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Journal of Microbiological Methods|May 24, 2016
Detection and quantification of Bacillus cereus group in milk by droplet digital PCRDavide Porcellato, Judith Narvhus, Siv Borghild Skeie
Food Microbiology|March 27, 2019
Application of a novel amplicon-based sequencing approach reveals the diversity of the Bacillus cereus group in stored raw and pasteurized milkDavide Porcellato, Marina Aspholm, Siv Borghild Skeie, et al.
Open Research Europe|March 4, 2024
Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?Ervina Ervina, Ingunn Berget, Siv Borghild Skeie, et al.
International Journal of Food Microbiology|November 22, 2017
Microbial diversity of consumption milk during processing and storageDavide Porcellato, Marina Aspholm, Siv Borghild Skeie, et al.
Scientific Reports|August 31, 2021
Whole genome sequencing reveals possible host species adaptation of Streptococcus dysgalactiaeDavide Porcellato, Marit Smistad, Siv Borghild Skeie, et al.
Journal of Dairy Science|July 21, 2020
Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrateSara Mohamed Gaber, Anne-Grethe Johansen, Tove Gulbrandsen Devold, et al.
Journal of Dairy Science|March 28, 2021
Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltrationSara Mohamed Gaber, Anne-Grethe Johansen, Tove Gulbrandsen Devold, 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.
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.
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