Vibeke Orlien

Vibeke Orlien

Associate Professor

  • Design and Consumer Behavior

    Rolighedsvej 26, Building: 74-5-T576

    1958 Frederiksberg C

    Phone: +45 35 33 32 26Mobile: +45 24 80 60 19

  1. 2018
  2. Published

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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Emerging and potential technologies for facilitating shrimp peeling: A review

    Dang, T. T., Gringer, Nina, 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 journalReviewResearchpeer-review

  4. 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 journalJournal articleResearchpeer-review

  5. 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 journalJournal articleResearchpeer-review

  6. 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, 2018, In : Food Chemistry. 245, p. 1212-1217 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 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/ReportBookResearchpeer-review

  8. 2019
  9. Published

    Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

    Poojary, Mahesha Manjunatha, Orlien, Vibeke & Olsen, Karsten, 2019, In : Journal of Applied Phycology. 31, 6, p. 3925-3939 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 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 journalReviewResearchpeer-review

  11. Published

    Innovative Food Processing Technologies: A Comprehensive Review: Structural Changes Induced in Foods by HPP

    Orlien, Vibeke, 2019, Reference Module in Food Science. Elsevier, 18 p. (Reference Module in Food Science).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  12. 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 Juel, Gringer, N., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2019, In : Food Chemistry. 289, p. 729-738 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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