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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 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 17 scientific publications in Cristin:

Christensen, Line Bach; Hovda, Maria Befring; Rode, Tone Mari; 2017: Quality changes in high pressure processed cod, salmon and mackerel during storage

Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2016: Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup

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; 2016: High pressure processing extend the shelf life of fresh salmon, cod and mackerel

Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn T; 2015: Favourable effects of soluble gas stabilisation and modified atmosphere for supressing regrowth of high pressure treated Listeria innocua

Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2014: Comparison of bacterial inactivation with novel agitating retort and static retort after mild heat treatments

Langsrud, Solveig; Heir, Even; Rode, Tone Mari; 2014: Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef

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

Rode, Tone Mari; Møretrø, Trond; Langsrud, Solveig; Holck, Askild Lorentz; 2012: Responses of Staphylococcus Aureus to Environmental Stresses

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; Axelsson, Lars; Granum, Per Einar; Heir, Even; Holck, Askild Lorentz; L'Abée-Lund, Trine; 2011: High Stability of Stx2 Phage in Food and under Food-Processing Conditions

Rode, Tone Mari; Møretrø, Trond; Langsrud, Solveig; Langsrud, Øyvind; Vogt, Kjell Gjermund; Holck, Askild Lorentz; 2010: Responses of Staphylococcus aureus exposed to HCl and organic acid stress

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

Rode, Tone Mari; 2008: Stress Responses of Food Related Staphylococcus aureus

Bore, Erlend; Langsrud, Solveig; Langsrud, Øyvind; Rode, Tone Mari; Holck, Askild Lorentz; 2007: Acid shock responses in Staphylococcus aureus investigated by global gene expression analysis

Rode, Tone Mari; Langsrud, Solveig; Holck, Askild Lorentz; Møretrø, Trond; 2007: Different patterns of biofilm formation in Staphylococcus aureus under food-related stress conditions

Tone Mari has 34 other publications in Cristin:

Rode, Tone Mari; 2016: Bedre matkvalitet med kontroll over sporene

Aaby, Kjersti; Rode, Tone Mari; 2016: Effect of high pressure Processing and heat treatment on Chemical composition and sensory quality of strawberry puree

Rode, Tone Mari; Hovda, Maria Befring; 2015: Effect of high pressure processing on shelf life and quality of salmon, cod and mackerel

Rode, Tone Mari; Hovda, Maria Befring; 2015: Effect of high pressure processing on shelf life and quality of salmon, cod and mackerel

Nilsen, Heidi; Grimsmo, Leif; Lorentzen, Grete Elisabeth; Rode, Tone Mari; Salomonsen, Cecilie; 2014: Teknologiutvikling i rekenæringen. Sluttrapport

Rode, Tone Mari; Løvdal, Trond Karsten; Rosnes, Jan Thomas; Skipnes, Dagbjørn; 2014: Inactivation of Bacillus subtilis spores in liver pate using strategies with double heat treatment and high pressure processing

Rode, Tone Mari; Nilsen, Heidi; 2014: Teknologiutvikling for økt lønnsomhet i rekenæringen. Høytrykksprosessering som metode for tining og modning av fryste reker (AP4)

Hovda, Maria Befring; Vangdal, Eivind; Rode, Tone Mari; 2014: Økt utnyttelse av plommer, søtkirsebær og bringebær med høytrykksprosessering

Ates, Mehmet Baris; Rode, Tone Mari; Skipnes, Dagbjørn; Lekang, Odd-Ivar; 2014: Investigation of combined high pressure and mild temperature effects on Listeria inactivation in fish soup

Rode, Tone Mari; Bergslien, Helge; 2014: Super holdbarhet og god smak

Hovda, Maria Befring; Rode, Tone Mari; 2013: Høytrykksprosessering for økt kvalitet av sjømat?

Rode, Tone Mari; 2013: Høytrykksprosessering kombinert med varmebehandling

Rode, Tone Mari; Hovda, Maria Befring; Rotabakk, Bjørn T; 2013: Effect of high pressure processing and CO2 on growth of Listeria in fish soup

Ates, Mehmet Baris; Skipnes, Dagbjørn; Rode, Tone Mari; Lekang, Odd-Ivar; 2013: Food safety investigation in Shaka process: Thermal inactivation of Listeria in fish soup

Rode, Tone Mari; Borge, Grethe Iren Andersen; Aaby, Kjersti; 2012: Høytrykksprosessering – skånsom prosess for trygg, sunn og smakfull mat

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; 2012: High Pressure Processing of Fish

Rode, Tone Mari; 2012: Høytrykksprosessering kombinert med varmebehandling. Hva kan vi vinne? Kjøtt og fisk

Rode, Tone Mari; Hovda, Maria Befring; 2012: Høytrykksprosessering av sjømat. Litteraturgjennomgang

Hovda, Maria Befring; Rode, Tone Mari; 2011: Bruk av høytrykk i kombinasjon med andre prosesser

Rode, Tone Mari; 2011: Anvendelse av høytrykksprosessering – for alle typer matvarer?

Rode, Tone Mari; Skipnes, Dagbjørn; Hovda, Maria Befring; 2011: High pressure processing of seafood

Rode, Tone Mari; Holck, Askild Lorentz; Axelsson, Lars; Heir, Even; 2010: Survival of enterohemorrhagic Escherichia coli in dried fermented sausages

Rode, Tone Mari; 2010: Enhanced safety of Norwegian type dry-fermented sausage with focus on enterohemorrhagic Escherichia coli (EHEC)

Rode, Tone Mari; Langsrud, Solveig; Møretrø, Trond; Holck, Askild Lorentz; 2008: Stress responses of Staphylococcus aureus to organic acids

Rode, Tone Mari; Møretrø, Trond; Langsrud, Solveig; Bore, Erlend; Holck, Askild Lorentz; 2007: Staphylococcus aureus and Acid Stress

Rode, Tone Mari; Møretrø, Trond; Langsrud, Solveig; Holck, Askild Lorentz; 2007: Staphylococcus aureus and acid stress

Rode, Tone Mari; Langsrud, Solveig; Holck, Askild Lorentz; Møretrø, Trond; 2006: Biofilm Formation by Staphylococcus aureus at Different Environmental Conditions

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

Rode, Tone Mari; Langsrud, Solveig; Holck, Askild Lorentz; Møretrø, Trond; 2006: Effect og environmental conditions on biofilm formation by Staphylococcus aureus

Rode, Tone Mari; Langsrud, Solveig; Holck, Askild Lorentz; Møretrø, Trond; 2006: Staphylococcus aureus and biofilm under Food-Related Conditions

Rode, Tone Mari; Langsrud, Solveig; Holck, Askild Lorentz; Møretrø, Trond; 2005: Effect of environmental conditions on biofilm formation by Staphylococcus aureus

Rode, Tone Mari; Langsrud, Solveig; Holck, Askild Lorentz; Møretrø, Trond; 2005: mm

Rode, Tone Mari; 2003: Characterisation of cDNA sequences of antimicrobial peptides in spider crab (Hyas araneus) and red king crab (Paralithodes camtschatica)