Karsten Olsen
Associate Professor
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Detection of advanced glycation end-products (AGEs) during dry-state storage of ß-lactoglobulin/lactose
Jongberg, S., Rasmussen, M., Skibsted, Leif Horsfelt & Olsen, Karsten, 2012, In: Australian Journal of Chemistry. 65, 12, p. 1620-1624 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Repeated exposure to vegetable-enriched snack bars may increase children's liking for the bars - but not for the vegetables
Jønsson, S. R., Angka, S., Olsen, Karsten, Tolver, Anders & Olsen, Annemarie, 2019, In: Appetite. 140, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Højtryksbehandling af mælkeproteiner
Knudsen, J., Olsen, Karsten, Qvist, K. B. & Skibsted, Leif Horsfelt, 2003, In: Maelkeritidende. 10, p. 244-246 3 p.Research output: Contribution to journal › Journal article › Communication
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Effect of high hydrostatic pressure on the conformation of beta-lactoglobulin A as assessed by proteolytic peptide profiling
Knudsen, J. C., Otte, Jeanette, Olsen, Karsten & Skibsted, Leif Horsfelt, 2002, In: International Dairy Journal. 12, 10, p. 791-803 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Højtryksbehandling af mælkeproteiner
Knudsen, J. C., Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2005, In: Maelkeritidende. 118, 24, p. 628-632 5 p.Research output: Contribution to journal › Journal article › Communication
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Heat and light stability of three natural blue colorants for use in confectionery and beverages
Kurtmann, L., Strømdahl, L. D., Olsen, Karsten & Skibsted, Leif Horsfelt, 2005, In: European Food Research Technology. 220, 3-4, p. 261-266 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy
Laursen, K., Adamsen, C. E., Laursen, J., Olsen, Karsten & Møller, J. K. S., 2008, In: Meat Science. 78, 3, p. 336-341 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Bioluminescence and ice-nucleation microbial biosensors for L-arabinose content analysis in arabinoxylans
Lukasiak, J., Olsen, Karsten, Georgiou, C. A. & Georgakopoullos, D. G., 2013, In: European Food Research and Technology. 237, 3, p. 291-298 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Development of an ¿-rhamnose bioluminescent microbial biosensor for analysis of food ingredients
Lukasiak, J., Georgiou, C. A., Olsen, Karsten & Georgakopoulos, D. G., 2012, In: European Food Research and Technology. 235, 3, p. 573-579 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Kinetics and mechanism of lactosylation of a-lactalbumin
Lund, Marianne N., Olsen, Karsten, Sørensen, J. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 6, p. 2095-2102 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Food processing
Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Sustainable production of pectin from lime peel by high hydrostatic pressure treatment
Naghshineh, M., Olsen, Karsten & Georgiou, C. A., 2013, In: Food Chemistry. 136 , 2, p. 472–478 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Influence of high hydrostatic pressure on the enzymatic extraction of functional food ingredients: 11th international food hydrocolloids conference, United States
Naghshineh, M., Olsen, Karsten & Georgiou, C. A., 2012.Research output: Contribution to conference › Poster › Research
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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
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Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine
Nielsen, L. R., Nielsen, S. B., Zhao, Z., Olsen, Karsten, Nielsen, J. H. & Lund, Marianne N., 2018, In: Journal of Agricultural and Food Chemistry. 66, 27, p. 7110-7120 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Comparison of the effect of high pressure and heat on the activity of bovine xanthine oxidase
Olsen, Karsten, Kristensen, D., Rasmussen, J. T. & Skibsted, Leif Horsfelt, 2004, In: Milchwissenschaft. (7/8), 7-8, p. 411-413 3 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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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
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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
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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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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
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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
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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
ID: 4240660
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High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
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627
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Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
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119
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The physical stability of plant-based drinks and the analysis methods thereof
Research output: Contribution to journal › Review › Research › peer-review
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