A core microbiota dominates a rich microbial diversity in the bovine udder and may indicate presence of dysbiosis von Porcellato, Davide, Meisal, Roger, Bombelli, Alberto, Narvhus, Judith A.

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Longitudinal dynamics of the bovine udder microbiota von Winther, Anja Ruud, Narvhus, Judith A, Smistad, Marit, da Silva Duarte, Vinicius, Bombelli, Alberto, Porcellato, Davide

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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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Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings von Helland, Merete H., Wicklund, Trude, Narvhus, Judith A.

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Microbiological and chemical properties of Norwegian kefir during storage von Grønnevik, Heidi, Falstad, Marit, Narvhus, Judith A.

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Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge von MUKISA, Ivan M, BYARUHANGA, Yusuf B, MUYANJA, Charles M. B. K, AIJUKA, Matthew, SCHÜLLER, Reidar B, SAHLSTRØM, Stefan, LANGSRUD, Thor, NARVHUS, Judith A

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Enterotoxin Gene Profile and Molecular Characterization of Staphylococcus aureus Isolates from Bovine Bulk Milk and Milk Products of Tigray Region, Northern Ethiopia von Tarekgne, Enquebaher K, Skjerdal, Taran, Skeie, Siv, Rudi, Knut, Porcellato, Davide, Félix, Benjamin, Narvhus, Judith A

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The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk von Gadaga, Tendekayi H, Mutukumira, Anthony N, Narvhus, Judith A

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

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Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage von Mukisa, Ivan M., Byaruhanga, Yusuf B., Muyanja, Charles M. B. K., Langsrud, Thor, Narvhus, Judith A.

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The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods von Mukisa, Ivan M., Porcellato, Davide, Byaruhanga, Yusuf B., Muyanja, Charles M.B.K., Rudi, Knut, Langsrud, Thor, Narvhus, Judith A.

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Growth and metabolism of selected strains of probiotic bacteria in milk von Østlie, Hilde M, Helland, Merete H, Narvhus, Judith A

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The role of interaction between yeasts and lactic acid bacteria in African fermented milks: a review von Narvhus, Judith A., Gadaga, Tendekayi Henry

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FT-IR spectroscopy for identification of closely related lactobacilli von Oust, Astrid, Møretrø, Trond, Kirschner, Carolin, Narvhus, Judith A., Kohler, Achim

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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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Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure von Mukisa, Ivan M., Muyanja, Charles M.B.K., Byaruhanga, Yusuf B., Schüller, Reidar B., Langsrud, Thor, Narvhus, Judith A.

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Effect of temperature on growth and metabolism of probiotic bacteria in milk von Østlie, Hilde M., Treimo, Janneke, 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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Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley von Helland, Merete H, Wicklund, Trude, Narvhus, Judith A

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