Kerpes, R., Göller, F., Kollmannsberger, H., Becker, T.
Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity
European Food Research and Technology
2023

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
2023

Steiner, J., Kupetz, M., Becker, T.
Influence of Hydrothermal Treatment of Brewer’s Spent Grain on the Concentration and Molecular Weight Distribution of 1,3-1,4-β-D-Glucan and Arabinoxylan
Foods
2023

Vidal, L. M., Alpers, T., & Becker, T.
Structure Strengthening Phenomena of Gluten Matrices under Different Stress Types
Polymers
2023
15
23
4491

Striffler, N., Voigt, T.
Concepts and trends of virtual commissioning – A comprehensive review
Journal of Manufacturing Systems
2023
71
664-680

Steil, F. L., Schramm, T., Neugrodda, C., Gastl, M., Becker, T.
The influence of water composition on the gushing behaviour of malt in Modified Carlsberg Test
Brewing Science
2023
76

Almaguer, C., Kollmannsberger, H., Gastl, M., & Becker, T.
Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor-active volatile composition
Journal of the Science of Food and Agriculture
2023
103
5
2283-2294

Almaguer, C., Kollmannsberger, H., Gastl, M., & Becker, T
Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.)
Food Chemistry
2023
427

Almaguer, C., Kollmannsberger, H., Gastl, M., & Becker, T.
Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)
Journal of Food Science
2023
88
9
3773-3785

Ritter, S., Ensslin, S., Gastl, M., Becker, T.
Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach
Food Chemistry
2023