Karsten Olsen

Karsten Olsen

Lektor


  1. 2007
  2. Udgivet

    In situ measurements of pH changes in ß-lactoglobulin solutions under high hydrostatic pressure

    Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, I : Journal of Agricultural and Food Chemistry. 55, 11, s. 4422-4428 7 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  3. Udgivet

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

    Reinbach, Helene Christine, Meinert, Lene, Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, I : Food Quality and Preference. 18, 6, s. 909-919 11 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  4. Udgivet

    Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems

    Cardoso, D. R., Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, I : Journal of Agricultural and Food Chemistry. 55, 15, s. 6285-6291 7 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

  5. Udgivet

    Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

    Gøtterup, J., Olsen, Karsten, Knøchel, Susanne, Tjener, K., Stahnke, L. H. & Møller, J. K. S., 2007, I : International Journal of Food Microbiology. 120, 3, s. 303-310 8 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

ID: 4240660