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. 2020
  2. 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 journalJournal article

  3. 2019
  4. Published

    Biochemical and Nutritional Changes during Food Processing and Storage

    Orlien, Vibeke & Bolumar, T., Oct 2019, In : Foods. 8, 10, 3 p., 494.

    Research output: Contribution to journalEditorial

  5. 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 article

  6. 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 journalReview

  7. 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

  8. 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 article

  9. 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 journalJournal article

  10. Published

    The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts

    Wang, J., Barba, F. J., Sørensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 2019, In : Innovative Food Science and Emerging Technologies. 58, 9 p., 102208.

    Research output: Contribution to journalJournal article

  11. 2018
  12. 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 article

  13. 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 journalReview

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