T. V. Tempel

Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening

P. Nielsen, Per Væggemose Nielsen, Jeorgos Trihaas, 2006 .

Saccharomyces cerevisiae as a starter culture in Mycella.

T. K. Hansen, M. Jakobsen, M. D. Cantor, 2001, International journal of food microbiology.

The technological characteristics of Debaryomyces hansenii and Yarrowia lipolytica and their potential as starter cultures for production of Danablu

M. Jakobsen, Mogens Jakobsen, T van den Tempel, 2000 .

Yeasts associated with Danablu

M. Jakobsen, T. V. Tempel, 1998 .

Chapter 37 – Blue Cheese

T. K. Hansen, M. D. Cantor, Y. Ardö, 2017 .

Application of reuterin produced by Lactobacillus reuteri 12002 for meat decontamination and preservation.

M. Jakobsen, J. Debevere, M. El-Ziney, 1999, Journal of food protection.