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Applied and Environmental Microbiology|July 1, 1992
Detection of Active Yeast Cells (Saccharomyces cerevisiae) in Frozen Dough SectionsK Autio, T Mattila-SandholmInternational Journal of Food Microbiology|October 4, 2000
Permeability barrier of the gram-negative bacterial outer membrane with special reference to nisinI M Helander, T Mattila-SandholmJournal of Applied Microbiology|March 29, 2000
Fluorometric assessment of gram-negative bacterial permeabilizationI M Helander, T Mattila-SandholmAnnals of Medicine|September 10, 1999
New functional foods in the treatment of food allergyE Isolauri, S Salminen, T Mattila-SandholmInternational Journal of Food Microbiology|May 1, 1991
The effect of Pediococcus damnosus and Pediococcus pentosaceus on the growth of pathogens in minced meatT Mattila-Sandholm, A Haikara, E SkyttäThe Journal of Applied Bacteriology|February 1, 1993
Production and characterization of antibacterial compounds produced by Pediococcus damnosus and Pediococcus pentosaceusE Skyttä, A Haikara, T Mattila-SandholmInternational Journal of Food Microbiology|January 30, 1999
Oat bran beta-gluco- and xylo-oligosaccharides as fermentative substrates for lactic acid bacteriaP Kontula, A von Wright, T Mattila-SandholmJournal of Applied Microbiology|March 29, 2000
Identification of pediococci by ribotypingR Satokari, T Mattila-Sandholm, M L SuihkoActa Veterinaria Scandinavica|January 1, 1990
Growth characteristics of Staphylococcus aureus and Escherichia coli in whey from sequentially infected milkT Mattila-Sandholm, T Alivehmas, L Kaartinen, et al.International Journal of Food Microbiology|September 12, 2002
Gut bacteria and health foods--the European perspectiveM Saarela, L Lähteenmäki, R Crittenden, et al.Pageof 4