Concepedia

Author

Hilde Marit Østlie

Norwegian University of Life Sciences

Also Known As

H M Ostlie, H. Østlie, H.M. Østlie, Hilde M Østlie, Hilde M. Ostlie, Hilde M. Østlie, Hilde Marit Østlie, Hilde Østlie

40

Publications

1K

Citations

19

H-Index

31

Concepts

All Affiliations

Norwegian University of Life SciencesØstfold University CollegeThe Research Council of NorwayArcusGruppen (Norway)Lilongwe University of Agriculture and Natural Resources
HM

About

Hilde Marit Østlie is an author at Norwegian University of Life Sciences specializing in health sciences, microbiology, and food microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

12

12

661

2

Public Health

9

9

350

3

Medicine

2

2

220

4

Biochemistry

2

2

77

5

Engineering

1

1

41

Hilde Marit Østlie

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22

Publications

946

Citations

18

H-Index

YearCitations

Growth and metabolism of selected strains of probiotic bacteria in milk

Hilde Marit Østlie, Merete Hagen Helland, Judith Narvhus

International Journal of Food Microbiology

2003

200

Effect of temperature on growth and metabolism of probiotic bacteria in milk

Hilde Marit Østlie, Janneke Treimo, Judith Narvhus

International Dairy Journal

2005

123

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Anna Dysvik, Sabina Leanti La Rosa, Kristian Hovde Liland,

Frontiers in Microbiology

2020

69

Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

Cyril Frantzen, Witold Kot, Thomas Bæk Pedersen,

Frontiers in Microbiology

2017

65

Acrylamide in potato crisp—the effect of raw material and processing

Trude Wicklund, Hilde Marit Østlie, Olga Lothe,

LWT

2005

63

Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening

Hilde Marit Østlie, Lise Eliassen, Angelika Florvaag,

International Journal of Food Microbiology

2004

50

Lactobacillus adjuncts in cheese: Their influence on the degradation of citrate and serine during ripening of a washed curd cheese

Siv Skeie, Agnieszka Kieronczyk, Ragnhild Marie Næss,

International Dairy Journal

2007

42

The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening

Siv Skeie, Guri Feten, Trygve Almøy,

International Dairy Journal

2005

41

Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

Aleksandra Martinović, Kim Marius Moe, Ehab Romeih,

International Dairy Journal

2013

36

Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties

Judith Narvhus, Oda Nilsen Bækkelund, Ellen Marie Tidemann,

International Dairy Journal

2021

36

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