Karsten Olsen

Karsten Olsen

Associate Professor


  1. 2007
  2. Published

    Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems

    Cardoso, D. R., Olsen, Karsten & Skibsted, Leif Horsfelt, 2007, In: Journal of Agricultural and Food Chemistry. 55, 15, p. 6285-6291 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

    Gøtterup, J., Olsen, Karsten, Knøchel, Susanne, Tjener, K., Stahnke, L. H. & Møller, J. K. S., 2007, In: International Journal of Food Microbiology. 120, 3, p. 303-310 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 2006
  5. 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 journalJournal articleResearchpeer-review

  6. 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 journalJournal articleResearchpeer-review

  7. 2005
  8. Published

    Deactivation of triplet-excited riboflavin by purine derivatives: important role of uric acid in light-induced oxidation of milk sensitized by riboflavin

    Cardoso, D. R., Homem-de-Mello, P., Olsen, Karsten, da Silva, A. B. F., Franco, D. W. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 9, p. 3679-3684 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Heat and light stability of three natural blue colorants for use in confectionery and beverages

    Kurtmann, L., Strømdahl, L. D., Olsen, Karsten & Skibsted, Leif Horsfelt, 2005, In: European Food Research Technology. 220, 3-4, p. 261-266 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 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 journalJournal articleResearchpeer-review

  11. 2004
  12. Published

    Comparison of the effect of high pressure and heat on the activity of bovine xanthine oxidase

    Olsen, Karsten, Kristensen, D., Rasmussen, J. T. & Skibsted, Leif Horsfelt, 2004, In: Milchwissenschaft. (7/8), 7-8, p. 411-413 3 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Reactivity of bovine whey proteins peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis

    Cardoso, D. R., Franco, D. W., Olsen, Karsten, Andersen, Mogens Larsen & Skibsted, Leif Horsfelt, 2004, In: Journal of Agricultural and Food Chemistry. 52, 21, p. 6602 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Riboflavin-sensitized photooxidation of isohumulones and derivatives

    Huvaere, K., Olsen, Karsten, Andersen, Mogens Larsen, Skibsted, Leif Horsfelt, Heyerick, A. & De Keukeleire, D., 2004, In: The Royal Society of Chemistry and Owner Societies. 3, 3, p. 337-340 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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