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

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

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

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

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

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

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

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

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

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