Cathrine Finne Kure - Concepedia

Author

Cathrine Finne Kure

Norwegian Veterinary Institute ORCID

Also Known As

C Kure, C.F. Kure, Cathrine F. Kure, Cathrine Finne Kure, Cathrine Kure Finne

Publications

841

Citations

H-Index

Concepts

All Affiliations

Norwegian Veterinary Institute Nofima Stranda Prolog (Norway)NORCE Research AS Fafo Foundation

About

Cathrine Finne Kure is an author at Norwegian Veterinary Institute specializing in food safety, health sciences, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	608
2	Public Health	4	4	350
3	Engineering	3	3	88
4	Business	1	1	26
5	Management	1	1	26

Cathrine Finne Kure

Publications

837

Citations

H-Index

Page 1

	Year	Citations
Mould contamination in production of semi-hard cheese Cathrine Finne Kure, Ida Skaar, Johanne Brendehaug International Journal of Food Microbiology Mold ControlFood SpoilageMould ContaminationFood MicrobiologyPublic Health	2004	151
The fungal problem in cheese industry Cathrine Finne Kure, Ida Skaar Current Opinion in Food Science MycologyIndustrial MycologyFungal ProblemFungal PathogenMycotoxin Formation	2019	108
Moulds contaminants on Norwegian dry-cured meat products Dereje T. Asefa, Ragnhild O. Gjerde, M. S. Sidhu, International Journal of Food Microbiology Mold ControlMeat PackagingFood ContaminantFood MicrobiologyMicrobiology	2008	95
Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility Dereje T. Asefa, Cathrine Finne Kure, Ragnhild O. Gjerde, International Journal of Food Microbiology Mold ControlFungal Growth PatternMeat PackagingMicrobial ContaminationFood Spoilage	2010	75
Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories Cathrine Finne Kure International Journal of Food Microbiology Mold ControlNorvegia Cheese BlocksFood SpoilageFood MycologyMould Contaminants	2001	68
Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg Cathrine Finne Kure, Ida Skaar International Journal of Food Microbiology Mold ControlMould GrowthFood SafetyFood Structure	2000	62
Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products Dereje T. Asefa, Trond Møretrø, Ragnhild O. Gjerde, International Journal of Food Microbiology EngineeringFood FermentationBiotechnologyAgricultural EconomicsYeast	2009	55
A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes Dereje T. Asefa, Cathrine Finne Kure, Ragnhild O. Gjerde, Food Control Meat PackagingHaccp PlanMycotoxin FormationFood MycologyAgricultural Economics	2010	49
The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility Dereje T. Asefa, Solveig Langsrud, Ragnhild O. Gjerde, Food Control Meat PackagingAir SamplingHealth SciencesAnalytical ChemistryFood Engineering	2008	38
How open is food innovation?The crispbread case Sveinung Grimsby, Cathrine Finne Kure British Food Journal Novel FoodAgricultural EconomicsCultural InnovationCrispbread SuccessInnovation Management	2019	26

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