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Tone Mari Rode

Observed names: Rode, Tone Mari, T Rode, T. Rode, T.M. Rode, Tone Mari Rode
Institution: Nofima
ORCID: 0000-0002-8695-2920
Observed ORCID: 0000-0002-8695-2920
OpenAlex ID: A5022395448
Different patterns of biofilm formation in Staphylococcus aureus under food-related stress conditions
2007 · Tone Mari Rode, Solveig Langsrud, et al. · International Journal of Food Microbiology · 268
Acid-shock responses in Staphylococcus aureus investigated by global gene expression analysis
2007 · Erlend Bore, Solveig Langsrud, et al. · Microbiology · 172
Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice
2018 · Kjersti Aaby, Ingunn Haugland Grimsbo, et al. · Food Chemistry · 158
Health and Safety Considerations of Fermented Sausages
2017 · Askild Holck, Lars Axelsson, et al. · Journal of Food Quality · 137
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High pressure processing extend the shelf life of fresh salmon, cod and mackerel
2016 · Tone Mari Rode, Maria Befring Hovda · Food Control · 85
Reduction of verotoxigenic Escherichia coli in production of fermented sausages
2011 · Askild L. Holck, Lars Axelsson, et al. · Meat Science · 80
Responses of Staphylococcus aureus exposed to HCl and organic acid stress
2010 · Tone Mari Rode, Trond Møretrø, et al. · Canadian Journal of Microbiology · 76
Characterization of crustins from the hemocytes of the spider crab, Hyas araneus, and the red king crab, Paralithodes camtschaticus
2008 · Sigmund V. Sperstad, Tor Haug, et al. · Developmental & Comparative Immunology · 65
Quality changes in high pressure processed cod, salmon and mackerel during storage
2016 · Line Bach Christensen, Maria Befring Hovda, et al. · Food Control · 58
High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes
2021 · Ilhan Cem Duru, Florentina Ionela Bucur, et al. · BMC Genomics · 44
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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
2020 · Ilhan Cem Duru, Margarita Andreevskaya, et al. · BMC Genomics · 43
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High Stability of Stx2 Phage in Food and under Food-Processing Conditions
2011 · Tone Mari Rode, Lars Axelsson, et al. · Applied and Environmental Microbiology · 36
Extending shelf life of desalted cod by high pressure processing
2020 · Tone Mari Rode, Bjørn Tore Rotabakk · Innovative Food Science & Emerging Technologies · 28
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Complex formation of sericoside with hydrophilic cyclodextrins: improvement of solubility and skin penetration in topical emulsion based formulations
2003 · T Rode · European Journal of Pharmaceutics and Biopharmaceutics · 28
Effect of the Application of Ultrasound to Homogenize Milk and the Subsequent Pasteurization by Pulsed Electric Field, High Hydrostatic Pressure, and Microwaves
2023 · Leire Astráin-Redín, Dagbjørn Skipnes, et al. · Foods · 27
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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
2020 · Tem Thi Dang, Tone Mari Rode, et al. · Journal of Food Engineering · 27
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Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua
2014 · Tone Mari Rode, Maria Befring Hovda, et al. · Food Control · 26
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
2013 · E. Heir, A.L. Holck, et al. · Meat Science · 25
Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments
2015 · Mehmet Baris Ates, Dagbjørn Skipnes, et al. · Food Control · 24
Determination of green-tea catechins in cosmetic formulations and in in-vitro skin extracts by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry
2002 · M. Frauen, T. Rode, et al. · Chromatographia · 23
Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions
2012 · Tone Mari Rode, Askild Holck, et al. · International Journal of Food Microbiology · 21
Metabolomics workflow for quality control of differently-processed pre-cooked chicken fillets
2021 · Oscar Daniel Rangel-Huerta, Silvio Uhlig, et al. · Food Chemistry · 19
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Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments
2014 · Mehmet Baris Ates, Dagbjørn Skipnes, et al. · Food Control · 18
Processing of sugar kelp: Effects on mass balance, nutrient composition, and color
2024 · Marthe Jordbrekk Blikra, Tone Mari Rode, et al. · LWT · 17
Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup
2015 · Mehmet Baris Ates, Tone Mari Rode, et al. · European Food Research and Technology · 16
Works count: 104
Citation count: 1,587
H-index: 21
I10-index: 26
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