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Employment (1)

University of Copenhagen: Copenhagen, Frederiksberg, DK

2001 to present | Associate Professor (Department of Food Science)
Employment
Source: Self-asserted source
Karsten Olsen

Education and qualifications (1)

University of Copenhagen: Copenhagen, Frederiksberg, DK

2001 to present | Associate Professor, PhD (Department of Food Science)
Education
Source: Self-asserted source
Karsten Olsen

Works (49)

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

International Journal of Gastronomy and Food Science
2024-06 | Journal article
Contributors: Charlotte Vinther Schmidt; Husnain Raza; Karsten Olsen; Ole G. Mouritsen
Source: check_circle
Crossref

Consumer acceptance of microalgae as a novel food ‐ Where are we now? And how to get further

Physiologia Plantarum
2024-05 | Journal article
Contributors: Malene Lihme Olsen; Karsten Olsen; Poul Erik Jensen
Source: check_circle
Crossref

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

Journal of Food Science
2021-11 | Journal article
Contributors: Charlotte Vinther Schmidt; Lorenz Plankensteiner; Mathias Porsmose Clausen; Anders Runge Walhter; Jacob Judas Kain Kirkensgaard; Karsten Olsen; Ole G. Mouritsen
Source: check_circle
Crossref

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

Journal of Chromatography A
2020-03 | Journal article
Contributors: Mahesha M. Poojary; Wei Zhang; Ines Greco; Cristian De Gobba; Karsten Olsen; Marianne N. Lund
Source: check_circle
Crossref

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

Journal of Agricultural and Food Chemistry
2020-03-18 | Journal article
Contributors: Wei Zhang; Mahesha M. Poojary; Valentin Rauh; Colin A. Ray; Karsten Olsen; Marianne N. Lund
Source: check_circle
Crossref

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

Journal of Agricultural and Food Chemistry
2020-01-22 | Journal article
Contributors: Jakob Schjoerring-Thyssen; Wei Zhang; Karsten Olsen; Klaus Koehler; Eric Jouenne; Mogens L. Andersen
Source: check_circle
Crossref

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

Journal of Agricultural and Food Chemistry
2019-11-20 | Journal article
Contributors: Wei Zhang; Mahesha M. Poojary; Valentin Rauh; Colin A. Ray; Karsten Olsen; Marianne N. Lund
Source: check_circle
Crossref

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

Journal of Agricultural and Food Chemistry
2019-11-06 | Journal article
Contributors: Jakob Schjoerring-Thyssen; Karsten Olsen; Klaus Koehler; Eric Jouenne; Dérick Rousseau; Mogens Larsen Andersen
Source: check_circle
Crossref

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

Journal of Food Science
2019-07 | Journal article
Contributors: Sri Raharjo; Fiametta Ayu Purwandari; Pudji Hastuti; Karsten Olsen
Source: check_circle
Crossref

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

Journal of Spectroscopy
2015 | Journal article
DOI:

10.1155/2015/935901

WOSUID:

WOS:000350695100001

Contributors: Olsen, Karsten; Jespersen, Bo B.; Orlien, Vibeke
Source: Self-asserted source
Karsten Olsen via ResearcherID

Bacterial reporter strains for D-xylose content analysis in arabinoxylans

European Food Research and Technology
2014 | Journal article
DOI:

10.1007/s00217-013-2102-y

WOSUID:

WOS:000330379700010

Contributors: Lukasiak, Justyna; Olsen, Karsten; Georgiou, Constantinos A.; Georgakopoulos, Dimitrios G.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

International Journal of Food Science and Technology
2014 | Journal article
DOI:

10.1111/ijfs.12600

WOSUID:

WOS:000344528200002

Contributors: Sulewska, Anna M.; Olsen, Karsten; Sorensen, Jens C.; Ogendal, Lars H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

European Food Research and Technology
2013 | Journal article
DOI:

10.1007/s00217-013-1990-1

WOSUID:

WOS:000323334800002

Contributors: Lukasiak, Justyna; Olsen, Karsten; Georgiou, Constantinos A.; Georgakopoulos, Dimitrios G.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Food Chemistry
2013 | Journal article
DOI:

10.1016/j.foodchem.2013.05.058

WOSUID:

WOS:000326766700106

Contributors: Zhang, Yuhao; Olsen, Karsten; Grossi, Alberto; Otte, Jeanette
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Food Chemistry
2013 | Journal article
DOI:

10.1016/j.foodchem.2012.08.036

WOSUID:

WOS:000314193500027

Contributors: Naghshineh, Mahsa; Olsen, Karsten; Georgiou, Constantinos A.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Australian Journal of Chemistry
2012 | Journal article
DOI:

10.1071/CH12442

WOSUID:

WOS:000312163400009

Contributors: Jongberg, Sisse; Rasmussen, Michael; Skibsted, Leif H.; Olsen, Karsten
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

European Food Research and Technology
2012 | Journal article
DOI:

10.1007/s00217-012-1789-5

WOSUID:

WOS:000307513600022

Contributors: Lukasiak, J.; Georgiou, C. A.; Olsen, K.; Georgakopoulos, D. G.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

International Dairy Journal
2012 | Journal article
DOI:

10.1016/j.idairyj.2011.10.008

WOSUID:

WOS:000299308100001

Contributors: Thomsen, Marianne K.; Olsen, Karsten; Otte, Jeanette; Sjostrom, Kirsten; Werner, Birgit B.; Skibsted, Leif H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Journal of Dairy Science
2010 | Journal article
DOI:

10.3168/jds.2009-2244

WOSUID:

WOS:000272966100002

Contributors: Orlien, V.; Boserup, L.; Olsen, K.
Source: Self-asserted source
Karsten Olsen via ResearcherID

Light-induced formation of free radicals in cream cheese

Food Chemistry
2009 | Journal article
DOI:

10.1016/j.foodchem.2009.03.059

WOSUID:

WOS:000267522700025

Contributors: Westermann, Signe; Brueggemann, Dagmar A.; Olsen, Karsten; Skibsted, Leif H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

Quenching of Triplet-Excited Flavins by Flavonoids. Structural Assessment of Antioxidative Activity

Journal of Organic Chemistry
2009 | Journal article
DOI:

10.1021/jo901301c

WOSUID:

WOS:000270039300010

Contributors: Huvaere, Kevin; Olsen, Karsten; Skibsted, Leif H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Food Chemistry
2009 | Journal article
DOI:

10.1016/j.foodchem.2009.02.082

WOSUID:

WOS:000267229500027

Contributors: Westermann, Signe; Bruggemann, Dagmar A.; Olsen, Karsten; Skibsted, Leif H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Meat Science
2008 | Journal article
DOI:

10.1016/j.meatsci.2007.07.023

WOSUID:

WOS:000253404000019

Contributors: Gotterup, Jacob; Olsen, Karsten; Knochel, Susanne; Tjener, Karsten; Stahnke, Louise H.; Moller, Jens K. S.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Meat Science
2008 | Journal article
DOI:

10.1016/j.meatsci.2007.06.014

WOSUID:

WOS:000253028000023

Contributors: Laursen, Kristoffer; Adamsen, Christina E.; Laursen, Jens; Olsen, Karsten; Moller, Jens K. S.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Journal of Agricultural and Food Chemistry
2007 | Journal article
DOI:

10.1021/jf062840o

WOSUID:

WOS:000246674800019

Contributors: Orlien, Vibeke; Olsen, Karsten; Skibsted, Leif H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Food Quality and Preference
2007 | Journal article
DOI:

10.1016/j.foodqual.2007.02.005

WOSUID:

WOS:000247393400009

Contributors: Reinbach, H. C.; Meinert, L.; Ballabio, D.; Aaslyng, M. D.; Bredie, W. L. P.; Olsen, K.; Moller, P.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Journal of Agricultural and Food Chemistry
2007 | Journal article
DOI:

10.1021/jf063497q

WOSUID:

WOS:000248085300055

Contributors: Cardoso, Daniel R.; Olsen, Karsten; Skibsted, Leif H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

International Journal of Food Microbiology
2007 | Journal article
DOI:

10.1016/j.ijfoodmicro.2007.08.034

WOSUID:

WOS:000252062800012

Contributors: Gotterup, Jacob; Olsen, Karsten; Knochel, Susanne; Tjener, Karsten; Stahnke, Louise H.; Moller, Jens K. S.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Journal of Agricultural and Food Chemistry
2006 | Journal article
DOI:

10.1021/jf060750d

WOSUID:

WOS:000239120200061

Contributors: Cardoso, Daniel R.; Olsen, Karsten; Moller, Jens K. S.; Skibsted, Leif H.
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Meat Science
2006 | Journal article
DOI:

10.1016/j.meatsci.2005.09.017

WOSUID:

WOS:000235299600012

Contributors: Adamsen, CE; Moller, JKS; Laursen, K; Olsen, K; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Deactivation of triplet-excited riboflavin by purine derivatives: Important role of uric acid in light-induced oxidation of milk sensitized by riboflavin

Journal of Agricultural and Food Chemistry
2005 | Journal article
DOI:

10.1021/jf048347z

WOSUID:

WOS:000228810200062

Contributors: Cardoso, DR; Homem-De-Mello, P; Olsen, K; Da Silva, ABF; Franco, DW; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

European Food Research and Technology
2005 | Journal article
DOI:

10.1007/s00217-004-1062-7

WOSUID:

WOS:000227964200005

Contributors: Jespersen, L; Stromdahl, LD; Olsen, K; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Kinetics and mechanism of lactosylation of alpha-lactalbumin

Journal of Agricultural and Food Chemistry
2005 | Journal article
DOI:

10.1021/jf048688c

WOSUID:

WOS:000227736100039

Contributors: Lund, MN; Olsen, K; Sorensen, J; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

A laser flash photolysis study on the photo-oxidation of milk whey proteins, small peptides and amino acids sensitized by riboflavin. A free radical mechanism

Free Radical Biology and Medicine
2004 | Journal article
WOSUID:

WOS:000221320200207

Contributors: Cardoso, DR; Franco, DW; Olsen, K; Andersen, ML; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Comparison of the effect of high pressure and heat on the activity of bovine xanthine oxidase

Milchwissenschaft-Milk Science International
2004 | Journal article
WOSUID:

WOS:000223331000020

Contributors: Olsen, K; Kristensen, D; Rasmussen, JT; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Journal of Agricultural and Food Chemistry
2004 | Journal article
DOI:

10.1021/jf0401165

WOSUID:

WOS:000224509400037

Contributors: Cardoso, DR; Franco, DW; Olsen, K; Andersen, ML; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Riboflavin-sensitized photooxidation of isohumulones and derivatives

Photochemical & Photobiological Sciences
2004 | Journal article
DOI:

10.1039/b316210a

WOSUID:

WOS:000220503900004

Contributors: Huvaere, K; Olsen, K; Andersen, ML; Skibsted, LH; Heyerick, A; De Keukeleire, D
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

Food Chemistry
2003 | Journal article
DOI:

10.1016/S0308-8146(02)00262-5

WOSUID:

WOS:000180425300015

Contributors: Olsen, K; Kristiansen, KR; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Radicaloid-type oxidative decomposition of beer bittering agents revealed

Chemistry-a European Journal
2003 | Journal article
DOI:

10.1002/chem.200305050

WOSUID:

WOS:000185933100014

Contributors: Huvaere, K; Andersen, ML; Olsen, K; Skibsted, LH; Heyerick, A; De Keukeleire, D
Source: Self-asserted source
Karsten Olsen via ResearcherID

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

International Dairy Journal
2002 | Journal article
DOI:

10.1016/S0958-6946(02)00078-X

WOSUID:

WOS:000178571100001

Contributors: Knudsen, JC; Otte, J; Olsen, K; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Gelation of whey protein induced by high pressure

Milchwissenschaft-Milk Science International
2002 | Journal article
WOSUID:

WOS:000179842900017

Contributors: Ipsen, R; Olsen, K; Skibsted, LH; Qvist, KB
Source: Self-asserted source
Karsten Olsen via ResearcherID

Steady-state kinetics and thermodynamics of the hydrolysis of beta-lactoglobulin by trypsin

Journal of Agricultural and Food Chemistry
2000 | Journal article
DOI:

10.1021/jf991191w

WOSUID:

WOS:000088950500005

Contributors: Olsen, K; Otte, J; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Effect of high pressure on aggregation and thermal gelation of beta-lactoglobulin

Milchwissenschaft-Milk Science International
1999 | Journal article
WOSUID:

WOS:000083892200001

Contributors: Olsen, K; Ipsen, R; Otte, J; Skibsted, LH
Source: Self-asserted source
Karsten Olsen via ResearcherID

Substrate binding mechanism of Glu180->Gln, Asp176->Asn, and wild-type glucoamylases from Aspergillus niger

Biochemistry
1996 | Journal article
DOI:

10.1021/bi9608323

WOSUID:

WOS:A1996VV23700042

Contributors: Christensen, U; Olsen, K; Stoffer, BB; Svensson, B
Source: Self-asserted source
Karsten Olsen via ResearcherID

STOPPED-FLOW KINETIC-STUDIES OF THE REACTION OF BARLEY ALPHA-AMYLASE SUBTILISIN INHIBITOR AND THE HIGH PI BARLEY ALPHA-AMYLASE

Febs Letters
1995 | Journal article
DOI:

10.1016/0014-5793(95)00187-E

WOSUID:

WOS:A1995QN70700025

Contributors: SIDENIUS, U; OLSEN, K; SVENSSON, B; CHRISTENSEN, U
Source: Self-asserted source
Karsten Olsen via ResearcherID

INFLUENCE OF CHROMIUM BINDING ON THE KINETICS OF AQUEOUS CHROMIUM(II) REDUCTION OF THE BLUE COPPER PROTEINS AZURIN AND STELLACYANIN

Inorganic Chemistry
1993 | Journal article
DOI:

10.1021/ic00074a018

WOSUID:

WOS:A1993ME77900018

Contributors: SKOV, LK; OLSEN, K; CHRISTENSEN, U; FARVER, O
Source: Self-asserted source
Karsten Olsen via ResearcherID

REACTION-MECHANISMS OF TRP120-]PHE AND WILD-TYPE GLUCOAMYLASES FROM ASPERGILLUS-NIGER - INTERACTIONS WITH MALTOOLIGODEXTRINS AND ACARBOSE

Biochemistry
1993 | Journal article
DOI:

10.1021/bi00088a021

WOSUID:

WOS:A1993LY29400021

Contributors: OLSEN, K; CHRISTENSEN, U; SIERKS, MR; SVENSSON, B
Source: Self-asserted source
Karsten Olsen via ResearcherID

STOPPED-FLOW FLUORESCENCE AND STEADY-STATE KINETIC-STUDIES OF LIGAND-BINDING REACTIONS OF GLUCOAMYLASE FROM ASPERGILLUS-NIGER

European Journal of Biochemistry
1992 | Journal article
DOI:

10.1111/j.1432-1033.1992.tb17348.x

WOSUID:

WOS:A1992JX22200036

Contributors: OLSEN, K; SVENSSON, B; CHRISTENSEN, U
Source: Self-asserted source
Karsten Olsen via ResearcherID

INFLUENCE OF THE GEL-LIQUID PHASE-TRANSITION ON HEMATOPORPHYRIN TRIPLET DEACTIVATION IN LIPOSOMES

Journal of Photochemistry and Photobiology B-Biology
1988 | Journal article
DOI:

10.1016/1011-1344(88)85076-0

WOSUID:

WOS:A1988R807900007

Contributors: RICCHELLI, F; OLSEN, K; LINDQVIST, L
Source: Self-asserted source
Karsten Olsen via ResearcherID

Peer review (7 reviews for 4 publications/grants)

Review activity for Food bioscience. (2)
Review activity for Food chemistry. (3)
Review activity for Journal of agricultural and food chemistry. (1)
Review activity for Journal of applied phycology. (1)