Karsten Olsen
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-0104-6292
1 - 2 out of 2Page size: 500
- 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 › Research › peer-review
- 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 › Research › peer-review
ID: 4240660
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932
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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
Published -
598
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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
Published -
78
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Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Research output: Contribution to journal › Journal article › Research › peer-review
Published