Karsten Olsen

Karsten Olsen

Associate Professor


  1. 2016
  2. Published

    Components of wheat flour as activator of commercial enzymes for bread improvement

    De Gobba, Cristian, Olsen, Karsten & Skibsted, Leif Horsfelt, 2016, In : European Food Research and Technology. 242, 10, p. 1647-1654 8 p.

    Research output: Contribution to journalJournal article

  3. Published

    The effect of high pressure on the functional properties of pork myofibrillar proteins

    Grossi, A. B., Olsen, Karsten, Bolumar Garcia, J. T., Rinnan, Åsmund, Øgendal, Lars Holm & Orlien, Vibeke, 2016, In : Food Chemistry. 196, p. 1005-1015 11 p.

    Research output: Contribution to journalJournal article

  4. Published

    A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system

    Naghshineh, M., Larsen, J., Georgiou, C. & Olsen, Karsten, 2016, In : Food Chemistry. 204, p. 513-520 8 p.

    Research output: Contribution to journalJournal article

  5. Published

    High-Pressure Processing for Modification of Food Biopolymers

    Olsen, Karsten & Orlien, Vibeke, 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). 1. ed. Elsevier, p. 291-313 23 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

  6. Published

    The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

    Wang, J., Barba Orellana, F. J., Frandsen, H. B., Sørensen, S., Olsen, Karsten, Sørensen, J. C. & Orlien, Vibeke, 2016, In : Innovative Food Science and Emerging Technologies. 38, B, p. 342-348 7 p.

    Research output: Contribution to journalJournal article

ID: 4240660