Concepedia

Hans-Erik Pettersson

HP

7

Publications

723

Citations

7

H-Index

1975

Active since

Affiliations

Lund University(Current)

Hans-Erik Pettersson is an author at Lund University specializing in food microbiology, health sciences, and microbiology.

Top concepts

HealthMicrobiologyFood MicrobiologyMedicineFood SafetyBiotechnologyFood SpoilageFood TechnologyBiomanufacturingFood Fermentation

Publications per year

1975–2003

7

Publications

7

Composition of Swedish dairy milk

H. Lindmark-Månsson, Rangne Fondén, Hans-Erik Pettersson · International Dairy Journal · 2003 · 267 citations

Nutrition, Food Quality, Animal Nutrition +2

Toxin production by Bacillus cereus dairy isolates in milk at low temperatures

Anders Christiansson, A. Satyanarayan Naidu, Inge Nilsson et al. · Applied and Environmental Microbiology · 1989 · 150 citations · Full text

Microbial Toxin, Human Embryonic Lung, Low Temperatures +15

Effects of genetic variants of κ-casein and β-lactoglobulin on cheesemaking

Johan Schaar, Bo Hansson, Hans-Erik Pettersson · Journal of Dairy Research · 1985 · 104 citations

Nutrition, Genetic Variants, Food Quality +12

Accelerated cheese ripening with heat treated cells of <i>Lactobacillus helveticus</i> and a commercial proteolytic enzyme

Ylva Ardö, Hans-Erik Pettersson · Journal of Dairy Research · 1988 · 96 citations

Cheese Ripening, Biochemical Engineering, Heat Treated Cells +17

Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening

Hans-Erik Pettersson, G. Sjöstrom · Journal of Dairy Research · 1975 · 71 citations

Cheese Ripening, Detrimental Effect, Lactation +20

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