Karsten Olsen

Karsten Olsen

Associate Professor

Member of:

    ORCID: 0000-0002-0104-6292

    Publication year:
    All
    51 - 75 out of 79Page size: 25
    Sort by: 1st author
    1. Published

      Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

      Reinbach, Helene Christine, Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In: Food Quality and Preference. 18, 6, p. 909-919 11 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    2. Published

      Physical State of β-Carotene at High Concentrations in a Solid Triglyceride Matrix

      Schjoerring-Thyssen, J., Olsen, Karsten, Koehler, K., Jouenne, E., Larsen, F. H. & Andersen, Mogens Larsen, 2020, In: European Journal of Lipid Science and Technology. 122, 2, 10 p., 1900250.

      Research output: Contribution to journal › Journal article › Research › peer-review

    3. Published

      Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene

      Schjoerring-Thyssen, J., Olsen, Karsten, Koehler, K., Jouenne, E., Rousseau, D. & Andersen, Mogens Larsen, 2019, In: Journal of Agricultural and Food Chemistry. 67, 44, p. 12273-12282 10 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis-trans Isomerization in Medium-Chain Triglyceride Oil

      Schjoerring-Thyssen, J., Zhang, W., Olsen, Karsten, Koehler, K., Jouenne, E. & Andersen, Mogens Larsen, 2020, In: Journal of Agricultural and Food Chemistry. 68, 3, p. 845-855

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Gastrophysical and chemical characterization of structural changes in cooked squid mantle

      Schmidt, C. V., Plankensteiner, L., Clausen, M. P., Walhter, A. R., Kirkensgaard, Jacob Judas Kain, Olsen, Karsten & Mouritsen, Ole G., 2021, In: Journal of Food Science. 86, 11, p. 4811-4827

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Umami synergy as the scientific principle behind taste-pairing champagne and oysters

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2020, In: Scientific Reports. 10, 12 p., 20077.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. Published

      Umami potential of fermented beverages: Sake, wine, champagne, and beer

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Food Chemistry. 360, 10 p., 128971.

      Research output: Contribution to journal › Journal article › Research › peer-review

    8. Published

      Umami-potentiale af danske østers og blæksprutter

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 1, p. 16-19 4 p.

      Research output: Contribution to journal › Journal article › Research

    9. Published

      Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods

      Schmidt, C. V., Raza, Husnain, Olsen, Karsten & Mouritsen, Ole G., Jun 2024, In: International Journal of Gastronomy and Food Science. 36, 100944.

      Research output: Contribution to journal › Review › Research › peer-review

    10. Published

      Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response

      Schmidt, C. V., Plankensteiner, L., Faxholm, P. L., Olsen, Karsten, Mouritsen, Ole G. & Frøst, Michael Bom, 2021, In: International Journal of Gastronomy and Food Science. 23, 11 p., 100298.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. Published

      Umami-potentiale af fermenterede drikkevarer

      Schmidt, C. V., Olsen, Karsten & Mouritsen, Ole G., 2021, In: Dansk Kemi. 102, 2, p. 16-19 4 p.

      Research output: Contribution to journal › Journal article › Research

    12. Published

      Umami potential of Nordic squid (Loligo forbesii)

      Schmidt, C. V., Poojary, Mahesha Manjunatha, Mouritsen, Ole G. & Olsen, Karsten, 2020, In: International Journal of Gastronomy and Food Science. 22, 10 p., 100275.

      Research output: Contribution to journal › Journal article › Research › peer-review

    13. Published

      Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

      Sharan, Siddharth, Zotzel, J., Stadtmüller, J., Bonerz, D., Aschoff, J., Olsen, Karsten, Rinnan, Åsmund, Saint-Eve, A., Maillard, M. N. & Orlien, Vibeke, 2022, In: Innovative Food Science and Emerging Technologies. 81, 14 p., 103142.

      Research output: Contribution to journal › Journal article › Research › peer-review

    14. Published

      Two statistical tools for assessing functionality and protein characteristics of different fava bean (Vicia faba l.) ingredients

      Sharan, Siddharth, Zotzel, J., Stadtmüller, J., Bonerz, D., Aschoff, J., Saint-Eve, A., Maillard, M. N., Olsen, Karsten, Rinnan, Åsmund & Orlien, Vibeke, 2021, In: Foods. 10, 10, 11 p., 2489.

      Research output: Contribution to journal › Journal article › Research › peer-review

    15. Published

      A rapid GC-FID method for determination of endogenous glutathione in wheat flour

      Skall-Thorkildsen, M. C., Olsen, Karsten & Poojary, Mahesha Manjunatha, 2023, In: Journal of Cereal Science. 111, 7 p., 103680.

      Research output: Contribution to journal › Journal article › Research › peer-review

    16. Published

      Bioactive compounds and antioxidant activities of some cereal milling by-products

      Smuda, S. S., Mohsen, S. M., Olsen, Karsten & Aly, M. H., 2018, In: Journal of Food Science and Technology. 55, 3, p. 1134-1142 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    17. Published

      Chaperone-like activity of β-casein and its effect on residual in vitro activity of horseradish peroxidase

      Sulewska, A. M., Olsen, Karsten, Sørensen, J. C. & Øgendal, Lars Holm, 2014, In: International Journal of Food Science and Technology. 49, 12, p. 2538-2545 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    18. Published

      Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

      Thomsen, M. K., Olsen, Karsten, Otte, Jeanette, Sjøstrøm, Kirsten, Werner, B. B. & Skibsted, Leif Horsfelt, 2012, In: International Dairy Journal. 23, 1, p. 1-8 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    19. Published

      The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts

      Wang, J., Barba, F. J., Sørensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 2019, In: Innovative Food Science and Emerging Technologies. 58, 9 p., 102208.

      Research output: Contribution to journal › Journal article › Research › peer-review

    20. Published

      High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

      Wang, J., Barba, F. J., Sorensen, J. C., Frandsen, H. B., Sørensen, S., Olsen, Karsten & Orlien, Vibeke, 15 Apr 2018, In: Food Chemistry. 245, p. 1212-1217 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    21. 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 journal › Journal article › Research › peer-review

    22. Published

      Light-induced formation of free radicals in cream cheese

      Westermann, S., Brüggemann, D. A., Olsen, Karsten & Skibsted, Leif Horsfelt, 2009, In: Food Chemistry. 116, 4, p. 974-981 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    23. Published

      Spatial distribution of light-induced lipid oxidation in semi-hard yellow cheese as detected by confocal microscopy

      Westermann, S., Brüggemann, D. A., Olsen, Karsten & Skibsted, Leif Horsfelt, 2009, In: Food Chemistry. 116, 3, p. 756-760 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    24. Published

      Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

      Wæhrens, S. S., Grønbeck, M. S., Olsen, Karsten & Byrne, D. V., 2018, In: Journal of Sensory Studies. 33, 4, 9 p., e12328.

      Research output: Contribution to journal › Journal article › Research › peer-review

    25. Published

      Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

      Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 46, p. 12863-12874

      Research output: Contribution to journal › Journal article › Research › peer-review

    Previous 1 2 3 4 Next

    ID: 4240660