Becker, Thomas

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. (2014) · Journal of Food Science and Technology

Seed and Plant BiochemistryFood composition and properties

Cited by 254

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

Brunner, V., Siegl, M., Geier, D., & Becker, T. (2021) · Frontiers in Bioengineering and Biotechnology

Fault Detection and Control SystemsSpectroscopy and Chemometric Analyses

Cited by 100

The contribution of glutathione to the destabilizing effect of yeast on wheat dough

Verheyen, C., Albrecht, A., Herrmann, J., Strobl, M., Jekle, M., & Becker, T. (2015) · Food Chemistry

Food composition and propertiesProteins in Food Systems

Cited by 74

Wheat dough imitating artificial dough system based on hydrocolloids and glass beads

Brandner, S., Becker, T., & Jekle, M. (2018) · Journal of Food Engineering

Polysaccharides Composition and ApplicationsFood composition and properties

Cited by 28