Hussein, Walid Barakat;Hecker, Florian;Mitzscherling, Martin;Becker, ThomasComputer Modelling and Simulation of Bakeries' Production PlanningInternational Journal of Food Engineering200952
Eder, C., Becker, T., Delgado, A.Non-contact temperature measurement of liquids in hermetic closed systemsJournal of Food Control2009291119-1126
Braun, F., Back, W., Krottenthaler, M.Beer Filtration using Cellulose Fibres– a ReviewBrewing Science20096233-43
Hanke, S., Kern, M., Back, W., Becker, T., Krottenthaler, M.Suppression of gushing by hop constituentsBrewing Science200962181-186
Hussein, W. B., Hussein, M. A., Becker, T.Application of audio signal processing in the detection of the Red Palm WeevilThe 17th European Signal Processing Conference20091597-1601
Krahl, M., Zarnkow, M., Stürmer, F., Becker, T.Flavor Stability of Alternative Malt-based beveragesMBAA Technical Quarterly2009464
Krahl, M.;Muller, S.;Zarnkow, M.;Back, W.;Becker, T.Arabinoxylan and fructan in the malting and brewing processQuality Assurance and Safety of Crops & Foods200914246-255
Steiner, Elisabeth;Back, WernerA critical review of protein assays and further aspects of new methods in BrewingScienceBrewingScience2009625/6
Zarnkow, Martin;Schulze, B.;Back, Werner;Arendt, Elke K.;Kreisz, Stefan;Krahl, Moritz;Gastl, MartinaTriticale malt (x Triticosecale Wittmack) a raw material for brewing – Using Response Surface Methodology to optimise malting conditionsBrewingScience2009625/654 - 66
Zarnkow, Martin;Mauch, Alexander;Burberg, Felix;Back, Werner;Arendt, Elke K.;Kreisz, Stefan;Gastl, MartinaProso millet (Panicum miliaceum L.) a sustainable raw material for the malting and brewing process: a reviewBrewingScience2009627/8119 - 140