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

por Kieronczyk, Agnieszka, Skeie, Siv, Langsrud, Thor, Yvon, Mireille
Publicado em 2003

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

por Porcellato, Davide, Østlie, Hilde M., Skeie, Siv B.
Publicado em 2014

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

por Nilsen, Rita, Høstmark, Arne Torbjørn, Haug, Anna, Skeie, Siv
Publicado no 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

por Nilsen, Rita, Pripp, Are H., Høstmark, Arne T., Haug, Anna, Skeie, Siv
Publicado no Food Nutr Res (2016)

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

por Porcellato, Davide, Smistad, Marit, Bombelli, Alberto, Abdelghani, Ahmed, Jørgensen, Hannah Joan, Skeie, Siv B.
Publicado no Front Microbiol (2021)