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Biography Tone Mari Rode

I work as a researcher at Nofima, Dept. of Processing Technology in Stavanger. I started as a PhD student working in the field of microbiology and gene technology at Nofima (former Matforsk), Ås in 2004. Then I continued as a post doc. the same place. My research field was bacterial stress responses – how bacteria get affected when they are exposed to different stress factors. From 2010 I have been working as a research scientist at Nofima Norconserv, Stavanger. Mainly I work with food processing (e.g. high pressure processing), shelf life and food quality. Education: PhD in microbiology/gene technology, Norwegian University of Life Sciences; ‘Stress responses of food related Staphylococcus aureus’. M.Sc in Biotechnology, University of Tromsø; ‘Characterisation of cDNA sequences ofantimicrobial peptides in spider crab (Hyas araneus) and red king crab (Paralithodes camtschatica). B.Sc of Medical Laboratory Science, Ålesund University College.

Tone Mari Rode has 31 publications at Nofima:

Shelf life of rehydrated, frozen and thawed stock fish products

Joensen, Sjúrður; Rotabakk, Bjørn Tore; Hansen, Anlaug Ådland; Ageeva, Tatiana Nikolaevna; Rode, Tone Mari; Martinsen, Gustav

2019

Convenience products from salted fisk and clipfish

Rode, Tone Mari; Rotabakk, Bjørn Tore; Skuland, Aase Vorre; Øverby, Lene; Sørheim, Oddvin

2019

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

2018

Health and safety considerations of fermented sausages

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

2017

Quality changes in high pressure processed cod, salmon and mackerel during storage

Christensen, Line Bach; Hovda, Maria Befring; Rode, Tone Mari

2017

Rapport/Report 20/2014 English summary

Hovda, Maria Befring; Vangdal, Eivind; Rode, Tone Mari

2014

Teknologiutvikling i rekenæringen. Sluttrapport

Nilsen, Heidi; Grimsmo, Leif; Lorentzen, Grete Elisabeth; Rode, Tone Mari; Salomonsen, Cecilie

2014

Rapport/Report 2/2014, English Summary

Rode, Tone Mari; Nilsen, Heidi

2014

Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

Heir, Even; Holck, Askild Lorentz; Omer, Mohammed K.; Alvseike, Ole; Måge, Ingrid; Høy, Martin; Rode, Tone Mari; Sidhu, Maan Singh; Axelsson, Lars

2013

Responses of Staphylococcus Aureus to Environmental Stresses

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

2012

High Stability of Stx2 Phage in Food and under Food-Processing Conditions

Rode, Tone Mari; Axelsson, Lars; Granum, Per Einar; Heir, Even; Holck, Askild lorentz; L'Abée-Lund, Trine

2011

Reduction of verotoxigenic Escherichia coli in production of fermented sausages

Holck, Askild lorentz; Axelsson, Lars; Rode, Tone Mari; Høy, Martin; Måge, Ingrid; Alvseike, Ole; L'Abée-Lund, Trine; Omer, MK; Granum, Per Einar; Heir, Even

2011

Responses of Staphylococcus aureus exposed to HCl and organic acid stress

Rode, Tone Mari; Møretrø, Trond; Langsrud, Solveig; Langsrud, Øyvind; Vogt, Kjell gjermund; Holck, Askild lorentz

2010

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

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

2009

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

Bore, Erlend; Langsrud, Solveig; Langsrud, Øyvind; Rode, Tone Mari; Holck, Askild Lorentz

2007

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

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

2007