Roger K. Abrahamsen

Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk

Judith Narvhus, K Østeraas, Roger K. Abrahamsen · International Journal of Food Microbiology · 1998 · 81 citations

Probiotic, Lactococcus Lactis Subsp, Food Fermentation +9

Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins

Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling‐Olav Rukke et al. · International Dairy Journal · 2015 · 73 citations

Engineering, Biochemistry, Protein Folding +9

Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi

Steven Taulo, A. Wetlesen, Roger K. Abrahamsen et al. · International Journal of Food Microbiology · 2008 · 66 citations

Microbiological Hazard Identification, Microbial Hazard, Global Health +14

Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature

Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling‐Olav Rukke et al. · Journal of Dairy Science · 2016 · 65 citations · Full text

Membrane Characterization, Filtration Temperature, Pore Size +20

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

Sigrid Svanborg, Anne‐Grethe Johansen, Roger K. Abrahamsen et al. · Journal of Dairy Science · 2015 · 51 citations · Full text

Nutrition, Functional Properties, Engineering +17