• Analysis of Megavariate Data in Functional Omics 

      Mosleth, Ellen Færgestad; McLeod, Anette; Rud, Ida; Axelsson, Lars; Solberg, Lars Erik; Moen, Birgitte; Gilman, Krista Marie Erickson; Færgestad, Eline Mosleth; Lysenko, Artem; Rawlings, Chris; Dankel, Simon N; Mellgren, Gunnar; Barajas-Olmos, Francisco Martin; Orozco, Lorena Sofia; Sæbø, Solve; Gidskehaug, Lars; Janbu, Astrid Oust; Kohler, Achim; Martens, Harald Aagaard; Liland, Kristian Hovde (Chapter, 2020)
    • Cerebrospinal fluid proteome shows disrupted neuronal development in multiple sclerosis 

      Mosleth, Ellen Færgestad; Vedeler, Christian Alexander; Liland, Kristian Hovde; McLeod, Anette; Bringeland, Gerd Haga; Kroondijk, Liesbeth; Berven, Frode Steingrimsen; Lysenko, Artem; Rawlings, Christopher J.; El-Hajj Eid, Karim; Opsahl, Jill Anette; Gjertsen, Bjørn Tore; Myhr, Kjell-Morten; Gavasso, Sonia (Peer reviewed; Journal article, 2021)
      Despite intensive research, the aetiology of multiple sclerosis (MS) remains unknown. Cerebrospinal fluid proteomics has the potential to reveal mechanisms of MS pathogenesis, but analyses must account for disease ...
    • Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome 

      McLeod, Anette; Mosleth, Ellen Færgestad; Rud, Ida; Branco dos Santos, Filipe; Snipen, Lars-Gustav; Liland, Kristian Hovde; Axelsson, Lars (Journal article; Peer reviewed, 2017)
      Effects of glucose availability were investigated in Lactobacillus sakei strains 23K and LS25 cultivated in anaerobic, glucose-limited chemostats set at high (D = 0.357 h-1) and low (D = 0.045 h-1) dilution rates. We ...
    • Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition 

      Axelsson, Lars Torsten; Bjerke, Guro alette; McLeod, Anette; Berget, Ingunn; Holck, Askild Lorentz (Peer reviewed; Journal article, 2020)
      Listeria monocytogenes may persist in food production environments and cause listeriosis. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater ...
    • Lactobacillus sakei metabolism and diversity 

      McLeod, Anette (PhD Thesis;2010:21, Doctoral thesis, 2010)
      Lactic acid bacteria are associated with food fermentation, acidification and preservation. Lactobacillus sakei is an industrially important species mainly due to its ability to ferment and preserve meat. It is used as ...