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List of works by Vibeke Orlien

A Comprehensive Approach to Assess Feathermeal as an Alternative Protein Source in Aquafeed

scientific article published on 9 November 2017

Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

scientific article published on 05 May 2010

Biochemical and Nutritional Changes during Food Processing and Storage

scientific article published on 14 October 2019

Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate.

scientific article published on 21 December 2012

Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature.

scientific article published in January 2010

Effect of high pressure treatment on the color of fresh and processed meats: A review

scientific article published on 28 August 2017

Effect of temperature and glassy states on the molecular mobility of solutes in frozen tuna muscle as studied by electron spin resonance spectroscopy with spin probe detection.

scientific article published in April 2004

Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

scientific article published on 4 December 2011

Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

scientific article

Free radical interactions between raw materials in dry soup powder

scientific article published on 14 May 2011

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

scientific article published on 31 October 2011

High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

scientific article published on 7 November 2017

High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

scientific article published on 30 March 2012

In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressure.

scientific article published on 27 April 2007

Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish

scientific article published on 28 July 2015

Kinetics of the formation of radicals in meat during high pressure processing.

scientific article

Light-induced oxidation in sliced Havarti cheese packaged in modified atmosphere

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.

scientific article published on 11 November 2013

Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease

scientific article published on 13 March 2019

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

scientific article published on 24 May 2012

Spectroscopic studies on the effect of high pressure treatment on the soluble protein fraction of porcine longissimus dorsi

scientific article published on 11 October 2013

Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions

scientific article published on 15 March 2011

Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

scientific article published on 30 April 2011

The Effect of Processing on Digestion of Legume Proteins

scientific article published on 24 June 2019

The Question of High- or Low-Temperature Glass Transition in Frozen Fish. Construction of the Supplemented State Diagram for Tuna Muscle by Differential Scanning Calorimetry

scientific article published on 01 January 2003

The effect of high pressure on the functional properties of pork myofibrillar proteins.

scientific article

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