Bosse, R.; Hofmann, L.C; Reimold; F. Buck, B.H; Henjes, J.; Enders, I.; Hoffmann, W.H. (2019): Macroalgae for food packaging applications. 33rd EFFoST International Conference 2019, Rotterdam, Niederlande.

Tretiak, S., Hofmann, L.C; Bosse, R.; Reimold, F. Buck, B.H; Henjes, J.; Enders, I.; Hoffmann, W.H. (2019): Optimization of antioxidant activity in sea vegetables grown in recirculating aquaculture systems (RAS) for further use in an edible film for food packaging. Aquaculture Europe 2019, Berlin, Deutschland.

Bosse, R.; Gibis, M.; Weiss, J. (2018): Starterkulturen in Rohschinken - mikrobiologische und technologische Aspekte. Gesellschaft Deutscher Lebensmitteltechnologen -Symposium Rohwurst und Rohschinken III, Gerlingen, Deutschland.

Bosse, R.; Hofmann, L.C; Reimold, F.; Buck, B.H; Henjes, J.; Enders, I.; Hoffmann, W.H. (2018): Screening and processing techniques for macroalgae in food applications. 48th Conference of the West European Fish Technologists’ Association, Lissabon, Portugal.

Bosse, R. (2017): Integrated Food Production as a Tool for Consumer Transparency? Session: Regaining Consumer Trust by Increasing Transparency Along the Food Production Chain. IFT Annual Meeting and Food Expo, Las Vegas, USA.

Bosse, R. (2017): Recent Advances in Industrial Egg Technology: Knowledge Transfer From Research to Up-Scaling. Session: Technology Transfer From Academia to Industry: Approaches and Case Studies. IFT Annual Meeting and Food Expo, Las Vegas, USA.

Bosse (née Danz), R.; Wirth, M.; Schmidt, H.; Gibis, M.; Weiss, J. (2017): Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus. Journal of the Science of Food and Agriculture. doi:10.1002/jsfa.8150

Bosse (née Danz), R.; Wirth, M.; Konstanz, A.; Becker, T.; Weiss, J.; Gibis, M. (2017): Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography. Food Chemistry. 219: 249-259. doi: 10.1016/j.foodchem.2016.09.094

Bosse (née Danz), R.; Müller, A.; Gibis, M.; Weiss, A.; Schmidt, H.; Weiss, J. (2016): Recent advances in cured raw ham manufacture. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2016.1208634 Müller, A.; Reichhardt, R.; Fogarassy, G.

Bosse (née Danz), R.; Gibis, M.; Weiss, J.; Schmidt, H.; Weiss, A. (2016): Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture. Food Control. 66: 93-99. doi:10.1016/j.foodcont.2016.01.042

Bosse (née Danz), R.; Gibis, M.; Schmidt, H.; Weiss, J. (2016): Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham. Food Research International. 85: 113-120. doi: 10.1016/j.foodres.2016.04.021.

Bosse (née Danz), R.; Gibis, M.; Schmidt, H.; Weiss, J. (2015): Kinetics of migration of colloidal particles in meat muscles in the absence and presence of a proteolytic enzyme to simulate non-motile bacteria penetration. Food Research International. 75: 79-88. doi:10.1016/j.foodres.2015.05.054