Thomas Becker

Keyphrases

1. Beer 100%
2. Dough 77%
3. Wort 48%
4. Wheat Dough 48%
5. Fermentation 43%
6. Brewing 34%
7. Barley 30%
8. Barley Malt 29%
9. Starch 29%
10. Glucan 26%
11. Gluten 23%
12. Cereals 22%
13. Quinoa 20%
14. Flour 20%
15. Aroma Compounds 19%
16. Ethanol 19%
17. Bioprocess 18%
18. Malting Process 17%
19. Gluten-free 16%
20. Arabinoxylan 16%
21. Food Industry 16%
22. Yeast Fermentation 16%
23. Saccharomyces Pastorianus 15%
24. Beer Production 15%
25. Fermentation Process 15%
26. Lactic Acid 15%
27. Bread 15%
28. Gluten-free Bread 14%
29. Confocal Laser Scanning Microscopy 13%
30. Brewing Process 13%
31. Filtration 13%
32. Yeast Cells 13%
33. Bakery 12%
34. Wheat 12%
35. Dough System 12%
36. Germination 12%
37. Temperature Effect 12%
38. Artificial Neural Network 11%
39. Sodium Chloride 11%
40. Cereal-based 11%
41. Quality Attributes 11%
42. Product Quality 11%
43. Beer Quality 11%
44. Aeration 10%
45. Sorghum 10%
46. Palate Fullness 10%
47. Fouling 10%
48. Teff 10%
49. Eragrostis Tef 10%
50. Lactic Acid Bacteria 10%