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26篇 您的检索式：作者名="LAITILA A"

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	题名	作者	年代	出处	被引量
1	Adhesion of Bifidobacteria to granular starch and its implications in probiotic technologies显示文摘	Crittenden R Laitila A Forssell P	2001	Applied and Environmental Microbiology2001，67，8：	1
2	Bran fermentation as a means to enhance technological properties and bioactivity of rye显示文摘	KATINA K LAITILA A JUVONEN R	2007	Food Microbiology2007，24，：	1
3	Adhesion of bifidobacteria to granularstareh and its implieationsin probiotic technologies 显示文摘	Crittenden R Laitila A Forssell P	2001	Applied and Environmental Microbiology2001，67，8：	1
4	Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley 显示文摘	LAITILA A AIAKOMI H L RAASKA L	2002	Journal of Applied Microbiology2002，93，4：	1
5	New tpye of antimicrobial compounds produced by Lactobacillus phantarum显示文摘	NIKUPAAVOLA M L LAITILA A MATTILA-SANDHOLM T	1999	J appl Microbiol1999，86，：	1
6	New type of antimicrobial compounds produced by Lacto- bacillus plantarum 显示文摘	Nikupaavola M L Laitila A Mattila-Sandholm T	1999	Jappl Microbiol1999，86，：	1
7	Fusarium species synthesize alkaline proteinases in infested barley显示文摘	PEKKARINEN A I SARLIN T H LAITILA A T	2003	Journal of Cereal Science2003，37，：	1
8	Bran fermentation as a means to enhance technological properties and bioactivity of rye显示文摘	Katina K Laitila A Juvonen R	2007	Food Microbiology2007，24，：	1
9	Fermented wheat bran as a functional ingredient in baking 显示文摘	Katina K Juvonen R Laitila A	2012	Cereal Chemistry2012，89，2：	1
10	Influence of lactic acid starter cultures on the quality of malt and beer显示文摘	Haikara A Laitila A	1995	Proc Congr Eur Brew Conv1995，，：	1
11	Effects of three Fusarium species on the quality of barley and malt 显示文摘	Sarlin T Laitila A	2005	J Am Soc Brew Chem2005，63，2：	1
12	Indigenous microbial community of barley greatly influences grain germination and malt quality显示文摘	Laitila A Kotaviita E Peltola P	2007	J Inst Brew2007，113，1：	1
13	Bran fermentation as a means to enhance technological properties and bioactivity of rye显示文摘	Katina K Laitila A Juvonen R	2007	Food nicrobiol2007，24，2：	1
14	New types of antimicrobial compounds produced by Lactobacillus plantarum 显示文摘	NIKU-PAAVOLA M L LAITILA A MATTILA-SANDHOLM T	1999	J Appl Microbiol1999，，86：	1
15	Development of a germination process for producing high -glucan,whole grain food ingredients from oat 显示文摘	Wilhelmson A Oksman-Caldentey KM Laitila A Suortti T Kaukovirta-Norja A Poutanen K	2001	Cereal Chem2001，78，6：	1
16	New types of antimicrobial compounds produced by Lactobacillus plantarum 显示文摘	Niku-Paavola M L Laitila A Mattila-Sandholm T	1999	Journal of Applied Microbiology1999，86，：	1
17	New types of antimicrobial compounds produced by Lactobacillus plantarum 显示文摘	Niku-Paavola M L Laitila A Mattila-Sandholm T	1999	Journal of Applied Microbiology1999，86，：	1
18	Bran fermentation as ameans to enhance technological properties and bioactivity of rye显示文摘	Katina K Laitila A Juvonen R	2007	Food Microbiol2007，24，2：	1
19	Adhesion of bifidobacteria to granular starch and its implications in probiotic technologies显示文摘	CRITTENDEN R LAITILA A FORSSELL P	2001	Applied and Environmental Microboplpgy2001，67，8：	1
20	Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley显示文摘	Laitila A Alakomi H-L Raaska L	2002	Journal of Applied Microbiology2002，93，4：	1

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