Vibeke Orlien

Vibeke Orlien

Associate Professor

Member of:

    ORCID: 0000-0003-4354-6591

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    1. 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 proceeding › Book chapter › Research › peer-review

    2. Published

      High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

      Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Ferrini, G., Arnau, J. & Orlien, Vibeke, 2012, In: Meat Science. 90, 3, p. 690-696 7 p.

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

    3. Published

      High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

      Wang, J., Barba, F. J., Sorensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 15 Apr 2018, In: Food Chemistry. 245, p. 1212-1217 6 p.

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

    4. 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

    5. 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

    6. 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

    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 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

    9. 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

    10. 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

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