Tone Mari Rode

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

Tone Mari Rode, Solveig Langsrud, Askild Lorentz Holck et al. · International Journal of Food Microbiology · 2007 · 261 citations

Biofilms, Antimicrobial Susceptibility, Biofilm Formation +10

Acid-shock responses in Staphylococcus aureus investigated by global gene expression analysis

Erlend Bore, Solveig Langsrud, Øyvind Langsrud et al. · Microbiology · 2007 · 168 citations

Bacteriology, Acid Shock, Redox Biology +19

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 et al. · Food Chemistry · 2018 · 141 citations

Shelf Life, High-pressure Processing, High Pressure +8

Health and Safety Considerations of Fermented Sausages

Askild Lorentz Holck, Lars Axelsson, Anette McLeod et al. · Journal of Food Quality · 2017 · 119 citations · Full text

Fermented Sausages, Food Fermentation, Microbial Contamination +13

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

Tone Mari Rode, Maria Befring Hovda · Food Control · 2016 · 75 citations

Shelf Life, High Hydrostatic Pressure, Aquaculture +9