Vibeke Orlien
Vibeke Orlien

Lektor

  • Design and Consumer Behavior

    Rolighedsvej 26, Bygning: 74-5-T576

    1958 Frederiksberg C

    Telefon: +45 35 33 32 26Mobil: +45 24 80 60 19

  1. 2016
  2. Udgivet

    The effect of high pressure on the functional properties of pork myofibrillar proteins

    Grossi, A. B., Olsen, Karsten, Bolumar Garcia, J. T., Rinnan, Åsmund, Øgendal, Lars Holm & Orlien, Vibeke, 2016, I : Food Chemistry. 196, s. 1005-1015 11 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  3. Udgivet

    The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

    Wang, J., Barba Orellana, F. J., Frandsen, H. B., Sørensen, S., Olsen, Karsten, Sørensen, J. C. & Orlien, Vibeke, 2016, I : Innovative Food Science and Emerging Technologies. 38, B, s. 342-348 7 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  4. 2015
  5. Udgivet

    Erratum to: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications [Food Eng Rev, 2014, DOI 10.1007/s12393-014-9104-9]

    Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, Vibeke, Grimi, N., Vorobiev, E., Lebovka, N. & Barba, F. J., 31 mar. 2015, I : Food Engineering Reviews. 7, 4, s. 514-515 2 s.

    Publikation: Bidrag til tidsskriftKommentar/debatForskningfagfællebedømt

  6. Udgivet

    Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment

    Olsen, Karsten, Jespersen, B. B. & Orlien, Vibeke, 2015, I : International Journal of Spectroscopy. 2015, 6 s., 935901.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  7. Udgivet

    Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

    Roselló-Soto, E., Galanakis, C. M., Brnčić, M., Orlien, Vibeke, Trujillo, F. J., Mawson, R., Knoerzer, K., Tiwari, B. K. & Barba, F. J., 2015, I : Trends in Food Science & Technology. 42, 2, s. 134-149 16 s.

    Publikation: Bidrag til tidsskriftReviewForskningfagfællebedømt

  8. Udgivet

    Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish

    Figueiredo, B. C., Bragagnolo, N., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2015, I : Journal of Food Science. 80, 8, s. C1646-C1653 8 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  9. Udgivet

    New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

    Barba Orellana, F. J., Terefe, N. S., Buckow, R., Knorr, D. & Orlien, Vibeke, 2015, I : Food Research International. 77, Part 4, s. 725-742 18 s.

    Publikation: Bidrag til tidsskriftReviewForskningfagfællebedømt

  10. Udgivet

    The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications

    Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, Vibeke, Grimi, N., Vorobiev, E., Lebovka, N. & Barba, F. J., 2015, I : Food Engineering Reviews. 7, 3, s. 357-381 25 s.

    Publikation: Bidrag til tidsskriftReviewForskningfagfællebedømt

  11. 2014
  12. Udgivet

    High pressure treatment of brine enhanced pork semitendinosus: effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

    Grossi, A. B., Bolumar Garcia, J. T., Søltoft-Jensen, J. & Orlien, Vibeke, 2014, I : Innovative Food Science and Emerging Technologies. 22, s. 11-21 11 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  13. Udgivet

    Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

    Bolumar Garcia, J. T., Andersen, Mogens Larsen & Orlien, Vibeke, 2014, I : Food Chemistry. 150, s. 422-428 7 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

ID: 4226516