Wallhäußer, E., Hussein, M. A., Becker, T.
Clean or not clean-Detecting fouling in heat exchangers
AMA Conferences 2013, DE-Nürnberg
2013

Wallhäußer, E., Hussein, M. A., Becker, T.
Clean or not clean-Detecting fouling in heat exchangers
Proceedings SENSOR 2013
2013
121-125

Haid, M., Qian, F., Krottenthaler, M., Becker., T.
Determining optimum conditions for lactic acid production by Lactobacillus amylolyticus
Brauwelt International
2013

Wallhäußer, E., Sprunk, M., Sayed, A., Nöbel, S., Hussein, M. A., Hinrichs, J., Becker, T.
Kontinuierliche Detektion von Milchfouling mittels einer Kombination von Ultraschall und Klassifzierungsmethoden, Usage of Ultrasound and Classification Methods for Continuous Detection of Dairy Fouling
Chemie Ingenieur Technik
2013
85
10
1589-1596

Geier, D., Hussein, W., Hussein, M., Becker, T.
Physikalisches Imaging zur Struktur- und Texturerkennung bei der Fleischverarbeitung, Physical imaging for structure and texture recognition in meat processing
Fleischwirtschaft
2013
93
2
82-85

Huang, Y., Tippmann, J., Becker, T.
Kinetic Modeling of Hop Acids during Wort Boiling
International Journal of Bioscience, Biochemistry and Bioinformatics
2013
47-52

Rühmkorf, C., Bork, C., Mischnick, P., Rübsam, H., Becker, T., Vogel, R. F.
Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases
Food microbiology
2013
34
1
52-61

Rübsam, H., Gastl, M., Becker, T.
Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness
European Food Research and Technology
2013
236
1
65-75

Rübsam, H., Gastl, M., Becker, T.
Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation
Journal of the Institute of Brewing
2013
119
3
139-148

Nsogning Dongmo, S., Niebauer, S., Zarnkow M., Becker T.
Different Influences on Lautering Performance and Wort Quality Attributes when Brewing with 100% Unmalted Barley
Brewing Science
2013
5/6
66
55-64