Karsten Olsen
Associate Professor
ORCID: 0000-0002-0104-6292
81 - 86 out of 86Page size: 10
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Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages
Wæhrens, S. S., Grønbeck, M. S., Olsen, Karsten & Byrne, D. V., 2018, In: Journal of Sensory Studies. 33, 4, 9 p., e12328.Research output: Contribution to journal › Journal article › Research › peer-review
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Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 46, p. 12863-12874Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
Zhang, W., Ray, C., Poojary, Mahesha Manjunatha, Jansson, T., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 3, p. 875-886 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 11, p. 3568-3575 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
Zhang, W., Poojary, Mahesha Manjunatha, Olsen, Karsten, Ray, C. A. & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 22, p. 6350-6358Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Zhang, Y., Olsen, Karsten, Grossi, A. B. & Otte, Jeanette, 2013, In: Food Chemistry. 141, 3, p. 2343-2354 12 p.Research output: Contribution to journal › Journal article › 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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627
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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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120
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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
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