Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Skeie SB"'
Autor:
Stork E; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Ekeberg D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Devle HM; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Umu ÖCO; Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Olsen MA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Vhile SG; Faculty of Biosciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Kidane A; Faculty of Biosciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Devold T; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway.
Publikováno v:
The Journal of dairy research [J Dairy Res] 2024 Oct 14, pp. 1-8. Date of Electronic Publication: 2024 Oct 14.
Autor:
Desidera F; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway.. Electronic address: francesca.desidera0@nmbu.no., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway., Devold TG; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway., Inglingstad RA; TINE SA, R&D Department, Farm Advisory Services, BTB-NMBU, Pb. 5003, 1432 Ås, Norway., Porcellato D; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway.
Publikováno v:
Journal of dairy science [J Dairy Sci] 2024 Sep 27. Date of Electronic Publication: 2024 Sep 27.
Two-year investigation of spore-formers through the production chain at two cheese plants in Norway.
Autor:
Finton M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Aspholm ME; Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway., Franklin-Alming FV; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Mekonnen YB; Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway., Kristiansen H; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway. Electronic address: davide.porcellato@nmbu.no.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114610. Date of Electronic Publication: 2024 Jun 06.
Autor:
da Silva Duarte V; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., de Paula Dias Moreira L; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Svalestad F; TINE SA, P.O. Box 7, Kalbakken, N-0902 Oslo, Norway., Øyaas J; TINE SA, P.O. Box 7, Kalbakken, N-0902 Oslo, Norway., Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway. Electronic address: davide.porcellato@nmbu.no.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2024 Jun 16; Vol. 418, pp. 110706. Date of Electronic Publication: 2024 Apr 15.
Autor:
Ervina E; Department of Sensory and Consumer Sciences, Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, 1430, Norway.; Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Science, Ås, 1433, Norway.; Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia., Berget I; Department of Raw Materials and Process Optimization, Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, 1430, Norway., Skeie SB; Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Science, Ås, 1433, Norway., L Almli V; Department of Sensory and Consumer Sciences, Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, 1430, Norway.; Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Science, Ås, 1433, Norway.
Publikováno v:
Open research Europe [Open Res Eur] 2024 Feb 02; Vol. 1, pp. 127. Date of Electronic Publication: 2024 Feb 02 (Print Publication: 2021).
Autor:
Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway. Electronic address: davide.porcellato@nmbu.no., Kristiansen H; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Finton MD; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Leanti La Rosa S; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., da Silva Duarte V; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NMBU, P.O. Box 5003, N-1432 Ås, Norway.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2023 Oct 02; Vol. 402, pp. 110281. Date of Electronic Publication: 2023 Jun 17.
Autor:
Olsen MA; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway. Electronic address: martine.andrea.olsen@nmbu.no., Ferneborg S; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway., Vhile SG; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway., Kidane A; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), 5003, N-1432 Ås, Norway.
Publikováno v:
Journal of dairy science [J Dairy Sci] 2023 Aug; Vol. 106 (8), pp. 5328-5337. Date of Electronic Publication: 2023 Jun 01.
Autor:
Porcellato D; Faculty of Chemistry, Biotechnology and Food Science, The Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway., Smistad M; Norwegian Veterinary Institute, PB 750 Sentrum, 0106, Oslo, Norway.; TINE SA, P.O. Box 7, 0901, Oslo, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science, The Norwegian University of Life Sciences, P.O. Box 5003, 1432, Ås, Norway., Jørgensen HJ; Norwegian Veterinary Institute, PB 750 Sentrum, 0106, Oslo, Norway., Austbø L; Norwegian Veterinary Institute, PB 750 Sentrum, 0106, Oslo, Norway., Oppegaard O; Department of Medicine, Haukeland University Hospital, 5021, Bergen, Norway. Oddvar.oppegaard@helse-bergen.no.
Publikováno v:
Scientific reports [Sci Rep] 2021 Aug 30; Vol. 11 (1), pp. 17350. Date of Electronic Publication: 2021 Aug 30.
Autor:
Gaber SM; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway. Electronic address: sara.mohamed@nmbu.no., Johansen AG; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, 7 Kalbakken, 0901 Oslo, Norway., Devold TG; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway., Rukke EO; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
Publikováno v:
Journal of dairy science [J Dairy Sci] 2021 Jun; Vol. 104 (6), pp. 6598-6608. Date of Electronic Publication: 2021 Mar 25.
Autor:
Olsen MA; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway., Vhile SG; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway., Porcellato D; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway., Kidane A; Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway., Skeie SB; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway. Electronic address: siv.skeie@nmbu.no.
Publikováno v:
Journal of dairy science [J Dairy Sci] 2021 Apr; Vol. 104 (4), pp. 4062-4073. Date of Electronic Publication: 2021 Feb 05.