Karsten Olsen

Karsten Olsen

Associate Professor

Member of:

    ORCID: 0000-0002-0104-6292

    Publication year:
    All
    61 - 70 out of 92Page size: 10
    Sort by: 1st author
    1. 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 › peer-review

    2. 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 › peer-review

    3. 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 › peer-review

    4. 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 › peer-review

    5. 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 › peer-review

    6. Published

      Gastrophysical and chemical characterization of structural changes in cooked squid mantle

      Schmidt, Charlotte Vinther, 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 › peer-review

    7. Published

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

      Schmidt, Charlotte Vinther, 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 › peer-review

    8. Published

      Umami-potentiale af fermenterede drikkevarer

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

      Research output: Contribution to journal › Journal article

    9. Published

      Spise blæksprutter - er du mør?

      Schmidt, Charlotte Vinther, 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

    10. Published

      Umami potential of Nordic squid (Loligo forbesii)

      Schmidt, Charlotte Vinther, 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 › peer-review

    Previous 1...3 4 5 6 7 8 9 10 Next

    ID: 4240660