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

    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

  3. 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

  4. 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

ID: 4226516