Karsten Olsen

Karsten Olsen

Associate Professor


  1. 2009
  2. Published

    Quenching of triplet-excited flavins by flavonoids : structural assessment of antioxidative activity. / Huvaere, Kevin André Jurgen; Olsen, Karsten; Skibsted, Leif Horsfelt.

    In: Journal of Organic Chemistry, Vol. 74, No. 19, 2009, p. 7283-7293.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. 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

  4. 2008
  5. Published

    Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. / Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne; Tjener, Karsten; Stahnke, Louise H.; Møller, Jens Kristian Stenbæk.

    In: Meat Science, Vol. 78, No. 4, 2008, p. 492-501.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods - comparison of absorption, fluorescence and X-ray fluorescence spectroscopy. / Laursen, Kristoffer; Adamsen, Christina Elslund; Laursen, Jens; Olsen, Karsten; Møller, Jens Kristian Stenbæk.

    In: Meat Science, Vol. 78, No. 3, 2008, p. 336-341.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2007
  8. Published

    In situ measurements of pH changes in ß-lactoglobulin solutions under high hydrostatic pressure. / Orlien, Vibeke; Olsen, Karsten; Skibsted, Leif Horsfelt.

    In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 11, 2007, p. 4422-4428.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity. / Reinbach, Helene Christine; Meinert, Lene; Ballabio, D.; Aaslyng, M.D.; Bredie, Wender; Olsen, Karsten; Møller, Per.

    In: Food Quality and Preference, Vol. 18, No. 6, 2007, p. 909-919.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems. / Cardoso, Daniel R.; Olsen, Karsten; Skibsted, Leif Horsfelt.

    In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 15, 2007, p. 6285-6291.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. / Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne; Tjener, Karsten; Stahnke, Louise H.; Møller, Jens Kristian Stenbæk.

    In: International Journal of Food Microbiology, Vol. 120, No. 3, 2007, p. 303-310.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. 2006
  13. Published

    Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer. / Cardoso, Daniel R.; Olsen, Karsten; Møller, Jens Kristian Stenbæk; Skibsted, Leif Horsfelt.

    In: Journal of Agricultural and Food Chemistry, Vol. 54, No. 15, 2006, p. 5630-5636.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. 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

ID: 4240660