Vibeke Orlien

Vibeke Orlien

Associate Professor

ORCID: 0000-0003-4354-6591

Publication year:
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51 - 60 out of 100Page size: 10
  1. 2015
  2. Published

    Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish

    Figueiredo, B. C., Bragagnolo, N., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2015, In: Journal of Food Science. 80, 8, p. C1646-C1653 8 p.

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

  3. 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 › peer-review

  4. 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 › peer-review

  5. 2014
  6. Published

    Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

    Bak, K. H., Thulstrup, Peter Waaben & Orlien, Vibeke, 2014, In: Food Chemistry. 148, p. 120-123 4 p.

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

  7. Published

    Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

    Bolumar Garcia, J. T., Andersen, Mogens Larsen & Orlien, Vibeke, 2014, In: Food Chemistry. 150, p. 422-428 7 p.

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

  9. 2013
  10. Published

    The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl

    Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Gou, P., Arnau, J. & Orlien, Vibeke, 2013, In: Meat Science. 95, 2, p. 433-443 11 p.

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

  11. Published

    Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate

    Vavrusova, M., Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2013, In: Food Chemistry. 138, 4, p. 2415-2420 6 p.

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

  12. 2012
  13. Published

    Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

    Alves, A. B., Bragagnolo, N., da Silva, M. G., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2012, In: Food and Bioproducts Processing. 90, 3, p. 499-505 7 p.

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

  14. Published

    Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

    Bak, K. H., Lindahl, G. K., Karlsson, A. H. & Orlien, Vibeke, 2012, In: Meat Science. 92, 4, p. 374-381 8 p.

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

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