Vibeke Orlien

Vibeke Orlien

Associate Professor

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    ORCID: 0000-0003-4354-6591

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    1. Published

      Elimination of matrix interference in biosensor analysis of streptomycin in honey

      Jongberg, S., Orlien, Vibeke, Skibsted, Leif Horsfelt & Weigel, S., 2009, In: European Food Research and Technology. 228, 4, p. 659-664 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

      Jia, G., Orlien, Vibeke, Liu, H. & Sun, A., 2021, In: LWT. 135, 7 p., 110084.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Control of ice crystal nucleation and growth during the food freezing process

      Jia, G., Chen, Y., Sun, A. D. & Orlien, Vibeke, 2022, In: Comprehensive Reviews in Food Science and Food Safety. 21, 3, p. 2433-2454

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      A Comprehensive Approach to Assess Feathermeal as an Alternative Protein Source in Aquafeed

      Jasour, M. S., Wagner, L., Sundekilde, U. K., Larsen, B. K., Greco, I., Orlien, Vibeke, Olsen, Karsten, Rasmussen, H. T., Hjermitslev, N. H., Hammershøj, M., Dalsgaard, A. J. T. & Dalsgaard, T. K., 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10673-10684 12 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

      Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, Vibeke, 2011, In: Meat Science. 89, 2, p. 195-201 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

      Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, Vibeke, 2012, In: Meat Science. 92, 4, p. 481-489 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

      Grossi, A. B., Gkarane, V., Otte, Jeanette, Ertbjerg, P. & Orlien, Vibeke, 2012, In: Food Chemistry. 134, 3, p. 1556-1563 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      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, In: Innovative Food Science and Emerging Technologies. 22, p. 11-21 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      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, In: Food Chemistry. 196, p. 1005-1015 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity

      Grossi, A., Christensen, M., Ertbjerg, P., Olsen, Karsten & Orlien, Vibeke, 2010.

      Research output: Contribution to conference › Poster › Research

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