Lista de obras -

Analysis of beers from an 1840s' shipwreck

artículo científico publicado en 2015

Application of denaturing high-performance liquid chromatography for monitoring sulfate-reducing bacteria in oil fields.

artículo científico publicado en 2013

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking

artículo científico publicado en 2015

Detection of Pectinatus Beer Spoilage Bacteria by Using the Polymerase Chain Reaction

scientific article published on 01 December 1997

Effects of alkylresorcinols on volume and structure of yeast-leavened bread

artículo científico publicado en 2011

Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus).

artículo científico publicado en 2015

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima).

artículo científico publicado en 2016

Group-specific PCR-RFLP and real-time PCR methods for detection and tentative discrimination of strictly anaerobic beer-spoilage bacteria of the class Clostridia

artículo científico publicado en 2008

In situ production and analysis of Weissella confusa dextran in wheat sourdough.

artículo científico publicado en 2009

Lactobacillus backii and Pediococcus damnosus isolated from 170-year-old beer recovered from a shipwreck lack the metabolic activities required to grow in modern lager beer

artículo científico publicado en 2017

Megasphaera

artículo científico publicado en 2015

Megasphaera paucivorans sp. nov., Megasphaera sueciensis sp. nov. and Pectinatus haikarae sp. nov., isolated from brewery samples, and emended description of the genus Pectinatus

artículo científico publicado en 2006

NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa

artículo científico publicado en 2008

Pectinatus

artículo científico publicado en 2015

Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tank ⬇️

artículo científico publicado el 19 de abril de 2013

Relation of sensory perception with chemical composition of bioprocessed lingonberry.

artículo científico publicado en 2014

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.

artículo científico publicado en 2015

Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing

artículo científico publicado en 2020

Structure modeling and functional analysis of recombinant dextransucrase from Weissella confusa Cab3 expressed in Lactococcus lactis

artículo científico publicado en 2016

The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

artículo científico publicado en 2015

The role of oxygen in the liquid fermentation of wheat bran

artículo científico publicado en 2013

Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala) ⬇️

artículo científico publicado el 26 de septiembre de 2010

Lista de obras de

Analysis of beers from an 1840s' shipwreck

Application of denaturing high-performance liquid chromatography for monitoring sulfate-reducing bacteria in oil fields.

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking

Detection of Pectinatus Beer Spoilage Bacteria by Using the Polymerase Chain Reaction

Effects of alkylresorcinols on volume and structure of yeast-leavened bread

Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus).

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima).

Group-specific PCR-RFLP and real-time PCR methods for detection and tentative discrimination of strictly anaerobic beer-spoilage bacteria of the class Clostridia

In situ production and analysis of Weissella confusa dextran in wheat sourdough.

Lactobacillus backii and Pediococcus damnosus isolated from 170-year-old beer recovered from a shipwreck lack the metabolic activities required to grow in modern lager beer

Megasphaera

Megasphaera paucivorans sp. nov., Megasphaera sueciensis sp. nov. and Pectinatus haikarae sp. nov., isolated from brewery samples, and emended description of the genus Pectinatus

NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa

Pectinatus

Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tank ⬇️

Relation of sensory perception with chemical composition of bioprocessed lingonberry.

Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran.

Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing

Structure modeling and functional analysis of recombinant dextransucrase from Weissella confusa Cab3 expressed in Lactococcus lactis

The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

The role of oxygen in the liquid fermentation of wheat bran

Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala) ⬇️