Authors: Kieronczyk, A Skeie, S Olsen, K Langsrud, T

Citation: A. Kieronczyk et al., Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese, INT DAIRY J, 11(4-7), 2001, pp. 217-224

Authors: Skeie, S Lindberg, C Narvhus, J

Citation: S. Skeie et al., Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus, INT DAIRY J, 11(4-7), 2001, pp. 399-411

Authors: Skeie, S Thue, G Sandberg, S

Citation: S. Skeie et al., Interpretation of hemoglobin A(1c) (HbA(1c)) values among diabetic patients: Implications for quality specifications for HbA(1c), CLIN CHEM, 47(7), 2001, pp. 1212-1217

Authors: Skeie, S Thue, G Sandberg, S

Citation: S. Skeie et al., Patient-derived quality specifications for instruments used in self-monitoring of blood glucose, CLIN CHEM, 47(1), 2001, pp. 67-73

Authors: Skeie, S Thue, G Sandberg, S

Citation: S. Skeie et al., Use and interpretation of HbA(1c) testing in general practice. Implications for quality of care, SC J CL INV, 60(5), 2000, pp. 349-356

Authors: Skeie, S Ardo, Y

Citation: S. Skeie et Y. Ardo, Influence from raw milk flora on cheese ripening studied by different treatments of milk to model cheese, LEBENSM-WIS, 33(7), 2000, pp. 499-505