Vibeke Orlien

Vibeke Orlien

Associate Professor


  1. 2021
  2. 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 journalJournal articleResearchpeer-review

  3. 2020
  4. 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 journalJournal articleResearchpeer-review

  5. 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 articleResearchpeer-review

  6. 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 journalJournal articleResearchpeer-review

  7. 2019
  8. 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 journalEditorialResearchpeer-review

  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

  13. 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 articleResearchpeer-review

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