Karsten Olsen

Karsten Olsen

Associate Professor


  1. Published

    Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods

    Schmidt, C. V., Raza, Husnain, Olsen, Karsten & Mouritsen, Ole G., 2024, In: International Journal of Gastronomy and Food Science. 36, 14 p., 100944.

    Research output: Contribution to journalReviewResearchpeer-review

  2. 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 journalJournal articleCommunication

  3. 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 journalJournal articleResearchpeer-review

  4. 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 journalJournal articleResearch

  5. 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 journalJournal articleCommunication

  6. 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 journalJournal articleResearchpeer-review

  7. 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 journalJournal articleResearchpeer-review

  8. 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 journalJournal articleResearchpeer-review

  9. 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 journalJournal articleResearchpeer-review

  10. 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 journalJournal articleResearchpeer-review

ID: 4240660