Vibeke Orlien

Vibeke Orlien

Associate Professor

Member of:

    ORCID: 0000-0003-4354-6591

    Publication year:
    All
    1 - 50 out of 102Page size: 50
    Sort by: 1st author
    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

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

    27. Published

      Emerging and potential technologies for facilitating shrimp peeling: A review

      Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 45, p. 228-240 13 p.

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

    28. Published

      Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

      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. 127-135 9 p.

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

    29. Published

      The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications

      Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, Vibeke, Grimi, N., Vorobiev, E., Lebovka, N. & Barba, F. J., 2015, In: Food Engineering Reviews. 7, 3, p. 357-381 25 p.

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

    30. Published

      The Effect of Processing on Digestion of Legume Proteins

      Drulyte, D. & Orlien, Vibeke, 2019, In: Foods. 8, 6, 9 p., 224.

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

    31. Published

      Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK

      Erhard, A. L., Chin, E. R., Chomak, E. R., Erlendsdottir, E. Y., Perez-Cueto, Federico J.A. & Orlien, Vibeke, 2020, In: International Journal of Gastronomy and Food Science. 22, 7 p., 100242.

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

    32. 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 › Research › peer-review

    33. Published

      A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

      Gringer, N., Dang, T. T., Orlien, Vibeke, Olsen, Karsten, Bøknæs, N. & Jessen, F., 2018, In: LWT. 94, p. 20-24 5 p.

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

    34. Published

      Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

      Gringer, N., Skytte, J. L., Dang, T. T., Orlien, Vibeke, Olsen, Karsten, Schlippè-Steffensen, K. & Jessen, F., 2020, In: LWT. 134, 7 p., 110139.

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

    35. 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

    36. Published

      Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

      Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, Vibeke, 2011, In: Meat Science. 89, 2, p. 195-201 7 p.

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

    37. Published

      Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

      Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, Vibeke, 2012, In: Meat Science. 92, 4, p. 481-489 9 p.

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

    38. 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

    39. 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

    40. 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

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

    42. Published

      Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage

      Jia, G., Orlien, Vibeke, Liu, H. & Sun, A., 2021, In: LWT. 135, 7 p., 110084.

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

    43. Published

      Control of ice crystal nucleation and growth during the food freezing process

      Jia, G., Chen, Y., Sun, A. D. & Orlien, Vibeke, 2022, In: Comprehensive Reviews in Food Science and Food Safety. 21, 3, p. 2433-2454

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

    44. Published

      Elimination of matrix interference in biosensor analysis of streptomycin in honey

      Jongberg, S., Orlien, Vibeke, Skibsted, Leif Horsfelt & Weigel, S., 2009, In: European Food Research and Technology. 228, 4, p. 659-664 6 p.

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

    45. Published

      Højtryksbehandling af mælkeproteiner

      Knudsen, J. C., Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2005, In: Maelkeritidende. 118, 24, p. 628-632 5 p.

      Research output: Contribution to journal › Journal article › Communication

    46. Published

      Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

      Kristensen, D., Orlien, Vibeke, Mortensen, G., Brockhoff, P. & Skibsted, Leif Horsfelt, 2000, In: International Dairy Journal. 10, p. 95-103 9 p.

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

    47. Published

      Pressure-induced gelation of blended milk and pea protein suspensions

      Ma, X., Feng, R., Ahrné, Lilia & Orlien, Vibeke, 2024, In: Food Hydrocolloids. 146, Part A, 13 p., 109284.

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

    48. Published

      Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

      Mariutti, L. R. B., Orlien, Vibeke, Bragagnole, N. & Skibsted, Leif Horsfelt, 2008, In: European Food Research and Technology. 227, 2, p. 337-344 8 p.

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

    49. Published

      Food processing

      Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.

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

    50. Published

      Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

      Møller, S. M., Grossi, A. B., Christensen, M., Orlien, Vibeke, Søltoft-Jensen, J., Straadt, I. K., Thybo, A. & Bertram, H. C. S., 2011, In: Meat Science. 87, 4, p. 387-393 7 p.

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

    Previous 1 2 3 Next

    ID: 4226516