Karsten Olsen
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
- 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, M. L.; Olsen, K.; Skibsted, L. H.; De Keukeleire, D.
Ikke angivet., 2003. Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
- Published
Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin. / Olsen, K.; Kristiansen, K.R.; Skibsted, L.H.
In: Food Chemistry, Vol. 80, No. 2, 2003, p. 255-260.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Højtryksbehandling af mælkeproteiner. / Knudsen, J.; Olsen, K.; Qvist, K.B.; Skibsted, L.
In: Maelkeritidende, Vol. 10, 2003, p. 244-246.Research output: Contribution to journal › Journal article › Communication
- Published
Radicaloid-Type Oxidative Decomposition Of Beer Bittering Agents Revealed. / Huvaere, K.; Andersen, M.L; Olsen, K.; Skibsted, L; Heyerick, A.; De Keukeleire, D.
In: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Vol. 9, No. 9, 2003, p. 4693-4699.Research output: Contribution to journal › Journal article › 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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555
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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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59
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Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Research output: Contribution to journal › Journal article › Research › peer-review
Published