Elp2 mutations perturb the epitranscriptome and lead to a complex neurodevelopmental phenotype von Kojic, Marija, Gawda, Tomasz, Gaik, Monika, Begg, Alexander, Salerno-Kochan, Anna, Kurniawan, Nyoman D., Jones, Alun, Drożdżyk, Katarzyna, Kościelniak, Anna, Chramiec-Głąbik, Andrzej, Hediyeh-Zadeh, Soroor, Kasherman, Maria, Shim, Woo Jun, Sinniah, Enakshi, Genovesi, Laura A., Abrahamsen, Rannvá K., Fenger, Christina D., Madsen, Camilla G., Cohen, Julie S., Fatemi, Ali, Stark, Zornitza, Lunke, Sebastian, Lee, Joy, Hansen, Jonas K., Boxill, Martin F., Keren, Boris, Marey, Isabelle, Saenz, Margarita S., Brown, Kathleen, Alexander, Suzanne A., Mureev, Sergey, Batzilla, Alina, Davis, Melissa J., Piper, Michael, Bodén, Mikael, Burne, Thomas H. J., Palpant, Nathan J., Møller, Rikke S., Glatt, Sebastian, Wainwright, Brandon J.

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Patients with primary carnitine deficiency treated with L-carnitine are alive and doing well-A 10-year follow-up in the Faroe Islands von Abrahamsen, Rannvá K, Lund, Allan M, Rasmussen, Jan

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Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina von Dizdarević, Tarik, Sakić-Dizdarević, Svijetlana, Porcellato, Davide, Sarić, Zlatan, Alkić-Subašić, Mersiha, Abrahamsen, Roger K., Narvhus, Judith A.

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The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk von Svanborg, Sigrid, Johansen, Anne-Grethe, Abrahamsen, Roger K., Skeie, Siv B.

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Growth and survival of cheese ripening bacteria on milk fat globule membrane isolated from bovine milk and its monosaccharides von Moe, K.M., Faye, T., Abrahamsen, R.K., Østlie, H.M., Skeie, S.

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Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature von Jørgensen, Camilla Elise, Abrahamsen, Roger K., Rukke, Elling-Olav, Johansen, Anne-Grethe, Schüller, Reidar B., Skeie, Siv B.

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Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina von Sakić-Dizdarević, Svijetlana, Dizdarević, Tarik, Kasumović, Edita, Sarić, Zlatan, Mehmeti, Ibrahim, Abrahamsen, Roger K, Narvhus, Judith A

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Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows von Borge, Grethe Iren A., Sandberg, Ellen, Øyaas, Jorun, Abrahamsen, Roger K.

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Angiotensin I-converting enzyme-inhibitory activity of the Norwegian autochthonous cheeses Gamalost and Norvegia after in vitro human gastrointestinal digestion von Qureshi, T.M., Vegarud, G.E., Abrahamsen, R.K., Skeie, S.

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Quality scoring – A tool for sensory evaluation of cheese? von Kraggerud, Hilde, Solem, Steffen, Abrahamsen, Roger K.

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Chemical composition of naturally fermented buttermilk von Gebreselassie, Negussie, Abrahamsen, Roger K., Beyene, Fekadu, Abay, Fetien, Narvhus, Judith A.

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X-ray images for the control of eye formation in cheese von KRAGGERUD, H, WOLD, J.P, HØY, M, ABRAHAMSEN, R.K

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Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review von Abrahamsen, Roger K., Narvhus, Judith A.

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Traditional and modern Nordic fermented milk products: A review von Narvhus, Judith A., Abrahamsen, Roger K.

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A Review Paper: Current Knowledge of Ghee and Related Products von Sserunjogi, Mohammed L., Abrahamsen, Roger K., Narvhus, Judith

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Application of indigenous strains of lactic acid bacteria for semi‐industrial production of autochthonous Montenegrin Njeguši cheese von Martinovic, Aleksandra, Narvhus, Judith, Abrahamsen, Roger K, Østlie, Hilde M, Skeie, Siv B

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Using the Precede-Proceed Model to Assess Dietary Needs in a Hispanic Population in Northeastern PA von Cuy Castellanos, D, Abrahamsen-Borer, K

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Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk von Narvhus, J.A, Østeraas, K, Mutukumira, T, Abrahamsen, R.K

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Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening von Qureshi, Tahir Mahmood, Vegarud, Gerd E, Abrahamsen, Roger K, Skeie, Siv

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Quantification and variability of Escherichia coli and Staphylococcus aureus cross-contamination during serving and consumption of cooked thick porridge in Lungwena rural household... von Taulo, S., Wetlesen, A., Abrahamsen, R.K., Narvhus, J.A., Mkakosya, R.

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