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29篇 您的检索式：作者名="Langsrud T"

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	题名	作者	年代	出处	被引量
1	Cooperation between Lactococcus lactis and nonstarter Lactobacilli in the formation of cheese aroma from amino acids显示文摘	Kieronczyk A Skeie S Langsrud T	2003	Applied and Environmental Microbiology2003，69，2：	1
2	Characerization of serratia marcescens surviving in disinfecting footbaths显示文摘	LANGSRUD S M(O)RETR(O)T SUNDHEIM G		0，，01：	1
3	Effect of milk proteins and their hydrolysates on in vitro immune responses显示文摘	ERIKSEN E K VEGARUD G E LANGSRUD T	2008	Small Ruminant Research2008，79，1：	1
4	Different patterns of biofilm formation in Staphylococcus aureus under food-related stress con- ditions显示文摘	RODE T M LANGSRUD S HOLCK A	2007	Int J Food Microbiol2007，116，3：	1
5	Biofilm forming abilities of Salmonella are correlated with persistence in fish meal-and feed facto- ties显示文摘	Vestby L K Moretro T Langsrud S	2009	BMC Vet Res2009，5，：	1
6	Biochemical and genetic characterization of propionicin T1,a new bacteriocin from Propionibacterium thoenii显示文摘	Faye T Langsrud T Nes IF	2000	Appl Environ Microbiol2000，66，10：	1
7	Effect of milk proteins and their hydrolysates on in vitro immune responses显示文摘	ERIKSEN E K VEGARUD G E LANGSRUD T	2008	Small Ruminant Research2008，79，1：	1
8	Biochemical and genetic characterization of propionicin T1,a new bacteriocin from Propionibacterium thoenii显示文摘	FAYE T LANGSRUD T NES I F		0，，10：	1
9	Biochemical and genetic characterization ofpropionicinTl,anew baeteriociafrom Prop ionibacte rium thoenii 显示文摘	FAYE T LANGSRUD T HOLO H	2000	Appl Envir2000，66，10：	1
10	Autolysis of propi- onibacteria: Detection of autolytic enzymes by renaturing SDS-PAGE and additional buffer studies 显示文摘	Ostlie H M Vegarud G Langsrud T	2007	International Journal of Food Microbiology2007，117，2：	1
11	Cooperation be- tween Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids显示文摘	KIERONCZYK A SKEIE S LANGSRUD T	2003	Appl Environ Microbiol2003，69，2：	1
12	Fixed or random assessors in sensory profiling显示文摘	N(A)ES T LANGSRUD O	1998	Food Quality and Preference1998，9，3：	1
13	Mineral- binding milk proteins and peptides; occurrence, biochemical and technological characteristics 显示文摘	Vegarud GE Langsrud T Svenning C	2000	The British Journal of Nutrition2000，84，1：	1
14	Characterization of serratia marcescens surviving in disinfecting footbaths 显示文摘	LANGSRUD S MφRETRφ T SUNDHEIM G	2003	Journal of AppliedMicrobiology2003，95，1：	1
15	Mineral-binding milk proteins and peptides occurrence, biochemical and technological characteristics 显示文摘	Vegarud G E Langsrud T	2000	British Journal of Nutrition2000，84，：	1
16	Effect of milk proteins and their hydrolysates on in vitro immune responses显示文摘	Eriksen E K Vegarud G E Langsrud T et oJ	2008	Small Ruminant Research2008，79，1：	1
17	Effect of milk proteins and their hydrolysates on in vitro immune responses 显示文摘	Eriksen E K Vegarud G E Langsrud T	2008	Small Ruminant Research2008，79，1：	1
18	Biochemical and genetic characterization of propionicin T1, a new bacteriocin from Propionibacterium thoenii显示文摘	Faye T Langsrud T Nes IF	2000	Applied and Environmental Microbiology2000，66，10：	1
19	Cooperation be- tween Lactococcus lactis and nonstarter lactobaciUi in the formation of cheese aroma from amino acids 显示文摘	Kieronczyk A Skeie S Langsrud T	2003	Appl Environ Microb2003，69，2：	1
20	Different patterns of biofilm formation in StaphyZococcus aureus under food-related stress conditions显示文摘	Rode T M Langsrud S Holck A	2007	Int J Food Microbiol2007，116，3：	1

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