Kyösti Latva‐Kala

Characterization of the Action of Selected Essential Oil Components on Gram-Negative Bacteria

Ilkka M. Helander, Hanna‐Leena Alakomi, Kyösti Latva‐Kala et al. · Journal of Agricultural and Food Chemistry · 1998 · 1.6K citations

Bacteriology, Antimicrobial Chemotherapy, Bacterial Pathogens +19

Polyethyleneimine is an effective permeabilizer of Gram-negative bacteria

Ilkka M. Helander, Hanna‐Leena Alakomi, Kyösti Latva‐Kala et al. · Microbiology · 1997 · 233 citations

Permeabilizing action of polyethyleneimine on Salmonella typhimurium involves disruption of the outer membrane and interactions with lipopolysaccharide

Ilkka M. Helander, Kyösti Latva‐Kala, Kari Lounatmaa · Microbiology · 1998 · 122 citations

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

Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts

Maria Smolander, Eero Hurme, Kyösti Latva‐Kala et al. · Innovative Food Science & Emerging Technologies · 2002 · 103 citations

Nutrition, Myoglobin-based Indicators, Meat Packaging +11