1. Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments. (February 2016) Authors: Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar Journal: Food control Issue: Volume 60(2016:Feb.) Page Start: 484 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Developing a chromatic value for determining melanosis of high pressure processed snow crab (Chionoecetes opilio) clusters by digital imaging. (August 2020) Authors: Rotabakk, Bjørn Tore; Heia, Karsten; Rode, Tone Mari; Lian, Federico; Lorentzen, Grete Journal: Food control Issue: Volume 114(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. (15th September 2018) Authors: Aaby, Kjersti; Grimsbo, Ingunn Haugland; Hovda, Maria Befring; Rode, Tone Mari Journal: Food chemistry Issue: Volume 260(2018) Page Start: 115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Extending shelf life of desalted cod by high pressure processing. (May 2021) Authors: Rode, Tone Mari; Rotabakk, Bjørn Tore Journal: Innovative food science & emerging technologies Issue: Volume 69(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua. (May 2015) Authors: Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore Journal: Food control Issue: Volume 51(2015:May) Page Start: 108 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Health and Safety Considerations of Fermented Sausages. (28th May 2017) Authors: Holck, Askild; Axelsson, Lars; McLeod, Anette; Rode, Tone Mari; Heir, Even Other Names: Laranjo Marta Academic Editor. Journal: Journal of food quality Issue: Volume 2017(2017) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. High pressure processing extend the shelf life of fresh salmon, cod and mackerel. (December 2016) Authors: Rode, Tone Mari; Hovda, Maria Befring Journal: Food control Issue: Volume 70(2016:Dec.) Page Start: 242 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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. (March 2021) Authors: Dang, Tem Thi; Rode, Tone Mari; Skipnes, Dagbjørn Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets. (15th February 2022) Authors: Rangel-Huerta, Oscar Daniel; Uhlig, Silvio; Ivanova, Lada; Dang, Tem Thi; Rode, Tone Mari; Noriega Fernández, Estefanía; Fæste, Christiane Kruse Journal: Food chemistry Issue: Volume 370(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Quality changes in high pressure processed cod, salmon and mackerel during storage. (February 2017) Authors: Christensen, Line Bach; Hovda, Maria Befring; Rode, Tone Mari Journal: Food control Issue: Volume 72:Part A(2017:Feb.) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗