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. 2000
  2. Published

    Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals

    Orlien, Vibeke, Andersen, A. B., Sinkko, T. & Skibsted, Leif Horsfelt, 2000, In : Food Chemistry. 68, p. 191-199 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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 journalJournal articleResearchpeer-review

  4. Published

    Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism

    Orlien, Vibeke, Holm Hansen, E. & Skibsted, Leif Horsfelt, 2000, In : European Food Research and Technology. 211, p. 99-104 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 2003
  6. Published

    The question of high- or low-temperature glass transition in frozen fishConstruction of the supplemented state diagram for tuna muscle by differential scanning calorimetry

    Orlien, Vibeke, Risbo, Jens, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2003, In : Journal of Agricultural and Food Chemistry. 51, p. 211-217 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2004
  8. Published

    Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance sectroscopy with spin probe detection

    Orlien, Vibeke, Andersen, Mogens Larsen, Jouhtimäki, S., Risbo, Jens & Skibsted, Leif Horsfelt, 2004, In : Journal of Agricultural and Food Chemistry. Vol. 52 (8); (2004), p. 2269-2276 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2005
  10. Published

    Fødevarers holdbarhed i glastilstand

    Orlien, Vibeke, Andersen, Mogens Larsen, Risbo, Jens & Skibsted, Leif Horsfelt, 2005, In : Dansk Kemi. 86, 4, p. 30-33 4 p.

    Research output: Contribution to journalJournal articleCommunication

  11. 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 journalJournal articleCommunication

  12. Published

    Kemien bag fødevarekvaliteten

    Orlien, Vibeke & Carlsen, C. U., 2005, In : Plus Proces. 12, p. 25-27 3 p.

    Research output: Contribution to journalJournal articleCommunication

  13. Published

    Mælkedesserter med mindre sukker

    Orlien, Vibeke, 2005, In : Nyt fra Levnedsmiddelcenteret. 5, p. 3 1 p.

    Research output: Contribution to journalJournal articleCommunication

  14. Published

    Tryk på maden

    Orlien, Vibeke, Knudsen, J. C. & Skibsted, Leif Horsfelt, 2005, In : Aktuel Naturvidenskab. 5, p. 20-23 4 p.

    Research output: Contribution to journalJournal articleCommunication

  15. 2006
  16. Published

    Calcium i mælk: proteinbindingens teknologiske og ernæringsmæssige betydning

    Orlien, Vibeke & Skibsted, Leif Horsfelt, 2006, In : Maelkeritidende. 16, p. 371-373 3 p.

    Research output: Contribution to journalJournal articleCommunication

  17. Published

    Dynamics of casein micelles in skim milk during and after high pressure treatment

    Orlien, Vibeke, Knudsen, J. C., Colon, M. & Skibsted, Leif Horsfelt, 2006, In : Food Chemistry. 98, 3, p. 513-521 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Glas-begrebet: kemien bag fødevarekvaliteten: del 3

    Orlien, Vibeke & Carlsen, C. U., 2006, In : Plus Proces. 2, p. 15-16 2 p.

    Research output: Contribution to journalJournal articleResearch

  19. Published

    Kemien bag fødevarekvaliteten: del 2

    Orlien, Vibeke & Carlsen, C. U., 2006, In : Plus Proces - Process Technology in Food Chemical and Pharmaceutical Industry. 1, p. 10-12 3 p.

    Research output: Contribution to journalJournal articleCommunication

  20. Published

    Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix

    Orlien, Vibeke, Risbo, Jens, Rantanen, H. & Skibsted, Leif Horsfelt, 2006, In : Food Chemistry. 94, 1, p. 37-46 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. Published

    Whey protein isolate as functional ingredient in high-pressure induced milk gels

    Orlien, Vibeke, Pedersen, H. B., Knudsen, J. C. & Skibsted, Leif Horsfelt, 2006, In : Milchwissenshaft/Milk Science International. 61, 1, p. 3-6 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. 2007
  23. Published

    Forskerne laver mad på højtryk

    Orlien, Vibeke & Sørensen, Carsten Peter, 2007, Fremtidens fødevarer: sikrere, sundere, sjovere. Thostrup, L., Bjerno, G. L., Aabo, C. & Jensen, M. V. S. (eds.). Frederiksberg: Det Biovidenskabelige Fakultet for Fødevarer, Veterinærmedicin og Naturressourcer, p. 10-11 2 p. (Temahæfte 2007).

    Research output: Chapter in Book/Report/Conference proceedingBook chapterCommunication

  24. Published

    In situ measurements of pH changes in ß-lactoglobulin solutions under high hydrostatic pressure

    Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, In : Journal of Agricultural and Food Chemistry. 55, 11, p. 4422-4428 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Temperature effects on pressure denaturation of ß-lactoglobulin

    Skibsted, Leif Horsfelt, Orlien, Vibeke & Stapelfeldt, H., 2007, In : Milchwissenschaft. 62, 1, p. 13-15 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. 2008
  27. 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 journalJournal articleResearchpeer-review

  28. Published

    In situ pH measurement in partly frozen aqueous solution using the fluorescent probe 8-hydroxypyrene-1,3,6-trisulfonic acid

    Orlien, Vibeke, Happe, A. K., Stapelfeldt, H. & Skibsted, Leif Horsfelt, 2008, In : Food Biophysics. 3, 1, p. 94-99 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. 2009
  30. 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 conferencePosterResearch

  31. 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 proceedingArticle in proceedingsResearchpeer-review

  32. Published

    Elimination of matrix interference in biosensor analysis of streptomycin in honey

    Jongberg, Sisse, 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 journalJournal articleResearchpeer-review

  33. Published

    High-pressure - meat processing and milk gels

    Orlien, Vibeke, 2009, In : New Food. 1, p. 56-58 3 p.

    Research output: Contribution to journalJournal articleResearch

  34. 2010
  35. Published

    Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

    Schindler, S., Krings, U., Berger, R. G. & Orlien, Vibeke, 2010, In : Meat Science. 86, 2, p. 317-323 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Published

    Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature

    Orlien, Vibeke, Boserup, L. & Olsen, Karsten, 2010, In : Journal of Dairy Science. 93, 1, p. 12-18 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. 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 conferencePosterResearch

  38. Published

    New types of milk-based products by high pressure

    Orlien, Vibeke, 2010, In : New Food. 4, p. 25-27 3 p.

    Research output: Contribution to journalJournal articleResearch

  39. 2011
  40. 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 journalJournal articleResearchpeer-review

  41. Published

    Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil

    Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2011, In : European Journal of Lipid Science and Technology. 113, 2, p. 208-213 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. Published

    Free radical interactions between raw materials in dry soup powder

    Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2011, In : Food Chemistry. 129, 3, p. 951-956 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  43. Published

    Storage stability of cauliflower soup powder: the effect of lipid oxidation and protein degradation reactions

    Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2011, In : Food Chemistry. 128, 2, p. 371-379 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. 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 journalJournal articleResearchpeer-review

  45. 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 journalJournal articleResearchpeer-review

  46. 2012
  47. 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 journalJournal articleResearchpeer-review

  48. 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 journalJournal articleResearchpeer-review

  49. Published

    Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

    Raitio, R. J., Orlien, Vibeke & Skibsted, Leif Horsfelt, 2012, In : Food Chemistry. 132, 3, p. 1324-1332 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  50. 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 journalJournal articleResearchpeer-review

  51. 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 journalJournal articleResearchpeer-review

  52. 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 journalJournal articleResearchpeer-review

  53. 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 journalJournal articleResearchpeer-review

  54. 2013
  55. 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 journalJournal articleResearchpeer-review

  56. 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 journalJournal articleResearchpeer-review

  57. 2014
  58. 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 journalJournal articleResearchpeer-review

  59. 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 journalJournal articleResearchpeer-review

  60. 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 journalJournal articleResearchpeer-review

  61. 2015
  62. 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 journalJournal articleResearchpeer-review

  63. 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 journalReviewResearchpeer-review

  64. 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 journalJournal articleResearchpeer-review

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