Karsten Olsen

Karsten Olsen

Associate Professor

Member of:

    ORCID: 0000-0002-0104-6292

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    1. 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

    2. Published

      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. 12863-12874

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. 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

    4. Published

      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. 6350-6358

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      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

    6. Published

      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

    7. Published

      Introducing Confocal Laser Scanning Microscopy as a Novel Technique for Detecting Light Induced Lipid Oxidation in Cheese

      Westermann, S., Brüggemann, D. A., Olsen, Karsten & Skibsted, Leif Horsfelt, 2009. 1 p.

      Research output: Contribution to conference › Poster › Research

    8. Published

      Spatial distribution of light-induced lipid oxidation in semi-hard yellow cheese as detected by confocal microscopy

      Westermann, S., Brüggemann, D. A., Olsen, Karsten & Skibsted, Leif Horsfelt, 2009, In: Food Chemistry. 116, 3, p. 756-760 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      Light-induced formation of free radicals in cream cheese

      Westermann, S., Brüggemann, D. A., Olsen, Karsten & Skibsted, Leif Horsfelt, 2009, In: Food Chemistry. 116, 4, p. 974-981 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. Published

      The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts

      Wang, J., Barba, F. J., Sørensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 2019, In: Innovative Food Science and Emerging Technologies. 58, 9 p., 102208.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. Published

      High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

      Wang, J., Barba, F. J., Sorensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 15 Apr 2018, In: Food Chemistry. 245, p. 1212-1217 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. 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

    13. Published

      Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

      Thomsen, M. K., Olsen, Karsten, Otte, Jeanette, Sjøstrøm, Kirsten, Werner, B. B. & Skibsted, Leif Horsfelt, 2012, In: International Dairy Journal. 23, 1, p. 1-8 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    14. 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

    15. Published

      Bioactive compounds and antioxidant activities of some cereal milling by-products

      Smuda, S. S., Mohsen, S. M., Olsen, Karsten & Aly, M. H., 2018, In: Journal of Food Science and Technology. 55, 3, p. 1134-1142 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. Published

      A rapid GC-FID method for determination of endogenous glutathione in wheat flour

      Skall-Thorkildsen, M. C., Olsen, Karsten & Poojary, Mahesha Manjunatha, 2023, In: Journal of Cereal Science. 111, 7 p., 103680.

      Research output: Contribution to journal › Journal article › Research › peer-review

    17. Published

      Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

      Sharan, Siddharth, Zotzel, J., Stadtmüller, J., Bonerz, D., Aschoff, J., Olsen, Karsten, Rinnan, Åsmund, Saint-Eve, A., Maillard, M. N. & Orlien, Vibeke, 2022, In: Innovative Food Science and Emerging Technologies. 81, 14 p., 103142.

      Research output: Contribution to journal › Journal article › Research › peer-review

    18. Published

      Two statistical tools for assessing functionality and protein characteristics of different fava bean (Vicia faba l.) ingredients

      Sharan, Siddharth, Zotzel, J., Stadtmüller, J., Bonerz, D., Aschoff, J., Saint-Eve, A., Maillard, M. N., Olsen, Karsten, Rinnan, Åsmund & Orlien, Vibeke, 2021, In: Foods. 10, 10, 11 p., 2489.

      Research output: Contribution to journal › Journal article › Research › peer-review

    19. Published

      Gastrophysical and chemical characterization of structural changes in cooked squid mantle

      Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827

      Research output: Contribution to journal › Journal article › Research › peer-review

    20. Published

      Umami synergy as the scientific principle behind taste-pairing champagne and oysters

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2020, In: Scientific Reports. 10, 12 p., 20077.

      Research output: Contribution to journal › Journal article › Research › peer-review

    21. Published

      Umami potential of fermented beverages: Sake, wine, champagne, and beer

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Food Chemistry. 360, 10 p., 128971.

      Research output: Contribution to journal › Journal article › Research › peer-review

    22. Published

      Umami-potentiale af danske østers og blæksprutter

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 1, p. 16-19 4 p.

      Research output: Contribution to journal › Journal article › Research

    23. Published

      Videnskaben bag østers med champagne

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Aktuel Naturvidenskab. 2021, 1, p. 32-36 5 p.

      Research output: Contribution to journal › Journal article › Communication

    24. Published

      Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

      Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

      Research output: Contribution to journal › Journal article › Research › peer-review

    25. Published

      Umami-potentiale af fermenterede drikkevarer

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.

      Research output: Contribution to journal › Journal article › Research

    26. Published

      Spise blæksprutter - er du mør?

      Schmidt, C. V., hws697, hws697, Sun, Y., Faxholm, P. L., Flore, R., Clausen, M. P., Olsen, Karsten & Mouritsen, Ole G., 2018, In: Aktuel Naturvidenskab. 3, p. 8-13 6 p.

      Research output: Contribution to journal › Journal article › Communication

    27. Published

      Umami potential of Nordic squid (Loligo forbesii)

      Schmidt, C. V., Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In: International Journal of Gastronomy and Food Science. 22, 10 p., 100275.

      Research output: Contribution to journal › Journal article › Research › peer-review

    28. Published

      Physical State of β-Carotene at High Concentrations in a Solid Triglyceride Matrix

      Schjoerring-Thyssen, J., Olsen, Karsten, Koehler, K., Jouenne, E., Larsen, F. H. & Andersen, Mogens Larsen, 2020, In: European Journal of Lipid Science and Technology. 122, 2, 10 p., 1900250.

      Research output: Contribution to journal › Journal article › Research › peer-review

    29. Published

      Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene

      Schjoerring-Thyssen, J., Olsen, Karsten, Koehler, K., Jouenne, E., Rousseau, D. & Andersen, Mogens Larsen, 2019, In: Journal of Agricultural and Food Chemistry. 67, 44, p. 12273-12282 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    30. Published

      Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis-trans Isomerization in Medium-Chain Triglyceride Oil

      Schjoerring-Thyssen, J., Zhang, W., Olsen, Karsten, Koehler, K., Jouenne, E. & Andersen, Mogens Larsen, 2020, In: Journal of Agricultural and Food Chemistry. 68, 3, p. 845-855

      Research output: Contribution to journal › Journal article › Research › peer-review

    31. Published

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

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

      Research output: Contribution to journal › Journal article › Research › peer-review

    32. Published

      Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation

      Raharjo, S., Purwandari, F. A., Hastuti, P. & Olsen, Karsten, 2019, In: Journal of Food Science. 84, 7, p. 1712-1720

      Research output: Contribution to journal › Journal article › Research › peer-review

    33. 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

    34. 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

    35. Published

      Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

      Poojary, Mahesha Manjunatha, Orlien, Vibeke & Olsen, Karsten, 2019, In: Journal of Applied Phycology. 31, 6, p. 3925-3939 15 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    36. Published

      Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

      Poojary, Mahesha Manjunatha, Zhang, W., Greco, I., De Gobba, Cristian, Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Chromatography A. 1615, 10 p., 460767.

      Research output: Contribution to journal › Journal article › Research › peer-review

    37. Published

      A multivariate perspective on the stability of oat-based drinks assessed by spectroscopy

      Patra, Tiffany, Olsen, Karsten & Rinnan, Åsmund, 2022, In: Food Hydrocolloids. 131, 12 p., 107831.

      Research output: Contribution to journal › Journal article › Research › peer-review

    38. Published

      The physical stability of plant-based drinks and the analysis methods thereof

      Patra, Tiffany, Rinnan, Åsmund & Olsen, Karsten, 2021, In: Food Hydrocolloids. 118, 14 p., 106770.

      Research output: Contribution to journal › Review › Research › peer-review

    39. Published

      The physicochemical stability of oat-based drinks

      Patra, Tiffany, Axel, C., Rinnan, Åsmund & Olsen, Karsten, 2022, In: Journal of Cereal Science. 104, 7 p., 103422.

      Research output: Contribution to journal › Journal article › Research › peer-review

    40. Published

      Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature

      Orlien, Vibeke, Boserup, L. & Olsen, Karsten, 2010, In: Journal of Dairy Science. 93, 1, p. 12-18 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    41. Published

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

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

      Research output: Contribution to journal › Journal article › Research › peer-review

    42. Published

      Effects of high-pressure processing on enzyme activity in meat, fish, and egg

      Olsen, Karsten, Bolumar, T., Rode, T. M. & Orlien, Vibeke, 2023, Effect of High-Pressure Technologies on Enzymes: Science and Applications. de Castro Leite Júnior, B. R. & Tribst, A. A. L. (eds.). Elsevier, p. 241-267 (Foundations and Frontiers in Enzymology).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    43. 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

    44. Published

      Pressure denaturation of β-lactoglobulin: Volume changes for genetic A and B variants

      Olsen, Karsten, Orlien, Vibeke & Skibsted, Leif Horsfelt, 2022, In: International Dairy Journal. 133, 6 p., 105416.

      Research output: Contribution to journal › Journal article › Research › peer-review

    45. 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

    46. Published

      Højtryksbehandling som mejeriteknologisk proces: effekt af høje hydrostatiske tryk på valleproteiner

      Olsen, Karsten & Skibsted, Leif Horsfelt, 2000, In: Maelkeritidende. 6, p. 174-177 4 p.

      Research output: Contribution to journal › Journal article › Communication

    47. Published

      Effekt af høje hydrostatiske tryk på beta-lactoglobulins hydrolyse under steady-state betingelser

      Olsen, Karsten, Skibsted, Leif Horsfelt & Stapelfeldt, H., 1997, Ikke angivet. Levnedsmiddelcentret, p. 147 1 p.

      Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

    48. Published

      Effect of high pressure on aggregation and thermal gelation of beta-lactoglobolin

      Olsen, Karsten, Ipsen, Richard, Otte, Jeanette & Skibsted, Leif Horsfelt, 1999, In: Milchwissenschaft. 54, 10, p. 543-546 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    49. Published

      Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin

      Olsen, Karsten, Otte, Jeanette & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3086-3089 4 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    50. Published

      Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin

      Olsen, Karsten, Kristiansen, K. R. & Skibsted, Leif Horsfelt, 2003, In: Food Chemistry. 80, 2, p. 255-260 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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