Thomas Becker - Concepedia

Author

Thomas Becker

Also Known As

Becker T., Becker, T., Becker, T.M., Becker, Th. (Theodor), Becker, Thomas, D Geier, Hussein, Walid, Margit Jekle, T Becker, T h Becker

845

Publications

11.9K

Citations

H-Index

265

Concepts

All Affiliations

Technical University of Munich Weihenstephan-Triesdorf University of Applied Sciences University of Hohenheim

About

Thomas Becker is an author at Technical University of Munich specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	34	111	4K
2	Health Sciences	29	69	3K
3	Medicine	21	38	1.7K
4	Business	2	2	52
5	Education	2	2	27

Thomas Becker

228

Publications

8.4K

Citations

H-Index

Page 1

	Year	Citations
Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio Markus Schirmer, Agnes Höchstötter, Mario Jekle, Food Hydrocolloids Food ChemistryBiochemistryBioanalysisDifferent StarchesMorphological Characterization	2012	280
Possibilities to increase the quality in gluten-free bread production: an overview Andreas Houben, Agnes Höchstötter, Thomas Becker European Food Research and Technology Food ChemistrySustainable AgricultureAgricultural EconomicsGluten-free Bread ProductionGrain Quality	2012	253
Starch gelatinization and its complexity for analysis Markus Schirmer, Mario Jekle, Thomas Becker Starch - Stärke EngineeringPolysaccharideThermal ProcessingFood ChemistryAnalytical Chemistry	2014	211
Starch–gluten interactions during gelatinization and its functionality in dough like model systems Mario Jekle, Katharina Mühlberger, Thomas Becker Food Hydrocolloids Food ChemistryEngineeringBiochemistryFood PhysicFood Biophysics	2015	190
Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy Mario Jekle, Thomas Becker Food Research International Confocal LaserEngineeringDough MicrostructureMicroscopyUltrastructure	2011	158
Protein network analysis — A new approach for quantifying wheat dough microstructure Isabelle Bernklau, Mario Jekle, Thomas Becker Food Research International Protein Network AnalysisEngineeringBiotechnologyMolecular BiologyFood Microstructure	2016	144
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality Julia Wannenmacher, Martina Gastl, Thomas Becker Comprehensive Reviews in Food Science and Food Safety	2018	135
Volume and texture improvement of gluten-free bread using quinoa white flour Dana Elgeti, Sebastian D. Nordlohne, Maike Föste, Journal of Cereal Science Grain QualityGluten-free BreadTexture ImprovementQuinoa White Flour	2013	133
Brewer’s spent grain: source of value-added polysaccharides for the food industry in reference to the health claims Jöerg M. Steiner, Susanne Procopio, Thomas Becker European Food Research and Technology Food ChemistryNutritionSpent GrainHealth ClaimsFood Quality	2015	131
Participatory research and development for sustainable agriculture and natural resource management: a sourcebook. Julian Gonsalves, Thomas Becker, Andreas Braun, EngineeringAgricultural ConservationFarming SystemSustainable AgricultureAgricultural Economics	2005	126

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