIT, 79(4), 1999, pp. 385-396
Authors:
Ginzinger, W
Jaros, D
Mayer, HK
Rohm, H
Tschager, E
Citation: W. Ginzinger et al., Raw milk flora affects composition and quality of Bergkase. 2. Chemical composition, LAIT, 79(4), 1999, pp. 397-410
Authors:
Ginzinger, W
Jaros, D
Lavanchy, P
Rohm, H
Citation: W. Ginzinger et al., Raw milk flora affects composition and quality of Bergkase. 3. Physical and sensory properties, and conclusions, LAIT, 79(4), 1999, pp. 411-421
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