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

Hussein, W. B., Hecker, F., Mitzscherling, M., Becker, T.
On Simulation and Optimization of Bakery Processes
Getreidetechnologie
2008
2
105-110

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

Hecker, F., Hussein, W. B., Mitzscherling, M., Becker, T.
Die virtuelle Bäckerei
Jahrbuch der Bäckereitechnik und -technologie
2008
148-153

Houben, A., Mitzscherling, M., Becker, T.
Rheological behavior of pseudocereals
13th ICC Cereal and Bread Congress
2008
132

Jekle, M., Moaty, A. A., Hussein, M. A., Becker, T.
Visuelle Teigbewertung
Getreidetechnologie
2008
6
320

Beck, M., Mitzscherling, M., Becker, T.
Darstellung rheologischer und technologischen Eigenschaften von Transglutaminase auf Roggenteige und –backwaren
Getreidetechnologie
2008
62
349-353