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. 2011
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

ID: 4226516