Concepedia

Author

Anna Dysvik

Norwegian University of Life SciencesORCID

Also Known As

Anna Dysvik

5

Publications

226

Citations

4

H-Index

10

Concepts

All Affiliations

Norwegian University of Life SciencesNofimaKU Leuven
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About

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

Top Concepts

#ConceptH-IndexPublicationsCitations

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Health Sciences

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Medicine

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1

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Microbiology

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1

47

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Biochemical Engineering

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Biotechnology

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Anna Dysvik

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3

Publications

143

Citations

3

H-Index

YearCitations

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,

Frontiers in Microbiology

2020

69

Pre-fermentation with lactic acid bacteria in sour beer production

Anna Dysvik, Kristian Hovde Liland, Kristine S. Myhrer,

Journal of the Institute of Brewing

2019

47

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,

Journal of Agricultural and Food Chemistry

2019

27

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