Karsten Olsen

Karsten Olsen

Associate Professor


  1. 2007
  2. 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

  3. 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

  4. 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

  5. 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

ID: 4240660