Thor Langsrud - Concepedia

Author

Thor Langsrud

Norwegian University of Life Sciences

Also Known As

Langsrud, Thor, T LANGSRUD, T Langsrud, T. LANGSRUD, T. Langsrud, Thor Langsrud

Publications

3.7K

Citations

H-Index

Concepts

All Affiliations

Norwegian University of Life Sciences The Research Council of Norway Makerere University Iowa State University University of Oslo

About

Thor Langsrud is an author at Norwegian University of Life Sciences specializing in microbiology, food microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	21	1.2K
2	Medicine	17	18	1.2K
3	Engineering	8	8	265
4	Education	4	4	300
5	Natural Sciences	4	4	446

Thor Langsrud

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Advanced dairy chemistry — 1: Proteins T. Sørhaug, Thor Langsrud, L. Stepaniak, Trends in Food Science & Technology Food ChemistryProtein ChemistryBiochemistryNatural SciencesAdvanced Dairy Chemistry	1993	339
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage Charles M. B. K. Muyanja, Judith Narvhus, Janneke Treimo, International Journal of Food Microbiology Food ChemistryFood FermentationLactic Acid BacteriaMicrobial EcologyFood Microbiology	2003	307
Cooperation between <i>Lactococcus lactis</i> and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, Applied and Environmental Microbiology	2003	151
In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes Hilde Almaas, Anne-Laure Cases, Tove Gulbrandsen Devold, International Dairy Journal Animal PhysiologyNutritionIn Vitro FermentationAnimal ScienceAnimal Nutrition	2006	144
Growth and toxin profiles of Bacillus cereus isolated from different food sources Grethe Iren A. Borge, Marianne Skeie, T. Sørhaug, International Journal of Food Microbiology Microbial ToxinToxin ProfilesMicrobial ContaminationToxinologyBacteriology	2001	139
FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE-A REVIEW Thor Langsrud, G. W. Reinbold Journal of Milk and Food Technology Food ChemistryNutritionBiosynthesisEye FormationBiochemistry	1973	126
The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods Ivan Muzira Mukisa, Davide Porcellato, Yusuf B. Byaruhanga, International Journal of Food Microbiology Microbial DiversityCulture-independent MethodsFood FermentationAgricultural EconomicsMicrobial Ecology	2012	94
A comparison of effects of pH on the thermal stability and conformation of caprine and bovine lactoferrin Ashoka Sreedhara, Ragnar Flengsrud, V. Prakash, International Dairy Journal Food ChemistryBovine LactoferrinBiochemistryFood BiophysicsThermal Stability	2010	82
Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice Hilde Almaas, Ellen Eriksen, Camilla Sekse, British Journal Of Nutrition EngineeringPeptide SciencePeptide TherapeuticsPeptide ChemistryHuman Gastrointestinal Juice	2011	77
The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, International Dairy Journal Different Amino AcidsFood FermentationBiochemistryCheese ModelAroma Compounds	2003	76

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