Lehrstuhl für Brau- und Getränketechnologie

Publikationen

Publikationen pro Jahr 1993 2013 2014 2015 2016 2017 2019 2021 2022 2023 2025

• 353 Artikel
• 44 Übersichtsartikel
• 4 Papier
• 2 Leitartikel
• 2 Mehr
  • 1 Konferenzbeitrag
  • 1 Konferenzartikel

Publikationen pro Jahr

Publikationen pro Jahr

Suchergebnisse

• 2024

  The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review

  Bretträger, M., Sacher, B., Gastl, M. & Becker, T., 2024, in: Journal of the American Society of Brewing Chemists. 82, 2, S. 93-108 16 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Brewing 100%
  • Enzyme 100%
  • Malting 100%
  • Pigmented Fungi 42%
  • Food Safety 33%
  5 Zitate (Scopus)
• 2023

  Experimental Advances in the Real-Time Recording of Cross-Linking Alginate In Situ Gelation: A Review

  Besiri, I. N., Goudoulas, T. B., Fattahi, E. & Becker, T., Juli 2023, in: Polymers. 15, 13, 2875.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Alginate 100%
  • Gelation 100%
  • In Situ Gelation 100%
  • Time Recording 100%
  • Hydrogel 100%
  5 Zitate (Scopus)
• 2022

  Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process–A Review

  Geißinger, C., Gastl, M. & Becker, T., 2022, in: Journal of the American Society of Brewing Chemists. 80, 1, S. 1-16 16 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Metabolism 100%
  • Fusarium 100%
  • Cereals 100%
  • Processa 100%
  • Malting 100%
  16 Zitate (Scopus)

• Generation and evaluation of input values for computational analysis of transport processes within tissue cultures

  Fattahi, E., Taheri, S., Schilling, A. F., Becker, T. & Pörtner, R., Nov. 2022, in: Engineering in Life Sciences. 22, 11, S. 681-698 18 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Computational Analysis 100%
  • Tissue Culture 100%
  • Input Values 100%
  • Transport Processes 100%
  • Transport Process 100%
  2 Zitate (Scopus)

• Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

  Brandner, S., Becker, T. & Jekle, M., Apr. 2022, in: Journal of Food Science. 87, 4, S. 1375-1385 11 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Artificial Systems 100%
  • Starch 100%
  • Wheat Dough 100%
  • Interface Characteristics 100%
  • Rheology 100%
  10 Zitate (Scopus)

• 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

  Ritter, S. W., Gastl, M. I. & Becker, T. M., Sept. 2022, in: Comprehensive Reviews in Food Science and Food Safety. 21, 5, S. 4018-4055 38 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Non-volatile Compounds 100%
  • Volatile Compounds 100%
  • Lupine 100%
  • Lactic Acid Fermentation 100%
  • Legumes 100%
  19 Zitate (Scopus)
• 2021

  Challenges in the Development of Soft Sensors for Bioprocesses: A Critical Review

  Brunner, V., Siegl, M., Geier, D. & Becker, T., 20 Aug. 2021, in: Frontiers in Bioengineering and Biotechnology. 9, 722202.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Soft Sensor 100%
  • Bioprocess 100%
  • Bioprocessing 100%
  • Process Phases 75%
  • Multiple Processes 75%
  52 Zitate (Scopus)

• Understanding the Impact of Industrial Stress Conditions on Replicative Aging in Saccharomyces cerevisiae

  Eigenfeld, M., Kerpes, R. & Becker, T., 2021, in: Frontiers in Fungal Biology. 2, 665490.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Saccharomyces Cerevisiae 100%
  • Stress Conditions 100%
  • Industrial Stress 100%
  • Replicative Aging 100%
  • Yeast Cell 100%
  15 Zitate (Scopus)
• 2020

  Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies

  Föste, M., Verheyen, C., Jekle, M. & Becker, T., 15 Feb. 2020, in: Food Chemistry. 306, 125451.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Bread Making 100%
  • Gluten-free Bread 100%
  • Hydration Properties 100%
  • Fruit Processing 100%
  • Dough Quality 100%
  68 Zitate (Scopus)

• The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution

  Werner, R. A., Geier, D. U. & Becker, T., Dez. 2020, in: Food Engineering Reviews. 12, 4, S. 520-545 26 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Suitable Solutions 100%
  • Cleaning Methods 100%
  • Woven Filter Cloth 100%
  • Filter Cloth 100%
  • Chemical Element 100%
  6 Zitate (Scopus)
• 2019

  A review: Reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices

  Paulik, S., Jekle, M. & Becker, T., Sept. 2019, in: Trends in Food Science and Technology. 91, S. 231-239 9 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Inflation 100%
  • Wheat 100%
  • Starch Modification 100%
  • Reverse Approach 100%
  • Starch 100%
  10 Zitate (Scopus)

• Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review

  Brandner, S., Becker, T. & Jekle, M., 1 Sept. 2019, in: International Journal of Biological Macromolecules. 136, S. 1018-1025 8 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Starch 100%
  • Viscoelastic Liquid 100%
  • Viscoelastic Solid 100%
  • Wheat Dough 100%
  • Gluten Network 100%
  58 Zitate (Scopus)

• Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review

  Lehnhardt, F., Gastl, M. & Becker, T., 8 Sept. 2019, in: Critical Reviews in Food Science and Nutrition. 59, 16, S. 2642-2653 12 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Aging 100%
  • Analytical Prediction 100%
  • Flavor Stability 100%
  • Lager Beer 100%
  • Sensation 100%
  42 Zitate (Scopus)

• Inhomogeneity in the lauter tun: a chromatographic view

  Hennemann, M., Gastl, M. & Becker, T., 1 März 2019, in: European Food Research and Technology. 245, 3, S. 521-533 13 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Filter Cake 100%
  • Lauter Tun 100%
  • Lautering 83%
  • Brewer's Spent Grain 50%
  • Brewers Spent Grain 50%
  14 Zitate (Scopus)

• Magnetic separation in bioprocessing beyond the analytical scale: From biotechnology to the food industry

  Schwaminger, S. P., Fraga-García, P., Eigenfeld, M., Becker, T. M. & Berensmeier, S., 2019, in: Frontiers in Bioengineering and Biotechnology. 7, SEP, 233.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Food Industry 100%
  • Biotechnology 100%
  • Magnetic Separation 100%
  • Bioprocess 100%
  • Analytical Scale 100%
  68 Zitate (Scopus)

• Opportunities for upcycling cereal byproducts with special focus on Distiller's grains

  Roth, M., Jekle, M. & Becker, T., Sept. 2019, in: Trends in Food Science and Technology. 91, S. 282-293 12 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Distillers Grains 100%
  • Cereal Products 100%
  • Upcycling 100%
  • Cereal Byproducts 100%
  • Food Applications 22%
  54 Zitate (Scopus)
• 2018

  Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

  Wannenmacher, J., Gastl, M. & Becker, T., Juli 2018, in: Comprehensive Reviews in Food Science and Food Safety. 17, 4, S. 953-988 36 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Brewing Process 100%
  • Process Quality 100%
  • Structural Diversity 100%
  • Beer 100%
  • Beer Quality 100%
  108 Zitate (Scopus)
• 2017

  Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

  Huang, Y., Tippmann, J. & Becker, T., 1 Sept. 2017, in: European Food Research and Technology. 243, 9, S. 1485-1495 11 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Kinetic Study 100%
  • Flavor Compounds 100%
  • Wort Boiling 100%
  • Wort 100%
  • Boiling 100%
  8 Zitate (Scopus)

• Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes

  Müller, M., Bellut, K., Tippmann, J. & Becker, T., 2017, in: ChemBioEng Reviews. 4, 5, S. 310-326 17 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Ethanol 100%
  • Physical Methods 100%
  • Dealcoholization 100%
  • Quality Attributes 100%
  • Non Alcoholic Beverage 100%
  38 Zitate (Scopus)

• The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases

  Kerpes, R., Fischer, S. & Becker, T., Sept. 2017, in: Trends in Food Science and Technology. 67, S. 129-138 10 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Process Technology 100%
  • Brewing 100%
  • Peptidase 100%
  • Gluten-free Beer 100%
  • Hordein 100%
  44 Zitate (Scopus)
• 2016

  Flavor of lactic acid fermented malt based beverages: Current status and perspectives

  Nsogning Dongmo, S., Procopio, S., Sacher, B. & Becker, T., 1 Aug. 2016, in: Trends in Food Science and Technology. 54, S. 37-51 15 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Lactic Acid 100%
  • Aroma Compounds 100%
  • Sensory Characteristics 66%
  • Starter Culture 66%
  • Cereals 66%
  91 Zitate (Scopus)

• Influence of malting and lactic acid fermentation on functional bioactive components in cereal-based raw materials: A review paper

  Hassani, A., Procopio, S. & Becker, T., 1 Jan. 2016, in: International Journal of Food Science and Technology. 51, 1, S. 14-22 9 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Bioactive Components 100%
  • Cereal-based 100%
  • Lactic Acid Fermentation 100%
  • Malting 100%
  • Probiotics 50%
  38 Zitate (Scopus)

• Possibilities to derive empirical dough characteristics from fundamental rheology

  Tietze, S., Jekle, M. & Becker, T., 1 Nov. 2016, in: Trends in Food Science and Technology. 57, S. 1-10 10 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Rheological Method 100%
  • Dough Characteristics 100%
  • Fundamental Rheology 100%
  • Measurement Data 100%
  • Energy Input 100%
  22 Zitate (Scopus)

• Technological and Analytical Methods for Arabinoxylan Quantification from Cereals

  Döring, C., Jekle, M. & Becker, T., 25 Apr. 2016, in: Critical Reviews in Food Science and Nutrition. 56, 6, S. 999-1011 13 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Analytical Method 100%
  • Arabinoxylan 100%
  • Cereals 100%
  • Technological Method 100%
  • Detection Method 10%
  29 Zitate (Scopus)

• β-D-Glucosidase as “key enzyme” for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring

  Tokpohozin, S. E., Fischer, S., Sacher, B. & Becker, T., 1 Nov. 2016, in: Food and Chemical Toxicology. 97, S. 217-223 7 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Beer 100%
  • Sorghum 100%
  • Cyanogenic Glucosides 100%
  • Dhurrin 100%
  • Bioflavoring 100%
  28 Zitate (Scopus)
• 2015

  Brewer’s spent grain: source of value-added polysaccharides for the food industry in reference to the health claims

  Steiner, J., Procopio, S. & Becker, T., 8 Sept. 2015, in: European Food Research and Technology. 241, 3, S. 303-315 13 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Food Industry 100%
  • Polysaccharide 100%
  • Brewer's Spent Grain 100%
  • Grain Source 100%
  • Health Claims 100%
  117 Zitate (Scopus)

• Critical review of the methods of β-glucan analysis and its significance in the beer filtration process

  Kupetz, M., Procopio, S., Sacher, B. & Becker, T., 30 Dez. 2015, in: European Food Research and Technology. 241, 6, S. 725-736 12 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Filtration Process 100%
  • Glucan 100%
  • Beer Filtration 100%
  • Hydrocolloid 100%
  • Viscometry 100%
  30 Zitate (Scopus)

• Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

  Zhao, X., Procopio, S. & Becker, T., 1 Dez. 2015, in: Journal of Food Science and Technology. 52, 12, S. 7588-7598 11 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Glycerol 100%
  • Fermented Beverages 100%
  • Fermented Beverage 100%
  • Yeast Strains 20%
  • Glycerol-3-phosphate Dehydrogenase 20%
  100 Zitate (Scopus)

• Starch gelatinization and its complexity for analysis

  Schirmer, M., Jekle, M. & Becker, T., 1 Jan. 2015, in: Starch/Staerke. 67, 1-2, S. 30-41 12 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Starch Gelatinization 100%
  • Starch 66%
  • Gelatinization 66%
  • Structural Change 50%
  • Complex Food Matrices 33%
  180 Zitate (Scopus)

• Strategies for the aeration of gluten-free bread - A review

  Elgeti, D., Jekle, M. & Becker, T., 2015, in: Trends in Food Science and Technology. 46, 1, S. 75-84 10 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Aeration 100%
  • Gluten-free Dough 100%
  • Gluten-free Bread 100%
  • Gluten 100%
  • Gas Bubble 50%
  40 Zitate (Scopus)
• 2014

  Beer and beer compounds: Physiological effects on skin health

  Chen, W., Becker, T., Qian, F. & Ring, J., Feb. 2014, in: Journal of the European Academy of Dermatology and Venereology. 28, 2, S. 142-150 9 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • 8-Prenylnaringenin 100%
  • Skin Health 100%
  • Beer 100%
  • Physiological Effects 100%
  • Bitter Taste 100%
  48 Zitate (Scopus)

• Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

  Gebremariam, M. M., Zarnkow, M. & Becker, T., Nov. 2014, in: Journal of Food Science and Technology. 51, 11, S. 2881-2895 15 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  Open Access

  • Brewing 100%
  • Eragrostis Tef 100%
  • Teff 100%
  • Gluten-free Beverages 100%
  • Gluten-free 100%
  175 Zitate (Scopus)
• 2013

  Fuzzy logic control and soft sensing applications in food and beverage processes

  Birle, S., Hussein, M. A. & Becker, T., Jan. 2013, in: Food Control. 29, 1, S. 254-269 16 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Sensing Applications 100%
  • Soft Sensing 100%
  • Fuzzy Logic Control 100%
  • Process Control 100%
  • Control System 100%
  50 Zitate (Scopus)

• On the Theoretical Time-Scale Estimation of Physical and Chemical Kinetics Whilst Wheat Dough Processing

  Mack, S., Hussein, M. A. & Becker, T., März 2013, in: Food Biophysics. 8, 1, S. 69-79 11 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Wheat Dough 100%
  • Chemical Kinetics 100%
  • Dough Processing 100%
  • Scale Estimation 100%
  • Physical Kinetics 100%
  5 Zitate (Scopus)

• Self-cloning brewing yeast: A new dimension in beverage production

  Fischer, S., Procopio, S. & Becker, T., Dez. 2013, in: European Food Research and Technology. 237, 6, S. 851-863 13 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Beverage Production 100%
  • Brewer's Yeast 100%
  • Self-cloning 100%
  • Fermented Beverage 100%
  • Genetically Modified Food 100%
  12 Zitate (Scopus)
• 2012

  An overview of separation methods in starch analysis: The importance of size exclusion chromatography and field flow fractionation

  Rübsam, H., Krottenthaler, M., Gastl, M. & Becker, T., Sept. 2012, in: Starch/Staerke. 64, 9, S. 683-695 13 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Separation Techniques 100%
  • Size Exclusion Chromatography 100%
  • Field-flow Fractionation 100%
  • Starch Analysis 100%
  • Starch 100%
  32 Zitate (Scopus)

• Detection methods of fouling in heat exchangers in the food industry

  Wallhäußer, E., Hussein, M. A. & Becker, T., Sept. 2012, in: Food Control. 27, 1, S. 1-10 10 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Detection Method 100%
  • Food Industry 100%
  • Fouling 100%
  • Heat Exchanger 100%
  • Fouling Monitoring 100%
  78 Zitate (Scopus)

• Influence of dissolved carbon dioxide on the sound velocity and adiabatic compressibility in aqueous solutions with saccharose and ethanol

  Schöck, T., Hussein, M., Hitzmann, B. & Becker, T., Nov. 2012, in: Journal of Molecular Liquids. 175, S. 111-120 10 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Ethanol 100%
  • Aqueous Solution 100%
  • Saccharose 100%
  • Sound Velocity 100%
  • Adiabatic Compressibility 100%
  3 Zitate (Scopus)

• Investigating and understanding fouling in a planar setup using ultrasonic methods

  Wallhäußer, E., Hussein, M. A. & Becker, T., Sept. 2012, in: Review of Scientific Instruments. 83, 9, 094904.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Fouling 100%
  • Ultrasonic Method 100%
  • Sensitivity Analysis 42%
  • Heat Exchanger 42%
  • High Cost 28%
  7 Zitate (Scopus)

• Possibilities to increase the quality in gluten-free bread production: An overview

  Houben, A., Höchstötter, A. & Becker, T., Aug. 2012, in: European Food Research and Technology. 235, 2, S. 195-208 14 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Flour 100%
  • Bread Production 100%
  • Gluten-free Bread 100%
  • Cereals 66%
  • Gluten Free Food 50%
  220 Zitate (Scopus)

• Sodium chloride - sensory, preserving and technological impact on yeast-leavened products

  Beck, M., Jekle, M. & Becker, T., Sept. 2012, in: International Journal of Food Science and Technology. 47, 9, S. 1798-1807 10 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Sodium Chloride 100%
  • Technological Impact 100%
  • Sensory Impact 100%
  • Sodium 100%
  • Table Salt 100%
  24 Zitate (Scopus)
• 2011

  Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

  Procopio, S., Qian, F. & Becker, T., Nov. 2011, in: European Food Research and Technology. 233, 5, S. 721-729 9 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Metabolism 100%
  • Esters 100%
  • Higher Alcohols 100%
  • Fermentation 100%
  • Yeast Gene 100%
  105 Zitate (Scopus)

• Protein changes during malting and brewing with focus on haze and foam formation: A review

  Steiner, E., Gastl, M. & Becker, T., Feb. 2011, in: European Food Research and Technology. 232, 2, S. 191-204 14 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Foam Formation 100%
  • Beer 100%
  • Brewing 100%
  • Haze Formation 100%
  • Protein Changes 100%
  118 Zitate (Scopus)
• 2010

  Isohumulones - A review

  Kappler, S., Schönberger, C., Krottenthaler, M. & Becker, T., Juli 2010, in: BrewingScience. 63, 7-8, S. 105-111 7 S.

  Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel › Begutachtung

  • Beer 100%
  • Isohumulones 100%
  • Bitter Taste 100%
  • Spoilage 100%
  • Foam Stability 100%
  13 Zitate (Scopus)