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Judith Narvhus

Medlem av faggruppen for hygiene og smittestoffer.

Curriculum vitae

Stilling:

2002 -: Professor. Department of Chemistry, Biotechnology and Food Science. Norwegian University of Life Sciences.

Arbeidserfaring:

  • 1992 – 2002: Assoc. Prof., Department of Food Science, Agricultural University of Norway (AUN), P.O.Box 5036, 1432 - Aas, Norway.
  • 1988 - 92: Research scientist, Department of Food Science, AUN, P.O.Box 5036, 1432 - Ås, Norway.
  • 1979: Research scientist, Department of Food Science, AUN, P.O.Box 5036, 1432 - Ås, Norway.
  • 1973-78 Research Scientist (PhD). South West Metropolitan Hospital Board. UK.

Utvalgte publikasjoner:

  • D Porcellato, J Narvhus, SB Skeie (2016) Detection and quantification of Bacillus cereus group in milk by droplet digital PCR - Journal of microbiological methods, 2016, 127, 1-6
  • A. Martinovic, M.E. Brede, G.E. Vegarud, H.M. Østlie, J. Narvhus, S.B. Skeie (2016) Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo. Letters in Appl. Micro, 62, 404 – 410
  • Tarekgne, Enquebaher K.; Skjerdal, Taran; Skeie, Siv; Rudi, Knut; Porcellato, Davide; Félix, Benjamin; Narvhus, Judith A. (2016) Enterotoxin Gene Profile and Molecular Characterization of Staphylococcus aureus Isolates from Bovine Bulk Milk and Milk Products of Tigray Region, Northern Ethiopia. Journal of Food Protection, Vol. 79, 1387–1395
  • Negussie Gebreselassie,,Rroger k. Abrahamsen, Fekadu Beyene, Fetien Abay and Judith a. Narvhus. (2016) Chemical composition of naturally fermented buttermilk. Int. J. Dairy Tech. 69, 200-208
  • Davide Porcellato Malena Tranvåg, Judith Narvhus(2016) Short communication: Presence of Lactococcus and lactococcal exopolysaccharide operons on the leaves of Pinguicula vulgaris supports the traditional source of bacteria present in Scandinavian ropy fermented milk. J Dairy Sci. 99, 7049–7052
  • Porcellato, D., M. Magri and J. Narvhus (2015). "Viable cells differentiation improves microbial dynamics study of fermented milks." International Dairy Journal 47: 136-142.
  • Tewolde-Berhan, Sarah; Remberg, Siv Fagertun; Abegaz, Kebede; Narvhus, Judith; Abay, Fetien; Wicklund, Trude. 2015. Impact of processing methods on nutrient profile of fresh and dried fruit of Cordia africana Lam. in Tigray, northern Ethiopia. Fruits
    Asfaw, Mestawet Taye; Girma, Abebe; Ådnøy, Tormod; Devold, Tove Gulbrandsen; Narvhus, Judith; Vegarud, Gerd Elisabeth. (2014) New insights in goat breeds of Ethiopia: High content of CN and its association with coagulation properties, whey syneresis and micelle size. Small Ruminant Research 119.(1-3) s.146-155
  • Hole, Anastasia s.; Kjos, Nils Petter; Grimmer, Stine; Kohler, Achim; Lea, Per; Rasmussen, Bård; Lima, Lene Ruud; Narvhus, Judith; Sahlstrøm, Stefan. (2014) Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs. International Symposium on Bioactive Compounds in Cereal Grains and Food; 2014-04-24 - 2014-04-25
  • Asfaw, Mestawet Taye; Girma, Abebe; Ådnøy, Tormod; Dagnachew, Binyam Sime; Sundsaasen, Kristil Kindem; Lien, Sigbjørn; Kent, Matthew Peter; Devold, Tove Gulbrandsen; Narvhus, Judith; Vegarud, Gerd Elisabeth. 2013.New genetic polymorphism at the s1-casein gene region in Ethiopian indigenous goat breeds. Small Ruminant Research ;Volum 113.(2-3) s.329-334
  • Hole, Anastasia s.; Kjos, Nils Petter; Grimmer, Stine J Staavi; Kohler, Achim; Lea, Per; Rasmussen, Bård; Lima, Lene Ruud; Narvhus, Judith; Sahlstrøm, Stefan. 2013 Extrusion of Barley and Oat Improves the Bioaccessibility of Dietary Phenolic Acids in Growing Pigs. Journal of Agricultural and Food Chemistry ;Volum 61.(11) s.2739-2747
  • Tewolde-Berhan, Sarah; Remberg, Siv Fagertun; Abegaz, Kebede; Narvhus, Judith A; Abay, Fetien; Wicklund, Trude.
    Ferric reducing antioxidant power and total phenols in Cordia africana fruit. African Journal of Biochemistry Research 2013 ;Volum 7.(11) s.215- 224
  • Mukisa, Ivan Muzira; Porcellato, Davide; Byaruhanga, Yusuf B; Muyanja, Charles M.B.K.; Rudi, Knut; Langsrud, Thor; Narvhus, Judith. The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. International Journal of Food Microbiology 2012 ;Volum 160.(1) s.1-10
  • Porcellato, Davide; Grønnevik, Heidi Yvonne; Rudi, Knut; Narvhus, Judith; Skeie, Siv Borghild. Rapid lactic acid bacteria identification in dairy products by high-resolution melt analysis of DGGE bands. Letters in Applied Microbiology 2012 ,54, 344-351
  • Gebreselassie, Negussie; Abrahamsen, Roger K.; Beyene, Fekadu; Narvhus, Judith. A survey on spontaneously fermented buttermilk in Northern Ethiopia. African journal of food science and technology 2012 3. s.78-89
  • Hole, Anastasia S.; Rud, Ida; Grimmer, Stine J Staavi; Sigl, Stefanie; Narvhus, Judith; Sahlstrøm, Stefan. Improved Bioavailability of Dietary Phenolic Acids in Whole Grain Barley and Oat Groat following Fermentation with Probiotic Lactobacillus
    acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. Journal of Agricultural and Food Chemistry 2012 ;Volum 60.(25) s.6369-6375
  • Mestawet, Taye; Girma, A.; Ådnøy, Tormod; Devold, Tove Gulbrandsen; Narvhus, Judith; Vegarud, Gerd Elisabeth.
    Milk production, composition and variation at different lactation stages of four goat breeds in Ethiopia. Small Ruminant Research 2012 ;Volum 105.(1-3) s.176-181
  • Mukisa, Ivan Muzira; Byaruhanga, Yusuf B; Muyanja, Charles M.B.K.; Aijukuka, Matthew; Schüller, Reidar Barfod; Sahlstrøm, Stefan; Langsrud, Thor; Narvhus, Judith. Influence of Cofermentation by Amylolytic Lactobacillus plantarum and Lactococcus lactis Strains on the Fermentation Process and Rheology of Sorghum Porridge. Applied and Environmental Microbiology 2012 ;Volum 78.(15) s.5220-5228
  • Mukisa, Ivan Muzira; Muyanja, Charles M.B.K.; Byaruhanga, Yusuf B; Langsrud, Thor; Narvhus, Judith.
    Changes in physico-chemical properties and flavour compounds during fermentation of different Obushera (sorghum and millet) beverages. African Journal of Food, Agriculture, Nutrition and Development 2012 ;Volum 12.(6) s.6665-6685
  • Mukisa, Ivan Muzira; Muyanja, Charles M.B.K.; Byaruhanga, Yusuf B; Schüller, Reidar Barfod; Langsrud, Thor; Narvhus, Judith. Gamma irradiation of sorghum flour: Effects on microbial inactivation, amylase activity, fermentability, viscosity and starch granule structure. Radiation Physics and Chemistry 2012 ;Volum 81.(3) s.345-351
  • Muyanja, Charles M.B.K.; Narvhus, Judith; Langsrud, Thor. Organic Acids and Volatile Organic Compounds Produced During Traditional and Starter Culture Fermentation of Bushera, a Ugandan Fermented Cereal Beverage. Food biotechnology 2012 ;Volum 26.(1) s.1-28
  • Nabubuya, Agnes; Namutebi, Agnes; Byaruhanga, Yusuf B; Narvhus, Judith; Stenstrøm, Yngve; Wicklund, Trude. Amylolytic Activity in Selected Sweetpotato (Ipomoea batatas Lam) Varieties during Development and in Storage. Food and Nutrition Sciences 2012 ;Volum 3. s.660-668
  • Nabubuya, Agnes; Namutebi, Agnes; Byaruhanga, Yusuf B; Narvhus, Judith; Wicklund, Trude. Potential Use of Selected Sweetpotato (Ipomea batatas Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics. Food and Nutrition Sciences 2012 ;Volum 78.(3) s.889-896
  • Narvhus, Judith. Nyere teknologier for bærekraftige meieriprodukter. Meieriposten 2012 ;Volum 3. s.82-85
  • Grønnevik, Heidi Yvonne; Falstad, Marit; Narvhus, Judith. Microbiological and chemical properties of Norwegian kefir during storage. International Dairy Journal 2011 ;Volum 21.(9) s.601-606
  • Mukisa, Ivan Muzira; Nsiimire, Doreen G; Byaruhanga, Yusuf B; Muyanja, Charles; Langsrud, Thor; Narvhus, Judith. OBUSHERA: DESCRIPTIVE SENSORY PROFILING AND CONSUMER ACCEPTABILITY. Journal of sensory studies 2010 ;Volum 25.(S1) s.190-214

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