Harald Rohm
Impact in
- Food Science top 0.05%
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Probiotics and Fermented Foods
- Food Waste Reduction and Sustainability
- Food Chemistry and Fat Analysis
- Nutrition and Dietetics top 0.2%
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
Papers in
- Food Science 170
- Proteins in Food Systems 67
- Polysaccharides Composition and Applications 61
- Probiotics and Fermented Foods 42
- Sensory Analysis and Statistical Methods 27
- Microencapsulation and Drying Processes 19
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- Food composition and properties 41
- Microbial Metabolites in Food Biotechnology 23
- Co-authors
- Doris JarosSusann ZahnSusanne StruckMandy JacobSusann MendeYvonne SchneiderClaudia SymmankNorbert Raak
In The Last Decade
Harald Rohm
226 papers receiving 6.3k citations
Peers
Comparison fields: 5 of 177
- Food Science 4.4k
- Nutrition and Dietetics 2.0k
- Biotechnology 571
- Biochemistry 372
- Animal Science and Zoology 628
Countries citing papers authored by Harald Rohm
This map shows the geographic impact of Harald Rohm's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Harald Rohm with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Harald Rohm more than expected).
Fields of papers citing papers by Harald Rohm
This network shows the impact of papers produced by Harald Rohm. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Harald Rohm. The network helps show where Harald Rohm may publish in the future.
Co-authorship network
The 25 scholars most cited alongside Harald Rohm, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2025 | 0 | |
| 2 | 2024 | 4 | |
| 3 | 2024 | 1 | |
| 4 | 2023 | 8 | |
| 5 | 2023 | 11 | |
| 6 | 2023 | 10 | |
| 7 | 2023 | 2 | |
| 8 | 2023 | 9 | |
| 9 | 2023 | 4 | |
| 10 | 2022 | 9 | |
| 11 | 2021 | 4 | |
| 12 | 2021 | 8 | |
| 13 | 2018 | 42 | |
| 14 | 2018 | 89 | |
| 15 | 2016 | 5 | |
| 16 | Proteolytic activity of traditional calf rennet and selected milk coagulant substitutes. | 2011 | 1 |
| 17 | Increased yields using natural rennet | 2009 | 1 |
| 18 | Influence of dry matter fortification on flow properties of yogurt. 2. Time-dependent behaviour | 1993 | 23 |
| 19 | Influence of dry matter fortification on flow properties of yogurt. I: Evaluation of flow curves | 1993 | 32 |
| 20 | Magnitude estimation of butter spreadability by untrained panelists. | 1990 | 6 |
About Harald Rohm
Harald Rohm is a scholar working on Food Science, Nutrition and Dietetics, Animal Science and Zoology, Biotechnology and Fluid Flow and Transfer Processes, having authored 230 papers that have together received 6.6k indexed citations. Recurring topics across this work include Proteins in Food Systems (67 papers), Polysaccharides Composition and Applications (61 papers), Probiotics and Fermented Foods (42 papers), Food composition and properties (41 papers), Sensory Analysis and Statistical Methods (27 papers), Meat and Animal Product Quality (26 papers), Microbial Metabolites in Food Biotechnology (23 papers) and Microencapsulation and Drying Processes (19 papers). The work is most often cited by research in Food Science (4.4k citations), Nutrition and Dietetics (2.0k citations), Biotechnology (571 citations), Biochemistry (372 citations) and Animal Science and Zoology (628 citations). Harald Rohm has collaborated with scholars based in Germany, Austria and Denmark. Frequent co-authors include Doris Jaros, Susann Zahn, Susanne Struck, Mandy Jacob, Susann Mende, Yvonne Schneider, Claudia Symmank, Norbert Raak, Calvin Onyango and Jessica Aschemann‐Witzel. Their work appears in journals such as LWT, International Journal of Food Science & Technology, Journal of Texture Studies, European Food Research and Technology and Journal of Food Engineering.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.