Karsten Olsen

Karsten Olsen

Associate Professor


  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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

  3. Published

    Blækspruttebanden på Nordic Food Lab

    Brønnum, Louise Beck, 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 proceedingBook chapterCommunication

  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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 Juel, Gringer, N., Olsen, Karsten, Bøknæs, N. & Orlien, Vibeke, 2019, In : Food Chemistry. 289, p. 729-738 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalReviewResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

  14. Published

    Squids of the North: gastronomy and gastrophysics of Danish squid

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

    Research output: Contribution to journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 conferencePosterResearch

  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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 proceedingArticle in proceedingsResearch

  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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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, Ines, 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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleCommunication

  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 journalJournal articleResearchpeer-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 journalJournal articleCommunication

  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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

  37. 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 journalJournal articleResearchpeer-review

  38. Published
  39. 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 journalJournal articleResearchpeer-review

  40. Published

    Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine

    Nielsen, L. R., Nielsen, S. B., Zhao, Zichen, 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 journalJournal articleResearchpeer-review

  41. 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 journalJournal articleCommunication

  42. 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 journalJournal articleResearchpeer-review

  43. 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 proceedingArticle in proceedingsResearch

  44. 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 journalJournal articleResearchpeer-review

  45. 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 journalJournal articleResearchpeer-review

  46. 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 journalJournal articleResearchpeer-review

  47. 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 proceedingBook chapterResearchpeer-review

  48. 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 journalJournal articleResearchpeer-review

  49. Published

    Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature

    Orlien, Vibeke, Boserup, L. & Olsen, Karsten, 2010, In : Journal of Dairy Science. 93, 1, p. 12-18 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  50. Published

    In situ measurements of pH changes in ß-lactoglobulin solutions under high hydrostatic pressure

    Orlien, Vibeke, Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, In : Journal of Agricultural and Food Chemistry. 55, 11, p. 4422-4428 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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