| Mould contamination in production of semi-hard cheese CF Kure, I Skaar, J Brendehaug International journal of food microbiology 93 (1), 41-49, 2004 | 178 | 2004 |
| Moulds contaminants on Norwegian dry-cured meat products DT Asefa, RO Gjerde, MS Sidhu, S Langsrud, CF Kure, T Nesbakken, ... International Journal of Food Microbiology 128 (3), 435-439, 2009 | 121 | 2009 |
| Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility DT Asefa, CF Kure, RO Gjerde, MK Omer, S Langsrud, T Nesbakken, ... International journal of food microbiology 140 (2-3), 131-135, 2010 | 101 | 2010 |
| A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes DT Asefa, CF Kure, RO Gjerde, S Langsrud, MK Omer, T Nesbakken, ... Food Control 22 (6), 831-837, 2011 | 99 | 2011 |
| The fungal problem in cheese industry CF Kure, I Skaar Current Opinion in Food Science 29, 14-19, 2019 | 96 | 2019 |
| Mould growth on the Norwegian semi-hard cheeses Norvegia and Jarlsberg CF Kure, I Skaar International Journal of Food Microbiology 62 (1-2), 133-137, 2000 | 89 | 2000 |
| Mould contaminants on Jarlsberg and Norvegia cheese blocks from four factories CF Kure, Y Wasteson, J Brendehaug, I Skaar International Journal of Food Microbiology 70 (1-2), 21-27, 2001 | 86 | 2001 |
| Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products DT Asefa, T Møretrø, RO Gjerde, S Langsrud, CF Kure, MS Sidhu, ... International Journal of Food Microbiology 133 (1-2), 135-140, 2009 | 71 | 2009 |
| The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility DT Asefa, S Langsrud, RO Gjerde, CF Kure, MS Sidhu, T Nesbakken, ... Food Control 20 (11), 997-1001, 2009 | 44 | 2009 |
| Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production CF Kure, E Borch, I Karlsson, JP Homleid, S Langsrud International journal of food microbiology 122 (1-2), 29-34, 2008 | 27 | 2008 |
| The use of AFLP to relate cheese-contaminating Penicillium strains to specific points in the production plants CF Kure, I Skaar, A Holst-Jensen, ECA Abeln International Journal of Food Microbiology 83 (2), 195-204, 2003 | 27 | 2003 |
| How open is food innovation? The crispbread case S Grimsby, CF Kure British Food Journal 121 (4), 950-963, 2019 | 26 | 2019 |
| Cleaning of conveyor belt materials using ultrasound in a thin layer of water L Axelsson, A Holck, I Rud, D Samah, P Tierce, M Favre, CF Kure Journal of food protection 76 (8), 1401-1407, 2013 | 24 | 2013 |
| Differentiation of Penicillium commune and Penicillium palitans isolates from cheese and indoor environments of cheese factories using M13 fingerprinting CF Kure, ECA Abeln, A Holst-Jensen, I Skaar Food microbiology 19 (2-3), 151-157, 2002 | 18 | 2002 |
| The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses CF Kure, L Axelsson, M Carlehög, I Måge, MR Jensen, A Holck Food Control 109, 106948, 2020 | 16 | 2020 |
| Efficient reduction of food related mould spores on surfaces by hydrogen peroxide mist CF Kure, S Langsrud, T Møretrø Foods 10 (1), 55, 2020 | 10 | 2020 |
| The influence of concentrations of carbon dioxide and residual oxygen on the growth of meat spoilage moulds BC Schirmer, O Sørheim, I Skaar, CF Kure | 5 | 2020 |
| Mould and yeast species contaminating Norwegian dry-cured meat products DT Asefa, MS Sidhu, S Langsrud, CF Kure, T Nesbakken, I Skaar | 1 | 2009 |
| Mould fungi on cheese: the atmosphere is the most important source. CF Kure, J Brendehaug | 1 | 2003 |
| Mycobiota of Potato-Cereal Soft Wraps and the Production Facility CF Kure | | 2023 |
