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Animal Microbiome|April 9, 2022
Longitudinal dynamics of the bovine udder microbiotaAnja Ruud Winther, Judith A Narvhus, Marit Smistad, et al.
International Journal of Food Microbiology|February 10, 2026
Shotgun proteomics reveals interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential wine fermentationLuiza de Paula Dias Moreira, Vinícius da Silva Duarte, Viviana Corich, et al.
Food Microbiology|September 11, 2020
Characterization of Bacillus cereus sensu lato isolates from milk for consumption; phylogenetic identity, potential for spoilage and diseaseDavide Porcellato, Siv Borghild Skeie, Hilde Mellegård, et al.
International Journal of Food Microbiology|June 25, 2023
Composition and fate of heat-resistant anaerobic spore-formers in the milk powder production lineDavide Porcellato, Hanne Kristiansen, Misti D Finton, et al.
BMC Veterinary Research|March 8, 2025
Somatic cell count in dairy goats II: udder health monitoring at goat and herd levelMarit Smistad, Ragnhild Aabøe Inglingstad, Marie K Vatne, et al.
International Journal of Food Microbiology|May 2, 2024
Database selection for shotgun metaproteomic of low-diversity dairy microbiomesVinícius da Silva Duarte, Luiza de Paula Dias Moreira, Siv B Skeie, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Two-year investigation of spore-formers through the production chain at two cheese plants in NorwayMisti Finton, Siv Borghild Skeie, Marina Elisabeth Aspholm, et al.
Food Research International (Ottawa, Ont.)|January 1, 2024
Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentationsLuiza de Paula Dias Moreira, Viviana Corich, Emilie Gullberg Jørgensen, et al.
Genome Announcements|March 21, 2015
Draft Genome Sequence of Lactobacillus kunkeei AR114 Isolated from Honey Bee GutDavide Porcellato, Cyril Frantzen, Anbjørg Rangberg, et al.
NPJ Science of Food|December 9, 2025
Water kefir multi-omics reveals functional redundancies despite taxonomic differences and the underappreciated contribution of yeastSamuel Breselge, Luiza de Paula Dias Moreira, Iwona Skibinska, et al.
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