Reviewed paper

2016 Kumulativer Impact Factor: 47,13 (Zahlen 2015)
225. Rittenauer, M., Gastl, M., Becker, T.: Optimized analytical parameters for the viscometric determination of pasting temperatures of barley malt. Food Hydrocolloids 62(January 2017) (2016), 149 - 157. DOI: 10.1016/j.foodhyd.2016.07.033.
224. Kupetz, M., Aumer, J., Harms, D., Zarnkow, M., Sacher, B., Becker, T.: High-throughput ß-glucan analyses and their relationship with beer filterability, European Food Research and Technology (2016), 1-11.
223. Hackenberg, S., Verheyen, C., Jekle, M., Becker, T.: Effect of mechanically modified wheat flour on dough fermentation properties and bread quality (2016). DOI 10.1007/s00217-016-2743-8.
222. Grossmann, I., Doering, C., Jekle, M., Becker, T., Koehler, P.: Compositional Changes and Baking Performance of Rye Dough as Affected by Microbial Transglutaminase and Xylanase. Journal of Agricultural and Food Chemistry 64 (2016), 5751–5758.
221. Nsogning Dongmo S., Procopio S., Bertram S., Becker, T.: Flavor of lactic acid fermented malt based beverages: Current status and perspectives. Trends in Food Science & Technology 54 (2016), 37-51.
220. Tokpohozin, S. E. Lauterbach, A. Fischer, S. Jürgen, B. Sacher, B. Becker, T.: Phenotypical and Molecular Characterization of Yeast Content in the starter of “Tchoukoutou”, a Beninese African Sorghum Beer. European Food and research Technology (2016), (accepted).
219. Birle, S., Hussein, M. A., Becker, T.: Management of uncertainty by statistical process control and a genetic tuned fuzzy system. Discrete Dynamics in Nature and Society (2016), (accepted).
218. Birle, S., Hussein, M. A., Becker, T.: Incorporation of negative rules and evolution of a fuzzy controller for yeast fermentation process. Bioprocess and biosystems engineering (2016). DOI 10.1007/s00449-016-1601-1.
217. Muñoz-Insa, A., Gastl, M., Becker, T.: Influence of malting on the protein composition of triticale (x Triticosecale Wittmack) 'Trigold'. Cereal Chemistry 92 (2016), 10-19.
216. Muñoz-Insa, A., Gastl, M., Becker, T.: Influence of malting on the protein composition of spelt (Triticum spelta L.) 'Frankenkorn'. Cereal Chemistry 92 (2016), 1-9.
215. Úbeda, M. A., Hussein, W. B., Hussein, M. A., Hinrichs, J., Becker, T.: Acoustic sensing and signal processing techniques for monitoring milk fouling cleaning operations. Engineering in Life Sciences, 16(1) (2016), 67-77.
214. Döring, C., Grossmann, I., Roth, M., Jekle, M., Koehler, P., Becker, T.: Effect of rye bran particles on structure formation properties of rye dough and bread. Journal of Food Processing and Preservation (2016). DOI 10.1111/jfpp.12998.
213. Verheyen, C., Albrecht, A., Becker, T., Jekle, M.: Destabilization of wheat dough: Interrelation between CO2 and glutathione. Innovative Food Science and Emerging Technologies (2016), 320-325.
212. Fischer, S., Engstler, C., Procopio, S., Becker, T.: Title Induced gene expression in industrial Saccharomyces pastorianus var. carlsbergensis TUM 34/70: Evaluation of temperature and ethanol inducible native promoters. FEMS Yeast research (2016). DOI 10.1093/femsyr/fow014.
211. Kupetz, M., Sacher, B., Becker, T.: Impact of flavouring Substances on the Aggregation Behaviour of dissolved Barley ß-Glucans in a Model Beer. Carbohydrate Polymers 143 (2016), 204-211.
210. Kerpes, R., Knorr, V., Procopio, S., Koehler, P., Becker, T.: Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation. Journal of Cereal Science (2016). DOI 10.1016/j.jcs.2016.01.004.
209. Rittenauer, M., Kolesnik, L., Gastl, M., Becker, T.: From native malt to pure starch - development and characterization of a purification procedure for modified starch. Food Hydrocolloids 56 (2016), 50-57.
208. Muñoz-Insa, A., Gastl, M., Becker, T.: Variation of sunstruck flavor-related substances in malted barley, triticale and spelt. European Food Research and Technology 242 (1) (2016), 11-23.
207. Fischer, S., Engstler, C., Procopio, S., Becker, T.: EGFP-based evaluation of temperature inducible native promoters of industrial ale yeast by using a high throughput system. LWT - Food Science and Technology (2016), 556-562.
2015 Kumulativer Impact Factor: 48,80
206. Almaguer, C., Thiele, F., Schönberger, C., Arendt, E. K.: Ultrastructure studies of the lupulin glands of different hop (Humulus lupulus L.) varieties observed by scanning electron microscope. BrewingScience 68(11/12) (2015), 153-160.
205. Adikaram, K.K.L.B., Hussein, M.A., Effenberger, M., Becker, T.: Universal Linear Fit Identification: A Method Independent of Data, Outliers and Noise Distribution Model and Free of Missing or Removed Data Imputation. PLoS ONE 10 (11) (2015). DOI 10.1371/journal.pone.0141486.
204. Kupetz, M., Weber, M., Kollmannsberger, H., Sacher, B., Becker, T.: Impact of Fatty Acids and Medium Chain Fatty Acid Ethyl Esters on the Beer Crossflow Membrane Filtration. Brewing Science 68 (2015), 122-129.
203. Jekle, M., Mühlberger, K., Becker, T.: Starch-gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocolloids 54(2016), 196-201.
202. Roth, M., Döring, C., Jekle, M., Becker T.: Mechanisms behind distiller’s grains impact on wheat dough and bread quality. Food and Bioproducts Technology 9 (2016), 274-284.
201. Knorr, V., Kerpes, R., Wieser, H., Zarnkow, M., Becker, T., Koehler, P.: Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort. European Food Research and Technology (2015). DOI 10.1007/s00217-015-2568-x.
200. Muñoz-Insa, A., Gastl, M., Becker, T.: Use of polyphenol-rich hop products to reduce sunstruck flavor in beer. Journal of the American Society of Brewing Chemists 73 (2015), 228-235.
199. Zhao, X., Procopio, S., Becker, T.: Flavor impacts of glycerol in the processing of yeast fermented beverages: a review. Journal of Food Science and Technology (2015). DOI 10.1007/s13197-015-1977-y.
198. Kupetz, M., Procopio, S., Sacher, B., Becker, T.: Critical Review of the Methods of beta-Glucan Analysis and Its Significance in the Beer Filtration Process. European Food Research and Technology (2015), 241(6), 725-736.
197. Verheyen, C., Albrecht, A., Elgeti, D., M., Jekle, M., Becker, T.: Impact of gas formation kinetics on dough development and bread quality. Food Research International 76 (2015), 860–866.
196. Elgeti, D., Jekle, M., Becker, T.: Strategies for the aeration of gluten-free bread - A Review. Trends in Food Science & Technology 46 (2015), 75-84.
195. Faltermaier, A., Negele, J., Becker, T., Gastl, M., Arendt, E.: Evaluation of mashing attributes and protein profile using different grist composition of barley and wheat malt. Brewing Science 68 (2015), 67-77.
194. Föste, M., Elgeti, D., Brunner, A.K., Jekle, M., Becker, T.: Isolation of quinoa protein by milling fractionation and solvent extraction. Food and Bioproducts Processing 96 (2015) 20-26.
193. Huang, Y., Tippmann, T., Becker, T.: Non-isothermal kinetic models of degradation of s-methylmethionine. Journal of Food Process Engineering (2015). (accepted).
192. Gebremariam, M.M., Ali, K.A., Zarnkow, M., Becker, T.: Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid fermented gluten-free beverage. International Journal of Food Science and Technology (2015). (accepted).
191. Kupetz, M., Zarnkow, M., Becker, T.: Interactions between Dissolved ß-Glucans and Medium Chain Fatty Acid Ethyl Esters in Model Beer Solution and their Impact on the Filterability. Journal of the American Society of Brewing Chemists 73(4), (2015), 323-330.
190. Almaguer, C., Gastl, M., Arendt, E. K., Becker, T.: Comparative study of the contributions of hop (Humulus lupulus L.) hard resins extracted from different hop varities to beer quality parameters. Journal of the American Society of Brewing Chemists 73(2) (2015), 115-123.
189. Neugrodda, C., Gastl, M., Becker, T.: Comparison of foam analysis methods and the impact of beer components on foam stability. Journal of the American Society of Brewing Chemists 73 (2) (2015), 170-178.
188. Verheyen, C., Albrecht, A., Herrmann, J., Strobl, M., Jekle, M., Becker, T.: The contribution of glutathione to the destabilizing effect of yeast on wheat dough. Journal of Food Chemistry (2015), 243-249.
187. Faltermaier, A. E., Becker, T., Arendt, E. K., Zarnkow, M., Gastl, M.: Common wheat (Triticum aestivum L.): Evaluating microstructural changes during the malting process by using confocal laser scanning microscopy and scanning electron microscopy. European Food Research and Technology (2015), 239-252.
186. Jekle, M., Becker, T.: Wheat dough microstructure: The relation between visual structure and mechanical behavior. Critical reviews in food science and nutrition 55 (2015), 369-382.
185. Steiner, J., Procopio, S., Becker, T.: Brewer’s spent grain: source of value-added polysaccharides for the food industry in reference to the health claims. European Food Research and Technology (2015). DOI 10.1007/s00217-015-2461-7.
184. Procopio, S., Sprung, S., Becker, T.: Effect of amino acid supply on the transcription of flavour-related genes and aroma compound production during lager yeast fermentation. LWT - Food Science and Technology (2015). DOI 10.1016/j.lwt.2015.03.007.
183. Holtz, C., Gastl, M., Becker, T.: Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort, International Journal of Food Science & Technology 50 (2015), 906-912.
182. Döring, C., Nuber, C., Stukenborg, F., Jekle, M., Becker, T.: Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough. Journal of Food Engineering 154 (2015), 10-16.
181. Nsogning, D. S., Merz, A., Schönenberg, S., Zarnkow, M., Becker, T.: Use of exogenous enzymes and process management to improve the shelf life of traditional opaque beer. Journal of the American Society of Brewing Chemists 73 (1) (2015), 22-28.
2014 Kumulativer Impact Factor: 53,81
180. Nsogning, D. S., Womeni H. M., Mbiapo F. T., Linder M., Fanni J., Zarnkow M., Becker T.: Cooking and drying process optimization of shea butter (Butyrospermum parkii) butter. Czech Journal of Food Science 32 (2014), 578-584.
179. Hu, L., Gastl, M., Linkmeyer, A., Hess, M., Rychlik, M.: Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays. LWT - Food Science and Technology 56(2) (2014), 469-477.
178. Holtz, C., Krause, D., Hussein, M., Gastl, M., Becker, T.: Lautering performance prediction from malt by combining whole near-infrared spectral information with lautering process evaluation as reference values. Journal of the American Society of Brewing Chemists 72(3) (2014), 214 – 219. DOI dx.doi.org/10.1094/ASBCJ-2014-0717-01.
177. Adikaram,K.K.L.B. , Hussein, M.A., Effenberger, M., Becker, T.: Data Transformation Technique to Improve the Outlier Detection Power of Grubbs’ Test for Data Expected to Follow Linear Relation. Journal of Applied Mathematics (2014). DOI 10.1155/2015/708948.
176. Schirmer, M., Jekle, M., Becker, T.: Starch gelatinization and its complexity for analysis. Starch/Stärke 66 (2014) 1-12.
175. Hoche, S., Hussein M.A., Becker, T.: Density, ultrasound velocity, acoustic impedance, reflection and absorption coefficient determination of liquids via multiple reflection method. Ultrasonics (2014), 65-71.
174. Gebremariam, M.M., Zarnkow, M., Becker, T.: Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages. Journal of Food Science and Technology 51 (2014) 2881-2895.
173. Hoche, S., Hussein, W.B., Hussein M.A., Becker, T.: Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5–30 °C. International Journal of Food Science and Technology 49 (2014) 2441-2448.
172. Roth M., Meiringer M., Kollmannsberger H., Zarnkow M., Jekle M., Becker T.: Characterization of key aroma compounds in distiller’s grains from wheat as a basis for the utilization in the food industry. Journal of Agricultural and Food Chemistry 62 (2014) 10873-10880.
171. Birle, S., Hussein, M. A., Becker, T.: On-line yeast propagation monitoring and control using an intelligent automatic control system. Engineering in Life Sciences (2014), 1-12.
170. Neugrodda, C., Gastl, M., Becker, T.: Protein profile characterization of Hop (Humulus lupulus L.) varieties. Journal of the American Society of Brewing Chemists 72 (2014), 184-191.
169. Hecker, F. T., Stanke, M., Becker, T., Hitzmann, B.: Application of a modified GA, ACO and a random search procedure to solve the production scheduling of a case study bakery. Expert Systems with Applications 41 (2014) 5882-5891.
168. Deželak, M., Zarnkow, M., Becker, T., Košir, I. J.: Processing of bottom fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization. Journal of the Institute of Brewing 120 (2014). (accepted)
167. Krause, D., Hussein, W.B., Hussein, M.A., Becker, T.: Ultrasonic sensor for predicting sugar concentration using multivariate calibration. Ultrasonics (2014), 1703-1712.
166. Verheyen, C., Jekle, M., Becker, T.: Effects of Saccharomyces cerevisiae on the structural kinetics of wheat dough during fermentation. LWT - Food Science and Technology 58 (2014), 194-202.
165. Elgeti, D., Nordlohne, S.D., Föste, M., Besl, M., Linden, M.H., Heinz, V., Jekle, M., Becker, T.: Volume and texture improvement of gluten-free bread using quinoa white flour. Journal of Cereal Science 59 (2014), 41-47.
164. Faltermaier, A., Waters, D., Becker, T., Arendt, E., Gastl, M.: Common wheat (Triticum aestivum L.) and ist use as a brewing cereal – a review. JIBD Volume 120 ( 2014) 1.
163. Adikaram,K.K.L.B. , Hussein, M.A., Effenberger, M., Becker, T.: Multiple memory structure bit reversal algorithm based on recursive patterns of bit reversal permutation. Mathematical Problems in Engineering (2014). DOI 10.1155/2014/827509.
162. Adikaram,K.K.L.B. , Hussein, M.A., Effenberger, M., Becker, T.: Outlier detection method in linear regression based on sum of arithmetic progression. The Scientific World Journal (2014). DOI 10.1155/2014/821623.
161. Almaguer, C., Schönberger, C., Gastl, M., Arendt, E. K., Becker, T.: Humulus lupulus – A story that begs to be told. A review, Journal of the Institute of Brewing 120 (2014), 289-314.
160. Scheuren, H., Dillenburger, M., Tippmann, J., Methner, F.-J., Sommer, K.: The Volatility of Dimethyl Sulfide Measured by Flash Distillation. BrewingScience – Monatsschrift für Brauwissenschaft 67 (2014), 69-71.
159. Nsogning, D. S., Womeni, H.M., Tchouanguep, M.F., Linder, M., Fanni, J., Zarnkow, M., Becker, T.: Cooking and drying process optimization of shea (Butyrospermum parkii) butter extraction. Czech Journal of Food Sciences (2014), 578-584.
158. Mack, S., Hussein, M. A., Becker, T.: Multicomponent phase transition kinetics in cereal foam - Part II: Impact of microstructural properties. Microfluidics and Nanofluidics (2014), 9-18.
157. Mack, S., Hussein, M. A., Becker, T.: Multicomponent phase transition kinetics in cereal foam - Part I: Developing a lattice Boltzmann model. Microfluidics and Nanofluidics (2014), 1-8.
156. Procopio, S., Brunner, M., Becker, T.: Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation! Eur Food Res Technol (2014). DOI 10.1007/s00217-014-2236-6.
155. Föste, M., Nordlohne, S.D., Elgeti, D., Linden, M.H., Heinz, V., Jekle, M., Becker, T.: Impact of quinoa bran on gluten-free dough and bread characteristics. European Food Research and Technology 239 (2014), 767-775.
154. Deželak, M., Gebremariam, M., Cadež, N., Zupan, J., Raspor, P., Zarnkow, M., Becker, T., Košir, I. J.: The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free wort. International Journal of Food Microbiology (2014). (accepted)
153. Geier, D., Heermann, K., Hussein, M., Becker, T.: Effects of yeast and maltose concentration on ultrasonic velocity and attenuation coefficient and its application for process monitoring. Engineering in Life Sciences (2014), 433-441.
152. Schirmer, M., Zeller, J., Krause, D., Jekle, M., Becker, T.: In situ monitoring of starch gelatinization with limited water content using confocal laser scanning microscopy. European Food Research and Technology (2014), 247-257.
151. Adikaram, K.K.L.B., Hussein, M.A., Becker, T.: Impact of Microsoft Visual C++ version on the performance of arrays and vectors. Research Journal in Engineering and Applied Science 3 (2014), 262-266.
2013 Kumulativer Impact Factor: 53,26
150. Rübsam, H., Gastl, M., Becker, T.: Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness. European Food Research and Technology 236(1) (2013), 65-75. DOI 10.1007/s00217-012-1861-1.
149. Mack, S., Hussein, M. A., Becker, T.: On the Theoretical Time-Scale Estimation of Physical and Chemical Kinetics Whilst Wheat Dough Processing. Food Biophysics (2013). DOI 10.1007/s11483-013-9285-4.
148. Elfawakhry, H.; Hussein, M.A; Becker, T.: Investigations on the evaluation of rheological properties of cereal based viscoelastic fluids using ultrasound, Journal of food engineering 116 (2013), 404-412.
147. Rühmkorf, C. , Bork C. , Mischnick, P. , Rübsam, H. , Becker, T. ,Vogel, R.F.: Identification of Lactobacillus curvatus TMW 1.624 dextransucrase andcomparative characterization with Lactobacillus reuteri TMW 1.106 andLactobacillus animalis TMW 1.971 dextransucrases. Food Microbiology 34 (2013), 52-61.
146. Huang, Y., Tippmann, J., Becker, T.: Kinetic Modeling of Hop Acids during Wort BoilingInternational Journal of Bioscience, Biochemistry and Bioinformatics (2013).
145. Faltermaier, A., Waters, D., Becker, T., Arendt, E.K., Gastl, M.: Protein modifications and metabolic changes taking place during the malting of common wheat (Triticum aestivum L.). Journal of the American Society of Brewing Chemists 71(3) (2013), 153 - 160. DOI dx.doi.org/10.1094/ASBCJ-2013-0613-01.
144. Procopio, S., Krause, D., Hofmann, T., Becker, T.: Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression. Food Science and Technology 51 (2013), 423-432.
143. Wallhäußer, E., Hussein, W.B., Hussein, M.A., Hinrichs, J., Becker, T.: Determination of fouling presence and absence using a combined method of ultrasonic measurements and classification methods. Engineering in Life Science 13 (2013), 292-301.
142. Wallhäußer, E., Sayed, A.,Nöbel, S. , Hussein, M.A., Hinrichs, J. , Becker, T.: Determination of cleaning end of protein fouling using an online system combining ultrasonic and classification methods. Food and Bioprocess Technology 1 (2013), 1-10.
141. Birle, S., Hussein, M. A., Becker, T.: Fuzzy logic control and soft sensing applications in food and beverage processes. Food Control (2013), 254-269.
140. Fischer, S., Procopio, S., Becker, T.: Self cloning brewing yeast: a new dimension in beverage production. Eur Food Res Technol 237 (2013), 851–863.
139. Titze, J., Faltermaier, A., Schnitzenbaumer, B., Ilberg, V., Becker, T., Arendt E., Gastl, M.: Theoretical Study on a Statistical Method for the Simple and Reliable Pre-Selection of Wheat Malt Types for Brewing Purposes based on Generally Accepted Quality Characteristics. J. Am. Soc. Brew. Chem. 71 (2013), 67-75.
138. Hoche, S., M.A. Hussein, and T. Becker, Ultrasound-based density determination via buffer rod techniques: a review. J. Sens. Sens. Syst. (2013) 2, 103-125.
137. Mack, S., Hussein, M.A., Becker, T.: Examination of thermo-physical and material property interactions in cereal foams by means of Boltzmann modeling techniques. Microfluidics and Nanofluidics (2013). DOI 10.1007/s10404-013-1157-1.
136. Mekonnen M. Gebremariam, Martin Zarnkow, Thomas Becker: Thermal Stability of Starch Degrading Enzymes of Teff (Eragrostis tef) Malt during Isothermal Mashing. Process Biochemistry (2013).
135. Schirmer, M., Höchstötter, A., Jekle, M., Arendt, E., Becker, T.: Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio. Food Hydrocolloids 32 (2013), 52-63.
134. Mack, S., Hussein, M. A.; Becker, T.: Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology. Journal of Food Engineering 116 (2013), 344-351.
133. Muñoz Insa, A., Selciano, H., Zarnkow, M., Becker, T., Gastl, M.: Malting process optimization of spelt (Triticum spelta L.) for the brewing process. LWT - Food Science and Technology 50 (2013), 99-109. DOI 10.1016/j.lwt.2012.06.019.
132. Hecker, F. T., Hussein, W. B., Paquet-Durand, O., Hussein, M. A., Becker, T.: A Case Study on using Evolutionary Algorithms to optimize Bakery Production Planning. Expert Systems with Applications 40 (2013), 6837-6847. DOI: 10.1016/j.eswa.2013.06.038.
131. Rübsam, H., Gastl, M., Becker, T.: Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation. Journal of the Institute of Brewing 119(3) (2013), 139 - 148. DOI: 10.1002/jib.69.
2012 Kumulativer Impact Factor: 63,06
130. Beck, M., Jekle, M., Becker, T.: Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameter and their relationship. Journal of the Science of Food and Agriculture 92 (2012), 299-306.
129. Beck, M., Jekle, M., Becker, T.: Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological parameters. Journal of the Science of Food and Agriculture 92 (2012), 585-592.
128. Almaguer, C., Gastl, M., Arendt, E. K., Becker, Th.: Contributions of Hop Hard Resins to Beer Quality. BrewingScience 65 (2012), 118-129.
127. Tippmann, J., Dörsam, K., Dauth, H.: Modern Dispense Systems and Coated Brass Equipment - is this up to date? Results of an Investigation. Brewing Science Monatsschrift für Brauwissenschaft, 65 (2012), 150-155.
126. Gebremariam, M. M., Zarnkow, M.; Becker, T.: Effect of teff (Eragrostis tef) varieties and storage on the malt quality attributes. Journal of the Institute of Brewing (2012). DOI 10.1002/jib.65
125. Wallhäußer, E., Hussein, M.A., Becker, T.: Probing and understanding fouling in a new setup using ultrasonic detection methods. Review of Scientific Instruments 83 (2012), 094904-094914.
124. Nsogning Dongmo, S., Niebauer, S., Zarnkow M., Becker T.: Different Influences on Lautering Performance and Wort Quality Attributes when Brewing with 100% Unmalted Barley. Brewing Science (2012), 55-64.
123. Tietze, S., Jekle, M., Becker, T.: Rheological Properties of Wheat Dough upon Varying Mixing Temperature, Cereal Technology (2012), 166-176.
122. Jakob, F., Pfaff A., Novoa-Carballal, R., Rübsam, H., Becker, T., Vogel, R.F.: Structural analysis of fructans produced by acetic acid bacteria reveals a relation to hydrocolloid function. Carbohydrate Polymers (2012). DOI: 10.1016/j.carbpol.2012.10.054.
121. Elfawakhry, H., Hussein, M., Becker, T.: Investigations on the Evaluation of Rheological Properties of cereal based Viscoelastic Fluids using Ultrasound. Journal of Food Engineering (2012) DOI: 10.1016/j.jfoodeng.2012.11.021.
120. Döring, C., Jekle, M., Becker, T.: Technological and Analytical Methods for Arabinoxylan Quantification from Cereals. Critical Reviews in Food Science and Nutrition (accepted). DOI:10.1080/10408398.2012.749207
119. Gebremariam, M.M., Zarnkow, M.; Becker, T.: Effect of Drying Temperature and Time on Alpha-amylase, Beta-amylase, Limit-dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis tef) Malt. Food and Bioprocess Technology: An International Journal (2012). DOI: 10.1007/s11947-012-1025-0.
118. Jekle, M., Becker, T.: Effects of acidification, sodium chloride, and moisture levels on wheat dough: I. Modeling of rheological and microstructural properties. Food Biophysics (2012), 190-199.
117. Jekle, M., Becker, T.: Effects of acidification, sodium chloride, and moisture levels on wheat dough: II. Modeling of bread texture and staling kinetics. Food Biophysics 7 (2012), 200-208.
116. Schöck, T., Hussein, M., Hitzmann, B., Becker, T.: Influence of dissolved carbon dioxide on the sound velocity and adibiatic compressibility in aqueous solutions with saccharose and ethanol. Journal of Molecular Liquids 175 (2012) 111-120.
115. Wallhäußer, E., Hussein, M. A.; Becker, T.: Investigating and understanding fouling in a planar setup using ultrasonic methods. Review of Scientific Instruments 83 (2012), 094904-094914.
114. Birle, S., Hussein, M. A., Becker, T.: Fuzzy logic control and soft sensing applications in food and beverage processes. Food Control 29 (2012), 254-269.
113. Wallhäußer, E., Hussein, M. A.; Becker, T.: Detection methods of fouling in heat exchangers in the dairy industry- a review. Food control 27 (2012), 1-10.
112. Elfawakhry H., Hussein M.A., Becker T.: Possibility of Using Acoustic Techniques for Dough Processing Evaluation. Procedia Food Science 1 (2012), 2023-2032.
111. Hussein, W. B., Hussein, M. A., Becker, T.: Spectrogram enhancement by edge detection approach applied to bioacoustics calls classification. International Journal of Signal and Image Processing 3 (2012), 1-20.
110. Hussein, W. B., Hussein, M. A., Becker, T.: Robust spectral estimation for speed of sound with phase shift correction applied online in yeast fermentation process. Engineering in Life Sciences 12 (2012), 1-12.
109. Mauch, A., Wunderlich, S., Zarnkow, M., Becker, T., Jacob, F., Arendt, E.: Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality. Journal of the ASBC (2012). DOI:10.1094/ASBCJ-2011-1107-01.
108. Huang, Y., Becker, T.: A kinetic study on the degradation of iso-alpha-acids. International Proceedings of Chemical, Biological & Environmental Engineering 41 (2012),9-14.
107. Gebremariam, M. M., Zarnkow, M., Becker, T.: Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. Journal of Food Science and Technology (2012). DOI: 10.1007/s13197-012-0745-5.
106. Rühmkorf, C., Rübsam, H., Becker, T., Bork, C., Voiges, K., Mischnick, P., Brandt, M. J., Vogel, R. F.: Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread. European Food Research Technology (2012). DOI: 10.1007/s00217-012-1746-3.
105. Schirmer, M., Jekle, M., Arendt, E., Becker, T.: Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International (2012), 291-298.
104. Houben, A., Höchstötter, A., Becker, T.: Possibilities to increase the quality in gluten free bread production – an overview. European Food Research and Technology (2012), 195-208.
103. Rübsam, H., Krottenthaler, M., Gastl, M., Becker, T.: An overview of separation methods in starch analysis: The importance of size exclusion chromatography and field flow fractionation. Starch/Stärke 64 (2012), 683 - 695.
102. Paquet-Durand, O., Solle, D., Schirmer, M., Becker, T., Hitzmann, B.: Monitoring baking processes of bread rolls by digital image analysis. Journal of Food Engineering 111 (2012), 425-431.
101. Steiner, E., Auer, A., Becker, T., Gastl, M.: Comparison of beer quality attributes between 100% barley malt and barley adjunct beer focusing on changes in the protein composition. Journal of the Science of Food and Agriculture 92(4) (2012), 803-813. DOI: 10.1002/jsfa.4651.
100. Beck, M., Jekle, M., Becker, T.: Review: Sodium chloride – sensory, preserving and technological impact on yeast-leavened products. International Journal of Food Science and Technology 47 (2012), 1798-1807.
99. Frei, M., Kohno, Y., Tietze, S., Jekle, M., Hussein, M. A., Becker, T., Becker, K.: The response of rice grain quality to ozone exposure during growth depends on ozone level and genotype. Environmental Pollution 163 (2012), 199-206.
2011 Kumulativer Impact Factor: 33,71
98. Usansa, U., Burberg, F., Geiger, E., Back, W., Wanapu, C., Arendt, E., Kreisz, S., Teaumroong, N., Zarnkow, M.: Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica). Journal of the Institute of Brewing 117 (2011), 39-46.
97. Muñoz Insa, A., Gastl, M., Zarnkow, M., Becker, T.: Optimization of the malting process of oat (Avena sativa L.) as a raw material for fermented beverages. Spanish Journal of Agricultural Research 9 (2011), 510-523.
96. Procopio, S., Qian, F., Becker, T.: Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation. European Food Research and Technologie 233 (2011), 721-729.
95. Mack, S., Hussein, M. A., Becker, T.: Modeling flavor development in cereal based foams under thermal treatment. Procedia Food Science 1 (2011), 1223-1230.
94. Schwarz, C., Zarnkow, M., Back, W., Becker, T.: Predicting Haze Stability in Wheat Beer using Light Scattering Analysis Techniques. Brewing Science 64 (2011), 68-74.
93. Steiner, E., Arendt, E.K., Gastl, M., Becker, T.: Influence of the malting parameters on the haze formation of beer after filtration. European Food Research and Technology (2011), 587-597.
92. Elfawakhry H., Hussein M.A. , Becker T.: Possibilityof using acoustic techniques for dough processing evaluation. Procedia Food Science 1 (2011) 2023-2032.
91. Jekle, M., Becker, T.: Implementation of a novel tool to quantify dough microstructure. Procedia Food Science 1 (2011), 1-6.
90. Schirmer, M., Jekle, M., Becker, T.: Quantification in starch microstructure as a function of baking time. Procedia Food Science 1 (2011), 154-156.
89. Krause, D., Birle, S., Hussein, M. A., Becker, T.: Bioprocess monitoring and control via adaptive sensor calibration. Engineering in Life Sciences 11 (2011), 402-416.
88. Hussein, W. B., Sayed, A. A., Hussein, M. A., Becker, T.: A Novel Edge Detection Method with Application to the Fat Content Prediction in Marbled Meat. Pattern Recognition 44 (2011), 2959 – 2970.
87. Mack, S., Hussein, M. A., Becker, T.: Investigation of Heat Transfer in Cereal based Foam from a Micro-scale Perspective using the Lattice Boltzmann Method. Journal of Non-Equilibrium Thermodynamics 36 (2011), 311-335.
86. Schirmer, M., Hussein, W. B., Hussein, M. A., Jekle, M., Becker, T.: Impact of air humidity in industrial heating processes on selected quality attributes of bread rolls. Journal of Food Engineering 105 (2011), 647-655.
85. Hoche, S., Hussein, W. B., Hussein, M. A., Becker, T.: Time of Flight Prediction for Fermentation Process in-line Application. Engineering in Life Sciences 11 (2011), 417-428.
84. Steiner, E., Gastl, M., Becker, T.: Protein changes during malting and brewing with focus on haze and foam formation: a review. European food research and technology 232 (2011), 191-204.
83. Braun, F.; Hildebrand, N.; Wilkinson, S.; Back, W.; Krottenthaler, M.; Becker, T.: Large-Scale Study on Beer Filtration with Combined Filter Aid Additions to Cellulose Fibres. Journal of the Institute of Brewing 117 (2011), 314-328.
82. Krause, D., Schöck, T., Hussein, M. A., Becker, T.: Ultrasonic Characterization of Aqueous Solutions with varying Sugar and Ethanol Content using Multivariate Regression Methods. Journal of Chemometrics 25 (2011), 216-223.
81. Braun, F.; Hirthammer, M.; Krottenthaler, M.; Back, W.; Becker, T.: Vorschlag eines Labortests zur Minimierung des Versuchsaufwandes bei Pilotfiltrationen. Chemie-Ingenieur-Technik 83 (2011), 822-829.
80. Wallhäußer, E., Hussein, W. B., Hussein, M. A., Becker, T.: On the usage of acoustic properties combined with an artificial neural network - a new approach of determining presence of dairy fouling type A. Journal of Food Engineering 103 (2011), 449-456.
79. Beck, M., Jekle, M., Becker, T.: Starch re-crystallization kinetics as a function of various cations. Starch/Stärke 63 (2011), 792-800.
78. Jekle, M., Becker, T.: Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy. Food Research International 44 (2011), 984-991.
77. Beck, M., Jekle, M., Selmair, P., Koehler, P., Becker, T.: Rheological properties and baking performance of rye dough as affected by transglutaminase. Journal of Cereal Science 54 (2011), 29-36.
2010 Kumulativer Impact Factor: 25,85
76. Hecker, F., Hussein, W., Becker, T.: Analysis and Optimization of a Bakery Production Line using Arena. International Journal of Simulation Modelling 9 (4) (2010), 208-216.
75. Hussein, M. A.; Becker, T.: Numerical Modelling of Shear and Normal Stress of Micro-Porous Ceramics for Stimulated in-vitro Cultivation of Bone Cells. Microfluidics and Nanofluidics 8 (2010), 665-675.
74. Zarnkow, M., Faltermaier, A., Back, W., Gastl, M., Arendt, E.K.: Evaluation of different yeast strains on the quality of beer produced from malted proso millet (Panicum miliaceum L.). European Food Research and Technology 231(2) (2010), 287-295.
73. Zarnkow, M., Keßler, M., Back, W., Arendt, E.K., Gastl, M.: Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers. Journal of the Institute of Brewing 116(2) (2010), 141-150.
72. Hanke, S., Ditz, V., Herrmann, M., Back, W., Krottenthaler, M., Becker, T.: In-fluence of ethyl Acetate, Isoamyl Acetate and Linalool on off-flavour Perception in Beer. Brewing Science 63 (2010), 94-99.
71. Steiner, E., Gastl, M., Becker, T.: Turbidity and Haze Formation in Beer - In-sight and Overview. Journal of the Institute of Brewing 116 (2010), 360-368.
70. Kappler, S., Schönberger, C., Krottenthaler, M., Becker, T.: Isohumulones - a Review. Brewing Science 63 (2010), 105-111.
69. Hanke, S., Ditz, V., Herrmann, M., Back, W., Krottenthaler, M., Becker, T.: In-fluence of ethyl Acetate, Isoamyl Acetate and Linalool on off-flavour Percep-tion in Beer. Brewing Science 63 (2010), 94-99.
68. Jekle, M., Houben, A., Mitzscherling, M., Becker, T.: Effects of selected lactic acid bacteria on the characteristics of Amaranth sourdoughs. Journal of the Science of Food and Agriculture 90 (2010), 2326-2332.
67. Becker, T., Krause, D.: Softsensorsysteme – Mathematik als Bindeglied zum Prozessgeschehen. Chemie Ingenieur Technik – Themenheft Prozessanalytik 82 (2010), 429-440.
66. Kappler, S., Krahl, M., Geissinger, C., Krottenthaler, M., Becker, T.: Degradation of iso-alpha acids during wort boiling. Journal of the Institute of Brewing 116 (2010), 332-338.
65. Houben, A., Götz, H., Mitzscherling, M., Becker, T.: Modification of the rheo-logical behavior of Amaranth (Amaranthus Hypochondriacus) dough. Cereal Science 51 (2010), 350-356.
64. Herrmann, M., Klotzbücher, B., Wurzbacher, M., Hanke, S., Kattein, U., Becker, T., Krottenthaler, M.: A new validation of relevant substances for the evaluation of beer aging depending on the employed boiling system. Journal of the Institute of Brewing 116 (2010), 1-6.
63. Hussein, W. B., Hussein, M. A., Becker, T.: Detection of the Red Palm Weevil Using Its Bioacoustics Features. Journal of Bioacoustics 19 (2010), 177-194.
62. Braun, F.; Becker, T.; Back, W.; Krottenthaler, M.: Investigation of Beer Filtration Using Cellulose Fibers in a Pilot-Scale Filter Plant. Journal of the American Society of Brewing Chemists 68 (2010), 139-147.
61. Schöck, T., Hussein, M. A., Becker, T.: Konzentrationsbestimmung in Wasser-Zucker-Ethanol-Gemischen mittels adiabatischer Kompressibilität und Dichte. tm-Technisches Messen 77 (2010), 30-37.
60. Schöck, T., Becker, T.: Sensor array for the combined analysis of water–sugar–ethanol mixtures in yeast fermentations by ultrasound. Food Control 21 (2010) 4, 362–369.
59. Hussein, M. A., Becker, T.: An innovative Micro-modelling of Simultaneous Heat and Moisture Transfer during Bread Baking using the Lattice Boltzmann Method. Food Biophysics 5 (2010), 161-176.
58. Hussein, M. A., Becker, T.: Numerical Modelling of Shear and Normal Stress of Micro-Porous Ceramics for Stimulated in-vitro Cultivation of Bone Cells. Microfluidics and Nanofluidics 8 (2010), 665-675.
57. Hussein, W. B., Sayed, A. A., Hussein, M. A., Becker, T.: A Novel Edge De-tection Method Based On Image Energy And Skewness With Application To Intramuscular Fat Recognition. Proceeding of IADIS Multi-Conference on Computer Science and Information Systems (2010), 93-100.
56. Hecker, F., Hussein, W. B., Becker, T.: Analysis and optimization of bakery production lines using arena. International Journal of Simulation Modelling 9 (2010), 208-216.
2009 Kumulativer Impact Factor: 27,21
55. Krahl, M., Zarnkow, M., Stürmer, F., Becker, T.: Flavor Stability of Alternative Malt-based beverages. MBAA Technical Quarterly 46 (2009) 4.
54. Hussein, W. B., Hussein, M. A., Becker, T.: Application of audio signal processing in the detection of the Red Palm Weevil. The 17th European Signal Processing Conference (2009), 1597-1601.
53. Hanke, S., Kern, M., Back, W., Becker, T., Krottenthaler, M.: Suppression of gushing by hop constituents. Brewing Science 62 (2009), 181-186.
52. Krahl, M., Müller, S., Zarnkow, M., Back, W., Becker, T.: Arabinoxylan and Fructan in the Malting and Brewing Process. Quality Assurance and Safety of Crops and Food 1 (2009), 246–255.
51. Zarnkow, M., Mauch, A., Burberg, F., Back, W., Arendt, E. K., Kreisz, S., Gastl, M.: Proso Millet (Panicum miliaceum L.) a Sustainable Raw Material for the Malting and Brewing Process: A Review. Brewing Science 62 (2009) 7/8, 119-140.
50. Krahl, M., Zarnkow, M., Back, W., Becker, T.: Determination of the influence of the malting parameters on the water-soluble arabinoxylan content of wheat (Triticum aestivum L.), rye (Secale cereale) and spelt wheat (Triticum aestivum spp. spelta). Journal of the American Society of Brewing Chemists (2009), DOI: 10.1094/ASBCJ-2009-1126-01.
49. Hussein, W. B., Hussein, M. A., Becker, T.: Detection of the Red Palm Weevil Using Its Bioacoustics Features. Journal of Bioacoustics 19 (2009) (accepted).
48. Moaty Sayed, A., Hussein, M. A., Becker, T.: An innovative lattice Boltzmann model for simulating Michaelis–Menten-based diffusion–advection kinetics and its application within a cartilage cell bioreactor. Biomechanics and Modeling in Mechanobiology 9 (2009), 141-151.
47. Steiner, E., Back, W.: A Critical Review of Protein Assays and Further Aspects of New Methods in BrewingScience. BrewingScience 62 (2009), 90-94.
46. Braun, F., Back, W., Krottenthaler, M.: Beer Filtration using Cellulose Fibres– a Review. Brewing Science 62 (2009), 33-43.
45. Beck, M., Hofmann, S., Jekle, M., Becker, T.: Novel materials and surface investigations for optimizing dough carrier interactions. European food research and technology 229 (2009), 183-189.
44. Hussein, W. B., Hecker, F., Mitzscherling, M., Becker, T.: Computer Modelling and Simulation of Bakeries' Production Planning. International Journal of Food Engineering 5 (2009), 8.
43. Krahl, M., Back, W., Zarnkow, M., Kreisz, S.: Determination of optimised malting conditions for the enrichment of rutin, vitexin and orientin in common buckwheat (Fagopyrum esculentum Moench). Journal of the Institute of Brewing 114 (2009), 294-299.
42. Zarnkow, M., Schulze, B., Back, W., Arendt, E. K., Kreisz, S., Krahl, M., Gastl, M.: Triticale malt (x Triticosecale Wittmack) a raw material for brewing – Using Response Surface Methodology to optimise malting conditions. BrewingScience 62(5/6) (2009), 54-66.
41. Eder, C., Becker, T., Delgado, A.: Non-contact temperature measurement of liquids in hermetic closed systems. Journal of Food Control 29 (2009), 1119-1126.
40. Herrmann, M., Klotzbücher, B., Wurzbacher, M., Hanke, S., Kattein, U., Back, W., Becker, T., Krottenthaler, M.: A new validation of relevant substances for the evaluation of beer aging depending on the employed boiling system. Journal of the Institute of Brewing 15 (2009), (accepted).
2008 -1993 Kumulativer Impact Factor: 66,35
39. Kühbeck, F., Gastl (Schütz), M., Thiele, F., Krottenthaler, M., Back, W.: Influence of Lauter Turbidity and Hot Trub on Wort Composition, Fermentation, and Beer Quality. Journal of the American Society of Brewing Chemists 64(1) (2006), 16-28.
38. Hussein, M. A., Esterl, S., Pörtner, R., Wiegandt, K., Becker, T.: On the lattice Boltzmann method simulation of a two-phase flow bioreactor for artificially grown cartilage cells. Journal of Biomechanics 41 (2008), 3455-3461.
37. Hussein, W. B., Hecker, F., Mitzscherling, M., Becker, T.: Modelling And Simulation Of Bakery Production Lines For Process Analysis And Optimization Proceeding FOODSIM2008 (2008), 45-49.
36. Hussein, M. A., Esterl, S., Pörtner, R., Wiegandt, K., Becker, T.: Impulse and mass transport in a cartilage bioreactor using the lattice Boltzmann method. International Journal of Computational Fluid Dynamics 22 (2008), 341-350.
35. Krahl, M., Hagel, C., Zarnkow, M., Back, W., Kreisz, S.: Changes of the content of water-soluble bioactive compounds during the malting process of spelt wheat (Triticum aestivum var. spelta). Brewing Science 61 (2008), 170-174.
34. Kühbeck, F., Müller, M. P., Back, W., Kurz, T., Krottenthaler, M.: Effect of hot trub and particle addition on fermentation performance of Saccharomyces cerevisiae. Enzyme and Microbial Technology 41 (2007), 711-720.
33. Becker, T., Hitzmann, B., Muffler, K., Pörtner, R., Reardon, R., Ulber, R.: Future Aspects of Bioprocess Monitoring- White Biotechnology. Advances in Biochemical Engineering 105 (2007), 243-293.
32. Mitzscherling, M., Becker, T., Delgado, A., Back, W., Krottenthaler, M., Kühbeck, F.: Online Monitoring of Gravity, FAN and β-Glucan during Mashing. Journal of the Institute of Brewing 113 (2007), 293-301.
31. Hussein, M. A., Baumann, G., Sherif, A. O., Esterl, S., Becker, T.: On the Validation of a 2-D Laminar Flow Solver Using Lattice Boltzmann Method. Proceedings of 8th International Congress of Fluid Dynamics and Propulsion, ASME, Sharm El-Sheikh, Egypt, 2006-12-14.
30. Kühbeck, F., Dickel, T., Krottenthaler, M., Back, W., Mitzscherling, M., Delgado, A., Becker, T.: Effects of Mashing Parameters in Mash β-Glucan, FAN und Soluble Extract Levels. Journal of the Institute of Brewing 111 (2005), 316-327.
29. Stippl, V., Delgado, A., Becker, T.: Ionization equilibria at high pressure. European Food Research and Technologie 221 (2005), 151-156.
28. Stippl, V., Delgado, A., Becker, T.: Development of a method for the optical in-situ determination of pH-value during high pressure treatment of fluid food. Innovative Food Science und Emerging Technologies 5 (2004), 285-292.
27. Fellner, M., Delgado, A., Becker, T.: Functional neurons in dynamic neural networks for bioprocess modelling. Bioprocess and Biosystems Engineering 25 (2003), 263-270.
26. Benning, R., Petermeier, H., Hinrichs, J., Kulozik, U., Delgado, A., Becker, T.: Process design for improved fouling behaviour in heat exchangers using a hybrid modelling approach. Transactions IChemE Part C - Food and Bioproducts Processing 81 (2003), 266 -273.
25. Ewald, T., Delgado, A., Becker, T.: Fuzzy state controller for the soft process drying of natural material foil. Engineering Life Science 3 (2003), 21-29.
24. Kurz, T., Arnold, S., Fellner, M., Murnleitner, E., Mitzscherling, M., Becker, T., Delgado, A.: Modelling and Optimisation Approaches in Industrial Fermentation Processes. 2nd International Conference on Simulation in Food and Bio Industries (2002), 86-90.
23. Kurz, T., Mieleitner, J., Becker, T., Delgado, A.: A model based simulation of brewing yeast propagation. Journal of the Institute of Brewing 108 (2002), 248-255.
22. Stippl, V., Delgado, A., Becker, T.: Optische in-situ-Bestimmung des pH-Wertes während der Hochdruckbehandlung von Lebensmitteln und mikrobiologischen Medien. Lasermethoden in Strömungsmechanik 10 (2002), 53.1- 53.7.
21. Eder, C., Becker, T., Delgado, A.: Nicht-invasive Temperaturmessung an Lösungsmitteln in geschlossenen Gefäßen. Lasermethoden in Strömungsmechanik 10 (2002), 54.1- 54.7.
20. Benning, R., Petermeier, H., Delgado, A., Hinrichs, J., Kulozik, U., Becker, T.: Verbessertes Foulingverhalten von Röhrenwärmetauschern durch Anwendung eines hybriden Modells im Prozeßdesign. Chemie Ingenieur Technik 74 (2002), 1492-1496.
19. Benning, R. M., Becker, T. M., Delgado, A.: Principal Feasability Studies Using Neuro-Numerics for Prediction of Flow Fields. Neural Processing Letters 15 (2002), 1-15.
18. Stippl, V., Delgado, A., Becker, T.: Optical Method for the in-situ measurement of pH-value during high pressure treatment of foods. High Pressure Research 22 (2002), 757-761.
17. Murnleitner, E., Becker, T., Delgado, A.: State Detection and Control of Overloads in the Anaerobic Wastewater Treatment using Fuzzy Logic. Water Research 36 (2002), 201-211.
16. Becker, T., Enders, T., Delgado, A.: Dynamic neural networks as a tool for the online-optimization of industrial fermentations. Bioprocess and Biosystem Engineering 24 (2002), 347-354.
15. Becker, T., Mitzscherling, M., A., D.: Hybrid data model for the improvement of an ultrasonic based gravity measurement system. Food Control 13 (2002), 223-233.
14. Petermeier, H., Benning, R., Delgado, A., Kulozik, U., Hinrichs, J., Becker, T.: Hybrid Model of the fouling process in tubular heat exchangers for the dairy industry. J. Food Eng. 55 (2002), 9-17.
13. Arnold, S., Becker, T., Delgado, A., Emde, F., Enenkel, A.: Optimizing high strength acetic acid bioprocess by cognitive methods in an unsteady state cultivation. Journal of Biotechnology 97 (2002), 133-145.
12. Becker, T., Mitzscherling, M., Delgado, A.: Ultrasonic velocity - a non-invasive method for the determination of density during beer fermentation. Chem. Eng. Technol 24 (2001), 61-67.
11. Benning, R., Becker, T., Delgado, A.: Initial studies of predicting flow fields with an ANN hybrid. Advances in Engineering Software 32 (2001), 895-901.
10. Kurz, T., Fellner, M., Becker, T., Delgado, A.: Observation and control of the beer fermentation using cognitive methods. Journal of the Institute of Brewing 107 (2001), 2410-252.
9. Becker, T., Schmidt, H.-L.: New ways of enzymatic two substrate determination in flow injection systems. Analytica Chimica Acta 421 (2000), 7-18.
8. Becker, T., Schmidt, H.-L.: Data model for the elimination of matrix effects in enzyme-based flow injection systems. Biotechnology & Bioengineering 69 (2000), 377-384.
7. Wollenweber, M., Polster, J., Becker, T., Schmidt, H.-L.: Application of fuzzy logic in multicomponent analysis by optodes. Biosensors & Bioelectronics 12 (1997), 917-923.
6. Peters, U., Hege, U., Enders, T., Becker, T., Delgado, A., Denk, V.: Online-Messung und Regelung wichtiger Produktparameter bei einer industriellen Fermentation. Chemie Ingenieur Technik 69 (1997), 1225-1227.
5. Delgado, A., Nirschl, H., Becker, T.: First use of cognitive algorithms in investigations under compensated gravity. Microgravity Science and Technology IX/3 (1997), 185-193.
4. Schmidt, H.-L., Becker, T., Ogbomo, I., Schuhmann, W.: Flow Injections Analysis - Systems with Immobilized Enzymes. Improvements of Applicability by Integration of Coupled Reactions; Separation Steps and Background Corrections. Talanta 43 (1996), 937-943.
3. Becker, T., Schmidt, H.-L., Lechner, E.: D-/L-Lactate Determination in Dairy Products, Presentation of a Fast Automated Analysis System. Lebensmittel Untersuchung und Forschung 201 (1995), 537-540.
2. Becker, T., Schuhmann, W., Betken, R., Schmidt, H.-L., Leible, M., Albrecht, A.: An Automatic Dehydrogenase-Based Flow Injection System: Application for the continuous determination of Glucose and Lactate in Mammalian Cell-Cultures. Journal of Chemical Technology and Biotechnology 58 (1993), 183-190.
1. Becker, T., Kittsteiner-Eberle, R., Luck, T., Schmidt, H.-L.: On-line determination of acetic acid in a continuous production of Acetobacter aceticus. Journal of Biotechnology 31 (1993), 267-275.
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