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	1.	Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef. [electronic resource] by Langsrud, Solveig Heir, Even Rode, Tone Mari Producer: 20141201 In: Meat science vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Different patterns of biofilm formation in Staphylococcus aureus under food-related stress conditions. [electronic resource] by Rode, Tone Mari Langsrud, Solveig Holck, Askild Møretrø, Trond Producer: 20070703 In: International journal of food microbiology vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Acid-shock responses in Staphylococcus aureus investigated by global gene expression analysis. [electronic resource] by Bore, Erlend Langsrud, Solveig Langsrud, Øyvind Rode, Tone Mari Holck, Askild Producer: 20071127 In: Microbiology (Reading, England) vol. 153 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	MALDI-TOF mass spectrometry for quantitative gene expression analysis of acid responses in Staphylococcus aureus. [electronic resource] by Rode, Tone Mari Berget, Ingunn Langsrud, Solveig Møretrø, Trond Holck, Askild Producer: 20090723 In: Journal of microbiological methods vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions. [electronic resource] by Rode, Tone Mari Holck, Askild Axelsson, Lars Høy, Martin Heir, Even Producer: 20120917 In: International journal of food microbiology vol. 155 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. [electronic resource] by Aaby, Kjersti Grimsbo, Ingunn Haugland Hovda, Maria Befring Rode, Tone Mari Producer: 20180924 In: Food chemistry vol. 260 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Responses of Staphylococcus aureus exposed to HCl and organic acid stress. [electronic resource] by Rode, Tone Mari Møretrø, Trond Langsrud, Solveig Langsrud, Oyvind Vogt, Gjermund Holck, Askild Producer: 20101202 In: Canadian journal of microbiology vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Survival of Five Strains of Shiga Toxigenic [electronic resource] by Rode, Tone Mari McLeod, Anette Måge, Ingrid Heir, Even Axelsson, Lars Holck, Askild L Publication details: International journal of microbiology 2017 In: International journal of microbiology vol. 2017 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	High stability of Stx2 phage in food and under food-processing conditions. [electronic resource] by Rode, Tone Mari Axelsson, Lars Granum, Per Einar Heir, Even Holck, Askild L'abée-Lund, Trine M Producer: 20120131 In: Applied and environmental microbiology vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Characterization of crustins from the hemocytes of the spider crab, Hyas araneus, and the red king crab, Paralithodes camtschaticus. [electronic resource] by Sperstad, Sigmund V Haug, Tor Paulsen, Victoria Rode, Tone Mari Strandskog, Guro Solem, Stein Tore Styrvold, Olaf B Stensvåg, Klara Producer: 20090312 In: Developmental and comparative immunology vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Reduction of verotoxigenic Escherichia coli in production of fermented sausages. [electronic resource] by Holck, Askild L Axelsson, Lars Rode, Tone Mari Høy, Martin Måge, Ingrid Alvseike, Ole L'abée-Lund, Trine M Omer, Mohamed K Granum, Per Einar Heir, Even Producer: 20111114 In: Meat science vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)