H. Rohm

Food Science · 2004–2016

A researcher in the Science corpus: 7 papers; trusts 2 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 14 citations into it
• Nutrition and Dietetics — 11 citations into it

Whom H. Rohm trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. John C. Gower
2. Jérôme Pagès

Papers from H. Rohm's perspective

Ordered by how strongly the researchers H. Rohm trusts endorse each paper. Same corpus, a different order for every researcher.

1. Subjective, Intersubjective, Objective
2. RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS
3. Inter-laboratory comparison of sensory profiles: methodology and results
4. Stress influences appetite and comfort food preferences in college women
5. Generalized procrustes analysis
6. Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars
7. Correspondence Analysis in R, with Two- and Three-dimensional Graphics: The ca Package
8. FactoMineR: An R Package for Multivariate Analysis
9. Theory of Correspondence Analysis
10. Theory and Methods of Scaling.

Their papers

• Berry pomace - A review of processing and chemical analysis of its polyphenols (2016) — 161 citations
• Addition of purified exopolysaccharide isolates from S. thermophilus to milk and their impact on the rheology of acid gels (2013) — 85 citations
• A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality (2012) — 50 citations
• Recent advances in milk clotting enzymes (2011) — 283 citations
• Sensory description of dark chocolates by consumers. (2009) — 85 citations
• Influence of lecithin–PGPR blends on the rheological properties of chocolate (2005) — 153 citations
• RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS (2004) — 70 citations