Search filters

List of works by Karsten Olsen

Bioluminescence and ice-nucleation microbial biosensors for l-arabinose content analysis in arabinoxylans

Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature.

scientific article published in January 2010

Changes of pH inβ-Lactoglobulin andβ-Casein Solutions during High Pressure Treatment

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

scientific article published on 21 July 2007

Detection of Advanced Glycation End-Products (AGEs) During Dry-State Storage of β-Lactoglobulin/Lactose

article published in 2012

Development of an l-rhamnose bioluminescent microbial biosensor for analysis of food ingredients

article

Effect of high hydrostatic pressure on the conformation of β-lactoglobulin A as assessed by proteolytic peptide profiling

Effect of high hydrostatic pressure on the steady-state kinetics of tryptic hydrolysis of β-lactoglobulin

article published in 2003

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

scientific article published on 24 May 2013

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

scientific article published on 20 October 2021

In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressure.

scientific article published on 27 April 2007

Influence of the gel-liquid phase transition on hematoporphyrin triplet deactivation in liposomes

scientific article

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

Kinetics and mechanism of lactosylation of alpha-lactalbumin

scientific article

Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

scientific article published on 03 March 2020

Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

scientific article published on 03 December 2019

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

scientific article

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

scientific article published on 28 October 2019

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

scientific article published on 07 January 2020

Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer

scientific article

Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopy.

scientific article published on 4 July 2007

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

scientific article published on 12 November 2019

Quenching of triplet-excited flavins by flavonoids. Structural assessment of antioxidative activity

scientific article published in October 2009

Radicaloid-type oxidative decomposition of beer bittering agents revealed.

scientific article published in October 2003

Reaction mechanisms of Trp120-->Phe and wild-type glucoamylases from Aspergillus niger. Interactions with maltooligodextrins and acarbose.

scientific article published on September 1993

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

scientific article published in October 2004

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

article

Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation

scientific article published on 26 June 2019

Steady-State Kinetics and Thermodynamics of the Hydrolysis of β-Lactoglobulin by Trypsin

scientific article published on 01 August 2000

Stopped-flow fluorescence and steady-state kinetic studies of ligand-binding reactions of glucoamylase from Aspergillus niger

scientific article published on October 15, 1992

Stopped-flow kinetic studies of the reaction of barley alpha-amylase/subtilisin inhibitor and the high pI barley alpha-amylase

scientific article published in March 1995

Substrate Binding Mechanism of Glu180→Gln, Asp176→Asn, and Wild-Type Glucoamylases fromAspergillus niger†

scientific article published on 01 November 1996

Sustainable production of pectin from lime peel by high hydrostatic pressure treatment

scientific article published on 30 August 2012

Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

scientific article published on 15 November 2005

Paulina is supported by:

About Paulina

Help