A. W. Åsli

Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival.

V. L. Almli, B. Moen, T. Møretrø, 2020, International journal of food microbiology.

A high‐throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi

H. Martens, A. Kohler, U. Böcker, 2010, Journal of biophotonics.

Characterization of food spoilage fungi by FTIR spectroscopy

A. Kohler, A. Kohler, J. Schmitt, 2013, Journal of applied microbiology.

Antibiotic Resistance and Phylogeny of Pseudomonas spp. Isolated over Three Decades from Chicken Meat in the Norwegian Food Chain

B. Moen, S. Langsrud, E. Heir, 2021, Microorganisms.

Enhanced Surface Colonization by Escherichia coli O157:H7 in Biofilms Formed by an Acinetobacter calcoaceticus Isolate from Meat-Processing Environments

T. Møretrø, S. Langsrud, E. Heir, 2010, Applied and Environmental Microbiology.

Kitchen cloths: Consumer practices, drying properties and bacterial growth and survival

V. L. Almli, T. Møretrø, S. Langsrud, 2022, Food Control.

Fusidic acid resistance, mediated by fusB, in bovine coagulase-negative staphylococci.

H. Sørum, S. Yazdankhah, M. Sunde, 2006, The Journal of antimicrobial chemotherapy.