Concepedia

Anna Dysvik

AD

3

Publications

143

Citations

3

H-Index

2019

Active since

Affiliations

Norwegian University of Life Sciences(Current)

Nofima

KU Leuven

Anna Dysvik is an author at Norwegian University of Life Sciences specializing in microbiology, food microbiology, and food fermentation.

ORCID

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Publications per year

2019–2020

3

Publications

3

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Anna Dysvik, Sabina Leanti La Rosa, Kristian Hovde Liland et al. · Frontiers in Microbiology · 2020 · 69 citations · Full text

Pre-fermentation with lactic acid bacteria in sour beer production

Anna Dysvik, Kristian Hovde Liland, Kristine S. Myhrer et al. · Journal of the Institute of Brewing · 2019 · 47 citations · Full text

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Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production

Anna Dysvik, Sabina Leanti La Rosa, Fanny Buffetto et al. · Journal of Agricultural and Food Chemistry · 2019 · 27 citations

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