Thor Langsrud

Advanced dairy chemistry — 1: Proteins

T. Sørhaug, Thor Langsrud, L. Stepaniak et al. · Trends in Food Science & Technology · 1993 · 339 citations

Food Chemistry, Protein Chemistry, Biochemistry +3

Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage

Charles M. B. K. Muyanja, Judith Narvhus, Janneke Treimo et al. · International Journal of Food Microbiology · 2003 · 307 citations

Food Chemistry, Food Fermentation, Lactic Acid Bacteria +7

Cooperation between <i>Lactococcus lactis</i> and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids

Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud et al. · Applied and Environmental Microbiology · 2003 · 151 citations · Full text

In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes

Hilde Almaas, Anne-Laure Cases, Tove Gulbrandsen Devold et al. · International Dairy Journal · 2006 · 144 citations

Animal Physiology, Nutrition, In Vitro Fermentation +11

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

Grethe Iren A. Borge, Marianne Skeie, T. Sørhaug et al. · International Journal of Food Microbiology · 2001 · 139 citations

Microbial Toxin, Toxin Profiles, Microbial Contamination +8