Karsten Olsen

Associate Professor

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ORCID: 0000-0002-0104-6292

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Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts
Barba Orellana, F. J., Poojary, Mahesha Manjunatha, Wang, J., Olsen, Karsten & Orlien, Vibeke, 2017, In: Innovative Food Science and Emerging Technologies. 41, p. 188-192 5 p.
Research output: Contribution to journal › Journal article › Research › peer-review
Published
Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite
Adamsen, C. E., Møller, J. K. S., Laursen, K., Olsen, Karsten & Skibsted, Leif Horsfelt, 2006, In: Meat Science. 72, 4, p. 672-679 8 p.
Research output: Contribution to journal › Journal article › Research › peer-review

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ID: 4240660

970 downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published
627 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
119 downloads
The physical stability of plant-based drinks and the analysis methods thereof
Research output: Contribution to journal › Review › Research › peer-review
Published