Vibeke Orlien
Associate Professor
- Published
In situ measurements of pH changes in ß-lactoglobulin solutions under high hydrostatic pressure
Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, In: Journal of Agricultural and Food Chemistry. 55, 11, p. 4422-4428 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms
Poojary, Mahesha Manjunatha, Orlien, Vibeke, Passamonti, P. & Olsen, Karsten, 2017, In: Journal of Food Composition and Analysis. 63, p. 171-183 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Implementation of Emerging Technologies
Barba, F. J., Orlien, Vibeke, Mota, M. J., Lopes, R. P., Pereira, S. A. & Saraiva, J. A., 2016, Innovation Strategies in the Food Industry: Tools for Implementation. Galanakis, C. (ed.). 1. ed. Academic Press, p. 117-148 32 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
Orlien, Vibeke, Andersen, A. B., Sinkko, T. & Skibsted, Leif Horsfelt, 2000, In: Food Chemistry. 68, p. 191-199 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
High-pressure processing of meat: Molecular impacts and industrial applications
Bolumar, T., Orlien, Vibeke, Sikes, A., Aganovic, K., Bak, K. H., Guyon, C., Stübler, A. S., de Lamballerie, M., Hertel, C. & Brüggemann, D. A., 2021, In: Comprehensive Reviews in Food Science and Food Safety. 20, 1, p. 332-368 37 p.Research output: Contribution to journal › Review › Research › peer-review
- Published
High-pressure - meat processing and milk gels
Orlien, Vibeke, 2009, In: New Food. 1, p. 56-58 3 p.Research output: Contribution to journal › Journal article › Research
- Published
High-Pressure Processing for Modification of Food Biopolymers
Olsen, Karsten & Orlien, Vibeke, 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). 1. ed. Elsevier, p. 291-313 23 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- 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
- 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
- Published
High pressure treatment and the effects on meat proteins
Orlien, Vibeke, 2017, In: Medical Research Archives. 5, 8, 10 p.Research output: Contribution to journal › Review › Research › peer-review
ID: 4226516
Most downloads
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971
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High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
627
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
140
downloads
Biochemical and Nutritional Changes during Food Processing and Storage
Research output: Contribution to journal › Editorial › Research › peer-review
Published