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Karsten Olsen

Showing results (1-10 of 46) with videos related to

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The Behavioral and Brain Sciences|May 8, 2023
Social learning and the adaptiveness of expressing and perceiving fearfulnessKarsten Olsen, Ida Selbing
Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences|December 26, 2022
On the social nature of abstraction: cognitive implications of interaction and diversityKarsten Olsen, Kristian Tylén
The Journal of Organic Chemistry|September 10, 2009
Quenching of triplet-excited flavins by flavonoids. Structural assessment of antioxidative activityKevin Huvaere, Karsten Olsen, Leif H Skibsted
Journal of Agricultural and Food Chemistry|April 28, 2007
In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressureVibeke Orlien, Karsten Olsen, Leif H Skibsted
Food Chemistry|November 6, 2012
Sustainable production of pectin from lime peel by high hydrostatic pressure treatmentMahsa Naghshineh, Karsten Olsen, Constantinos A Georgiou
Physiologia Plantarum|May 8, 2024
Consumer acceptance of microalgae as a novel food - Where are we now? And how to get furtherMalene Lihme Olsen, Karsten Olsen, Poul Erik Jensen
Food Chemistry|July 23, 2013
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptidesYuhao Zhang, Karsten Olsen, Alberto Grossi, et al.
Journal of Agricultural and Food Chemistry|June 26, 2007
Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systemsDaniel R Cardoso, Karsten Olsen, Leif H Skibsted
Food Chemistry|March 19, 2016
A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve systemMahsa Naghshineh, Jan Larsen, Constantinos Georgiou, et al.
Food Chemistry|May 30, 2021
Umami potential of fermented beverages: Sake, wine, champagne, and beerCharlotte Vinther Schmidt, Karsten Olsen, Ole G Mouritsen
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
The Behavioral and Brain Sciences|May 8, 2023
Social learning and the adaptiveness of expressing and perceiving fearfulnessKarsten Olsen, Ida Selbing
Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences|December 26, 2022
On the social nature of abstraction: cognitive implications of interaction and diversityKarsten Olsen, Kristian Tylén
The Journal of Organic Chemistry|September 10, 2009
Quenching of triplet-excited flavins by flavonoids. Structural assessment of antioxidative activityKevin Huvaere, Karsten Olsen, Leif H Skibsted
Journal of Agricultural and Food Chemistry|April 28, 2007
In situ measurements of pH changes in beta-lactoglobulin solutions under high hydrostatic pressureVibeke Orlien, Karsten Olsen, Leif H Skibsted
Food Chemistry|November 6, 2012
Sustainable production of pectin from lime peel by high hydrostatic pressure treatmentMahsa Naghshineh, Karsten Olsen, Constantinos A Georgiou
Physiologia Plantarum|May 8, 2024
Consumer acceptance of microalgae as a novel food - Where are we now? And how to get furtherMalene Lihme Olsen, Karsten Olsen, Poul Erik Jensen
Food Chemistry|July 23, 2013
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptidesYuhao Zhang, Karsten Olsen, Alberto Grossi, et al.
Journal of Agricultural and Food Chemistry|June 26, 2007
Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systemsDaniel R Cardoso, Karsten Olsen, Leif H Skibsted
Food Chemistry|March 19, 2016
A green analytical method for rapid determination of pectin degree of esterification using micro sequential injection lab-on-valve systemMahsa Naghshineh, Jan Larsen, Constantinos Georgiou, et al.
Food Chemistry|May 30, 2021
Umami potential of fermented beverages: Sake, wine, champagne, and beerCharlotte Vinther Schmidt, Karsten Olsen, Ole G Mouritsen
Pageof 5