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2021
1 Dang, Tem Thi; Rode, Tone Mari; Skipnes, Dagbjørn.
Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices. Journal of Food Engineering 2021 ;Volume 292. p. -
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2 Duru, Ilhan Cem; Bucur, Florentina Ionela; Andreevskaya, Margarita; Nikparvar, Bahareh; Ylinen, Anne; Grigore-Gurgu, Leontina; Rode, Tone Mari; Crauwels, Peter; Laine, Pia; Paulin, Lars; Løvdal, Trond; Riedel, Christian U.; Bar, Nadav; Borda, Daniela; Nicolau, Anca Ioana; Auvinen, Petri.
High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes. BMC Genomics 2021 ;Volume 22.(1) p. 1-20
NTNU NOFIMA Untitled
 
3 Duru, Ilhan Cem; Bucur, Florentina Ionela; Andreevskaya, Margarita; Ylinen, Anne; Crauwels, Peter; Grigore-Gurgu, Leontina; Nikparvar, Bahareh; Rode, Tone Mari; Laine, Pia; Paulin, Lars; Løvdal, Trond; Riedel, Christian U.; Bar, Nadav; Borda, Daniela; Nicolau, Anca Ioana; Auvinen, Petri.
The complete genome sequence of Listeria monocytogenes strain S2542 and expression of selected genes under high-pressure processing. BMC Research Notes 2021 ;Volume 14.(1) p. 1-6
NOFIMA NTNU Untitled
 
4 Løvdal, Trond Karsten; Rode, Tone Mari.
Ny «superkomponent» kan knekke listeria i mat. Matindustrien 2021
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5 Løvdal, Trond; Rode, Tone Mari; Johansen, Anne-May.
Ny "superkomponent" kan knekke listeria i mat (www.nofima.no 18/2-2021).
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6 Rode, Tone Mari; Rotabakk, Bjørn Tore.
Extending shelf life of desalted cod by high pressure processing. Innovative Food Science & Emerging Technologies 2021 ;Volume 69. p. -
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2020
7 Dang, Tem Thi; Rode, Tone Mari; Skipnes, Dagbjørn; Sivertsvik, Morten; Noriega Fernández, Estefanía.
Liquid whole egg fortified with tea polyphenols and high pressure: Structural and functional properties. 34th EFFoST - European Federation of Food Science and Technology International Online Conference; 2020-11-10 - 2020-11-12
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8 Duru, Ilhan Cem; Andreevskaya, Margarita; Laine, Pia; Rode, Tone Mari; Ylinen, Anne; Løvdal, Trond Karsten; Bar, Nadav; Crauwels, Peter; Riedel, Christian U.; Bucur, Florentina Ionela; Nicolau, Anca Ioana; Auvinen, Petri.
Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing. BMC Genomics 2020 ;Volume 21. p. 1-14
NOFIMA NTNU Untitled
 
9 Rode, Tone Mari; Nagel, Isabel Marike; Rosnes, Jan Thomas.
Effects of heat treatment and high-pressure processing on B. licheniformis spores—validation of new technology for food with extended shelf life. 34th EFFoST - European Federation of Food Science and Technology International Online Conference; 2020-11-10 - 2020-11-12
NOFIMA UIS Untitled
 
10 Rosnes, Jan Thomas; Rode, Tone Mari.
Vi setter makrell i tomat under sterkt press. Fra fjord til bord - Blogg - forskning.no 2020
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11 Rotabakk, Bjørn Tore; Heia, Karsten; Rode, Tone Mari; Lian, Federico; Lorentzen, Grete Elisabeth.
Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging. Food Control 2020 ;Volume 114. p. 1-4
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2019
12 Joensen, Sjúrður; Hansen, Anlaug Ådland; Rotabakk, Bjørn Tore; Ageeva, Tatiana Nikolaevna; Martinsen, Gustav; Heia, Karsten; Carlehög, Mats; Rode, Tone Mari.
Holdbarheten på tørrfisk og utvannet tørrfisk. Tørrfiskkonferansen 2019; 2019-05-24
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13 Joensen, Sjúrður; Rotabakk, Bjørn Tore; Hansen, Anlaug Ådland; Ageeva, Tatiana Nikolaevna; Rode, Tone Mari; Martinsen, Gustav.
Holdbarhet på produkter av bløytet-, fryst- og tint tørrfisk. Faglig sluttrapport. Tromsø: Nofima AS 2019 (ISBN 978-82-8296-616-0) 30 p. Nofima rapportserie(38/2019)
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14 McLeod, Anette; Holck, Askild Lorentz; Axelsson, Lars; Heir, Even; Rode, Tone Mari; Måge, Ingrid.
Overlevelse av EHEC i salamipølse. Lunsjsseminar for sykehusansatte; 2019-05-08
NOFIMA OSTFSYK Untitled
 
15 McLeod, Anette; Holck, Askild Lorentz; Axelsson, Lars; Heir, Even; Rode, Tone Mari; Måge, Ingrid; Wold Åsli, Anette; Drømtorp, Signe; Berg, Janina; Jensen, Merete Rusås; Johannessen, Tom Chr..
Patogener i matprodukter. Forskningslunsj - Intern Presentasjon av Anette McLeod for sin avdeling på Sykehuset Østfold, Kalnes; 2019-05-08 - 2019-05-08
NOFIMA OSTFSYK Untitled
 
16 Rode, Tone Mari; Rotabakk, Bjørn Tore.
Extending shelf life of desalted cod. 33rd EFFoST International Conference 2019; 2019-11-12 - 2019-11-14
NOFIMA Untitled
 
17 Rode, Tone Mari; Rotabakk, Bjørn Tore.
Lyst på saltfisk eller klippfisk til middag i dag?. Fra fjord til bord - Blogg - forskning.no 2019
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18 Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin.
Framtidens konsumprodukter fra norsk salt- og klippfisk - H02. Pakketeknologi og holdbarhet. Tromsø: Nofima AS 2019 (ISBN 978-82-8296-580-4) 28 p. Nofima rapportserie(3/2019)
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19 Rotabakk, Bjørn Tore; Heia, Karsten; Rode, Tone Mari; Lorentzen, Grete Elisabeth.
Melanosis of snow crab (Chionoecetes opilio) as an effect of high pressure processing. 49th Conference of the West European Fish Technologists Association – WEFTA; 2019-10-14 - 2019-10-18
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2018
20 Aaby, Kjersti; Grimsbo, Ingunn Haugland; Hovda, Maria Befring; Rode, Tone Mari.
Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. Food Chemistry 2018 ;Volume 260. p. 115-123
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2017
21 Christensen, Line Bach; Hovda, Maria Befring; Rode, Tone Mari.
Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control 2017 ;Volume 72, Part A. p. 90-96
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22 Holck, Askild Lorentz; Axelsson, Lars; McLeod, Anette; Rode, Tone Mari; Heir, Even.
Health and safety considerations of fermented sausages. Journal of Food Quality 2017 ;Volume 2017. p. 1-25
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23 Rode, Tone Mari.
Høytrykksprosessering – et nytt industrieventyr i Rogaland?. 10 år med NCE Culinology – Faglig oppsummering og avslutningsfeiring; 2017-05-23
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24 Rode, Tone Mari; McLeod, Anette; Måge, Ingrid; Heir, Even; Axelsson, Lars; Holck, Askild Lorentz.
Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid. International Journal of Microbiology 2017 ;Volume 2017. p. -
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25 Rosnes, Jan Thomas; Rode, Tone Mari; Ludvigsen, Elisabeth Cecilie.
Inactivation of Clostridium sporogenes spores at 91-97 oC at different salt concentrations in laboratory and simulated food matrixes. 31st International Conference; 2017-11-13 - 2017-11-16
NOFIMA UIS Untitled
 
2016
26 Aaby, Kjersti; Rode, Tone Mari.
Effect of high pressure Processing and heat treatment on Chemical composition and sensory quality of strawberry puree. 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing; 2016-04-04 - 2016-04-06
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27 Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd Ivar.
Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup. European Food Research and Technology 2016 ;Volume 242.(2) p. 279-287
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28 Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd Ivar.
Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments. European Food Research and Technology 2016 ;Volume 243.(6) p. 1083-1090
NOFIMA NMBU Untitled
 
29 Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd Ivar.
Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments. Food Control 2016 ;Volume 60. p. 484-492
NOFIMA NMBU Untitled
 
30 Rode, Tone Mari.
Bedre matkvalitet med kontroll over sporene. Temadag «Matnyttig om matkvalitet»; 2016-04-27
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31 Rode, Tone Mari; Hovda, Maria Befring.
High pressure processing extend the shelf life of fresh salmon, cod and mackerel. Food Control 2016 ;Volume 70. p. 242-248
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2015
32 Ates, Mehmet Baris.
Investigating the effects of novel heat and high pressure processing on Listeria and Bacillus inactivation in a model food. Ås: Department of Mathematical Sciences and Technology Faculty of Environmental Science and Technology, Norwegian University of Life Sciences 2015 (ISBN 978-82-575-1301-6) 121 p. Philosophiae Doctor (PhD) Thesis(2015-62)
NOFIMA NMBU Untitled
 
33 Rode, Tone Mari; Hovda, Maria Befring.
Effect of high pressure processing on shelf life and quality of salmon, cod and mackerel. International Nonthermal Processing Workshop; 2015-11-11 - 2015-11-12
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34 Rode, Tone Mari; Hovda, Maria Befring.
Effect of high pressure processing on shelf life and quality of salmon, cod and mackerel. International Nonthermal Processing Workshop; 2015-11-11 - 2015-11-12
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35 Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore.
Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua. Food Control 2015 ;Volume 51. p. 108-113
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2014
36 Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd Ivar.
Investigation of combined high pressure and mild temperature effects on Listeria inactivation in fish soup. Food Micro Conference; 2014-09-01 - 2014-09-04
NOFIMA NMBU Untitled
 
37 Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar.
Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments. Food Control 2014 ;Volume 43. p. 150-154
NOFIMA NMBU Untitled
 
38 Hovda, Maria Befring; Vangdal, Eivind; Rode, Tone Mari.
Økt utnyttelse av plommer, søtkirsebær og bringebær med høytrykksprosessering. Tromsø: Nofima 2014 (ISBN 978-82-8296-188-2) 24 p. Nofima rapportserie(20/2014)
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39 Langsrud, Solveig; Heir, Even; Rode, Tone Mari.
Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef. Meat Science 2014 ;Volume 97.(3) p. 339-346
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40 Nilsen, Heidi; Grimsmo, Leif; Lorentzen, Grete Elisabeth; Rode, Tone Mari; Salomonsen, Cecilie.
Teknologiutvikling i rekenæringen. Sluttrapport. Tromsø: Nofima 2014 (ISBN 978-82-8296-162-2) 7 p. Nofima rapportserie(7/2014)
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41 Rode, Tone Mari; Bergslien, Helge.
Super holdbarhet og god smak. Matindustrien 2014 (6) p. 42-43
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42 Rode, Tone Mari; Løvdal, Trond; Rosnes, Jan Thomas; Skipnes, Dagbjørn.
Inactivation of Bacillus subtilis spores in liver pate using strategies with double heat treatment and high pressure processing. EFFoST Conference; 2014-11-25 - 2014-11-28
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43 Rode, Tone Mari; Nilsen, Heidi.
Teknologiutvikling for økt lønnsomhet i rekenæringen. Høytrykksprosessering som metode for tining og modning av fryste reker (AP4). Tromsø: Nofima 2014 (ISBN 978-82-8296-152-3) 19 p. Nofima rapportserie(2/2014)
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44 ; Heggernes, Tine Bergitte.
Studying the effect of High pressure processing on Listeria monocytogenes in food and developing a model to suppress its resistance. Trondheim: NTNU 2014 0 p.
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2013
45 Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd Ivar.
Food safety investigation in Shaka process: Thermal inactivation of Listeria in fish soup. IFTPS Conference 2013; 2013-03-05 - 2015-03-08
NOFIMA NMBU Untitled
 
46 Heir, Even; Holck, Askild Lorentz; Omer, Mohammed K.; Alvseike, Ole; Måge, Ingrid; Høy, Martin; Rode, Tone Mari; Sidhu, Maan Singh; Axelsson, Lars.
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages. Meat Science 2013 ;Volume 94.(1) p. 47-54
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47 Hovda, Maria Befring; Rode, Tone Mari.
Høytrykksprosessering for økt kvalitet av sjømat?. Norsk Fiskeoppdrett 2013 ;Volume 38. Suppl. nf Xpert, desember p. 29-32
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48 Rode, Tone Mari.
Høytrykksprosessering kombinert med varmebehandling. Utstyr til varmebehandling; 2013-10-15
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49 Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore.
Effect of high pressure processing and CO2 on growth of Listeria in fish soup. EFFOST annual meeting; 2013-09-12 - 2013-09-15
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2012
50 Lorentzen, Grete Elisabeth; Rode, Tone Mari; Grimsmo, Leif; Nilsen, Heidi.
Teknologiutvikling for økt lønnsomhet i rekenæringen. Oversikt og status fra tidligere FoU arbeid med fokus på økt utbytte og kvalitet ved produksjon av pillede reker. Tromsø: Nofima AS 2012 (ISBN 978-82-7251-990-1) 15 p. Nofima rapportserie(20/2012)
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