Vibeke Orlien

Research output

Research output per year 2000 2006 2011 2012 2015 2016 2017 2018 2019 2019

• 62 Journal article
• 9 Review
• 6 Book chapter
• 2 Poster
• 4 More
  • 1 Book
  • 1 Article in proceedings
  • 1 Comment/debate
  • 1 Editorial

Research output per year

Research output per year

Search results

• 2019

  Biochemical and Nutritional Changes during Food Processing and Storage

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

  Research output: Contribution to journal › Editorial › peer-review

  3 Downloads (Pure)

• Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

  Poojary, M. M., Orlien, V. & Olsen, K., 1 Dec 2019, In: Journal of Applied Phycology. 15 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • umami 100%
  • seaweed 83%
  • macroalgae 71%
  • free amino acids 71%
  • amino acid 66%
  4 Citations (Scopus)

• 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, V., 19 Jan 2019, In: Critical Reviews in Food Science and Nutrition. 59, 2, p. 228-252 25 p.

  Research output: Contribution to journal › Review › peer-review

  • Meats 100%
  • processed meat 97%
  • Myoglobin 92%
  • myoglobin 89%
  • high pressure treatment 89%
  17 Citations (Scopus)

• 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, H. J., Gringer, N., Olsen, K., Bøknæs, N. & Orlien, V., 2019, In: Food Chemistry. 289, p. 729-738 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pandalidae 100%
  • Pandalus borealis 77%
  • shrimp shells 73%
  • shell (arthropods) 64%
  • Proteomics 44%
  4 Citations (Scopus)

• The Effect of Processing on Digestion of Legume Proteins

  Drulyte, D. & Orlien, V., Jun 2019, In: Foods. 8, 6, 9 p., 224.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • legume protein 100%
  • Fabaceae 82%
  • processing technology 66%
  • Proteolysis 61%
  • legumes 52%
  16 Citations (Scopus)

  12 Downloads (Pure)

• 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, K. & Orlien, V., 2019, In: Innovative Food Science and Emerging Technologies. 58, 9 p., 102208.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • thioglucosidase 100%
  • Glucosinolates 88%
  • Seedlings 84%
  • Glucosinolate 80%
  • Brussels sprouts 76%
• 2018

  A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

  Gringer, N., Dang, T. T., Orlien, V., Olsen, K., Bøknæs, N. & Jessen, F., 2018, In: LWT. 94, p. 20-24 5 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pandalidae 100%
  • Pandalus borealis 77%
  • peeling 59%
  • quantitative analysis 45%
  • shrimp 43%
  6 Citations (Scopus)

• Emerging and potential technologies for facilitating shrimp peeling: A review

  Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., 2018, In: Innovative Food Science and Emerging Technologies. 45, p. 228-240 13 p.

  Research output: Contribution to journal › Review › peer-review

  • Peeling 100%
  • peeling 98%
  • shrimp 70%
  • brine 65%
  • Meats 53%
  15 Citations (Scopus)

• Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

  Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., Jun 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 127-135 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pandalidae 100%
  • Pandalus borealis 77%
  • Peeling 60%
  • peeling 59%
  • Enzymes 55%
  9 Citations (Scopus)

• Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

  Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., Jun 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 525-534 10 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pandalidae 100%
  • Pandalus borealis 77%
  • Peptide Hydrolases 72%
  • shell (arthropods) 64%
  • Peeling 60%
  8 Citations (Scopus)

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

  Wang, J., Barba, F. J., Sorensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, K. & Orlien, V., 15 Apr 2018, In: Food Chemistry. 245, p. 1212-1217 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • thioglucosidase 100%
  • Glucosinolates 88%
  • Seedlings 84%
  • Glucosinolate 80%
  • Brussels sprouts 76%
  8 Citations (Scopus)

• Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms

  Barba, F. J., SantAna, A. S., Orlien, V. & Koubaa, M., 1 Jan 2018, ELSEVIER. 315 p.

  Research output: Book/Report › Book › Research › peer-review

  • food preservation 100%
  • microorganism 49%
  • electrokinesis 17%
  • food processing 11%
  • food safety 10%
  7 Citations (Scopus)
• 2017

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

  Jasour, M. S., Wagner, L., Sundekilde, U. K., Larsen, B. K., Greco, I., Orlien, V., Olsen, K., Rasmussen, H. T., Hjermitslev, N. H., Hammershøj, M., Dalsgaard, A. J. T. & Dalsgaard, T. K., 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10673-10684 12 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • aquaculture feeds 100%
  • Oncorhynchus mykiss 93%
  • protein sources 70%
  • fish meal 52%
  • specific growth rate 47%
  15 Citations (Scopus)

• Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

  Barba Orellana, F. J., Mariutti, L. R. B., Bragagnolo, N., Z. Mercadante, A., V. Barbosa-Canovas, G. & Orlien, V., Sept 2017, In: Trends in Food Science & Technology. 67, p. 195-206 12 p.

  Research output: Contribution to journal › Review › peer-review

  • nonthermal processing 100%
  • Vegetables 64%
  • Fruit 61%
  • bioactive compounds 60%
  • heat treatment 53%
  108 Citations (Scopus)

• Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

  Barba Orellana, F. J., Poojary, M. M., Wang, J., Olsen, K. & Orlien, V., 2017, In: Innovative Food Science and Emerging Technologies. 41, p. 188-192 5 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Seedlings 100%
  • Brussels sprouts 90%
  • Brassica 87%
  • high pressure treatment 78%
  • Amino acids 76%
  23 Citations (Scopus)

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

  Poojary, M. M., Orlien, V., Passamonti, P. & Olsen, K., 2017, In: Food Chemistry. 234, p. 236-244 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • flavourzyme 100%
  • umami 96%
  • Agaricales 87%
  • Brown 72%
  • mushrooms 68%
  24 Citations (Scopus)

• High Pressure–Induced Changes in Meat Color

  Orlien, V., 2017, Reference Module in Food Sciences. 1 ed. ELSEVIER, 7 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

• High pressure treatment and the effects on meat proteins

  Orlien, V., 2017, In: Medical Research Archives. 5, 8, 10 p.

  Research output: Contribution to journal › Review › peer-review

• Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

  Poojary, M. M., Orlien, V., Passamonti, P. & Olsen, K., Oct 2017, In: Journal of Food Composition and Analysis. 63, p. 171-183 13 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • umami 100%
  • Agaricales 90%
  • mushrooms 70%
  • Shiitake Mushrooms 59%
  • Pleurotus 57%
  25 Citations (Scopus)

• Innovative Technologies for Food Preservation

  Barba, F. J., Ahrné, L., Xanthakis, E., Landerslev, M. G. & Orlien, V., 2017, Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms. J. Barba, F., S. Sant’Ana, A., Orlien, V. & Koubaa, M. (eds.). 1. ed. London: Academic Press, p. 25-51 27 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

• Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

  Barba Orellana, F. J., Koubaa, M., do Prado-Silva, L., Orlien, V. & Sant'Ana, A. D. S., 2017, In: Trends in Food Science & Technology. 66, p. 20-35 16 p.

  Research output: Contribution to journal › Review › peer-review

  • foodborne bacterial pathogens 100%
  • inactivation 51%
  • processing technology 48%
  • Technology 41%
  • sterilizing 38%
  107 Citations (Scopus)

• Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps

  Barba Orellana, F. J. & Orlien, V., Aug 2017, In: Journal of Food Composition and Analysis. 61, p. 61 3 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  8 Citations (Scopus)

• Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

  Orlien, V., 2017, Reference Module in Food Science. Smithers, G. W. (ed.). Elsevier, 10 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
• 2016

  Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: a review

  Barba Orellana, F. J., Zhu, Z., Koubaa, M., Sant'Ana, A. S. & Orlien, V., 1 Mar 2016, In: Trends in Food Science & Technology. 49, p. 96-109 14 p.

  Research output: Contribution to journal › Review › peer-review

  • Waste Products 100%
  • bioactive compounds 63%
  • byproducts 62%
  • Wine 55%
  • Antioxidants 50%
  265 Citations (Scopus)

• High-Pressure Processing for Modification of Food Biopolymers

  Olsen, K. & Orlien, V., 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). 1. ed. Elsevier, p. 291-313 23 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  6 Citations (Scopus)

• Implementation of Emerging Technologies

  Barba, F. J., Orlien, V., Mota, M. J., Lopes, R. P., Pereira, S. A. & Saraiva, J. A., 2016, Innovation Strategies in the Food Industry: Tools for Implementation. Galanakis, C. (ed.). 1. ed. Academic Press, p. 117-148 32 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  • food industry 100%
  • electric field 54%
  • nonrenewable resource 39%
  • commercialization 34%
  • milk 31%
  9 Citations (Scopus)

• Negative pressure cavitation extraction: a novel method for extraction of food bioactive compounds from plant materials

  Roohinejad, S., Koubaa, M., Barba Orellana, F. J., Greiner, R., Orlien, V. & Lebovka, N. I., 1 Jun 2016, In: Trends in Food Science & Technology. 52, p. 98-108 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • bioactive food compounds 100%
  • Phytochemicals 66%
  • Food 42%
  • Pressure 39%
  • Ionic Liquids 21%
  35 Citations (Scopus)

• Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

  Bolumar Garcia, J. T., Lapena Gomez, D., Skibsted, L. H. & Orlien, V., 2016, In: Food Packaging and Shelf Life. 7, p. 26-33 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pork Meat 100%
  • Lipids 99%
  • active food packaging 97%
  • patties 97%
  • rosemary 91%
  36 Citations (Scopus)

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

  Grossi, A. B., Olsen, K., Bolumar Garcia, J. T., Rinnan, Å., Øgendal, L. H. & Orlien, V., 1 Apr 2016, In: Food Chemistry. 196, p. 1005-1015 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pork Meat 100%
  • myofibrillar proteins 92%
  • pork 74%
  • functional properties 69%
  • Pressure 48%
  75 Citations (Scopus)

• The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

  Wang, J., Barba Orellana, F. J., Frandsen, H. B., Sørensen, S., Olsen, K., Sørensen, J. C. & Orlien, V., 1 Dec 2016, In: Innovative Food Science and Emerging Technologies. 38, B, p. 342-348 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • thioglucosidase 100%
  • Glucosinolates 88%
  • Seedlings 84%
  • Glucosinolate 80%
  • Brussels sprouts 76%
  13 Citations (Scopus)
• 2015

  Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment

  Olsen, K., Jespersen, B. B. & Orlien, V., 2015, In: International Journal of Spectroscopy. 2015, 6 p., 935901.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • hydroxides 100%
  • histidine 62%
  • milk 60%
  • amino acids 50%
  • ions 40%
  2 Citations (Scopus)

  556 Downloads (Pure)

• Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

  Roselló-Soto, E., Galanakis, C. M., Brnčić, M., Orlien, V., Trujillo, F. J., Mawson, R., Knoerzer, K., Tiwari, B. K. & Barba, F. J., 1 Apr 2015, In: Trends in Food Science & Technology. 42, 2, p. 134-149 16 p.

  Research output: Contribution to journal › Review › peer-review

  • Edible Plants 100%
  • food plants 81%
  • Ultrasonics 75%
  • ultrasonics 74%
  • byproducts 68%
  205 Citations (Scopus)

• Erratum to: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications [Food Eng Rev, 2014, DOI 10.1007/s12393-014-9104-9]

  Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, V., Grimi, N., Vorobiev, E., Lebovka, N. & Barba, F. J., 31 Mar 2015, In: Food Engineering Reviews. 7, 4, p. 514-515 2 p.

  Research output: Contribution to journal › Comment/debate › Research › peer-review

  32 Citations (Scopus)

• Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fish

  Figueiredo, B. C., Bragagnolo, N., Skibsted, L. H. & Orlien, V., 1 Aug 2015, In: Journal of Food Science. 80, 8, p. C1646-C1653 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • bixin 100%
  • annatto 97%
  • Unsaturated Fatty Acids 54%
  • Fishes 46%
  • Fish Products 40%
  12 Citations (Scopus)

• New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

  Barba Orellana, F. J., Terefe, N. S., Buckow, R., Knorr, D. & Orlien, V., 1 Nov 2015, In: Food Research International. 77, Part 4, p. 725-742 18 p.

  Research output: Contribution to journal › Review › peer-review

  • Food Safety 100%
  • high pressure treatment 97%
  • Pressure 52%
  • allergenicity 41%
  • Health 39%
  152 Citations (Scopus)

• The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications

  Deng, Q., Zinoviadou, K. G., Galanakis, C. M., Orlien, V., Grimi, N., Vorobiev, E., Lebovka, N. & Barba, F. J., 28 Sept 2015, In: Food Engineering Reviews. 7, 3, p. 357-381 25 p.

  Research output: Contribution to journal › Review › peer-review

  • Vegetables 100%
  • Degradation 53%
  125 Citations (Scopus)
• 2014

  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, V., Apr 2014, In: Innovative Food Science and Emerging Technologies. 22, p. 11-21 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • brine 100%
  • Meats 81%
  • Pork Meat 80%
  • Lipids 80%
  • Hamstring Muscles 74%
  34 Citations (Scopus)

• 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, M. L. & Orlien, V., 1 May 2014, In: Food Chemistry. 150, p. 422-428 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Electron Spin Resonance Spectroscopy 100%
  • electron paramagnetic resonance spectroscopy 93%
  • high pressure treatment 93%
  • Red Meat 92%
  • chicken meat 90%
  40 Citations (Scopus)

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

  Bak, K. H., Thulstrup, P. W. & Orlien, V., 2014, In: Food Chemistry. 148, p. 120-123 4 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • high pressure treatment 100%
  • longissimus muscle 85%
  • Swine 65%
  • reflectance spectroscopy 58%
  • Pressure 53%
  5 Citations (Scopus)
• 2013

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

  Vavrusova, M., Raitio, R. J., Orlien, V. & Skibsted, L. H., 15 Jun 2013, In: Food Chemistry. 138, 4, p. 2415-2420 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Palmitic Acid 100%
  • Palmitates 97%
  • palmitates 91%
  • Calcium(0) 60%
  • Calcium 53%
  16 Citations (Scopus)

• The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl

  Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Gou, P., Arnau, J. & Orlien, V., Oct 2013, In: Meat Science. 95, 2, p. 433-443 11 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pork Meat 100%
  • ham 86%
  • Color 61%
  • Product Packaging 57%
  • drying 57%
  10 Citations (Scopus)
• 2012

  Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

  Alves, A. B., Bragagnolo, N., da Silva, M. G., Skibsted, L. H. & Orlien, V., Jul 2012, In: Food and Bioproducts Processing. 90, 3, p. 499-505 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • minced chicken meat 100%
  • tomato products 85%
  • Lycopersicon esculentum 80%
  • Meats 79%
  • Antioxidants 78%
  27 Citations (Scopus)

• Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

  Bak, K. H., Lindahl, G. K., Karlsson, A. H. & Orlien, V., Dec 2012, In: Meat Science. 92, 4, p. 374-381 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • longissimus muscle 100%
  • Color 79%
  • Swine 76%
  • Temperature 69%
  • Pressure 62%
  40 Citations (Scopus)

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

  Raitio, R. J., Orlien, V. & Skibsted, L. H., 1 Jun 2012, In: Food Chemistry. 132, 3, p. 1324-1332 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Palm Oil 100%
  • Product Packaging 74%
  • palm oils 72%
  • Ointments 69%
  • Vegetables 63%
  4 Citations (Scopus)

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

  Bak, K. H., Lindahl, G. K., Karlsson, A. H., Lloret, E., Ferrini, G., Arnau, J. & Orlien, V., Mar 2012, In: Meat Science. 90, 3, p. 690-696 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Pork Meat 100%
  • ham 86%
  • Color 61%
  • drying 57%
  • Pressure 48%
  26 Citations (Scopus)

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

  Grossi, A. B., Gkarane, V., Otte, J. A. H., Ertbjerg, P. & Orlien, V., 1 Oct 2012, In: Food Chemistry. 134, 3, p. 1556-1563 8 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • brine 100%
  • Endopeptidases 83%
  • Pork Meat 80%
  • protein solubility 73%
  • high pressure treatment 72%
  25 Citations (Scopus)

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

  Bolumar Garcia, J. T., Skibsted, L. H. & Orlien, V., 15 Oct 2012, In: Food Chemistry. 134, 4, p. 2114–2120 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • high pressure treatment 100%
  • Meat 89%
  • meat 63%
  • Kinetics 59%
  • kinetics 54%
  52 Citations (Scopus)

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

  Grossi, A. B., Søltoft-Jensen, J., Knudsen, J. C., Christensen, M. & Orlien, V., Dec 2012, In: Meat Science. 92, 4, p. 481-489 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Daucus carota 100%
  • Pork Meat 90%
  • Solanum tuberosum 90%
  • high pressure treatment 82%
  • potato starch 79%
  50 Citations (Scopus)
• 2011

  Antioxidant active packaging for chicken meat processed by high pressure treatment

  Bolumar Garcia, J. T., Andersen, M. L. & Orlien, V., 15 Dec 2011, In: Food Chemistry. 129, 4, p. 1406-1412 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  88 Citations (Scopus)

• Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil

  Raitio, R. J., Orlien, V. & Skibsted, L. H., Feb 2011, In: European Journal of Lipid Science and Technology. 113, 2, p. 208-213 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  • Electron spin resonance spectroscopy 100%
  • Palm Oil 73%
  • Electron Spin Resonance Spectroscopy 60%
  • electron paramagnetic resonance spectroscopy 57%
  • Palm oil 56%
  11 Citations (Scopus)

  13 Downloads (Pure)