Gastl, M., Hanke, S., Back, W.
Drinkability—Balance and harmony of components as well as an incentive for continuing to drink
Brauwelt International
2008

Zarnkow, M., Almaguer, C., Burberg, F., Back, W., Arendt, E. K., Kreisz, S., Gastl, M.
The Use of Response Surface Methodology to Optimise Malting Conditions of Tef (Eragrostis tef (Zucc.) Trotter) as a Raw Material for Gluten-free Foods and Beverages
Brewing Science
2008
68
94-104

Krahl, M., Hagel, C., Zarnkow, M., Back, W., Kreisz, S.
Changes of the content of water-soluble bioactive compounds during the malting process of spelt wheat
Brewing Science
2008
61
170-174

Hussein, W. B., Hecker, F., Mitzscherling, M., Becker, T.
Modelling And Simulation Of Bakery Production Lines For Process Analysis And Optimization
Proceeding FOODSIM2008
2008
45-49

Schirmer, M.;Jekle, M.;Hussein, M. A.;Becker, T.
IBO – Intelligenter Backofen
Der Lebensmittelbrief – Ernährung aktuell
2008
19
373-375

Hussein, M. A.;Esterl, S.;Pörtner, R.;Wiegandt, K.;Becker, T.
On the lattice Boltzmann method simulation of a two-phase flow bioreactor for artificially grown cartilage cells
Journal of Biomechanics
2008
41
16
3455-3461

Hussein, M. A.;Esterl, S.;Pörtner, R.;Wiegandt, K.;Becker, T.
Impulse and mass transport in a cartilage bioreactor using the lattice Boltzmann method
International Journal of Computational Fluid Dynamics
2008
22
5
341-350

Krahl, M.;Back, W.;Zarnkow, M.;Kreisz, S.
Determination of Optimised Malting Conditions for the Enrichment of Rutin, Vitexin and Orientin in Common Buckwheat (Fagopyrum esculentum Moench)
Journal of the Institute of Brewing
2008
114
4
294-299