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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Improvement of the quality of low-fat cheese using a two-step strategy von Skeie, S., Alseth, G.M., Østlie, H., Abrahamsen, R.K., Johansen, A.G., Øyaas, J.

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Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation von Kraggerud, H., Skeie, S., Høy, M., Røkke, L., Abrahamsen, R.K.

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

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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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Determination of Individual Free Fatty Acids in Milk by Strong Anion-Exchange Resin and Gas Chromatography von Spangelo, Å., Karijord, Ø., Svensen, A., Abrahamsen, R.K.

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Genetic variants of Norwegian goats milk composition, micellar size and renneting properties von Vegarud, G.E, Devold, T.G, Opheim, R, Loeding, E, Svenning, C, Abrahamsen, R.K, Lien, S, Langsrud, T

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Chemical and microbiological quality of raw milk produced by smallholder farmers in Zimbabwe von MUTUKUMIRA, A. N, FERESU, S. B, NARVHUS, J. A, ABRAHAMSEN, R. K

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Poster D2 Liposome-encapsulated neutrase, function in cheese milk von Skeie, S., Aamodt, S., Abrahamsen, R.K.

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Effect of thermization on the quality of Quarg von Zakrzewski, E., Stepaniak, L., Abrahamsen, R.K., Sørhaug, T.

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Poster C9 Occurrence of lactobacilli and leuconostoc in norwegian cheese of gouda type and their possible influence on cheese ripening and quality von Narvhus, J.A., Hulbækdal, A., Abrahamsen, R.K.

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The effect of reduced salt content on the function of liposome-encapsulated neutrase and heat-treated lactobacilli in rindless low-fat cheese von Skeie, S. (Agricultural University of Norway, Aas (Norvege). Department of Food Science), Narvhus, J.A, Ardoe, Y, Thorvaldsen, K, Abrahamsen, R.K

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Performance of BMD-independent risk scores adapted from the WHI and FRAX(R) collaborations in prediction of 5-year risk of hip fracture: The Danish nurses cohort von Hundrup, Y.A, Jacobsen, R.K, Andreasen, A.H, Davidsen, M, Obel, E.B, Abrahamsen, B

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