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Items: 28

1.

Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments.

Heir E, Liland KH, Carlehög M, Holck AL.

Int J Food Microbiol. 2019 Feb 16;291:48-58. doi: 10.1016/j.ijfoodmicro.2018.10.026. Epub 2018 Nov 1.

2.

Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality.

McLeod A, Hovde Liland K, Haugen JE, Sørheim O, Myhrer KS, Holck AL.

J Food Saf. 2018 Feb;38(1):e12421. doi: 10.1111/jfs.12421. Epub 2017 Nov 23.

3.

Comparison of UV-C and Pulsed UV Light Treatments for Reduction of Salmonella, Listeria monocytogenes, and Enterohemorrhagic Escherichia coli on Eggs.

Holck AL, Liland KH, Drømtorp SM, Carlehög M, McLEOD A.

J Food Prot. 2018 Jan;81(1):6-16. doi: 10.4315/0362-028X.JFP-17-128.

PMID:
29220202
4.

Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid.

Rode TM, McLeod A, Måge I, Heir E, Axelsson L, Holck AL.

Int J Microbiol. 2017;2017:5176384. doi: 10.1155/2017/5176384. Epub 2017 Oct 29.

5.

Ethylhexylglycerin Impairs Membrane Integrity and Enhances the Lethal Effect of Phenoxyethanol.

Langsrud S, Steinhauer K, Lüthje S, Weber K, Goroncy-Bermes P, Holck AL.

PLoS One. 2016 Oct 26;11(10):e0165228. doi: 10.1371/journal.pone.0165228. eCollection 2016.

6.

Effect of relevant environmental stresses on survival of enterohemorrhagic Escherichia coli in dry-fermented sausage.

McLeod A, Måge I, Heir E, Axelsson L, Holck AL.

Int J Food Microbiol. 2016 Jul 16;229:15-23. doi: 10.1016/j.ijfoodmicro.2016.04.005. Epub 2016 Apr 12.

PMID:
27089033
7.

Prolonged shelf life and reduced drip loss of chicken filets by the use of carbon dioxide emitters and modified atmosphere packaging.

Holck AL, Pettersen MK, Moen MH, Sørheim O.

J Food Prot. 2014 Jul;77(7):1133-41. doi: 10.4315/0362-028X.JFP-13-428.

PMID:
24988019
8.

Tropomyosin from tilapia (Oreochromis mossambicus) as an allergen.

Liu R, Holck AL, Yang E, Liu C, Xue W.

Clin Exp Allergy. 2013 Mar;43(3):365-77. doi: 10.1111/cea.12056.

PMID:
23414545
9.

Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages.

Heir E, Holck AL, Omer MK, Alvseike O, Måge I, Høy M, Rode TM, Sidhu MS, Axelsson L.

Meat Sci. 2013 May;94(1):47-54. doi: 10.1016/j.meatsci.2012.12.020. Epub 2013 Jan 11.

PMID:
23376436
10.

Reduction of verotoxigenic Escherichia coli in production of fermented sausages.

Holck AL, Axelsson L, Rode TM, Høy M, Måge I, Alvseike O, L'abée-Lund TM, Omer MK, Granum PE, Heir E.

Meat Sci. 2011 Nov;89(3):286-95. doi: 10.1016/j.meatsci.2011.04.031. Epub 2011 May 9. Review.

PMID:
21620576
11.

Multiplex, quantitative, ligation-dependent probe amplification for determination of allergens in food.

Mustorp SL, Drømtorp SM, Holck AL.

J Agric Food Chem. 2011 May 25;59(10):5231-9. doi: 10.1021/jf200545j. Epub 2011 Apr 11.

PMID:
21452891
12.

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages.

Heir E, Holck AL, Omer MK, Alvseike O, Høy M, Måge I, Axelsson L.

Int J Food Microbiol. 2010 May 24. [Epub ahead of print]

PMID:
20965097
13.

Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages.

Heir E, Holck AL, Omer MK, Alvseike O, Høy M, Måge I, Axelsson L.

Int J Food Microbiol. 2010 Jul 15;141(3):195-202.

PMID:
20626098
14.

Use of ethidium monoazide and PCR in combination for quantification of viable and dead cells in complex samples.

Rudi K, Moen B, Drømtorp SM, Holck AL.

Appl Environ Microbiol. 2005 Feb;71(2):1018-24.

15.
18.

Biofilm formation and the presence of the intercellular adhesion locus ica among staphylococci from food and food processing environments.

Møretrø T, Hermansen L, Holck AL, Sidhu MS, Rudi K, Langsrud S.

Appl Environ Microbiol. 2003 Sep;69(9):5648-55.

19.

Meat starters have individual requirements for Mn(2+).

Hagen BF, Næs H, Holck AL.

Meat Sci. 2000 Jun;55(2):161-8.

PMID:
22061081
20.

Identification and characterization of quaternary ammonium compound resistant staphylococci from the food industry.

Heir E, Sundheim G, Holck AL.

Int J Food Microbiol. 1999 Jun 1;48(3):211-9.

PMID:
10443540
21.
22.

The Staphylococcus qacH gene product: a new member of the SMR family encoding multidrug resistance.

Heir E, Sundheim G, Holck AL.

FEMS Microbiol Lett. 1998 Jun 1;163(1):49-56.

23.

Accelerated production of dry fermented sausage.

Blom H, Hagen BF, Pedersen BO, Holck AL, Axelsson L, Næs H.

Meat Sci. 1996;43S1:229-42.

PMID:
22060654
25.

Purification and cloning of piscicolin 61, a bacteriocin from Carnobacterium piscicola LV61.

Holck AL, Axelsson L, Schillinger U.

Curr Microbiol. 1994 Aug;29(2):63-8.

PMID:
7764997
26.

Purification and cloning of sakacin 674, a bacteriocin from Lactobacillus sake Lb674.

Holck AL, Axelsson L, Hühne K, Kröckel L.

FEMS Microbiol Lett. 1994 Jan 15;115(2-3):143-9.

PMID:
8138128
27.
28.

Identity of the 17-kilodalton protein, a DNA-binding protein from Escherichia coli, and the firA gene product.

Aasland R, Coleman J, Holck AL, Smith CL, Raetz CR, Kleppe K.

J Bacteriol. 1988 Dec;170(12):5916-8.

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