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Moeini, A., Cerruti, P., Santagata, G.
Bio-Based Polymers' Application and Technology for Better Quality of Life.
MDPI
2024

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Werner, R., Takacs, R., Geier, D., Becker, T., Weißenberg, N., Haße, H., Sollacher, R., Thalhofer, M., Schumm, B., Steinke, I.
Die Herausforderung der Implementierung von digitalen Zwillingen in operativen Wertschöpfungsketten.
Digitale Zwillinge
Springer, Cham
2025

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Back, W., Gastl, M., Krottenthaler, M., Narziß, L., Zarnkow, M.
Brewing techniques in practice
Fachverlag Hans Carl
2019

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Narziß, L., Back, W., Gastl, M., Zarnkow, M.
Abriss der Bierbrauerei - 8. Auflage
Wiley-VCH
2017

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Achhammer, T., Barthelmé, N., Becker, I., Becker,T., Braun, H.M., Braunreuther, S., Büssow, R., Colombo, M., Fink, K., Gaßner, G., Geier, D., Heim, A., Hylla, E., Jank, R., Kalchschmid, V., Kaufmann, K., Maier, S., Mayer, D., Metzenmacher, M., Özdemir, J., Pargmann, H., Petrausch, R., Pils, C., Schallner, H., Schaten, D., Schulze, T., Theumer, P., Weber, B., Weber, J., Weber, M., Zarzitzky, F., Zimmermann, P.
Resource-efficient, Economic and Intelligent Foodchain – Verschwendung in der Lebensmittelindustrie durch Künstliche Intelligenz verringern
DLG-Verlag
2023

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Manavi, S., Fattahi, E., Becker, T.
The role of artificial intelligence in designing baking ovens
Baking and Biscuit International magazine – automation book
Food2Multimedia GmbH
2022

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Takacs, R., Steinhauser, S., Geier, D., Becker, T.
Image processing applications for baking process monitoring
Baking and Biscuit International magazine – automation book
Food2Multimedia GmbH
2022

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Werner, R., Takacs, R., Geier, D., Becker, T., Weißenberg, N., Haße, H., Sollacher, R., Thalhofer, M., Schumm, B., Steinke, I.
The Challenge of Implementing Digital Twins in Operating Value Chains
Advances in Biochemical Engineering/Biotechnology
Springer Verlag
2020

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Lücking, F., Jekle, M., Becker, T
Optimizing the rinse water step of CIP cleaning cycles
The Future of Baking – Science – Technique – Technology. Hamburg: f2m (2018)
2018
70-74

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Elgeti, D.
Aeration and foam stabilization in gluten-free dough
The Future of Baking – Science – Technique – Technology. Hamburg: f2m (2018)
2018
54-61