Annika Wilhelmson

Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability

D. Evan Evans, Helen M. Collins, J. Eglinton et al. · Journal of the American Society of Brewing Chemists · 2005 · 131 citations · Full text

Diastatic Power Enzymes, Engineering, Food Analysis +23

Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Raija‐Liisa Heiniö, Kati Katina, Annika Wilhelmson et al. · LWT · 2003 · 111 citations

Food Fermentation, Food Analysis, Sensory Perception +8

Yeasts in an industrial malting ecosystem

Arja Laitila, Annika Wilhelmson, Erja Kotaviita et al. · Journal of Industrial Microbiology & Biotechnology · 2006 · 68 citations · Full text

Indigenous Microbial Community of Barley Greatly Influences Grain Germination and Malt Quality

Arja Laitila, Erja Kotaviita, Petri Peltola et al. · Journal of the Institute of Brewing · 2007 · 68 citations · Full text

Engineering, Agricultural Economics, Fungal Communities +17

Development of a Germination Process for Producing High β‐Glucan, Whole Grain Food Ingredients from Oat

Annika Wilhelmson, Kirsi‐Marja Oksman‐Caldentey, Arja Laitila et al. · Cereal Chemistry · 2001 · 66 citations

Engineering, Agricultural Economics, Plant Pathology +18