Gu, Qiao-Lin;Hesse, Benjamin D.;Baumgarten, Manuela;Jákli, Bálint;Reppke, Manfred;Benz, J. Philipp;Rammig, Anja;Grams, Thorsten E.E.
Carbon dynamics in European beech and Norway spruce under present and future RCP scenarios
Environmental and Experimental Botany
2026
243
106330

Nussbaumer, Marcello;Benz, J. Philipp
Green Waste and Wheat Straw in Mycelium-Bound Composites: A Multi-Parameter Study on Dimensional Stability, Strength, Humidity Response, and Thermal Insulation Properties
Composites Part A: Applied Science and Manufacturing
2026
206
109739

Magosch, Sonja;Barrera, Claudia;Bölz, Adrian;Pritsch, Karin;Rothballer, Michael;Benz, J. Philipp
Microbial allies against drought stress: an optimized screening method to improve seedling survival for forest restorations
Environmental Microbiome
2026
21
1

Fischer, S., Becker, T.
Brewer’s Yeast – Engineering Better Beer
Scientia
2019

Hennemann, M., Gastl, M., Becker, T.
Influence of temperature on the filter cake resistance in a lauter tun
BrewingScience
2021
74
100–106

Werner, R., Lehnhardt, F., Gastl, M., Göhring, A., Geier, D. U., Becker, T.
Quality reduction of beer stored in transfer tubes of a dispensing system – an investigation with sensory and GC/MS analyses
BrewingScience
2023
76
11–18

Holzer, M., Kröber, T., Mittermeier‐Kleßinger, V., Kerpes, R., Becker, T., Dawid, C.
Anreicherung von DPP‐IV inhibierenden Peptide in Quinoa zur Behandlung von Diabetes mellitus Typ II
Lebensmittelchemie
2023
77
S1

Laukemper, R., Jekle, M., Becker, T.
Relation between contact area and adhesion behaviour between viscoelastic food systems and processing surfaces – influence of rheology and contact time
Applied Food Research
2025
5
2
101537

Ignatzy, L. M., Kern, K., Muranyi, I. S., Alpers, T., Becker, T., Gola, S., Schweiggert-Weisz, U.
Erratum to “Thermal, rheological, and microstructural characterization of composite gels from fava bean protein and pea starch”
Food Hydrocolloids
2026
171
111978

Laukemper, R., Jekle, M., Becker, T.
Relation between contact area and adhesion behaviour between viscoelastic food systems and processing surfaces – influence of rheology and contact time
Applied Food Research
2025
5
2
101537