H. Blom

发表

Genome Sequence of the Naturally Plasmid-Free Lactobacillus plantarum Strain NC8 (CCUG 61730)

M. Kleerebezem, R. Siezen, L. Axelsson, 2012, Journal of bacteriology.

Partial purification and characterization of a cell wall bound proteinase from Lactobacillus casei

J. Chrzanowska, H. Blom, H. Næs, 1991 .

Potential use of mucins as biomaterial coatings. I. Fractionation, characterization, and model adsorption of bovine, porcine, and human mucins.

K. Caldwell, H. Blom, T. Sandberg, 2009, Journal of biomedical materials research. Part A.

Flocculate removal after alkaline lysis in plasmid DNA production.

H. Blom, M. Bennemo, R. Lemmens, 2010, Vaccine.

Characterization and growth of Bacillus spp. in heat‐treated cream with and without nisin

H. Nissen, H. Blom, L. Axelsson, 2001, Journal of applied microbiology.

Accelerated production of dry fermented sausage.

A. Holck, H. Blom, H. Næs, 1996, Meat science.

Scale-Up of a Plasmid DNA Purification Process Use of a Commercial Resin to Produce GMP-Grade pDNA for Clinical Studies

H. Blom, J. Sergeant, H. Tharia, 2010 .

A chromatographic method for determination of supercoiled plasmid DNA concentration in complex solutions.

H. Blom, M. Bennemo, R. Lemmens, 2009, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Cloning and sequencing of the genes encoding acid-soluble spore proteins from Clostridium perfringens.

P. E. Granum, A. Holck, H. Blom, 1990, Gene.

Partial characterization of a thermostable anthocyanin-β-glycosidase from Aspergillus niger

H. Blom, 1983 .

Cloning and nucleotide sequence of a gene from Lactobacillus sake Lb706 necessary for sakacin A production and immunity

L. Axelsson, A. Holck, S. Birkeland, 1993, Applied and environmental microbiology.

Purification and amino acid sequence of sakacin A, a bacteriocin from Lactobacillus sake Lb706.

L. Axelsson, A. Holck, S. Birkeland, 1992, Journal of general microbiology.

Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

E. Slinde, L. Mydland, H. Blom, 2006 .

Plasmid-Free Lactobacillus plantarum Genome Sequence of the Naturally

M. Kleerebezem, R. Siezen, L. Axelsson, 2013 .

False positive rubella virus haemagglutination inhibition reactions: Occurrence and disclosure

H. Blom, G. Haukenes, 2005, Medical Microbiology and Immunology.

Identification of non-specific serum inhibitors of rubella virus haemagglutination

H. Blom, G. Haukenes, 1974, Medical Microbiology and Immunology.

Characterization, Production, and Purification of Leucocin H, a Two-Peptide Bacteriocin from Leuconostoc MF215B

L. Axelsson, A. Holck, K. Sletten, 1999, Current Microbiology.

Interactions between starter culture and raw material in lactic acid fermentation of sliced carrot

E. Slinde, H. Blom, T. Aukrust, 1994 .

Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase

H. J. Andersen, L. Axelsson, A. Holck, 2007 .

Coagulant Dosing Control Using a Model for Wastewater Coagulation

H. Ratnaweera, H. Blom, G. Aasgaard, 1994 .

Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions

L. Axelsson, G. A. Bjerke, K. Rudi, 2019, Foods.

Disassembly of the divisome in Escherichia coli: evidence that FtsZ dissociates before compartmentalization

G. Heijne, D. Daley, H. Blom, 2014, Molecular microbiology.

Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C.

H. Nissen, E. Borch, H. Blom, 1997, International journal of food microbiology.

Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages

J. Berdagué, A. Holck, H. Blom, 1996 .

Flavour chemistry of fermented sausages

H. Blom, R. Dainty, 1995 .

A Qualitative Assessment of the Risks of Transmission of Microorganisms to Humans Resulting from the Consumption of Raw Milk and Raw Cream in Norway

B. Lunestad, E. Skjerve, Y. Wasteson, 2021, European Journal of Nutrition & Food Safety.

Kinetic studies on strawberry anthocyanin hydrolysis by a thermostable anthocyanin-β-glycosidase from Aspergillus niger

H. Blom, M. Thomassen, 1985 .

Partial purification and characterisation of a lipase from Lactobacillus plantarum MF32

H. J. Andersen, H. Blom, H. Østdal, 1995 .

Influence of brine composition on yield and quality of deep-fried fermented carrot chips

E. Slinde, H. Blom, T. Aukrust, 1995 .

Suitability of four blackcurrant cultivars for industrial syrup production

H. Blom, G. Skrede, 1984 .

Anti-microbial substances produced by food associated micro-organisms.

H. Blom, C. Mørtvedt, 1991, Biochemical Society transactions.

A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate.

E. Borch, H. Blom, T. Nesbakken, 1999, International journal of food microbiology.

Transformation of Lactobacillus strains used in meat and vegetable fermentations

H. Blom, T. Aukrust, 1992 .

Lactic acid fermentation influence on sugar content and colour of deep-fried carrot chips

E. Slinde, H. Blom, P. Baardseth, 1993 .

ACID SOLUBLE SPORE PROTEINS FROM CLOSTRIDIUM PERFRINGENS

P. E. Granum, H. Blom, 1988 .

Isolation and amino acid sequence of an acid soluble protein from Clostridium perfringens spores

P. E. Granum, H. Blom, M. Richardson, 1987 .

A model assay to demonstrate how intrinsic factors affect diffusion of bacteriocins.

L. Axelsson, H. Blom, T. Katla, 1997, International journal of food microbiology.

The major acid-soluble proteins of Bacillus subtilis spores: partial amino acid sequence and forespore location of their mRNAs.

M. Arnaud, R. Morse, H. Blom, 1987, Journal of general microbiology.

Characterization, Production, and Purification of Carnocin H, a Bacteriocin Produced by Carnobacterium 377

H. Nissen, H. Blom, H. Holo, 2001, Current Microbiology.

Enterohemorrhagic Escherichia coli and production of dry fermented sausages.

L. Axelsson, A. Holck, P. Berg, 2006 .

Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

E. Slinde, H. Blom, A. Skrede, 2020, Integrative Food, Nutrition and Metabolism.

Definition and dynamic control of a continuous chromatography process independent of cell culture titer and impurities.

Karol Lacki, Hanno Ehring, Nihal Tugcu, 2017, Journal of chromatography. A.

Purification Processes for Complex Biomacromolecules

H. Blom, 2012 .

Lactic acid fermentation reduces acrylamide formed during production of fried potato products.

E. Slinde, H. Blom, D. Mottram, 2009 .