Ritter, S., Luber, C., Gastl, M., Becker, T.
Identification of promising lactic acid bacteria for the fermentation of lupine- and faba bean-based substrates to produce refreshing protein-rich beverages—A strain screening.
Food Frontiers
2024
1-28

Wittmann, L.; Eigenfeld, M.; Büchner, K.; Meiler, J.; Habisch, H.; Madl, T.; Kerpes, R.; Becker, T., Berensmeier, S.; Schwaminger S. P.
Millifluidic magnetophoresis-based chip for age-specific fractionation: evaluating the impact of age on metabolomics and gene expression in yeast
Lab on a Chip
2024
2987-2998

Metzenmacher, M., Geier, D., Becker, T.
Ultrasonic Mode Conversion for In-Line Foam Structure Measurement in Highly Aerated Batters using machine learning
Journal of Food Measurement and Characterization
2024
Vol. 18

Alpers, T., Panoch, D., Jekle, M., Becker, T,
New insights into crumb formation in model systems: Effects of yeast metabolites and hydration level by means of multiwave rheology
Food Hydrocolloids
2024
155

Hör, S., Beer, T., Hoheneder, F., Becker, T., Gastl, M.
Influence of drought stress and growth temperature during kernel development on physical and chemical starch characteristics of malting barley
Cereal Chemistry
2024
1-13

Kröber, T., Holzer, M., Kerpes, R., Mittermeier-Kleßinger, V., Dawid C., Becker, T.
Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting
Journal of Agricultural and Food Chemistry
2024

Moreno Ravelo, R. C., Gastl, M., & Becker, T.
Characterization of molar mass and conformation of relevant (non-)starch polysaccharides in cereal-based beverages.
International Journal of Biological Macromolecules
2024
261 (Part 2)

Moreno Ravelo, R. C., Gastl, M., & Becker, T.
Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer
European Food Research and Technology
2024
250
2
495-509