Karsten Olsen

Research output

Research output per year 1997 2018 2019 2020

• 62 Journal article
• 3 Poster
• 2 Book chapter
• 2 Article in proceedings
• 1 More
  • 1 Review

Research output per year

Research output per year

Search results

• 2020

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

  Schjoerring-Thyssen, J., Olsen, K., Koehler, K., Jouenne, E., Larsen, F. H. & Andersen, M. L., 1 Feb 2020, In: European Journal of Lipid Science and Technology. 1900250.

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

  • Carotenoids 100%
  • Triglycerides 87%
  • carotenes 66%
  • Triglyceride 63%
  • triacylglycerols 47%
  1 Citation (Scopus)
• 2019

  Conventional and enzyme-assisted green extraction of umami free amino acids from Nordic seaweeds

  Poojary, M. M., Orlien, V. & Olsen, K., 1 Dec 2019, In: Journal of Applied Phycology. 15 p.

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

  • umami 100%
  • seaweed 83%
  • macroalgae 71%
  • free amino acids 71%
  • amino acid 66%
  4 Citations (Scopus)

• Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

  Zhang, W., Poojary, M. M., Olsen, K., Ray, C. A. & Lund, M. N., 5 Jun 2019, In: Journal of Agricultural and Food Chemistry. 67, 22, p. 6350-6358

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

  • 3-Deoxyglucosone 100%
  • 3-deoxygalactosone 98%
  • Glyoxal 96%
  • galactooligosaccharides 92%
  • Lysine 77%
  7 Citations (Scopus)

• Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

  Zhang, W., Ray, C., Poojary, M. M., Jansson, T., Olsen, K. & Lund, M. N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 3, p. 875-886 12 p.

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

  • Maillard Reaction 100%
  • galactooligosaccharides 88%
  • Maillard reaction 77%
  • Lactose 74%
  • Caseins 73%
  17 Citations (Scopus)

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

  Schjoerring-Thyssen, J., Olsen, K., Koehler, K., Jouenne, E., Rousseau, D. & Andersen, M. L., 6 Nov 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

  • Solid Lipid Nanoparticle 100%
  • Carotenoids 86%
  • carotenes 79%
  • nanoparticles 70%
  • Nanoparticles 63%
  8 Citations (Scopus)

• Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and protease

  Dang, T. T., Jessen, F., Martens, H. J., Gringer, N., Olsen, K., Bøknæs, N. & Orlien, V., 2019, In: Food Chemistry. 289, p. 729-738 10 p.

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

  • Pandalidae 100%
  • Pandalus borealis 77%
  • shrimp shells 73%
  • shell (arthropods) 64%
  • Proteomics 44%
  4 Citations (Scopus)

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

  Zhang, W., Poojary, M. M., Rauh, V., Ray, C. A., Olsen, K. & Lund, M. N., 20 Nov 2019, In: Journal of Agricultural and Food Chemistry. 67, 46, p. 12863-12874

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

  • advanced glycation end products 100%
  • Glycation 89%
  • Maillard Reaction 86%
  • Advanced Glycation End Products 83%
  • Lactose 81%
  9 Citations (Scopus)

• Repeated exposure to vegetable-enriched snack bars may increase children's liking for the bars - but not for the vegetables

  Jønsson, S. R., Angka, S., Olsen, K., Tolver, A. & Olsen, A., 2019, In: Appetite. 140, p. 1-9 9 p.

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

  • Snacks 100%
  • vegetables 91%
  • Vegetables 80%
  • Boredom 68%
  • Daucus carota 51%
  2 Citations (Scopus)

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

  Raharjo, S., Purwandari, F. A., Hastuti, P. & Olsen, K., Jul 2019, In: Journal of Food Science. 84, 7, p. 1712-1720

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

  • maltodextrin 100%
  • black rice 98%
  • Anthocyanins 93%
  • maltodextrins 82%
  • Oryza 81%
  5 Citations (Scopus)

• 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, K. & Orlien, V., 2019, In: Innovative Food Science and Emerging Technologies. 58, 9 p., 102208.

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

  • thioglucosidase 100%
  • Glucosinolates 88%
  • Seedlings 84%
  • Glucosinolate 80%
  • Brussels sprouts 76%
• 2018

  A quantitative method to measure and evaluate the peelability of shrimps (Pandalus borealis)

  Gringer, N., Dang, T. T., Orlien, V., Olsen, K., Bøknæs, N. & Jessen, F., 2018, In: LWT. 94, p. 20-24 5 p.

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

  • Pandalidae 100%
  • Pandalus borealis 77%
  • peeling 59%
  • quantitative analysis 45%
  • shrimp 43%
  6 Citations (Scopus)

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

  Smuda, S. S., Mohsen, S. M., Olsen, K. & Aly, M. H., 1 Mar 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

  • Edible Grain 100%
  • bioactive compounds 76%
  • byproducts 75%
  • Methanol 63%
  • Flavonoids 62%
  15 Citations (Scopus)

• Blækspruttebanden på Nordic Food Lab

  Brønnum, L. B., Schmidt, C. V., Sun, Y-T., Faxholm, P. L., Flore, R., Olsen, K. & Mouritsen, O. G., 2018, Blæksprutterne kommer - spis dem!. G. Mouritsen, O. & Styrbæk, K. (eds.). 1 ed. København: Gyldendal, p. 171-193 23 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Communication

• Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine

  Nielsen, L. R., Nielsen, S. B., Zhao, Z., Olsen, K., Nielsen, J. H. & Lund, M. N., 11 Jul 2018, In: Journal of Agricultural and Food Chemistry. 66, 27, p. 7110-7120 11 p.

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

  • Lactalbumin 100%
  • lactalbumin 81%
  • Cysteine 63%
  • cysteine 57%
  • Calcium(0) 51%
  2 Citations (Scopus)

• Emerging and potential technologies for facilitating shrimp peeling: A review

  Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., 2018, In: Innovative Food Science and Emerging Technologies. 45, p. 228-240 13 p.

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

  • Peeling 100%
  • peeling 98%
  • shrimp 70%
  • brine 65%
  • Meats 53%
  15 Citations (Scopus)

• Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)

  Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., Jun 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 127-135 9 p.

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

  • Pandalidae 100%
  • Pandalus borealis 77%
  • Peeling 60%
  • peeling 59%
  • Enzymes 55%
  9 Citations (Scopus)

• Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme

  Dang, T. T., Gringer, N., Jessen, F., Olsen, K., Bøknæs, N., Nielsen, P. L. & Orlien, V., Jun 2018, In: Innovative Food Science and Emerging Technologies. 47, p. 525-534 10 p.

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

  • Pandalidae 100%
  • Pandalus borealis 77%
  • Peptide Hydrolases 72%
  • shell (arthropods) 64%
  • Peeling 60%
  8 Citations (Scopus)

• 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, K. & Orlien, V., 15 Apr 2018, In: Food Chemistry. 245, p. 1212-1217 6 p.

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

  • thioglucosidase 100%
  • Glucosinolates 88%
  • Seedlings 84%
  • Glucosinolate 80%
  • Brussels sprouts 76%
  8 Citations (Scopus)

• 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, K. & Byrne, D. V., Aug 2018, In: Journal of Sensory Studies. 33, 4, 9 p., e12328.

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

  • food acceptability 100%
  • emotions 69%
  • Beverages 68%
  • beverages 59%
  • Vegetables 58%
  12 Citations (Scopus)

• Spise blæksprutter - er du mør?

  Schmidt, C. V., Brønnum, L. B., Sun, Y-T., Faxholm, P. L., Flore, R., Clausen, M. P., Olsen, K. & Mouritsen, O. G., 2018, In: Aktuel Naturvidenskab. 3, p. 8-13 6 p.

  Research output: Contribution to journal › Journal article › Communication

  93 Downloads (Pure)

• Squids of the North: gastronomy and gastrophysics of Danish squid

  Faxholm, P. L., Schmidt, C. V., Brønnum, L. B., Sun, Y-T., Clausen, M. P., Flore, R., Olsen, K. & Mouritsen, O. G., Dec 2018, In: International Journal of Gastronomy and Food Science. 14, p. 66-76

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

  • gastronomy 100%
  • Gastronomy 88%
  • Decapodiformes 87%
  • Cephalopoda 79%
  • squid 69%
  6 Citations (Scopus)
• 2017

  A Comprehensive Approach to Assess Feathermeal as an Alternative Protein Source in Aquafeed

  Jasour, M. S., Wagner, L., Sundekilde, U. K., Larsen, B. K., Greco, I., Orlien, V., Olsen, K., Rasmussen, H. T., Hjermitslev, N. H., Hammershøj, M., Dalsgaard, A. J. T. & Dalsgaard, T. K., 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10673-10684 12 p.

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

  • aquaculture feeds 100%
  • Oncorhynchus mykiss 93%
  • protein sources 70%
  • fish meal 52%
  • specific growth rate 47%
  15 Citations (Scopus)

• Effect of high pressure processing and storage on the free amino acids in seedlings of Brussels sprouts

  Barba Orellana, F. J., Poojary, M. M., Wang, J., Olsen, K. & Orlien, V., 2017, In: Innovative Food Science and Emerging Technologies. 41, p. 188-192 5 p.

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

  • Seedlings 100%
  • Brussels sprouts 90%
  • Brassica 87%
  • high pressure treatment 78%
  • Amino acids 76%
  23 Citations (Scopus)

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

  Poojary, M. M., Orlien, V., Passamonti, P. & Olsen, K., 2017, In: Food Chemistry. 234, p. 236-244 9 p.

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

  • flavourzyme 100%
  • umami 96%
  • Agaricales 87%
  • Brown 72%
  • mushrooms 68%
  24 Citations (Scopus)

• Improved extraction methods for simultaneous recovery of umami compounds from six different mushrooms

  Poojary, M. M., Orlien, V., Passamonti, P. & Olsen, K., Oct 2017, In: Journal of Food Composition and Analysis. 63, p. 171-183 13 p.

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

  • umami 100%
  • Agaricales 90%
  • mushrooms 70%
  • Shiitake Mushrooms 59%
  • Pleurotus 57%
  25 Citations (Scopus)
• 2016

  A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve system

  Naghshineh, M., Larsen, J., Georgiou, C. & Olsen, K., 1 Aug 2016, In: Food Chemistry. 204, p. 513-520 8 p.

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

  • Pectins 100%
  • Galacturonic Acid 99%
  • Esterification 93%
  • Pectin 84%
  • esterification 77%
  5 Citations (Scopus)

• Components of wheat flour as activator of commercial enzymes for bread improvement

  De Gobba, C., Olsen, K. & Skibsted, L. H., 1 Oct 2016, In: European Food Research and Technology. 242, 10, p. 1647-1654 8 p.

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

  • Enzyme Activators 100%
  • Flour 84%
  • Fractionation 83%
  • Bread 82%
  • Triticum 77%
  11 Citations (Scopus)

• High-Pressure Processing for Modification of Food Biopolymers

  Olsen, K. & Orlien, V., 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). 1. ed. Elsevier, p. 291-313 23 p.

  Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  6 Citations (Scopus)

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

  Grossi, A. B., Olsen, K., Bolumar Garcia, J. T., Rinnan, Å., Øgendal, L. H. & Orlien, V., 1 Apr 2016, In: Food Chemistry. 196, p. 1005-1015 11 p.

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

  • Pork Meat 100%
  • myofibrillar proteins 92%
  • pork 74%
  • functional properties 69%
  • Pressure 48%
  75 Citations (Scopus)

• 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, K., Sørensen, J. C. & Orlien, V., 1 Dec 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

  • thioglucosidase 100%
  • Glucosinolates 88%
  • Seedlings 84%
  • Glucosinolate 80%
  • Brussels sprouts 76%
  13 Citations (Scopus)
• 2015

  Changes of pH in β-Lactoglobulin and β-Casein Solutions during High Pressure Treatment

  Olsen, K., Jespersen, B. B. & Orlien, V., 2015, In: International Journal of Spectroscopy. 2015, 6 p., 935901.

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

  • hydroxides 100%
  • histidine 62%
  • milk 60%
  • amino acids 50%
  • ions 40%
  2 Citations (Scopus)

  556 Downloads (Pure)
• 2014

  Bacterial reporter strains for D-xylose content analysis in arabinoxylans

  Lukasiak, J., Olsen, K., Georgiou, C. A. & Georgakopoulos, D. G., Feb 2014, In: European Food Research and Technology. 238, 2, p. 275-283 9 p.

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

  • arabinoxylan 100%
  • Arabinoxylans 97%
  • Xylose 89%
  • D-Xylose 79%
  • xylose 55%
  1 Citation (Scopus)

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

  Sulewska, A. M., Olsen, K., Sørensen, J. C. & Øgendal, L. H., 1 Dec 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

  • Casein 100%
  • Caseins 67%
  • Horseradish Peroxidase 65%
  • casein 51%
  • peroxidase 47%
  3 Citations (Scopus)
• 2013

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

  Lukasiak, J., Olsen, K., Georgiou, C. A. & Georgakopoullos, D. G., Sept 2013, In: European Food Research and Technology. 237, 3, p. 291-298 8 p.

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

  • arabinoxylan 100%
  • Bioluminescence 98%
  • Arabinoxylans 97%
  • ice nucleation 85%
  • L-Arabinose 85%
  1 Citation (Scopus)

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

  Zhang, Y., Olsen, K., Grossi, A. B. & Otte, J. A. H., 2013, In: Food Chemistry. 141, 3, p. 2343-2354 12 p.

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

  • peptidyl-dipeptidase A 100%
  • Peptidyl-Dipeptidase A 90%
  • Enzymatic Hydrolysis 88%
  • enzymatic hydrolysis 81%
  • Collagen 78%
  62 Citations (Scopus)

  59 Downloads (Pure)

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

  Naghshineh, M., Olsen, K. & Georgiou, C. A., 15 Jan 2013, In: Food Chemistry. 136 , 2, p. 472–478 7 p.

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

  • lemon peels 100%
  • lime 92%
  • Pectins 90%
  • Hydrostatic Pressure 84%
  • pressure treatment 82%
  42 Citations (Scopus)
• 2012

  Detection of advanced glycation end-products (AGEs) during dry-state storage of ß-lactoglobulin/lactose

  Jongberg, S., Rasmussen, M., Skibsted, L. H. & Olsen, K., 2012, In: Australian Journal of Chemistry. 65, 12, p. 1620-1624 5 p.

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

  • Advanced Glycation End-Product 100%
  • Glycation 91%
  • Lactose 76%
  • Lysine 44%
  • Protein 29%
  10 Citations (Scopus)

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

  Lukasiak, J., Georgiou, C. A., Olsen, K. & Georgakopoulos, D. G., Sept 2012, In: European Food Research and Technology. 235, 3, p. 573-579 7 p.

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

  • Rhamnose 100%
  • Food Ingredients 98%
  • food analysis 95%
  • Biosensors 85%
  • Biosensing Techniques 85%
  3 Citations (Scopus)

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

  Thomsen, M. K., Olsen, K., Otte, J. A. H., Sjøstrøm, K., Werner, B. B. & Skibsted, L. H., Mar 2012, In: International Dairy Journal. 23, 1, p. 1-8 8 p.

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

  • lactoglobulins 100%
  • Lactoglobulins 92%
  • water activity 64%
  • Temperature 45%
  • Water 41%
  26 Citations (Scopus)

• Influence of high hydrostatic pressure on the enzymatic extraction of functional food ingredients: 11th international food hydrocolloids conference, United States

  Naghshineh, M., Olsen, K. & Georgiou, C. A., 2012.

  Research output: Contribution to conference › Poster › Research
• 2010

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

  Orlien, V., Boserup, L. & Olsen, K., Jan 2010, In: Journal of Dairy Science. 93, 1, p. 12-18 7 p.

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

  • high pressure treatment 100%
  • Micelles 98%
  • Caseins 96%
  • skim milk 92%
  • micelles 92%
  47 Citations (Scopus)

• High pressure processing of meat: possible role of myofibrillar protein interactions and cathepsin activity

  Grossi, A., Christensen, M., Ertbjerg, P., Olsen, K. & Orlien, V., 2010.

  Research output: Contribution to conference › Poster › Research

  • Cathepsins 100%
  • Meat 81%
  • Pressure 48%
  • Proteins 27%
  • Gels 25%
  143 Citations (Scopus)

  841 Downloads (Pure)
• 2009

  Introducing Confocal Laser Scanning Microscopy as a Novel Technique for Detecting Light Induced Lipid Oxidation in Cheese

  Westermann, S., Brüggemann, D. A., Olsen, K. & Skibsted, L. H., 2009. 1 p.

  Research output: Contribution to conference › Poster › Research

• Light-induced formation of free radicals in cream cheese

  Westermann, S., Brüggemann, D. A., Olsen, K. & Skibsted, L. H., 2009, In: Food Chemistry. 116, 4, p. 974-981 8 p.

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

  17 Citations (Scopus)

• Quenching of triplet-excited flavins by flavonoids: structural assessment of antioxidative activity

  Huvaere, K. A. J., Olsen, K. & Skibsted, L. H., 2009, In: Journal of Organic Chemistry. 74, 19, p. 7283-7293 11 p.

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

  19 Citations (Scopus)

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

  Westermann, S., Brüggemann, D. A., Olsen, K. & Skibsted, L. H., 2009, In: Food Chemistry. 116, 3, p. 756-760 5 p.

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

  6 Citations (Scopus)
• 2008

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

  Gøtterup, J., Olsen, K., Knøchel, S., Tjener, K., Stahnke, L. H. & Møller, J. K. S., 2008, In: Meat Science. 78, 4, p. 492-501 10 p.

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

  • Nitrate Reductase 100%
  • fermented sausages 88%
  • nitrite reductase 86%
  • sausages 74%
  • Nitrites 73%
  96 Citations (Scopus)

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

  Laursen, K., Adamsen, C. E., Laursen, J., Olsen, K. & Møller, J. K. S., 2008, In: Meat Science. 78, 3, p. 336-341 6 p.

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

  9 Citations (Scopus)
• 2007

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

  Orlien, V., Olsen, K. & Skibsted, L. H., 2007, In: Journal of Agricultural and Food Chemistry. 55, 11, p. 4422-4428 7 p.

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

  20 Citations (Scopus)

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

  Reinbach, H. C., Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, W., Olsen, K. & 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

  30 Citations (Scopus)