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Mohammadreza, M., Cerruti, P., Moeini, A., Davoodi, M.
Green and reusable Ag/AgCl-TiO2 nanocomposites for visible light-triggered dye degradation
Advanced Powder Technology
2022

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Shahriarinour, M., Divsar, F., Dahka, F. K., Chegini, S. N., Mahani, M., Moeini, A., Cerruti, P.
Biodegradation of Alprazolam in Pharmaceutical Wastewater Using Mesoporous Nanoparticles-Adhered Pseudomonas stutzeri
Molecules
2022

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Moeini, A., Pedram, P., Fattahi, E., Cerruti, P., Santagata, G.
Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties
Polymers
2022

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Eigenfeld, M.; Kerpes, R.; Whitehead, I.; Becker, T.
Autofluorescence prediction model for fluorescence unmixing and age determination
Biotechnology Journal
2022

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Beugholt, A., Büchner, K., Geier, D., Becker, T.
Quantification of oxidative stress in Saccharomyces pastorianus propagation: Gene expression analysis using quantitative reverse transcription polymerase chain reaction and flow cytometry
Frontiers in Chemical Engineering
2022

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Fahmy, A. R., Jekle, M., Becker, T.
Texture modulation of starch‐based closed‐cell foams using 3D printing: deformation behavior beyond the elastic regime
Journal of Texture Studies
2022

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Alpers, T., Olma, J., Jekle, M., Becker, T.
Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow
Food Chemistry
2022
389

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Fahmy, A. R., Vogt, U. T., Jekle, M., Becker, T.
Hardness targeted design and modulation of food textures in the elastic-regime using 3D printing of closed-cell foams in point lattice systems
Journal of Food Engineering
2022
320

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Büchner, K., Haagen, J., Sastrosubroto, A., Kerpes, R., Freiherr, J., Becker, T.
Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K
Foods
2022
11
18
2734

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Ritter, S., Gastl, M., Becker, T.
The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages — A review
Comprehensive Reviews in Food Science and Food Safety
2022
1-38