| Properties of piezoceramic materials in high electric field actuator applications BP Bruno, AR Fahmy, M Stürmer, U Wallrabe, MC Wapler Smart Materials and Structures 28 (1), 015029, 2018 | 49 | 2018 |
| 3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach AR Fahmy, T Becker, M Jekle Innovative Food Science & Emerging Technologies 63, 102384, 2020 | 46 | 2020 |
| Development of a multi-material stereolithography 3D printing device B Khatri, M Frey, A Raouf-Fahmy, MV Scharla, T Hanemann Micromachines 11 (5), 532, 2020 | 41 | 2020 |
| Sensory design in food 3D printing–Structuring, texture modulation, taste localization, and thermal stabilization AR Fahmy, LS Amann, A Dunkel, O Frank, C Dawid, T Hofmann, T Becker, ... Innovative Food Science & Emerging Technologies 72, 102743, 2021 | 37 | 2021 |
| Hardness targeted design and modulation of food textures in the elastic-regime using 3D printing of closed-cell foams in point lattice systems AR Fahmy, UT Vogt, M Jekle, T Becker Journal of Food Engineering 320, 110942, 2022 | 11 | 2022 |
| Texture modulation of starch‐based closed‐cell foams using 3D printing: Deformation behavior beyond the elastic regime AR Fahmy, M Jekle, T Becker Journal of Texture Studies 54 (1), 153-169, 2023 | 4 | 2023 |
| Flow behavior analysis for 3D printing of starch-based systems: morphological imaging and multiple stage extrusion characterization through a rheometry imitation approach. 33rd … AR Fahmy, T Becker, M Jekle 33rd EFFoST International Conference, 2019 | 4 | 2019 |
| Four-dimensional (4D) printing of dynamic foods—definitions, considerations, and current scientific status AR Fahmy, A Derossi, M Jekle Foods 12 (18), 3410, 2023 | 3 | 2023 |
| Design and modulation of food textures using 3D printing of closed-cell foams in point lattice systems AR Fahmy, T Becker, M Jekle DECHEMA–Jahrestreffen Leb, 2021 | 3 | 2021 |
| 3D Printing of cereal-based materials: On the relation between rheology and printability. A Fahmy, M Jekle, T Becker 2018 AACC International Annual Meeting, 2018 | 3 | 2018 |
| Three-Dimensional (3D) Food Printing Based on Starch-Based Inks: Crucial Factors for Printing Precision BC Maniglia, AR Fahmy, M Jekle, P Le-Bail, A Le-Bail Food Printing: 3D Printing in Food Industry, 101-140, 2022 | 1 | 2022 |
| Texture modulation of starch-based materials using microfoaming-assisted 3D printing R Fribus, J Kant, AR Fahmy, M Jekle Future Foods, 100311, 2024 | | 2024 |
| Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory UT Vogt, JE Kwak, AR Fahmy, R Laukemper, A Henrich, T Becker, ... Journal of Texture Studies 54 (2), 222-236, 2023 | | 2023 |
| Teigklebrigkeit: Maschinengängigkeit im Visier U Vogt, JE Kwak, AR Fahmy, R Laukemper, A Henrich, T Becker, M Jekle DLG Lebensmittel 18 (5), 10-11, 2023 | | 2023 |
| 3D printing and texture modulation of cereal-based matrices AR Fahmy Technische Universität München, 2023 | | 2023 |
| Modulation of cereal and starch-based textures using additive manufacturing technologies. AR Fahmy, M Jekle, T Becker Cereal Technology 76 (1), 2022 | | 2022 |
| Digital food design: 3D-printing of customized cereal-based food AR Fahmy, M Jekle, T Becker 8. WIG Frühjahrstagung, 2019 | | 2019 |
| Printing quality and flow behavior analysis of starch-based systems for 3D printing of cereal matrices AR Fahmy, T Becker, M Jekle 5. DA-CH Tagung für angewandte Getreidewissenschaften, 2019 | | 2019 |
| Quality analysis for 3D printing of starch-based systems: Morphological imaging and flow behavior characterization of multiple stage extrusion through a rheometry imitation … AR Fahmy, T Becker, M Jekle 33rd EFFoST, 2019 | | 2019 |
| Quality analysis of 3D printing cereal-based systems using an imaging morphological approach AR Fahmy, T Becker, M Jekle 18th European Young Cereal Scientists and Technologists Workshop, 2019 | | 2019 |
