Karsten Olsen
Associate Professor
ORCID: 0000-0002-0104-6292
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Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
Schmidt, C. V., Raza, Husnain, Olsen, Karsten & Mouritsen, Ole G., Jun 2024, In: International Journal of Gastronomy and Food Science. 36, 100944.Research output: Contribution to journal › Review › Research › peer-review
ID: 4240660
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High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
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629
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Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
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122
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The physical stability of plant-based drinks and the analysis methods thereof
Research output: Contribution to journal › Review › Research › peer-review
Published