Karsten Olsen
Associate Professor
Design and Consumer Behavior
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-0104-6292
1 - 1 out of 1Page size: 10
- 2012
- 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
ID: 4240660
Most downloads
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932
downloads
High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity
Research output: Contribution to conference › Poster › Research
Published -
599
downloads
Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
78
downloads
Umami synergy as the scientific principle behind taste-pairing champagne and oysters
Research output: Contribution to journal › Journal article › Research › peer-review
Published