Concepedia

Author

Siv Skeie

Norwegian University of Life SciencesORCID

Also Known As

S. Skeie, S.B. Skeie, Siv B Skeie, Siv B. Skeie, Siv Borghild Skeie, Siv Skeie, Skeie, Siv

125

Publications

2.8K

Citations

31

H-Index

74

Concepts

All Affiliations

Norwegian University of Life SciencesTine (Norway)The Research Council of Norway
SS

About

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

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

21

29

1.1K

2

Medicine

10

10

402

3

Engineering

8

8

356

4

Education

6

6

197

5

Natural Sciences

1

1

17

Siv Skeie

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63

Publications

2.4K

Citations

31

H-Index

YearCitations

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

Bulk tank raw milk microbiota differs within and between farms: A moving goalpost challenging quality control

Siv Skeie, Monica Håland, Inga M. Thorsen,

Journal of Dairy Science

2019

109

Effects of milk protein polymorphism and composition, casein micelle size and salt distribution on the milk coagulation properties in Norwegian Red cattle

Isaya Appelesy Ketto, Tim Martin Knutsen, Jorun Øyaas,

International Dairy Journal

2016

96

Microbial diversity of consumption milk during processing and storage

Davide Porcellato, Marina Aspholm, Siv Skeie,

International Journal of Food Microbiology

2017

91

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

2003

76

Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins

Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling‐Olav Rukke,

International Dairy Journal

2015

73

Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice

Therese Faye, Adriana Tamburello, Gerd E. Vegarud,

Journal of Dairy Science

2012

72

Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese

Agnieszka Kieronczyk, Siv Skeie, K. N. Olsen,

International Dairy Journal

2001

65

Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature

Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling‐Olav Rukke,

Journal of Dairy Science

2016

65

Detection and quantification of Bacillus cereus group in milk by droplet digital PCR

Davide Porcellato, Judith Narvhus, Siv Skeie

Journal of Microbiological Methods

2016

59

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