Ehrhard Köhn

Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

Maja Tomaschunas, Rebecca Zörb, Jürgen Fischer et al. · Meat Science · 2013 · 77 citations

Liver Sausages, Nutrition, Citrus Fiber +10

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

A Krzemiński, Maja Tomaschunas, Ehrhard Köhn et al. · Journal of Food Science · 2013 · 71 citations

Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt

Maja Tomaschunas, Jörg Hinrichs, Ehrhard Köhn et al. · International Dairy Journal · 2012 · 36 citations

Nutrition, Protein Content, Casein-to-whey Protein Ratio +7

Optimizing Synergism of Binary Mixtures of Selected Alternative Sweeteners

Barbara Heikel, Esther Krebs, Ehrhard Köhn et al. · Journal of Sensory Studies · 2012 · 35 citations

Engineering, Flavoromics, Food Analysis +20

Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance

Maja Tomaschunas, Ehrhard Köhn, Petra Bennwitz et al. · Journal of Food Science · 2013 · 10 citations