T. Sørhaug - Concepedia

Author

T. Sørhaug

Also Known As

A Sørensen, GOBBETTI, Marco, Sorhaug, T., Sorhaug, Terje, T Sørhaug, T. SORHAUG, T. Sorhaug, T. SØRHAUG, T. Sørhaug, Terje Sorhaug

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Norwegian University of Life Sciences The Research Council of Norway University of Illinois Urbana-Champaign Sokoine University of Agriculture

About

T. Sørhaug is an author at Norwegian University of Life Sciences specializing in microbiology, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	14	1.3K
2	Medicine	11	11	1.2K
3	Public Health	6	6	376
4	Engineering	3	3	72
5	Natural Sciences	3	3	464

T. Sørhaug

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Psychrotrophs and their enzymes in milk and dairy products: Quality aspects T. Sørhaug, L. Stepaniak Trends in Food Science & Technology Food FermentationBiochemistryHuman LactationDairy ProductsBioanalysis	1997	477
Advanced dairy chemistry — 1: Proteins T. Sørhaug, Thor Langsrud, L. Stepaniak, Trends in Food Science & Technology Food ChemistryProtein ChemistryBiochemistryNatural SciencesAdvanced Dairy Chemistry	1993	339
Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food J.K. Mugula, SIPHUEL A. NNKO, Judith Narvhus, International Journal of Food Microbiology Food FermentationFermentation CharacteristicsFood AnalysisFood ContaminantFood Microbiology	2003	235
Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food J.K. Mugula, Judith Narvhus, T. Sørhaug International Journal of Food Microbiology Starter CulturesFood FermentationLactic Acid BacteriaFood MicrobiologyFood Bioprocessing	2003	152
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
Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science Are Hugo Pripp, Tomas Isaksson, L. Stepaniak, Trends in Food Science & Technology Protein ChemistryBiochemistryProtein FoldingNatural SciencesPeptide Library	2005	105
Effect of protective solutes on leakage from and survival of immobilized Lactobacillus subjected to drying, storage and rehydration E. Selmer-Olsen, Stein‐Erik Birkeland, T. Sørhaug Journal of Applied Microbiology Microbial InactivationShelf LifeFood FermentationFood SpoilageBiochemistry	1999	99
Relationship between proteolysis and angiotensin-I-converting enzyme inhibition in different cheeses Are Hugo Pripp, Raymond Sørensen, L. Stepaniak, LWT BiochemistryMedicineFood AnalysisBioanalysisBiotechnology	2005	66
Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk Elisabeth Røssland, Thor Langsrud, Per Einar Granum, International Journal of Food Microbiology ProbioticAntimicrobial SusceptibilityFood FermentationLactic Acid BacteriaBiotechnology	2004	66
Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk Elisabeth Røssland, Grethe Iren A. Borge, Thor Langsrud, International Journal of Food Microbiology ProbioticAntimicrobial SusceptibilityAntibioticsLactic Acid BacteriaFood Microbiology	2003	66

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