Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

T Langsrud

Showing results (1-10 of 9) with videos related to

Pageof 1
Sort By:
The British Journal of Nutrition|March 10, 2001
Mineral-binding milk proteins and peptides; occurrence, biochemical and technological characteristicsG E Vegarud, T Langsrud, C Svenning
Applied and Environmental Microbiology|October 1, 1995
Autolysis of lactococci: detection of lytic enzymes by polyacrylamide gel electrophoresis and characterization in buffer systemsH M Ostlie, G Vegarud, T Langsrud
Applied and Environmental Microbiology|September 30, 2000
Biochemical and genetic characterization of propionicin T1, a new bacteriocin from Propionibacterium thoeniiT Faye, T Langsrud, I F Nes, et al.
Journal of Applied Microbiology|April 25, 2006
Total bacterial and species-specific 16S rDNA micro-array quantification of complex samplesJ Treimo, G Vegarud, T Langsrud, et al.
International Journal of Food Microbiology|December 24, 2002
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverageC M B K Muyanja, J A Narvhus, J Treimo, et al.
International Journal of Food Microbiology|October 18, 2001
Growth and toxin profiles of Bacillus cereus isolated from different food sourcesG I Anderson Borge, M Skeie, T Sørhaug, et al.
Animal Genetics|January 1, 1989
A method for kappa-casein genotyping of bullsS Rogne, S Lien, G Vegarud, et al.
Journal of Texture Studies|April 29, 2022
Textural Properties of Beta-lactoglobulin - Sodium Alginate Mixed Gels at Large Scale DeformationI J Haug, A-M H Carlsen, G E Vegarud, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 26, 2011
Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressingsK F Christiansen, E Olsen, G Vegarud, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
The British Journal of Nutrition|March 10, 2001
Mineral-binding milk proteins and peptides; occurrence, biochemical and technological characteristicsG E Vegarud, T Langsrud, C Svenning
Applied and Environmental Microbiology|October 1, 1995
Autolysis of lactococci: detection of lytic enzymes by polyacrylamide gel electrophoresis and characterization in buffer systemsH M Ostlie, G Vegarud, T Langsrud
Applied and Environmental Microbiology|September 30, 2000
Biochemical and genetic characterization of propionicin T1, a new bacteriocin from Propionibacterium thoeniiT Faye, T Langsrud, I F Nes, et al.
Journal of Applied Microbiology|April 25, 2006
Total bacterial and species-specific 16S rDNA micro-array quantification of complex samplesJ Treimo, G Vegarud, T Langsrud, et al.
International Journal of Food Microbiology|December 24, 2002
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverageC M B K Muyanja, J A Narvhus, J Treimo, et al.
International Journal of Food Microbiology|October 18, 2001
Growth and toxin profiles of Bacillus cereus isolated from different food sourcesG I Anderson Borge, M Skeie, T Sørhaug, et al.
Animal Genetics|January 1, 1989
A method for kappa-casein genotyping of bullsS Rogne, S Lien, G Vegarud, et al.
Journal of Texture Studies|April 29, 2022
Textural Properties of Beta-lactoglobulin - Sodium Alginate Mixed Gels at Large Scale DeformationI J Haug, A-M H Carlsen, G E Vegarud, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 26, 2011
Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressingsK F Christiansen, E Olsen, G Vegarud, et al.
Pageof 1