Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids

le Kieronczyk, Agnieszka, Skeie, Siv, Langsrud, Thor, Yvon, Mireille
Foilsithe 2003

Draft Genome Sequence of Enterococcus hirae Strain INF E1 Isolated from Cultured Milk

le Porcellato, Davide, Østlie, Hilde M., Skeie, Siv B.
Foilsithe 2014

Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial

le Nilsen, Rita, Høstmark, Arne Torbjørn, Haug, Anna, Skeie, Siv
Foilsithe in Food Nutr Res (2015)

Effect of a cheese rich in angiotensin-converting enzyme-inhibiting peptides (Gamalost(®)) and a Gouda-type cheese on blood pressure: results of a randomised trial

le Nilsen, Rita, Pripp, Are H., Høstmark, Arne T., Haug, Anna, Skeie, Siv
Foilsithe in Food Nutr Res (2016)

Longitudinal Study of the Bulk Tank Milk Microbiota Reveals Major Temporal Shifts in Composition

le Porcellato, Davide, Smistad, Marit, Bombelli, Alberto, Abdelghani, Ahmed, Jørgensen, Hannah Joan, Skeie, Siv B.
Foilsithe in Front Microbiol (2021)