- Scientific publications
- Other publications
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 Mat (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 has 21 scientific publications in Cristin:
Rode, Tone Mari; McLeod, Anette; Måge, Ingrid; Heir, Even; Axelsson, Lars; Holck, Askild Lorentz; 2017: Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid
Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2016: Comparison of spore inactivation with novel agitating retort, static retort and combined high pressure-temperature treatments
Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn Tore; 2015: Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua
Heir, Even; Holck, Askild Lorentz; Omer, Mohammed K.; Alvseike, Ole; Måge, Ingrid; Høy, Martin; Rode, Tone Mari; Sidhu, Maan Singh; Axelsson, Lars; 2013: Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
Rode, Tone Mari; Holck, Askild Lorentz; Axelsson, Lars; Høy, Martin; Heir, Even; 2012: Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions
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: Reduction of verotoxigenic Escherichia coli in production of fermented sausages
Rode, Tone Mari; Berget, Ingunn; Langsrud, Solveig; Møretrø, Trond; Holck, Askild Lorentz; 2009: MALDI-TOF mass spectrometry for quantitative gene expression analysis of acid responses in Staphylococcus aureus
Tone Mari has 40 other publications in Cristin:
McLeod, Anette; Holck, Askild Lorentz; Axelsson, Lars; Heir, Even; Rode, Tone Mari; Måge, Ingrid; Wold Åsli, Anette; Drømtorp, Signe; Berg, Janina; Jensen, Merete Rusås; Johannessen, Tom Chr.; 2019: Patogener i matprodukter
Rosnes, Jan Thomas; Rode, Tone Mari; Ludvigsen, Elisabeth Cecilie; 2017: Inactivation of Clostridium sporogenes spores at 91-97 oC at different salt concentrations in laboratory and simulated food matrixes
Rode, Tone Mari; Løvdal, Trond; Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2014: Inactivation of Bacillus subtilis spores in liver pate using strategies with double heat treatment and high pressure processing
Lorentzen, Grete Elisabeth; Rode, Tone Mari; Grimsmo, Leif; Nilsen, Heidi; 2012: Teknologiutvikling for økt lønnsomhet i rekenæringen. Oversikt og status fra tidligere FoU arbeid med fokus på økt utbytte og kvalitet ved produksjon av pillede reker
Rode, Tone Mari; Langsrud, Solveig; Holck, Askild Lorentz; Møretrø, Trond; 2006: Different patterns of biofilm formation are induced in Staphylococcus aureus strains subjected to food-related stress conditions
1. January 2013 – 31. December 2016
In this project, the researchers will document how various process technologies kills pathogenic spores, and develop new safe food products with long shelf life.
1. April 2018 – 31. March 2022
Teaming up with key industry and market players, iNOBox main goal is to integrate in the Norwegian food industry more efficient, profitable and sustainable processing, securing the supply of safe, high-quality and nutritious foods.