T.K Hansen

Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typing

Rolf Geisen, Mette Dines Cantor, T.K Hansen et al. · International Journal of Food Microbiology · 2001 · 52 citations

Food Fermentation, Cheese Starter Cultures, Penicillium Roqueforti Strains +5

Taxonomical and technological characteristics of Saccharomyces spp. associated with blue veined cheese

T.K Hansen, Mogens Jakobsen · International Journal of Food Microbiology · 2001 · 41 citations

Biology, Engineering, Biotechnology +7

Possible role of microbial interactions for growth and sporulation of <i>Penicillium roqueforti </i>in Danablu

T.K Hansen, Mogens Jakobsen · Le Lait · 1997 · 32 citations · Full text

Saccharomyces cerevisiae as a starter culture in Mycella

T.K Hansen, Tatjana van den Tempel, Mette Dines Cantor et al. · International Journal of Food Microbiology · 2001 · 26 citations

Biology, Mycology, Starter Culture +5

An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese

B.C. Viljoen, Alison Margaret Knox, Larry R. Beuchat et al. · International Journal of Food Microbiology · 2004 · 10 citations

Blue-veined Cheese, Inter-laboratory Evaluation, Engineering +12