1. Changes in aroma composition and sensory properties provided by distiller's grains addition to bakery products. (November 2016) Authors: Roth, M.; Schuster, H.; Kollmannsberger, H.; Jekle, M.; Becker, T. Journal: Journal of cereal science Issue: Volume 72(2016) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Der intelligente Gärschrank – Einfluss der Herstellungsparameter auf die Produktqualität. Issue 9 (29th August 2016) Authors: Zettel, V.; Brandner, S.; Paquet‐Durand, O.; Takacs, R.; Hecker, F.; Jekle, M.; Hussein, M.; Becker, T.; Hitzmann, B. Journal: Chemie Ingenieur Technik Issue: Volume 88:Issue 9(2016:Sep.) Page Start: 1327 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Der intelligente Gärschrank – Implementierung einer Onlineüberwachung des Fermentationsprozesses mittels digitaler Bildverarbeitung. Issue 9 (September 2016) Authors: Zettel, V.; Brandner, S.; Paquet‐Durand, O.; Takacs, R.; Hecker, F.; Jekle, M.; Hussein, M.; Becker, T.; Hitzmann, B. Journal: Chemie Ingenieur Technik Issue: Volume 88:Issue 9(2016:Sep.) Page Start: 1326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Destabilization of wheat dough: Interrelation between CO2 and glutathione. (April 2016) Authors: Verheyen, C.; Albrecht, A.; Becker, T.; Jekle, M. Journal: Innovative food science & emerging technologies Issue: Volume 34(2016) Page Start: 320 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Destabilization of wheat dough: Interrelation between CO2 and glutathione. (April 2016) Authors: Verheyen, C.; Albrecht, A.; Becker, T.; Jekle, M. Journal: Innovative food science & emerging technologies Issue: Volume 34(2016) Page Start: 320 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of gas formation kinetics on dough development and bread quality. (October 2015) Authors: Verheyen, C.; Albrecht, A.; Elgeti, D.; Jekle, M.; Becker, T. Journal: Food research international Issue: Volume 76:Part 3(2015:Oct.) Page Start: 860 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Opportunities for upcycling cereal byproducts with special focus on Distiller's grains. (September 2019) Authors: Roth, M.; Jekle, M.; Becker, T. Journal: Trends in food science & technology Issue: Volume 91(2019) Page Start: 282 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. The contribution of glutathione to the destabilizing effect of yeast on wheat dough. (15th April 2015) Authors: Verheyen, C.; Albrecht, A.; Herrmann, J.; Strobl, M.; Jekle, M.; Becker, T. Journal: Food chemistry Issue: Volume 173(2015) Page Start: 243 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗