Matti Korhola

Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

Susanna Kariluoto, Marja Aittamaa, Matti Korhola et al. · International Journal of Food Microbiology · 2005 · 157 citations

Biosynthesis, Rye Sourdoughs, Food Fermentation +9

Chromosomal polymorphism and adaptation to specific industrial environments of Saccharomyces strains

Antonio C. Codón, T. Benítez, Matti Korhola · Applied Microbiology and Biotechnology · 1998 · 101 citations

Biology, Genetics, Saccharomyces Strains +8

In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

Susanna Kariluoto, Minnamari Edelmann, Laura Nyström et al. · International Journal of Food Microbiology · 2014 · 64 citations

Food Chemistry, Agricultural Chemistry, Biosynthesis +11

Degradation of 2-methyl-4-chlorophenoxyacetic acid (MCPA), 2,4-dichlorophenoxyacetic acid (2,4-D), benzoic acid and salicylic acid by<i>Pseudomonas</i>sp. HV3

Sisko Kilpi, Viveka Backström, Matti Korhola · FEMS Microbiology Letters · 1980 · 46 citations · Full text

Engineering, Benzoic Acid, Environmental Engineering +9

Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods

Matti Korhola, Riikka Hakonen, Katri Juuti et al. · Journal of Applied Microbiology · 2014 · 46 citations