Karsten Olsen
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
- 2017
- Published
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms
Poojary, Mahesha Manjunatha, Orlien, Vibeke, Passamonti, P. & Olsen, Karsten, 2017, In: Food Chemistry. 234, p. 236-244 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms
Poojary, Mahesha Manjunatha, Orlien, Vibeke, Passamonti, P. & Olsen, Karsten, 2017, In: Journal of Food Composition and Analysis. 63, p. 171-183 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2016
- Published
A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system
Naghshineh, M., Larsen, J., Georgiou, C. & Olsen, Karsten, 2016, In: Food Chemistry. 204, p. 513-520 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Components of wheat flour as activator of commercial enzymes for bread improvement
De Gobba, Cristian, Olsen, Karsten & Skibsted, Leif Horsfelt, 2016, In: European Food Research and Technology. 242, 10, p. 1647-1654 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
High-Pressure Processing for Modification of Food Biopolymers
Olsen, Karsten & Orlien, Vibeke, 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). 1. ed. Elsevier, p. 291-313 23 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
The effect of high pressure on the functional properties of pork myofibrillar proteins
Grossi, A. B., Olsen, Karsten, Bolumar Garcia, J. T., Rinnan, Åsmund, Øgendal, Lars Holm & Orlien, Vibeke, 2016, In: Food Chemistry. 196, p. 1005-1015 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts
Wang, J., Barba Orellana, F. J., Frandsen, H. B., Sørensen, S., Olsen, Karsten, Sørensen, J. C. & Orlien, Vibeke, 2016, In: Innovative Food Science and Emerging Technologies. 38, B, p. 342-348 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2015
- Published
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Olsen, Karsten, Jespersen, B. B. & Orlien, Vibeke, 2015, In: International Journal of Spectroscopy. 2015, 6 p., 935901.Research output: Contribution to journal › Journal article › Research › peer-review
- 2014
- Published
Bacterial reporter strains for D-xylose content analysis in arabinoxylans
Lukasiak, J., Olsen, Karsten, Georgiou, C. A. & Georgakopoulos, D. G., 2014, In: European Food Research and Technology. 238, 2, p. 275-283 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Chaperone-like activity of β-casein and its effect on residual in vitro activity of horseradish peroxidase
Sulewska, A. M., Olsen, Karsten, Sørensen, J. C. & Øgendal, Lars Holm, 2014, In: International Journal of Food Science and Technology. 49, 12, p. 2538-2545 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4240660
Most downloads
-
932
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
598
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
78
downloads
Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Research output: Contribution to journal › Journal article › Research › peer-review
Published