Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina
Dizdarević, Tarik, Sakić-Dizdarević, Svijetlana, Porcellato, Davide, Sarić, Zlatan, Alkić-Subašić, Mersiha, Abrahamsen, Roger K., Narvhus, Judith A.
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Published in Fermentation (Basel) (01.12.2023)
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The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
Svanborg, Sigrid, Johansen, Anne-Grethe, Abrahamsen, Roger K., Skeie, Siv B.
Published in Journal of dairy science (01.09.2015)
Published in Journal of dairy science (01.09.2015)
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Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Johansen, Anne-Grethe, Schüller, Reidar B., Skeie, Siv B.
Published in Journal of dairy science (01.08.2016)
Published in Journal of dairy science (01.08.2016)
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Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina
Sakić-Dizdarević, Svijetlana, Dizdarević, Tarik, Kasumović, Edita, Sarić, Zlatan, Mehmeti, Ibrahim, Abrahamsen, Roger K, Narvhus, Judith A
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Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows
Borge, Grethe Iren A., Sandberg, Ellen, Øyaas, Jorun, Abrahamsen, Roger K.
Published in Food chemistry (15.05.2016)
Published in Food chemistry (15.05.2016)
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Quality scoring – A tool for sensory evaluation of cheese?
Kraggerud, Hilde, Solem, Steffen, Abrahamsen, Roger K.
Published in Food quality and preference (01.12.2012)
Published in Food quality and preference (01.12.2012)
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Chemical composition of naturally fermented buttermilk
Gebreselassie, Negussie, Abrahamsen, Roger K., Beyene, Fekadu, Abay, Fetien, Narvhus, Judith A.
Published in International journal of dairy technology (01.05.2016)
Published in International journal of dairy technology (01.05.2016)
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Application of indigenous strains of lactic acid bacteria for semi‐industrial production of autochthonous Montenegrin Njeguši cheese
Martinovic, Aleksandra, Narvhus, Judith, Abrahamsen, Roger K, Østlie, Hilde M, Skeie, Siv B
Published in International journal of dairy technology (01.08.2018)
Published in International journal of dairy technology (01.08.2018)
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A Review Paper: Current Knowledge of Ghee and Related Products
Sserunjogi, Mohammed L., Abrahamsen, Roger K., Narvhus, Judith
Published in International dairy journal (01.08.1998)
Published in International dairy journal (01.08.1998)
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Processing of high-protein yoghurt – A review
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Hoffmann, Tom Kristian, Johansen, Anne-Grethe, Skeie, Siv B.
Published in International dairy journal (01.01.2019)
Published in International dairy journal (01.01.2019)
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Science and technology of cultured cream products: A review
Narvhus, Judith A., Østby, Nina, Abrahamsen, Roger K.
Published in International dairy journal (01.06.2019)
Published in International dairy journal (01.06.2019)
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Isolates of Pseudomonas spp. from cold-stored raw milk show variation in proteolytic and lipolytic properties
Narvhus, Judith A., Nilsen Bækkelund, Oda, Tidemann, Ellen Marie, Østlie, Hilde Marit, Abrahamsen, Roger K.
Published in International dairy journal (01.12.2021)
Published in International dairy journal (01.12.2021)
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Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements
Kraggerud, Hilde, Næs, Tormod, Abrahamsen, Roger K.
Published in International dairy journal (01.01.2014)
Published in International dairy journal (01.01.2014)
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Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Johansen, Anne-Grethe, Schüller, Reidar B., Skeie, Siv B.
Published in International dairy journal (01.08.2015)
Published in International dairy journal (01.08.2015)
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Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt
Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Johansen, Anne-Grethe, Skeie, Siv B.
Published in International dairy journal (01.11.2017)
Published in International dairy journal (01.11.2017)
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