Karsten Olsen

Karsten Olsen

Associate Professor


  1. 2016
  2. Published

    A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system. / Naghshineh, Mahsa; Larsen, Jan; Georgiou, Constantinos; Olsen, Karsten.

    In: Food Chemistry, Vol. 204, 2016, p. 513-520.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Components of wheat flour as activator of commercial enzymes for bread improvement. / De Gobba, Cristian; Olsen, Karsten; Skibsted, Leif Horsfelt.

    In: European Food Research and Technology, Vol. 242, No. 10, 2016, p. 1647-1654.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    High-Pressure Processing for Modification of Food Biopolymers. / Olsen, Karsten; Orlien, Vibeke.

    Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. ed. / Kai Knoerzer; Pablo Juliano; Geoffrey Smithers. 1. ed. Elsevier, 2016. p. 291-313.

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

  5. Published

    The effect of high pressure on the functional properties of pork myofibrillar proteins. / Grossi, Alberto Blak; Olsen, Karsten; Bolumar Garcia, Jose Tomas; Rinnan, Åsmund; Øgendal, Lars Holm; Orlien, Vibeke.

    In: Food Chemistry, Vol. 196, 2016, p. 1005-1015.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts. / Wang, Jia; Barba Orellana, Francisco Jose; Frandsen, Heidi Blok; Sørensen, Susanne; Olsen, Karsten; Sørensen, Jens Christian; Orlien, Vibeke.

    In: Innovative Food Science and Emerging Technologies, Vol. 38, No. B, 2016, p. 342-348.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4240660