Mohammadreza, M., Cerruti, P., Moeini, A., Davoodi, M.
Green and reusable Ag/AgCl-TiO2 nanocomposites for visible light-triggered dye degradation
Advanced Powder Technology
2022

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 stutzeri
Molecules
2022

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
Polymers
2022

Eigenfeld, M.; Kerpes, R.; Whitehead, I.; Becker, T.
Autofluorescence prediction model for fluorescence unmixing and age determination
Biotechnology Journal
2022

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 cytometry
Frontiers in Chemical Engineering
2022

Fahmy, A. R., Jekle, M., Becker, T.
Texture modulation of starch‐based closed‐cell foams using 3D printing: deformation behavior beyond the elastic regime
Journal of Texture Studies
2022

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 flow
Food Chemistry
2022
389

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 Engineering
2022
320

Büchner, K., Haagen, J., Sastrosubroto, A., Kerpes, R., Freiherr, J., Becker, T.
Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K
Foods
2022
11
18
2734

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 review
Comprehensive Reviews in Food Science and Food Safety
2022
1-38