Karsten Olsen

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

Lone Jespersen, Lene D. Str�mdahl, Karsten Olsen et al. · European Food Research and Technology · 2004 · 252 citations

Blue Intensity, Colorimetry, Light Stability +4

Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

Yuhao Zhang, Karsten Olsen, Alberto Grossi et al. · Food Chemistry · 2013 · 135 citations

Engineering, Biochemistry, Biochemical Engineering +7

Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

Jacob Gøtterup, Karsten Olsen, Susanne Knøchel et al. · Meat Science · 2007 · 131 citations

Meat-associated Staphylococci, Food Fermentation, Colour Formation +8

The effect of high pressure on the functional properties of pork myofibrillar proteins

Alberto Grossi, Karsten Olsen, Tomás Bolumar et al. · Food Chemistry · 2015 · 129 citations

Mechanobiology, Functional Properties, High Hydrostatic Pressure +9

Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

Mahesha M. Poojary, Vibeke Orlien, Paolo Passamonti et al. · Food Chemistry · 2017 · 125 citations

Enzyme-assisted Extraction, Engineering, Biochemistry +4