Karsten Olsen

Karsten Olsen

Associate Professor


  1. Published

    Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. / Adamsen, Christina Elslund; Møller, Jens Kristian Stenbæk; Laursen, Kristoffer; Olsen, Karsten; Skibsted, Leif Horsfelt.

    In: Meat Science, Vol. 72, No. 4, 2006, p. 672-679.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts. / Wang, Jia; Barba, Francisco J.; Sørensen, Jens C.; Frandsen, Heidi B.; Sørensen, Susanne; Olsen, Karsten; Orlien, Vibeke.

    In: Innovative Food Science and Emerging Technologies, Vol. 58, 102208, 2019.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts. / Wang, Jia; Barba Orellana, Francisco Jose; Frandsen, Heidi Blok; Sørensen, Susanne; Olsen, Karsten; Sørensen, Jens Christian; Orlien, Vibeke.

    In: Innovative Food Science and Emerging Technologies, Vol. 38, No. B, 2016, p. 342-348.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    The effect of high pressure on the functional properties of pork myofibrillar proteins. / Grossi, Alberto Blak; Olsen, Karsten; Bolumar Garcia, Jose Tomas; Rinnan, Åsmund; Øgendal, Lars Holm; Orlien, Vibeke.

    In: Food Chemistry, Vol. 196, 2016, p. 1005-1015.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Sustainable production of pectin from lime peel by high hydrostatic pressure treatment. / Naghshineh, Mahsa; Olsen, Karsten; Georgiou, Constantinos A. .

    In: Food Chemistry, Vol. 136 , No. 2, 2013, p. 472–478.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin. / Olsen, K.; Otte, J.; Skibsted, L. H.

    In: Journal of Agricultural and Food Chemistry, Vol. 48, No. 8, 2000, p. 3086-3089.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation. / Raharjo, Sri; Purwandari, Fiametta Ayu; Hastuti, Pudji; Olsen, Karsten.

    In: Journal of Food Science, Vol. 84, No. 7, 2019, p. 1712-1720.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Squids of the North : gastronomy and gastrophysics of Danish squid. / Faxholm, Peter Lionet; Schmidt, Charlotte Vinther; Brønnum, Louise Beck; Sun, Yi-Ting; Clausen, Mathias P.; Flore, Roberto; Olsen, Karsten; Mouritsen, Ole G.

    In: International Journal of Gastronomy and Food Science, Vol. 14, 2018, p. 66-76.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Spise blæksprutter - er du mør? / Schmidt, Charlotte Vinther; Brønnum, Louise Beck; Sun, Yi-Ting; Faxholm, Peter Lionet; Flore, Roberto; Clausen, Mathias Porsmose; Olsen, Karsten; Mouritsen, Ole G.

    In: Aktuel Naturvidenskab, Vol. 3, 2018, p. 8-13.

    Research output: Contribution to journalJournal articleCommunication

  10. Published

    Spatial distribution of light-induced lipid oxidation in semi-hard yellow cheese as detected by confocal microscopy. / Westermann, Signe; Brüggemann, Dagmar Adeline; Olsen, Karsten; Skibsted, Leif Horsfelt.

    In: Food Chemistry, Vol. 116, No. 3, 2009, p. 756-760.

    Research output: Contribution to journalJournal articleResearchpeer-review

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