Anni Bygvrå Hougaard
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ORCID: 0000-0001-9767-4092
1 - 3 ud af 3Pr. side: 10
- 2015
- Udgivet
- Udgivet
Emulsifying salt increase stability of cheese emulsions during holding
Hougaard, Anni Bygvrå, Sijbrandij, A. G., Varming, C., Ardö, Ylva Margareta & Ipsen, Richard, 2015, I: LWT -Food Science and Technology. 62, 1, Part 1, s. 362-365 4 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Catalase expression is modulated by vancomycin and ciprofloxacin and influences the formation of free radicals in Staphylococcus aureus cultures
Wang, Y., Hougaard, Anni Bygvrå, Paulander, W. E. A., Skibsted, Leif Horsfelt, Ingmer, Hanne & Andersen, Mogens Larsen, 2015, I: Applied and Environmental Microbiology. 81, 18, s. 6393-6398 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4229594
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Cheese powder without emulsifying salt - processing parameters and stability
Publikation: Konferencebidrag › Poster › Forskning
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657
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Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Publikation: Konferencebidrag › Poster › Forskning
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635
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Do food bacteria use radicals to kill each other?
Publikation: Konferencebidrag › Poster › Forskning
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