Karsten Olsen

Karsten Olsen

Associate Professor

Member of:

    ORCID: 0000-0002-0104-6292

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    1. 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 › peer-review

    2. Published

      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 › peer-review

    3. Published

      Blækspruttebanden på Nordic Food Lab

      Brønnum, L. B., Schmidt, Charlotte Vinther, Sun, Y., Faxholm, P. L., Flore, R., Olsen, Karsten & Mouritsen, Ole G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

    4. Published

      Reactivity of bovine whey proteins peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis

      Cardoso, D. R., Franco, D. W., Olsen, Karsten, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2004, In: Journal of Agricultural and Food Chemistry. 52, 21, p. 6602 6 p.

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

    5. Published

      Deactivation of triplet-excited riboflavin by purine derivatives: important role of uric acid in light-induced oxidation of milk sensitized by riboflavin

      Cardoso, D. R., Homem-de-Mello, P., Olsen, Karsten, da Silva, A. B. F., Franco, D. W. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 9, p. 3679-3684 7 p.

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

    6. Published

      Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems

      Cardoso, D. R., Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, In: Journal of Agricultural and Food Chemistry. 55, 15, p. 6285-6291 7 p.

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

    7. Published

      Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer

      Cardoso, D. R., Olsen, Karsten, Møller, J. K. S. & Skibsted, Leif Horsfelt, 2006, In: Journal of Agricultural and Food Chemistry. 54, 15, p. 5630-5636 7 p.

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

    8. Published

      Effects of high pressure and ohmic heating on shell loosening, thermal and structural properties of shrimp (Pandalus borealis)

      Dang, T. T., Feyissa, A. H., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2020, In: Innovative Food Science and Emerging Technologies. 59, 12 p., 102246.

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

    9. Published

      Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease

      Dang, T. T., Jessen, F., Martens, Helle Jakobe, Gringer, N., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2019, In: Food Chemistry. 289, p. 729-738 10 p.

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

    10. Published

      Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

      Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 525-534 10 p.

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

    11. Published

      Emerging and potential technologies for facilitating shrimp peeling: A review

      Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 45, p. 228-240 13 p.

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

    12. Published

      Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

      Dang, T. T., Gringer, N., Jessen, F., Olsen, Karsten, Bøknæs, N., Nielsen, P. L. & Orlien, Vibeke, 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 127-135 9 p.

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

    13. Published

      Components of wheat flour as activator of commercial enzymes for bread improvement

      De Gobba, Cristian, Olsen, Karsten & Skibsted, Leif Horsfelt, 2016, In: European Food Research and Technology. 242, 10, p. 1647-1654 8 p.

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

    14. Published

      Squids of the North: gastronomy and gastrophysics of Danish squid

      Faxholm, P. L., Schmidt, Charlotte Vinther, Brønnum, L. B., Sun, Y., Clausen, M. P., Flore, R., Olsen, Karsten & Mouritsen, Ole G., Dec 2018, In: International Journal of Gastronomy and Food Science. 14, p. 66-76

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

    15. Published

      A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

      Gringer, N., Dang, T. T., Orlien, Vibeke, Olsen, Karsten, Bøknæs, N. & Jessen, F., 2018, In: LWT. 94, p. 20-24 5 p.

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

    16. Published

      Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

      Gringer, N., Skytte, J. L., Dang, T. T., Orlien, Vibeke, Olsen, Karsten, Schlippè-Steffensen, K. & Jessen, F., 2020, In: LWT. 134, 7 p., 110139.

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

    17. Published

      High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity

      Grossi, A., Christensen, M., Ertbjerg, P., Olsen, Karsten & Orlien, Vibeke, 2010.

      Research output: Contribution to conference › Poster › Research

    18. Published

      The effect of high pressure on the functional properties of pork myofibrillar proteins

      Grossi, A. B., Olsen, Karsten, Bolumar Garcia, J. T., Rinnan, Åsmund, Øgendal, Lars Holm & Orlien, Vibeke, 2016, In: Food Chemistry. 196, p. 1005-1015 11 p.

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

    19. Published

      Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

      Gøtterup, J., Olsen, Karsten, Knøchel, Susanne, Tjener, K., Stahnke, L. H. & Møller, J. K. S., 2008, In: Meat Science. 78, 4, p. 492-501 10 p.

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

    20. Published

      Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

      Gøtterup, J., Olsen, Karsten, Knøchel, Susanne, Tjener, K., Stahnke, L. H. & Møller, J. K. S., 2007, In: International Journal of Food Microbiology. 120, 3, p. 303-310 8 p.

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

    21. Published

      Radicaloid-Type Oxidative Decomposition Of Beer Bittering Agents Revealed

      Huvaere, K., Andersen, M. L., Olsen, Karsten, Skibsted, L., Heyerick, A. & De Keukeleire, D., 2003, In: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim. 9, 9, p. 4693-4699 7 p.

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

    22. Published

      A common oxidative degradation pathway for iso-a-acids and hydrogenated iso-a-acid in beer: evidence from electrolysis and radical trapping followed by electron spin resonance analysis

      Huvaere, K., Andersen, Mogens Larsen, Olsen, Karsten, Skibsted, Leif Horsfelt & De Keukeleire, D., 2003, Ikke angivet. <Forlag uden navn>, 12 p.

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

    23. Published

      Riboflavin-sensitized photooxidation of isohumulones and derivatives

      Huvaere, K., Olsen, Karsten, Andersen, Mogens Larsen, Skibsted, Leif Horsfelt, Heyerick, A. & De Keukeleire, D., 2004, In: The Royal Society of Chemistry and Owner Societies. 3, 3, p. 337-340 4 p.

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

    24. Published

      Quenching of triplet-excited flavins by flavonoids: structural assessment of antioxidative activity

      Huvaere, K. A. J., Olsen, Karsten & Skibsted, Leif Horsfelt, 2009, In: Journal of Organic Chemistry. 74, 19, p. 7283-7293 11 p.

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

    25. Published

      A Comprehensive Approach to Assess Feathermeal as an Alternative Protein Source in Aquafeed

      Jasour, M. S., Wagner, L., Sundekilde, U. K., Larsen, B. K., Greco, I., Orlien, Vibeke, Olsen, Karsten, Rasmussen, H. T., Hjermitslev, N. H., Hammershøj, M., Dalsgaard, A. J. T. & Dalsgaard, T. K., 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10673-10684 12 p.

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

    26. Published

      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 › peer-review

    27. Published

      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 › peer-review

    28. Published

      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

    29. Published

      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 › peer-review

    30. Published

      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

    31. Published

      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 › peer-review

    32. Published

      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 › peer-review

    33. Published

      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 › peer-review

    34. Published

      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 › peer-review

    35. Published

      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 › peer-review

    36. Published

      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 › peer-review

    37. Published

      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

    38. Published

      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 › peer-review

    39. Published

      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

    40. Published

      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 › peer-review

    41. Published

      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 › peer-review

    42. 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

    43. Published

      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 › peer-review

    44. 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

    45. 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 › peer-review

    46. 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 › peer-review

    47. 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 › peer-review

    48. 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

    49. 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 › peer-review

    50. 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 › peer-review

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