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| 1 | Cooperation between Lactococcus lactis and nonstarter Lactobacilli in the formation of cheese aroma from amino acids显示文摘 | Kieronczyk A Skeie S Langsrud T | 2003 | Applied and Environmental Microbiology2003，69，2： | 1 |
| 2 | Bacterial disinfectant re- sistance-a challenge for the food industry 显示文摘 | Langsrud S Sidhu MS Heir E | 2003 | Int Biodeteriorat Biodegradat2003，51，4： | 1 |
| 3 | Characerization of serratia marcescens surviving in disinfecting footbaths显示文摘 | LANGSRUD S M(O)RETR(O)T SUNDHEIM G | | 0，，01： | 1 |
| 4 | Application of gas-sensor array technology for detection and monitoring of growth of spoilage bacteria in milk: A model study 显示文摘 | HAUGEN J E RUDI K LANGSRUD S | 2006 | Analytica Chimica Acta2006，565，1： | 1 |
| 5 | Effect of milk proteins and their hydrolysates on in vitro immune responses显示文摘 | ERIKSEN E K VEGARUD G E LANGSRUD T | 2008 | Small Ruminant Research2008，79，1： | 1 |
| 6 | Different patterns of biofilm formation in Staphylococcus aureus under food-related stress con- ditions显示文摘 | RODE T M LANGSRUD S HOLCK A | 2007 | Int J Food Microbiol2007，116，3： | 1 |
| 7 | Disinfectant and antibiotic resistance of lactic acid bacteria isolated from the food industry显示文摘 | Sidhu MS Langsrud S Holck A | 2001 | Microb Drug Resist2001，7，1： | 1 |
| 8 | An Antimicrobial Peptide Is Produced by Extracellular Processing of a Protein from Propionibacterium jensenii显示文摘 | Therese Faye Dag Anders Brede Thor Langsrud | 2002 | Journal of Bacteriology2002，184，13： | 1 |
| 9 | Characterization of the bacterial spoilage flora in marinated pork products显示文摘 | Schirmer BC Heir E Langsrud S | 2009 | Journal of Applied Microbiology2009，106，6： | 1 |
| 10 | Bacterial disinfectant resistance-a challenge for the food industry显示文摘 | Solveig Langsrud Maan Singh Sidhu Even Heir | 2003 | International Biodeterioration & Biodegradation2003，51，： | 1 |
| 11 | Biofilm forming abilities of Salmonella are correlated with persistence in fish meal-and feed facto- ties显示文摘 | Vestby L K Moretro T Langsrud S | 2009 | BMC Vet Res2009，5，： | 1 |
| 12 | Biochemical and genetic characterization of propionicin T1,a new bacteriocin from Propionibacterium thoenii显示文摘 | Faye T Langsrud T Nes IF | 2000 | Appl Environ Microbiol2000，66，10： | 1 |
| 13 | 淬火速率对AA7108铝合金的微观结构和力学性能的影响(英文)显示文摘在480°C固溶温度对AA7108铝合金进行不同工艺的淬火。将合金连续冷却、淬火至中间温度(400,300和200°C)并保温不同时间,再进行工业两步人工时效处理,以获得最大强度(T6)。T6态淬火材料的拉伸试验表明,材料的强度很大程度上取决于冷却/保温时间。通过透射电子显微镜(TEM)观察材料中沉淀物结构来解释材料的力学性能差异。 | Ida WESTERMANN Ann Leni HAUGSTAD Yngve LANGSRUD Knut MARTHINSEN | 2012 | Transactions of Nonferrous Metals Society of China2012，22，8： | 1 |
| 14 | Effect of milk proteins and their hydrolysates on in vitro immune responses显示文摘 | ERIKSEN E K VEGARUD G E LANGSRUD T | 2008 | Small Ruminant Research2008，79，1： | 1 |
| 15 | Biochemical and genetic characterization of propionicin T1,a new bacteriocin from Propionibacterium thoenii显示文摘 | FAYE T LANGSRUD T NES I F | | 0，，10： | 1 |
| 16 | Effects of ?1.5°C Super-chilling on quality of Atlantic salmon ( Salmo salar ) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage显示文摘 | D. Bahuaud T. M?rk?re ?. Langsrud K. Sinnes E. Veiseth R. Ofstad M.S. Thomassen | 2008 | Food Chemistry2008，，2： | 1 |
| 17 | Biochemical and genetic characterization ofpropionicinTl,anew baeteriociafrom Prop ionibacte rium thoenii 显示文摘 | FAYE T LANGSRUD T HOLO H | 2000 | Appl Envir2000，66，10： | 1 |
| 18 | Autolysis of propi- onibacteria: Detection of autolytic enzymes by renaturing SDS-PAGE and additional buffer studies 显示文摘 | Ostlie H M Vegarud G Langsrud T | 2007 | International Journal of Food Microbiology2007，117，2： | 1 |
| 19 | Cooperation be- tween Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids显示文摘 | KIERONCZYK A SKEIE S LANGSRUD T | 2003 | Appl Environ Microbiol2003，69，2： | 1 |
| 20 | Precipitates, zones and transitions during aging of A1-Zn-Mg-Zr 7000 series alloy 显示文摘 | HANSEN V KARLSEN O B LANGSRUD Y | 2004 | Materials Science and Technology2004，20，： | 1 |
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