Vibeke Orlien

Vibeke Orlien

Associate Professor

Member of:


    1. 2018
    2. Published

      Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

      Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 525-534 10 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    3. Published

      Innovative Technologies for Food Preservation

      Barba, F. J., Ahrné, Lilia, Xanthakis, E., Landerslev, M. G. & Orlien, Vibeke, 2018, Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms. J. Barba, F., S. Sant’Ana, A., Orlien, V. & Koubaa, M. (eds.). 1. ed. London: Academic Press, p. 25-51 27 p.

      Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

    4. Published

      Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms

      Barba, F. J., Sant'Ana, A. D. S., Orlien, Vibeke & Koubaa, M., 2018, Elsevier. 315 p.

      Research output: Book/ReportBookpeer-review

    5. 2017
    6. 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 journalJournal articleResearchpeer-review

    7. Published

      Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

      Barba Orellana, F. J., Mariutti, L. R. B., Bragagnolo, N., Z. Mercadante, A., V. Barbosa-Canovas, G. & Orlien, Vibeke, 2017, In: Trends in Food Science & Technology. 67, p. 195-206 12 p.

      Research output: Contribution to journalReviewResearchpeer-review

    8. Published

      Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

      Barba Orellana, F. J., Poojary, Mahesha Manjunatha, Wang, J., Olsen, Karsten & Orlien, Vibeke, 2017, In: Innovative Food Science and Emerging Technologies. 41, p. 188-192 5 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    9. Published

      Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

      Poojary, Mahesha Manjunatha, Orlien, Vibeke, Passamonti, P. & Olsen, Karsten, 2017, In: Food Chemistry. 234, p. 236-244 9 p.

      Research output: Contribution to journalJournal articleResearchpeer-review

    10. Published

      High Pressure–Induced Changes in Meat Color

      Orlien, Vibeke, 2017, Reference Module in Food Sciences. 1 ed. Elsevier, 7 p.

      Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

    11. 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 journalReviewResearchpeer-review

    12. 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 journalJournal articleResearchpeer-review

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