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

Docx, R., Claußen, J., Eggert, A., Leisner, J., Gerth, S., Jekle, M., Becker, T.
Visualization of dough internal structures during baking
The Future of Baking – Science – Technique – Technology. Hamburg: f2m (2018)
2018
48-53

Jakobi, S., Jekle, M., Becker, T.
Insects in bakery – curse and savior at the same time
The Future of Baking – Science – Technique – Technology. Hamburg: f2m (2018)
2018
32-35

Metzenmacher, M., Geier, D., Becker, T.
Ultrasound-based monitoring of cereal-based foams
The Future of Baking – Science – Technique – Technology. Hamburg: f2m (2018)
2018
22-27

Meusddoerffer, F., Zarnkow, M.
Das Bier: Eine Geschichte von Hopfen und Malz

C. H. Beck
2015