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CNKI学位论文(10)
知网期刊论文(1)
在“
Elsevier电子期刊
”中,
命中:
12
条,耗时:0.0309817 秒
在所有数据库中总计命中:
11
条
1.
A comparison of effects of pH on the thermal stability and conformation of caprine and bovine lactoferrin
作者:
Ashoka Sreedhara
;
Ragnar Flengsrud
;
Vishweshwaraiah Prakash
;
Daniel Krowarsch
;
Thor
Langsrud
;
Purnima Kaul
;
Tove G. Devold
;
Gerd E. Vegarud
刊名:International Dairy Journal
出版年:2010
2.
Autolysis of propionibacteria: Detection of autolytic enzymes by renaturing SDS-PAGE and additional buffer studies
作者:
Hilde M. Ø
;
stlie
;
Gerd Vegarud
;
Thor
Langsrud
关键词:
Autolysis
;
Propionic acid bacteria
;
Renaturing SDS-PAGE
;
Autolytic enzymes
刊名:International Journal of Food Microbiology
出版年:2007
3.
In vitro studies of adsorption of milk proteins onto tooth enamel
作者:
Tove G. Devold
;
Morten Rykke
;
Delphine Isabey
;
Esben S. Sø
;
rensen
;
Brian Christensen
;
Thor
Langsrud
;
Cecilie Svenning
;
Berit Borch-Iohnsen
;
Jan Karlsen and Gerd E. Vegarud
关键词:
Milk proteins
;
Pellicle formation
;
Tooth enamel
;
Skimmed milk
;
Yoghurt
刊名:International Dairy Journal
出版年:2006
4.
In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes
作者:
Hilde Almaas
;
Anne-Laure Cases
;
Tove G. Devold
;
Halvor Holm
;
Thor
Langsrud
;
Lars Aabakken
;
Tormod Aadnoey and Gerd E. Vegarud
关键词:
Digestion
;
Human proteolytic enzymes
;
Caprine milk
;
Bovine milk
;
Genetic polymorphism
;
Heat treatment
刊名:International Dairy Journal
出版年:2006
5.
Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk
作者:
R??ssland
;
Elisabeth
;
Langsrud
;
Thor
;
Granum
;
Per Einar
;
S??rhaug
;
Terje
关键词:
Lactic acid bacteria
;
Bacillus cereus
;
Fermentation
;
Organic acids
;
Aromatic compounds
;
Growth stimulating
刊名:International Journal of Food Microbiology
出版年:2005
6.
Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk
作者:
Elisabeth Rø
;
ssland
;
Thor
Langsrud
and Terje Sø
;
rhaug
关键词:
Fermentor
;
pH
;
Lactic acid
;
Lactobacillus
;
Bacillus cereus
;
Spores
;
Competition
刊名:International Journal of Food Microbiology
出版年:2005
7.
The nature of aroma compounds produced in a cheese model by glutamate dehydrogenase positive Lactobacillus INF15D depends on its relative aminotransferase activities towards the different amino acids
作者:
Kieronczyk
;
Agnieszka
;
Skeie
;
Siv
;
Langsrud
;
Thor
;
Le Bars
;
Dominique
;
Yvon
;
Mireille
关键词:
Cheese flavour
;
Amino acid catabolism
;
Glutamate dehydrogenase
;
Lactobacillus
刊名:International Dairy Journal
出版年:2004
8.
Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings
作者:
Christiansen
;
Kirsti Forstrom
;
Vegarud
;
Gerd
;
Langsrud
;
Thor
;
Ellekjaer
;
Marit Risberg
;
Egelandsdal
;
Bjorg
关键词:
Hydrolysate
;
Whey proteins
;
Dressings
;
Texture
;
Scanning electron microscopy
;
Image analysis
刊名:Food Hydrocolloids
出版年:2004
9.
Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk
作者:
Rø
;
ssland
;
Elisabeth
;
Andersen Borge
;
Grethe I.
;
Langsrud
;
Thor
;
Sø
;
rhaug
;
Terje
关键词:
Bacillus cereus
;
Lactobacillus
;
Lactococcus
;
Inhibition
;
Endospore
;
pH
刊名:International Journal of Food Microbiology
出版年:2003
10.
Growth and toxin profiles of Bacillus cereus isolated from different food sources
作者:
Andersen Borge
;
Grethe I.
;
Skeie
;
Marianne
;
Sø
;
rhaug
;
Terje
;
Langsrud
;
Thor
;
Granum
;
Per Einar
关键词:
Bacillus cereus
;
Psychrotolerant
;
Growth
;
Sporulation
;
Germination
;
Enterotoxin genes
刊名:International Journal of Food Microbiology
出版年:2001
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