ACNP - Italian Periodicals Catalogue

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Results: 1-11 |

Results: 11

Authors: Stepaniak, L Wroblewska, B Jedrychowski, L Sorhaug, T

Citation: L. Stepaniak et al., Immunorelatedness of oligopeptidases from Lactobacillus and Lactococcus and proline iminopeptidase from Propionibacterium using double immunodiffusion assay, FOOD AGR IM, 13(3), 2001, pp. 183-187

Growth and toxin profiles of Bacillus cereus isolated from different food sources

Authors: Borge, GIA Skeie, M Sorhaug, T Langsrud, T Granum, PE

Citation: Gia. Borge et al., Growth and toxin profiles of Bacillus cereus isolated from different food sources, INT J F MIC, 69(3), 2001, pp. 237-246

Changes in quality attributes during storage of togwa, a lactic acid fermented gruel

Authors: Mugula, JK Nnko, SAM Sorhaug, T

Citation: Jk. Mugula et al., Changes in quality attributes during storage of togwa, a lactic acid fermented gruel, J FOOD SAF, 21(3), 2001, pp. 181-194

Chemometrical analysis of proteolytic profiles during cheese ripening

Authors: Pripp, AH Stepaniak, L Sorhaug, T

Citation: Ah. Pripp et al., Chemometrical analysis of proteolytic profiles during cheese ripening, INT DAIRY J, 10(4), 2000, pp. 249-253

Comparative study by multivariate statistical analysis of proteolysis in asodium caseinate solution under cheese-like conditions caused by strains of Lactocaccus

Authors: Pripp, AH Rehman, SU McSweeney, PLH Sorhaug, T Fox, PF

Citation: Ah. Pripp et al., Comparative study by multivariate statistical analysis of proteolysis in asodium caseinate solution under cheese-like conditions caused by strains of Lactocaccus, INT DAIRY J, 10(1-2), 2000, pp. 25-31

Quantitative contribution of rennet and bacterial proteolytic enzymes to the primary proteolysis in sodium caseinate solution

Authors: Pripp, AH McSweeney, P Sorhaug, T Fox, PF

Citation: Ah. Pripp et al., Quantitative contribution of rennet and bacterial proteolytic enzymes to the primary proteolysis in sodium caseinate solution, MILCHWISSEN, 55(5), 2000, pp. 263-266

Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration

Authors: Selmer-Olsen, E Sorhaug, T Birkeland, SE Pehrson, R

Citation: E. Selmer-olsen et al., Survival of Lactobacillus helveticus entrapped in Ca-alginate in relation to water content, storage and rehydration, J IND MIC B, 23(2), 1999, pp. 79-85

Effect of protective solutes on leakage from and survival of immobilized Lactobacillus subjected to drying, storage and rehydration

Authors: Selmer-Olsen, E Birkeland, SE Sorhaug, T

Citation: E. Selmer-olsen et al., Effect of protective solutes on leakage from and survival of immobilized Lactobacillus subjected to drying, storage and rehydration, J APPL MICR, 87(3), 1999, pp. 429-437

Comparison of biochemical characteristics of three Norwegian cheese varieties using multivariate statistical analysis

Authors: Pripp, AH Kieronczyk, A Stepaniak, L Sorhaug, T

Citation: Ah. Pripp et al., Comparison of biochemical characteristics of three Norwegian cheese varieties using multivariate statistical analysis, MILCHWISSEN, 54(10), 1999, pp. 558-562

Peptidases of dairy propionic acid bacteria

Authors: Gagnaire, V Molle, D Sorhaug, T Leonil, J

Citation: V. Gagnaire et al., Peptidases of dairy propionic acid bacteria, LAIT, 79(1), 1999, pp. 43-57

Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium

Authors: Pripp, AH Stepaniak, L Sorhaug, T

Citation: Ah. Pripp et al., Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium, J FOOD SCI, 64(2), 1999, pp. 353-358

Risultati: 1-11 |