Häge, D., Lindemann, B., Krause, B., Reichenbacher, M., Bernhard, M., Zarnkow, M.
Einsatz dunkler Gersten für rötlich gefärbte Biere
Brauwelt
2024
16

Schneiderbanger, J., Neugrodda, C., Lex, B., Becker, T., König, W.
Untersuchungen und Ergebnisse im Rahmen des Berliner Programms der Ernte 2023
Brauwelt
2024

Scheibenzuber, S., Asam, S., Rychlik, M., Bretträger, M., Becker, T., Gastl, M.
Alternaria toxins in the brewing process
Brauwelt International
2024

Pakheirian, M., Sacher, B., Becker, T.
Use of algae in breweries and maltings (Part 1)
Brauwelt International
2024

Häge, D., Lindemann, B., Krause, B., Reichenbacher, M., Bernhard, M., Zarnkow M.
Use of dark barleys for beers with a reddish hue
Brauwelt International
2024

Pakheirian, M., Sacher, B., Becker, T.
Use of algae in breweries and maltings (Part 2)
Brauwelt International
2024

Bretträger, M., Sacher, B., Gastl, M., Becker, T.
The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review
Journal of the American Society of Brewing Chemists
2024
82
2
93-108

Stoll, C., Sacher, B., Becker, T., Jekle, M.
A novel approach for characterizing the proteolytic activity of enzyme-active wheat malts in cereal-based matrix systems
17th ICC International Cereal and Bread Congress, FR-Nantes
2024

Stoll, C., Sacher, B., Becker, T., Jekle, M.
A novel method for proteolytic activity determination of enzyme-active wheat malts in cereal-based matrices
8th Cereals & Europe Spring Meeting, HR-Zagreb
2024

Ritter, S. W., 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
2024
435