Siv Skeie

Cooperation between <i>Lactococcus lactis</i> and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids

Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud et al. · Applied and Environmental Microbiology · 2003 · 151 citations · Full text

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

Siv Skeie, Monica Håland, Inga M. Thorsen et al. · Journal of Dairy Science · 2019 · 109 citations · Full text

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 et al. · International Dairy Journal · 2016 · 96 citations

Nutrition, Animal Science, Animal Nutrition +7

Microbial diversity of consumption milk during processing and storage

Davide Porcellato, Marina Aspholm, Siv Skeie et al. · International Journal of Food Microbiology · 2017 · 91 citations

Food Fermentation, Lactic Acid Bacteria, Consumption Milk +6

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 et al. · International Dairy Journal · 2003 · 76 citations

Different Amino Acids, Food Fermentation, Biochemistry +8