E. Høier

发表

Environmental assessment of yield improvements obtained by the use of the enzyme phospholipase in mozzarella cheese production

P. Nielsen, E. Høier, 2009 .

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.

W. Bredie, Y. Ardö, E. Høier, 2013, Journal of dairy science.

Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Y. Ardö, E. Høier, F. Rattray, 2012 .

Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.

L. Jespersen, M. Hammershøj, E. Høier, 2015, International journal of food microbiology.

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Y. Ardö, E. Høier, F. Rattray, 2012 .

Improving the yield of Mozzarella cheese by phospholipase treatment of milk.

R. Ipsen, E. Høier, M. L. Broe, 2006, Journal of dairy science.

The Production, Application and Action of Lactic Cheese Starter Cultures

T. Janzen, K. I. Sørensen, E. Johansen, 2010 .

The C. elegans G-protein-coupled receptor SRA-13 inhibits RAS/MAPK signalling during olfaction and vulval development

A. Hajnal, E. Høier, Gopal Battu, 2003, Development.

Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese

K. B. Qvist, E. Høier, D. Thomsen, 1987, Journal of Dairy Research.

Enhancing cheese yield by phospholipase treatment of cheese milk

E. Høier, M. L. Broe, H. Lilbaek, 2006 .