Karsten Olsen
Associate Professor
- Published
Bioluminescence and ice-nucleation microbial biosensors for L-arabinose content analysis in arabinoxylans
Lukasiak, J., Olsen, Karsten, Georgiou, C. A. & Georgakopoullos, D. G., 2013, In: European Food Research and Technology. 237, 3, p. 291-298 8 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Development of an ¿-rhamnose bioluminescent microbial biosensor for analysis of food ingredients
Lukasiak, J., Georgiou, C. A., Olsen, Karsten & Georgakopoulos, D. G., 2012, In: European Food Research and Technology. 235, 3, p. 573-579 7 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Kinetics and mechanism of lactosylation of a-lactalbumin
Lund, Marianne N., Olsen, Karsten, Sørensen, J. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 6, p. 2095-2102 8 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Food processing
Mouritsen, Ole G., Olsen, Karsten & Orlien, Vibeke, 2022, Applied Food Science. Wernaart, B. & van der Meulen, B. (eds.). Wageningen Academic Publishers, p. 157-185 29 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Sustainable production of pectin from lime peel by high hydrostatic pressure treatment
Naghshineh, M., Olsen, Karsten & Georgiou, C. A., 2013, In: Food Chemistry. 136 , 2, p. 472–478 7 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Influence of high hydrostatic pressure on the enzymatic extraction of functional food ingredients: 11th international food hydrocolloids conference, United States
Naghshineh, M., Olsen, Karsten & Georgiou, C. A., 2012.Research output: Contribution to conference › Poster › Research
- 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 journal › Journal article › peer-review
- Published
Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine
Nielsen, L. R., Nielsen, S. B., Zhao, Z., Olsen, Karsten, Nielsen, J. H. & Lund, Marianne N., 2018, In: Journal of Agricultural and Food Chemistry. 66, 27, p. 7110-7120 11 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of beta-lactoglobulin
Olsen, Karsten, Kristiansen, K. R. & Skibsted, Leif Horsfelt, 2003, In: Food Chemistry. 80, 2, p. 255-260 5 p.Research output: Contribution to journal › Journal article › peer-review
- Published
Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin
Olsen, Karsten, Otte, Jeanette & Skibsted, Leif Horsfelt, 2000, In: Journal of Agricultural and Food Chemistry. 48, 8, p. 3086-3089 4 p.Research output: Contribution to journal › Journal article › peer-review
ID: 4240660
Most downloads
-
968
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
626
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › peer-review
Published -
115
downloads
The physical stability of plant-based drinks and the analysis methods thereof
Research output: Contribution to journal › Review › peer-review
Published