Get started
Author

Thor Langsrud

Observed names: Langsrud, Thor, T LANGSRUD, T Langsrud, T. LANGSRUD, T. Langsrud
OpenAlex ID: A5035802409
Advanced dairy chemistry — 1: Proteins
1993 · Terje Sørhaug, Thor Langsrud, et al. · Trends in Food Science & Technology · 341
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage
2003 · C.M.B.K. Muyanja, J.A. Narvhus, et al. · International Journal of Food Microbiology · 313
Mineral-binding milk proteins and peptides; occurrence, biochemical and technological characteristics
2000 · Gerd E. Vegarud, T. Langsrud, et al. · British Journal Of Nutrition · 210
PDF
Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids
2003 · Agnieszka Kieronczyk, Siv Skeie, et al. · Applied and Environmental Microbiology · 157
In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes
2006 · Hilde Almaas, Anne-Laure Cases, et al. · International Dairy Journal · 152
Growth and toxin profiles of Bacillus cereus isolated from different food sources
2001 · Grethe I Andersen Borge, Marianne Skeie, et al. · International Journal of Food Microbiology · 148
Flavor Development and Microbiology of Swiss Cheese-a Review
1973 · T. Langsrud, G. W. Reinbold · Journal of Milk and Food Technology · 130
The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods
2012 · Ivan M. Mukisa, Davide Porcellato, et al. · International Journal of Food Microbiology · 102
A comparison of effects of pH on the thermal stability and conformation of caprine and bovine lactoferrin
2010 · Ashoka Sreedhara, Ragnar Flengsrud, et al. · International Dairy Journal · 84
Antibacterial peptides derived from caprine whey proteins, by digestion with human gastrointestinal juice
2011 · Hilde Almaas, Ellen Eriksen, et al. · British Journal Of Nutrition · 83
PDF
Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage
2016 · Ivan M. Mukisa, Yusuf B. Byaruhanga, et al. · Food Science & Nutrition · 82
PDF
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
2003 · Agnieszka Kieronczyk, Siv Skeie, et al. · International Dairy Journal · 78
Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle—effect of milk protein polymorphism and different feeding regimes
2000 · Tove Gulbrandsen Devold, Margreet Jansen Brovold, et al. · International Dairy Journal · 76
Electrostatic effects on β-lactoglobulin transitions during heat denaturation as studied by differential scanning calorimetry
2009 · I.J. Haug, H.M. Skar, et al. · Food Hydrocolloids · 75
Bacteriocins of propionic acid bacteria
2002 · Helge Holo, Therese Faye, et al. · Le Lait · 75
PDF
Flavor Development and Microbiology of Swiss Cheese–a Review
1973 · T. Langsrud, G. W. Reinbold · Journal of Milk and Food Technology · 72
Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk
2003 · Elisabeth Røssland, Grethe I. Andersen Borge, et al. · International Journal of Food Microbiology · 69
Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with Bacillus cereus in milk
2004 · Elisabeth Røssland, Thor Langsrud, et al. · International Journal of Food Microbiology · 67
Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage
2002 · Kebede Abegaz, Fekadu Beyene, et al. · Journal of Food Technology in Africa · 67
PDF
Structural characteristic, pH and thermal stabilities of apo and holo forms of caprine and bovine lactoferrins
2010 · Ashoka Sreedhara, Ragnar Flengsrud, et al. · BioMetals · 66
Flavor Development and Microbiology of Swiss Cheese–a Review
1973 · T. Langsrud, G. W. Reinbold · Journal of Milk and Food Technology · 66
Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese
2001 · A. Kieronczyk, S. Skeie, et al. · International Dairy Journal · 64
Biochemical and Genetic Characterization of Propionicin T1, a New Bacteriocin from Propionibacterium thoenii
2000 · Therese Faye, Thor Langsrud, et al. · Applied and Environmental Microbiology · 64
Autolytic properties of different strains of group N streptococci
1987 · Thor Langsrud, A Landaas, et al. · Milk science international/Milchwissenschaft · 62
Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure
2011 · Ivan M. Mukisa, Charles M.B.K. Muyanja, et al. · Radiation Physics and Chemistry · 57
Works count: 87
Citation count: 3,834
H-index: 35
I10-index: 61
Year
Topic
Type