Vibeke Orlien

Vibeke Orlien

Lektor

Medlem af:


    1. 2015
    2. 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 tidsskriftReviewfagfællebedømt

    3. 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 tidsskriftReviewfagfællebedømt

    4. 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 tidsskriftTidsskriftartikelfagfællebedømt

    5. 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 tidsskriftTidsskriftartikelfagfællebedømt

    6. 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 tidsskriftReviewfagfællebedømt

    7. 2014
    8. Udgivet

      Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

      Bak, K. H., Thulstrup, Peter Waaben & Orlien, Vibeke, 2014, I: Food Chemistry. 148, s. 120-123 4 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    9. 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 tidsskriftTidsskriftartikelfagfællebedømt

    10. 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 tidsskriftTidsskriftartikelfagfællebedømt

    11. 2013
    12. Udgivet

      The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl

      Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Gou, P., Arnau, J. & Orlien, Vibeke, 2013, I: Meat Science. 95, 2, s. 433-443 11 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    13. Udgivet

      Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate

      Vavrusova, M., Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2013, I: Food Chemistry. 138, 4, s. 2415-2420 6 s.

      Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

    ID: 4226516