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Microbes in the tailoring of barley malt properties: Dissertation
Arja Laitila
Research output
:
Thesis
›
Dissertation
›
Collection of Articles
3
Citations (Scopus)
Overview
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Dive into the research topics of 'Microbes in the tailoring of barley malt properties: Dissertation'. Together they form a unique fingerprint.
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Keyphrases
Barley
100%
Microbes
100%
Malting Barley
100%
Malting Process
33%
Beer
25%
Lactic Acid Bacteria
25%
Xylanase
16%
Microbial Community
16%
Gram-negative Bacteria
16%
Wort
16%
Glucanase
16%
Yeast Culture
16%
Hydrophobin
8%
Beneficial Effects
8%
Beneficial Properties
8%
Yeast Strains
8%
Water-promoted
8%
Good Quality
8%
Biofilm
8%
Filamentous Fungi
8%
Fungi
8%
Barley Grain
8%
Continuous Change
8%
Product Quality
8%
Filtration
8%
Microbiota
8%
Food Industry
8%
Fusarium
8%
Fusarium Fungi
8%
Basidiomycetes
8%
Lactobacillus Plantarum
8%
Ascomycetous
8%
Biological Processes
8%
Dynamic Process
8%
Yeast Growth
8%
Physiological Response
8%
L. Plantarum
8%
Cereal Grains
8%
Process Safety
8%
Product Safety
8%
Active Groups
8%
Husk
8%
Antagonistic Activity
8%
Metabolically Active
8%
Extracellular Enzymes
8%
Novel Fungal Species
8%
Fungal Community
8%
Proteolysis
8%
Yeast-like Fungi
8%
Lactic Acid Production
8%
Microbial Culture
8%
Filtration Performance
8%
Complex Microbial Communities
8%
Brewhouse
8%
Field Mold
8%
Complex Ecosystem
8%
Yeast-like
8%
Pichia Anomala
8%
Distilled Spirits
8%
Grain Germination
8%
Molecular Approaches
8%
Pediococcus Pentosaceus
8%
Yeast Community
8%
P. Anomala
8%
Barley Production
8%
Controlled Germination
8%
Whole Barley
8%
Microbiological Phenomena
8%
Control Efficacy
8%
Biochemical Reactions
8%
Storage Mold
8%
Novel Bacterial Species
8%
INIS
barley
100%
yeasts
58%
ecosystems
41%
production
29%
communities
29%
bacteria
29%
lactic acid
23%
growth
17%
fungi
17%
performance
11%
water
11%
filtration
11%
germination
11%
fusarium
11%
levels
5%
enzymes
5%
control
5%
lactobacillus
5%
safety
5%
dynamics
5%
chains
5%
tissues
5%
storage
5%
xylanase
5%
xylanases
5%
strains
5%
management
5%
reduction
5%
range
5%
populations
5%
ph value
5%
food industry
5%
molds
5%
grains (cereal)
5%
proteolysis
5%
Agricultural and Biological Sciences
Microorganism
100%
Malting
100%
Grains
41%
Microbial Community
25%
Lactic Acid Bacterium
25%
Xylanase
16%
Fusarium
16%
Glucanase
16%
Gram-Negative Bacteria
16%
Malting Barley
8%
Fungal Communities
8%
Microbial Culture
8%
Hydrolase
8%
Hydrophobin
8%
Antagonistic Activity
8%
Pediococcus
8%
Distilled Spirit
8%
Wickerhamomyces anomalus
8%
Lactobacillus plantarum
8%
Biofilm
8%
Anomala
8%
Food Science
Malting
100%
Lactic Acid Bacteria
25%
Fusarium
16%
Lactobacillus
8%
Malting Quality
8%
Distilled Spirit
8%
Pichia
8%
Product Safety
8%
Food Industry
8%
Product Quality
8%
Pediococcus pentosaceus
8%
Yeast Strains
8%
Yeast Growth
8%
Lactic Acid Production
8%