| Berry pomace–a review of processing and chemical analysis of its polyphenols S Struck, M Plaza, C Turner, H Rohm International Journal of Food Science and Technology 51 (6), 1305-1318, 2016 | 190 | 2016 |
| Sugar replacement in sweetened bakery goods S Struck, D Jaros, CS Brennan, H Rohm International Journal of Food Science and Technology 49 (9), 1963-1976, 2014 | 172 | 2014 |
| Fiber from fruit pomace: A review of applications in cereal-based products A Quiles, GM Campbell, S Struck, H Rohm, I Hernando Food Reviews International 34 (2), 162-181, 2018 | 144 | 2018 |
| Composition and physicochemical properties of dried berry pomace AM Reißner, S Al‐Hamimi, A Quiles, C Schmidt, S Struck, I Hernando, ... Journal of the Science of Food and Agriculture 99 (3), 1284-1293, 2019 | 122 | 2019 |
| Fiber enriched reduced sugar muffins made from iso-viscous batters S Struck, L Gundel, S Zahn, H Rohm LWT 65, 32-38, 2016 | 100 | 2016 |
| Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project H Rohm, C Brennan, C Turner, E Günther, G Campbell, I Hernando, ... Foods 4 (4), 690-697, 2015 | 92 | 2015 |
| Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure S Struck, D Straube, S Zahn, H Rohm Journal of Food Engineering 223, 109-115, 2018 | 75 | 2018 |
| Use of berry pomace to replace flour, fat or sugar in cakes A Quiles, E Llorca, C Schmidt, AM Reißner, S Struck, H Rohm, I Hernando International Journal of Food Science and Technology 53 (6), 1579-1587, 2018 | 52 | 2018 |
| Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: Dough characteristics and product properties C Schmidt, I Geweke, S Struck, S Zahn, H Rohm International Journal of Food Science & Technology 53 (1), 237-245, 2018 | 44 | 2018 |
| Gluten-free bakery products: Cookies made from different Vicia faba bean varieties L Schmelter, H Rohm, S Struck Future Foods 4, 100038, 2021 | 32 | 2021 |
| Ultrasound-assisted extraction of protein from pumpkin seed press cake: impact on protein yield and techno-functionality D Sert, H Rohm, S Struck Foods 11 (24), 4029, 2022 | 29 | 2022 |
| Extruded flour as techno-functional ingredient in muffins with berry pomace E Diez-Sanchez, A Quiles, E Llorca, AM Reiβner, S Struck, H Rohm, ... Lwt 113, 108300, 2019 | 22 | 2019 |
| Pre-hydrated berry pomace in wheat bread: An approach considering requisite water in fiber enrichment AM Reißner, A Beer, S Struck, H Rohm Foods 9 (11), 1600, 2020 | 20 | 2020 |
| Fruit processing by-products as food ingredients S Struck, H Rohm Valorization of fruit processing by-products, 1-16, 2020 | 15 | 2020 |
| Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system N Raak, S Struck, D Jaros, I Hernando, İ Gülseren, ... Future Foods 6, 100207, 2022 | 13 | 2022 |
| Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace AM Reißner, S Struck, K Alba, C Proserpio, R Foschino, C Turner, ... International Journal of Food Science and Technology 56 (10), 5007-5016, 2021 | 12 | 2021 |
| Green solvents for deoiling pumpkin and sunflower press cakes: impact on composition and technofunctional properties S Morejón Caraballo, H Rohm, S Struck International Journal of Food Science and Technology 58 (4), 1931-1939, 2023 | 8 | 2023 |
| Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties AM Reißner, M Brunner, S Struck, H Rohm European Food Research and Technology 248 (9), 2359-2368, 2022 | 8 | 2022 |
| Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt LV Sankowski, R Morales-Medina, CF Arguello, AM Reißner, S Struck, ... Food Hydrocolloids 146, 109296, 2024 | 6 | 2024 |
| High-pressure-assisted protein isolation from pumpkin seed press cake D Sert, H Rohm, S Struck International Journal of Food Science and Technology 59 (1), 368-379, 2024 | 5 | 2024 |