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Arja Laitila

Showing results (11-20 of 24) with videos related to

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Food Research International (Ottawa, Ont.)|January 3, 2019
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrateYan Xu, Rossana Coda, Ulla Holopainen-Mantila, et al.
Antonie Van Leeuwenhoek|September 28, 2010
Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala)Arja Laitila, Tuija Sarlin, Mari Raulio, et al.
Journal of Agricultural and Food Chemistry|May 25, 2006
Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processabilityArja Laitila, Hannele Sweins, Arvi Vilpola, et al.
Applied and Environmental Microbiology|June 25, 2013
Application of denaturing high-performance liquid chromatography for monitoring sulfate-reducing bacteria in oil fieldsOuti Priha, Mari Nyyssönen, Malin Bomberg, et al.
Microbial Pathogenesis|June 19, 2021
Characterization of vaginal fungal communities in healthy women and women with bacterial vaginosis (BV); a pilot studyLiisa Lehtoranta, Ashley A Hibberd, Nicolas Yeung, et al.
Frontiers in Microbiology|August 6, 2019
TaqMan qPCR for Quantification of <i>Clonostachys rosea</i> Used as a Biological Control Agent Against <i>Fusarium graminearum</i>Alejandro Gimeno, Elina Sohlberg, Tiina Pakula, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Oxygen deficiency in barley (Hordeum vulgare) grain during maltingAnnika Wilhelmson, Arja Laitila, Arvi Vilpola, et al.
Frontiers in Microbiology|August 29, 2019
Corrigendum: TaqMan qPCR for Quantification of <i>Clonostachys rosea</i> Used as a Biological Control Agent Against <i>Fusarium graminearum</i>Alejandro Gimeno, Elina Sohlberg, Tiina Pakula, et al.
Food Chemistry|March 8, 2016
The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer's wortAlexis V Nathanail, Brian Gibson, Li Han, et al.
International Journal of Food Microbiology|September 3, 2018
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingCarlo G Rizzello, Rossana Coda, Yaqin Wang, et al.
Pageof 3

Showing results (11-20 of 24) with videos related to

Sort By:
Pageof 3
Food Research International (Ottawa, Ont.)|January 3, 2019
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrateYan Xu, Rossana Coda, Ulla Holopainen-Mantila, et al.
Antonie Van Leeuwenhoek|September 28, 2010
Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala)Arja Laitila, Tuija Sarlin, Mari Raulio, et al.
Journal of Agricultural and Food Chemistry|May 25, 2006
Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processabilityArja Laitila, Hannele Sweins, Arvi Vilpola, et al.
Applied and Environmental Microbiology|June 25, 2013
Application of denaturing high-performance liquid chromatography for monitoring sulfate-reducing bacteria in oil fieldsOuti Priha, Mari Nyyssönen, Malin Bomberg, et al.
Microbial Pathogenesis|June 19, 2021
Characterization of vaginal fungal communities in healthy women and women with bacterial vaginosis (BV); a pilot studyLiisa Lehtoranta, Ashley A Hibberd, Nicolas Yeung, et al.
Frontiers in Microbiology|August 6, 2019
TaqMan qPCR for Quantification of <i>Clonostachys rosea</i> Used as a Biological Control Agent Against <i>Fusarium graminearum</i>Alejandro Gimeno, Elina Sohlberg, Tiina Pakula, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Oxygen deficiency in barley (Hordeum vulgare) grain during maltingAnnika Wilhelmson, Arja Laitila, Arvi Vilpola, et al.
Frontiers in Microbiology|August 29, 2019
Corrigendum: TaqMan qPCR for Quantification of <i>Clonostachys rosea</i> Used as a Biological Control Agent Against <i>Fusarium graminearum</i>Alejandro Gimeno, Elina Sohlberg, Tiina Pakula, et al.
Food Chemistry|March 8, 2016
The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer's wortAlexis V Nathanail, Brian Gibson, Li Han, et al.
International Journal of Food Microbiology|September 3, 2018
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessingCarlo G Rizzello, Rossana Coda, Yaqin Wang, et al.
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