Hans Blom

Transformation of Lactobacillus strains used in meat and vegetable fermentations

Thea W. Aukrust, Hans Blom · Food Research International · 1992 · 153 citations

Agriculture, Biotechnology, Microbiology +14

Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C

Hans Blom, Eva Nerbrink, R.H. Dainty et al. · International Journal of Food Microbiology · 1997 · 130 citations

Agriculture, Food Science, Microbiology +14

Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

Pernille Baardseth, Hans Blom, Grete Skrede et al. · Journal of Food Science · 2006 · 79 citations

Agriculture, Food Science, Microbiology +12

Genome Sequence of the Naturally Plasmid-Free Lactobacillus plantarum Strain NC8 (CCUG 61730)

Lars Axelsson, Ida Rud, Kristine Naterstad et al. · Journal of Bacteriology · 2012 · 72 citations · Full text

Life Sciences, Genetics, Microbiology +12

A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate

Eva Nerbrink, Elisabeth Borch, Hans Blom et al. · International Journal of Food Microbiology · 1999 · 71 citations

Agriculture, Food Science, Microbiology +12