Judith Narvhus - Concepedia

Author

Judith Narvhus

Also Known As

J Narvhus, J. A. Narvhus, J. Narvhus, J.A Narvhus, J.A. NARVHUS, J.A. Narvhus, Judith A Narvhus, Judith A. Narvhus, Judith Narvhus, Narvhus, Judith A.

171

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

Norwegian University of Life Sciences The Research Council of Norway Makerere University University of Zimbabwe Nofima

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	27	2.2K
2	Medicine	16	17	1.6K
3	Engineering	4	4	96
4	Education	3	3	171
5	Management	1	1	109

Judith Narvhus

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage Charles M. B. K. Muyanja, Judith Narvhus, Janneke Treimo, International Journal of Food Microbiology Food ChemistryFood FermentationLactic Acid BacteriaMicrobial EcologyFood Microbiology	2003	307
Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri Anastasia S. Hole, Ida Rud, Stine Grimmer, Journal of Agricultural and Food Chemistry	2012	243
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
Growth and metabolism of selected strains of probiotic bacteria in milk Hilde Marit Østlie, Merete Hagen Helland, Judith Narvhus International Journal of Food Microbiology ProbioticFood FermentationHealth SciencesLactic Acid BacteriaFood Microbiology	2003	200
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 metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings Merete Hagen Helland, Trude Wicklund, Judith Narvhus International Dairy Journal ProbioticFood FermentationFood SpoilageFood MicrobiologyMicrobial Ecology	2004	130
Microbiological and chemical properties of Norwegian kefir during storage Heidi Grønnevik, Marit Falstad, Judith Narvhus International Dairy Journal MedicineMicrobial EcologyEnvironmental MicrobiologyMicrobiologyChemical Properties	2011	125
Effect of temperature on growth and metabolism of probiotic bacteria in milk Hilde Marit Østlie, Janneke Treimo, Judith Narvhus International Dairy Journal ProbioticFood FermentationFood SpoilageHealth SciencesLactic Acid Bacteria	2005	123
The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk T.H. Gadaga, Anthony N. Mutukumira, Judith Narvhus International Journal of Food Microbiology Food FermentationUht MilkLactic Acid BacteriaFood MicrobiologyMicrobial Ecology	2001	122
Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk T.H. Gadaga, Anthony N. Mutukumira, Judith Narvhus International Dairy Journal Food FermentationFood MicrobiologyMicrobiologyPrecision DairyFood Safety	2000	120

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