Mohammadreza, M., Cerruti, P., Moeini, A., Davoodi, M.Green and reusable Ag/AgCl-TiO2 nanocomposites for visible light-triggered dye degradationAdvanced Powder Technology2022
Shahriarinour, M., Divsar, F., Dahka, F. K., Chegini, S. N., Mahani, M., Moeini, A., Cerruti, P. Biodegradation of Alprazolam in Pharmaceutical Wastewater Using Mesoporous Nanoparticles-Adhered Pseudomonas stutzeriMolecules2022
Moeini, A., Pedram, P., Fattahi, E., Cerruti, P., Santagata, G.Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties Polymers2022
Eigenfeld, M.; Kerpes, R.; Whitehead, I.; Becker, T.Autofluorescence prediction model for fluorescence unmixing and age determinationBiotechnology Journal2022
Beugholt, A., Büchner, K., Geier, D., Becker, T.Quantification of oxidative stress in Saccharomyces pastorianus propagation: Gene expression analysis using quantitative reverse transcription polymerase chain reaction and flow cytometryFrontiers in Chemical Engineering2022
Fahmy, A. R., Jekle, M., Becker, T.Texture modulation of starch‐based closed‐cell foams using 3D printing: deformation behavior beyond the elastic regimeJournal of Texture Studies2022
Alpers, T., Olma, J., Jekle, M., Becker, T.Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flowFood Chemistry2022389
Fahmy, A. R., Vogt, U. T., Jekle, M., Becker, T.Hardness targeted design and modulation of food textures in the elastic-regime using 3D printing of closed-cell foams in point lattice systems Journal of Food Engineering2022320
Büchner, K., Haagen, J., Sastrosubroto, A., Kerpes, R., Freiherr, J., Becker, T. Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-KFoods202211182734
Ritter, S., Gastl, M., Becker, T.The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages — A reviewComprehensive Reviews in Food Science and Food Safety20221-38