Tone Mari Rode: search on Z-Library

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1

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

Dang, Tem Thi, Rode, Tone Mari, Skipnes, DagbjÃ¸rn

Journal:

Journal of Food Engineering

Year:

2021

File:

PDF, 7.40 MB

2021

2

Extending shelf life of desalted cod by high pressure processing

Rode, Tone Mari, Rotabakk, BjÃ¸rn Tore

Journal:

Innovative Food Science & Emerging Technologies

Year:

2020

File:

PDF, 2.41 MB

2020

3

Different patterns of biofilm formation in Staphylococcus aureus under food-related stress conditions

Tone Mari Rode, Solveig Langsrud, Askild Holck, Trond Møretrø

Journal:

International Journal of Food Microbiology

Year:

2007

Language:

english

File:

PDF, 717 KB

english, 2007

4

Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

Aaby, Kjersti, Grimsbo, Ingunn Haugland, Hovda, Maria Befring, Rode, Tone Mari

Journal:

Year:

2018

Language:

english

File:

PDF, 987 KB

english, 2018

5

Characterization of crustins from the hemocytes of the spider crab, Hyas araneus, and the red king crab, Paralithodes camtschaticus

Sigmund V. Sperstad, Tor Haug, Victoria Paulsen, Tone Mari Rode, Guro Strandskog, Stein Tore Solem, Olaf B. Styrvold, Klara Stensvåg

Journal:

Developmental & Comparative Immunology

Year:

2009

Language:

english

File:

PDF, 1.19 MB

english, 2009

6

Health and Safety Considerations of Fermented Sausages

Holck, Askild, Axelsson, Lars, McLeod, Anette, Rode, Tone Mari, Heir, Even

Journal:

Journal of Food Quality

Year:

2017

Language:

english

File:

PDF, 1.56 MB

english, 2017

7

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

Rode, Tone Mari, McLeod, Anette, Måge, Ingrid, Heir, Even, Axelsson, Lars, Holck, Askild L.

Journal:

International Journal of Microbiology

Year:

2017

Language:

english

File:

PDF, 1.31 MB

english, 2017

8

Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing

Duru, Ilhan Cem, Andreevskaya, Margarita, Laine, Pia, Rode, Tone Mari, Ylinen, Anne, LÃ¸vdal, Trond, Bar, Nadav, Crauwels, Peter, Riedel, Christian U., Bucur, Florentina Ionela, Nicolau, Anca Ioana, A

Journal:

Year:

2020

File:

PDF, 1.67 MB

2020

9

Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions

Tone Mari Rode, Askild Holck, Lars Axelsson, Martin Høy, Even Heir

Journal:

International Journal of Food Microbiology

Year:

2012

Language:

english

File:

PDF, 293 KB

english, 2012

10

Responses of Staphylococcus aureus exposed to HCl and organic acid stress

Rode, Tone Mari, Møretrø, Trond, Langsrud, Solveig, Langsrud, Øyvind, Vogt, Gjermund, Holck, Askild

Journal:

Canadian Journal of Microbiology

Year:

2010

Language:

english

File:

PDF, 345 KB

english, 2010

11

MALDI-TOF mass spectrometry for quantitative gene expression analysis of acid responses in Staphylococcus aureus

Tone Mari Rode, Ingunn Berget, Solveig Langsrud, Trond Møretrø, Askild Holck

Journal:

Journal of Microbiological Methods

Year:

2009

Language:

english

File:

PDF, 712 KB

english, 2009

12

Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua

Rode, Tone Mari, Hovda, Maria Befring, Rotabakk, Bjørn Tore

Journal:

Year:

2015

Language:

english

File:

PDF, 642 KB

english, 2015

13

Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging

Rotabakk, BjÃ¸rn Tore, Heia, Karsten, Rode, Tone Mari, Lian, Federico, Lorentzen, Grete

Journal:

Year:

2020

Language:

english

File:

PDF, 299 KB

english, 2020

14

Survival of sublethally injuredListeriain model soup after nonisothermal heat and high-pressure treatments

Ates, Mehmet Baris, Rode, Tone Mari, Skipnes, Dagbjørn, Lekang, Odd-Ivar

Journal:

European Food Research and Technology

Year:

2017

Language:

english

File:

PDF, 518 KB

english, 2017

15

Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments

Ates, Mehmet Baris, Skipnes, Dagbjørn, Rode, Tone Mari, Lekang, Odd-Ivar

Journal:

Year:

2014

Language:

english

File:

PDF, 845 KB

english, 2014

16

High pressure processing extend the shelf life of fresh salmon, cod and mackerel

Rode, Tone Mari, Hovda, Maria Befring

Journal:

Year:

2016

Language:

english

File:

PDF, 486 KB

english, 2016

17

Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef

Langsrud, Solveig, Heir, Even, Rode, Tone Mari

Journal:

Year:

2014

Language:

english

File:

PDF, 493 KB

english, 2014

18

Modeling ofListeria monocytogenesinactivation by combined high-pressure and mild-temperature treatments in model soup

Ates, Mehmet Baris, Rode, Tone Mari, Skipnes, Dagbjørn, Lekang, Odd-Ivar

Journal:

European Food Research and Technology

Year:

2016

Language:

english

File:

PDF, 615 KB

english, 2016

19

Reduction of verotoxigenic Escherichia coli in production of fermented sausages

Askild L. Holck, Lars Axelsson, Tone Mari Rode, Martin Høy, Ingrid Måge, Ole Alvseike, Trine M. L'Abée-Lund, Mohamed K. Omer, Per Einar Granum, Even Heir

Journal:

Year:

2011

Language:

english

File:

PDF, 299 KB

english, 2011

20

Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments

Ates, Mehmet Baris, Skipnes, Dagbjørn, Rode, Tone Mari, Lekang, Odd-Ivar

Journal:

Year:

2016

Language:

english

File:

PDF, 968 KB

english, 2016

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