Citation: I. Dalezios et Kj. Siebert, Comparison of pattern recognition techniques for the identification of lactic acid bacteria, J APPL MICR, 91(2), 2001, pp. 225-236
Citation: Ji. Yang et Kj. Siebert, Development of a method for assessing haze-active protein in beer by dye binding, J AM SOC BR, 59(4), 2001, pp. 172-182
Citation: Kj. Siebert, Quantitative structure-activity relationship modeling of peptide and protein behavior as a function of amino acid composition, J AGR FOOD, 49(2), 2001, pp. 851-858
Citation: Kj. Siebert et Py. Lynn, Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice, J FOOD SCI, 65(8), 2000, pp. 1386-1390
Citation: A. Carrasco et Kj. Siebert, Human visual perception of haze and relationships with instrumental measurements of turbidity. Thresholds, magnitude estimation and sensory descriptive analysis of haze in model systems, FOOD QUAL P, 10(6), 1999, pp. 421-436
Citation: Kj. Siebert, Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties, FOOD QUAL P, 10(2), 1999, pp. 129-137