Publications by authors named "Tone Mari Rode"

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Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure.
Tem Thi Dang, Tone Mari Rode, Dagbjørn Skipnes, Morten Sivertsvik, Estefanía Noriega Fernández

Food Chem· September 2025

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Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of .
Bjørn Tore Rotabakk, Tone Mari Rode

Foods· September 2023

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Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves.
Leire Astráin-Redín, Dagbjørn Skipnes, Guillermo Cebrián, Ignacio Álvarez-Lanzarote, Tone Mari Rode

Foods· March 2023

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Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets.
Oscar Daniel Rangel-Huerta, Silvio Uhlig, Lada Ivanova, Tem Thi Dang, Tone Mari Rode

Food Chem· February 2022

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The complete genome sequence of Listeria monocytogenes strain S2542 and expression of selected genes under high-pressure processing.
Ilhan Cem Duru, Florentina Ionela Bucur, Margarita Andreevskaya, Anne Ylinen, Peter Crauwels, Tone Mari Rode

BMC Res Notes· April 2021

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High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes.
Ilhan Cem Duru, Florentina Ionela Bucur, Margarita Andreevskaya, Bahareh Nikparvar, Anne Ylinen, Tone Mari Rode

BMC Genomics· February 2021

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Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing.
Ilhan Cem Duru, Margarita Andreevskaya, Pia Laine, Tone Mari Rode, Anne Ylinen

BMC Genomics· July 2020

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Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice.
Kjersti Aaby, Ingunn Haugland Grimsbo, Maria Befring Hovda, Tone Mari Rode

Food Chem· September 2018

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Survival of Five Strains of Shiga Toxigenic in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid.
Tone Mari Rode, Anette McLeod, Ingrid Måge, Even Heir, Lars Axelsson

Int J Microbiol· October 2017

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Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef.
Solveig Langsrud, Even Heir, Tone Mari Rode

Meat Sci· July 2014

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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

Int J Food Microbiol· April 2012

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Reduction of verotoxigenic Escherichia coli in production of fermented sausages.
Askild L Holck, Lars Axelsson, Tone Mari Rode, Martin Høy, Ingrid Måge

Meat Sci· November 2011

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High stability of Stx2 phage in food and under food-processing conditions.
Tone Mari Rode, Lars Axelsson, Per Einar Granum, Even Heir, Askild Holck

Appl Environ Microbiol· August 2011

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Responses of Staphylococcus aureus exposed to HCl and organic acid stress.
Tone Mari Rode, Trond Møretrø, Solveig Langsrud, Oyvind Langsrud, Gjermund Vogt

Can J Microbiol· September 2010

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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

J Microbiol Methods· July 2009

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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

Dev Comp Immunol· April 2009

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Acid-shock responses in Staphylococcus aureus investigated by global gene expression analysis.
Erlend Bore, Solveig Langsrud, Øyvind Langsrud, Tone Mari Rode, Askild Holck

Microbiology (Reading)· July 2007

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Different patterns of biofilm formation in Staphylococcus aureus under food-related stress conditions.
Tone Mari Rode, Solveig Langsrud, Askild Holck, Trond Møretrø

Int J Food Microbiol· May 2007

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