T. Kristoffersen

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Interrelationships of Flavor and Chemical Changes in Cheese

T. Kristoffersen, 1967 .

T. Kristoffersen, 1973 .

Cheddar Cheese Flavor. II. Changes in Flavor Quality and Ripening Products of Commercial Cheddar Cheese during Controlled Curing

T. Kristoffersen, I. A. Gould, 1960 .

Immunochemical investigations on Neisseria gonorrhoeae endotoxin. 1. Characterization of phenol-water extracted endotoxin and comparison with aqueous ether preparations.

T. Kristoffersen, J. Maeland, 2009, Acta pathologica et microbiologica Scandinavica. Section B: Microbiology and immunology.

Cheddar Cheese Flavor. III. Active Sulfhydryl Group Production During Ripening

T. Kristoffersen, I. A. Gould, G. Purvis, 1964 .

Outer membrane proteins of Actinobacillus actinomycetemcomitans and Haemophilus aphrophilus studied by SDS-PAGE and immunoblotting.

A. Bolstad, H. Preus, E. Vasstrand, 1990, Oral microbiology and immunology.

Electron microscopy of endotoxic lipopolysaccharide from Bacteroides, Fusobacterium and sphaerophorus.

K. Selvig, T. Hofstad, T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica. Section B: Microbiology and immunology.

Preparation and chemical characteristics of endotoxic lipopolysaccharide from three strains of Sphaerophorus necrophorus.

T. Hofstad, T. Kristoffersen, T. Kristoffersen, 2009 .

Lipopolysaccharide from Bacteroides melaninogenicus isolated from the supernatant fluid after ultracentrifugation of the water phase following phenol-water extraction.

T. Hofstad, T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica. Section B: Microbiology and immunology.

Chemical characteristics of endotoxin from Bacteroides fragilis NCTC 9343.

T. Hofstad, T. Kristoffersen, 1970, Journal of general microbiology.

Chemical composition of endotoxin from oral Veillonella.

T. Hofstad, T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica. Section B: Microbiology and immunology.

Chemical composition of lipopolysaccharide endotoxins from human oral fusobacteria.

T. Hofstad, T. Kristoffersen, 1970, Archives of oral biology.

Immunochemical studies of oral Fusobacteria. 2. Some properties of undigested cell wall preparations.

T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica.

Immunochemical investigations on neisseria gonorrhoeae endotoxin. 2. Serological multispecificity and other properties of phenol-water preparations.

T. Hofstad, T. Kristoffersen, J. Maeland, 2009, Acta pathologica et microbiologica Scandinavica. Section B: Microbiology and immunology.

Cheese Flavor Development Using Direct Acidified Curd

T. Kristoffersen, S. Singh, 1972 .

Effect of Chemical Additives on the Spreading Quality of Butter. II. Laboratory and Plant Churnings

J. Kapsalis, T. Kristoffersen, I. A. Gould, 1963 .

Characteristics of Commercial Nonfat Dry Milk for Cottage Cheese

T. Kristoffersen, H. E. Randolph, 1961 .

Influence of Lactic Cultures and Curd Milling Acidity on Flavor of Cheddar Curd Slurries

T. Kristoffersen, S. Singh, 1971 .

Cheddar Cheese Flavor. IV. Directed and Accelerated Ripening Process

T. Kristoffersen, I. A. Gould, E. Mikolajcik, 1967 .

Dilatometric Studies of Milk Fat1,2

J. Kapsalis, T. Kristoffersen, I. A. Gould, 1961 .

Biochemical Aspects of Cheese Ripening

W. J. Harper, T. Kristoffersen, 1956 .

Degradation of amino acids by Lactobacillus casei and some factors influencing deamination of serine.

T. Kristoffersen, F. Nelson, 1955, Applied microbiology.

Development of flavor in cheese

T. Kristoffersen, 1985 .

Biochemical aspects of flavor development in Cheddar cheese slurries

W. J. Harper, T. Kristoffersen, 1970 .

Factors Affecting Flavor Development in Cheddar Cheese Slurries

T. Kristoffersen, S. Singh, 1970 .

Consumer Packaged Cheese. II. Chemical Changes

T. Kristoffersen, I. A. Gould, D. Stussi, 1964 .

Cheddar cheese quality as affected by the age of the milk and addition of certain purine compounds.

T. Kristoffersen, D. D. Cole, 1960 .

The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese Flavor

T. Kristoffersen, F. Nelson, 1955 .

Immunochemical studies of oral fusobacteria. 5. Serological characterization of a group reactive antigen.

T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica.

Immunochemical studies of oral Fusobacteria. 1. Major precipitinogens.

T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica.

Immunochemical studies of oral Fusobacteria. 4. Some chemical properties of a group reactive precipitinogen.

T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica.

Immunochemical studies of oral Fusobacteria. 3. Purification of a group reactive precipitinogen.

T. Kristoffersen, 2009, Acta pathologica et microbiologica Scandinavica.

Antibodies in humans to an isolated antigen from oral fusobacteria.

T. Hofstad, T. Kristoffersen, 1970, Journal of periodontal research.

Keeping Quality of Creamed Cottage Cheese

B. Chakraborty, T. Kristoffersen, 1964 .

Serologic properties of lipopolysaccharide endotoxins from oral fusobacteria.

T. Hofstad, T. Kristoffersen, J. Maeland, 1971, Scandinavian journal of dental research.

FATE OF BACILLUS CEREUS IN CULTURED AND DIRECT ACIDIFIED SKIMMILK AND CHEDDAR CHEESE1

J. W. Kearney, T. Kristoffersen, E. Mikolajcik, 1973 .

Effect of chemical additives on the spreading quality of butter. I. The consistency of butter as determined by mechanical and consumer panel evaluation methods.

J. Kapsalis, T. Kristoffersen, I. A. Gould, 1960 .

Electron microscopic demonstration of bacterial lipopolysaccharides in dental plaque matrix.

K. Selvig, T. Hofstad, T. Kristoffersen, 1971, Scandinavian journal of dental research.

Manufacturing Practices for Cultured Buttermilk in Ohio Dairy Plants

T. Kristoffersen, I. A. Gould, 1966 .