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. 2014
  2. 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

  3. 2013
  4. 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

  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 journalJournal articleResearchpeer-review

  6. 2012
  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

ID: 4226516