Vibeke Orlien

Vibeke Orlien

Associate Professor

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    ORCID: 0000-0003-4354-6591

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    1. 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 › Research › peer-review

    2. Published

      Perspective on the Effect of Protein Extraction Method on the Antinutritional Factor (ANF) Content in Seeds

      Amin, Ashwitha, Petersen, Iben Lykke, Malmberg, C. & Orlien, Vibeke, 2022, In: ACS Food Science & Technology. 2, 4, p. 604-612 9 p.

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

    3. Published

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

      Bak, K. H., Orlien, Vibeke, Karlsson, A. H. & Lindahl, G. K., 2009, The 55. International Congress of Meat Science and Technology (ICoMST). International Congress of Meat Science and Technology (ICoMST), p. 581-584 4 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

    4. 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 › Research › peer-review

    5. 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 › Research › peer-review

    6. 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 › Research › peer-review

    7. Published

      Effect of High Pressure Processing, Temperature, and Storage on the Color of Pork Longissimus Dorsi

      Bak, K. H., Orlien, Vibeke, Karlsson, A. H. & Lindahl, G., 2009. 1 p.

      Research output: Contribution to conference › Poster › Research

    8. 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

    9. Published

      Effect of high pressure treatment on the color of fresh and processed meats: a review

      Bak, K. H., Bolumar, T., Karlsson, A. H., Lindahl, G. & Orlien, Vibeke, 2019, In: Critical Reviews in Food Science and Nutrition. 59, 2, p. 228-252 25 p.

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

    10. 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

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

    12. 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/Report › Book › Research › peer-review

    13. 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 journal › Journal article › Research › peer-review

    14. Published

      Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

      Barba Orellana, F. J., Koubaa, M., do Prado-Silva, L., Orlien, Vibeke & Sant'Ana, A. D. S., 2017, In: Trends in Food Science & Technology. 66, p. 20-35 16 p.

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

    15. 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

    16. 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

    17. Published

      New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

      Barba Orellana, F. J., Terefe, N. S., Buckow, R., Knorr, D. & Orlien, Vibeke, 2015, In: Food Research International. 77, Part 4, p. 725-742 18 p.

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

    18. Published

      Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps

      Barba Orellana, F. J. & Orlien, Vibeke, 2017, In: Journal of Food Composition and Analysis. 61, p. 61 3 p.

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

    19. 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

    20. 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

    21. Published

      Antioxidant active packaging for chicken meat processed by high pressure treatment

      Bolumar Garcia, J. T., Andersen, Mogens Larsen & Orlien, Vibeke, 2011, In: Food Chemistry. 129, 4, p. 1406-1412 7 p.

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

    22. Published

      Kinetics of the formation of radicals in meat during high pressure processing

      Bolumar Garcia, J. T., Skibsted, Leif Horsfelt & Orlien, Vibeke, 2012, In: Food Chemistry. 134, 4, p. 2114–2120 7 p.

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

    23. 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 › Research › peer-review

    24. Published

      Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)

      Dang, T. T., Feyissa, A. H., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2020, In: Innovative Food Science and Emerging Technologies. 59, 12 p., 102246.

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

    25. Published

      Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease

      Dang, T. T., Jessen, F., Martens, Helle Jakobe, Gringer, N., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2019, In: Food Chemistry. 289, p. 729-738 10 p.

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

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    ID: 4226516