Judith Narvhus

Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage

Charles M. B. K. Muyanja, Judith Narvhus, Janneke Treimo et al. · International Journal of Food Microbiology · 2003 · 307 citations

Food Chemistry, Food Fermentation, Lactic Acid Bacteria +7

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 et al. · Journal of Agricultural and Food Chemistry · 2012 · 243 citations

Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food

J.K. Mugula, SIPHUEL A. NNKO, Judith Narvhus et al. · International Journal of Food Microbiology · 2003 · 235 citations

Food Fermentation, Fermentation Characteristics, Food Analysis +8

Growth and metabolism of selected strains of probiotic bacteria in milk

Hilde Marit Østlie, Merete Hagen Helland, Judith Narvhus · International Journal of Food Microbiology · 2003 · 200 citations

Probiotic, Food Fermentation, Health Sciences +7

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 · 2003 · 152 citations

Starter Cultures, Food Fermentation, Lactic Acid Bacteria +4