Vibeke Orlien

Vibeke Orlien

Associate Professor

Member of:

    ORCID: 0000-0003-4354-6591

    Publication year:
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    51 - 60 out of 102Page size: 10
    1. 2015
    2. Published

      Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment

      Olsen, Karsten, Jespersen, B. B. & Orlien, Vibeke, 2015, In: International Journal of Spectroscopy. 2015, 6 p., 935901.

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

    3. Published

      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, In: Trends in Food Science & Technology. 42, 2, p. 134-149 16 p.

      Research output: Contribution to journal › Review › Research › peer-review

    4. 2016
    5. 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

    6. Published

      Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: a review

      Barba Orellana, F. J., Zhu, Z., Koubaa, M., Sant'Ana, A. S. & Orlien, Vibeke, 2016, In: Trends in Food Science & Technology. 49, p. 96-109 14 p.

      Research output: Contribution to journal › Review › Research › peer-review

    7. Published

      Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

      Bolumar Garcia, J. T., Lapena Gomez, D., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2016, In: Food Packaging and Shelf Life. 7, p. 26-33 8 p.

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

    8. 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

    9. 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

    10. Published

      Negative pressure cavitation extraction: a novel method for extraction of food bioactive compounds from plant materials

      Roohinejad, S., Koubaa, M., Barba Orellana, F. J., Greiner, R., Orlien, Vibeke & Lebovka, N. I., 2016, In: Trends in Food Science & Technology. 52, p. 98-108 11 p.

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

    11. Published

      The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

      Wang, J., Barba Orellana, F. J., Frandsen, H. B., Sørensen, S., Olsen, Karsten, Sørensen, J. C. & Orlien, Vibeke, 2016, In: Innovative Food Science and Emerging Technologies. 38, B, p. 342-348 7 p.

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

    12. 2017
    13. 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 journal › Review › Research › peer-review

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