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Karsten Olsen

Showing results (11-20 of 46) with videos related to

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Scientific Reports|November 19, 2020
Umami synergy as the scientific principle behind taste-pairing champagne and oystersCharlotte Vinther Schmidt, Karsten Olsen, Ole G Mouritsen
Journal of Food Science|June 27, 2019
Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for EncapsulationSri Raharjo, Fiametta Ayu Purwandari, Pudji Hastuti, et al.
Food Chemistry|May 29, 2017
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushroomsMahesha M Poojary, Vibeke Orlien, Paolo Passamonti, et al.
Journal of Agricultural and Food Chemistry|March 17, 2005
Kinetics and mechanism of lactosylation of alpha-lactalbuminMarianne Nissen Lund, Karsten Olsen, John Sørensen, et al.
Journal of Food Science and Technology|March 1, 2018
Bioactive compounds and antioxidant activities of some cereal milling by-productsSayed Saad Smuda, Sobhy Mohamed Mohsen, Karsten Olsen, et al.
Appetite|May 6, 2019
Repeated exposure to vegetable-enriched snack bars may increase children's liking for the bars - but not for the vegetablesSofie Rye Jønsson, Stephanie Angka, Karsten Olsen, et al.
Journal of Agricultural and Food Chemistry|July 20, 2006
Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beerDaniel R Cardoso, Karsten Olsen, Jens K S Møller, et al.
Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences|April 12, 2012
What failure in collective decision-making tells us about metacognitionBahador Bahrami, Karsten Olsen, Dan Bang, et al.
Journal of Experimental Psychology. Human Perception and Performance|October 13, 2011
Together, slowly but surely: the role of social interaction and feedback on the build-up of benefit in collective decision-makingBahador Bahrami, Karsten Olsen, Dan Bang, et al.
Meat Science|November 9, 2011
Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopyKristoffer Laursen, Christina E Adamsen, Jens Laursen, et al.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
Scientific Reports|November 19, 2020
Umami synergy as the scientific principle behind taste-pairing champagne and oystersCharlotte Vinther Schmidt, Karsten Olsen, Ole G Mouritsen
Journal of Food Science|June 27, 2019
Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for EncapsulationSri Raharjo, Fiametta Ayu Purwandari, Pudji Hastuti, et al.
Food Chemistry|May 29, 2017
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushroomsMahesha M Poojary, Vibeke Orlien, Paolo Passamonti, et al.
Journal of Agricultural and Food Chemistry|March 17, 2005
Kinetics and mechanism of lactosylation of alpha-lactalbuminMarianne Nissen Lund, Karsten Olsen, John Sørensen, et al.
Journal of Food Science and Technology|March 1, 2018
Bioactive compounds and antioxidant activities of some cereal milling by-productsSayed Saad Smuda, Sobhy Mohamed Mohsen, Karsten Olsen, et al.
Appetite|May 6, 2019
Repeated exposure to vegetable-enriched snack bars may increase children's liking for the bars - but not for the vegetablesSofie Rye Jønsson, Stephanie Angka, Karsten Olsen, et al.
Journal of Agricultural and Food Chemistry|July 20, 2006
Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beerDaniel R Cardoso, Karsten Olsen, Jens K S Møller, et al.
Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences|April 12, 2012
What failure in collective decision-making tells us about metacognitionBahador Bahrami, Karsten Olsen, Dan Bang, et al.
Journal of Experimental Psychology. Human Perception and Performance|October 13, 2011
Together, slowly but surely: the role of social interaction and feedback on the build-up of benefit in collective decision-makingBahador Bahrami, Karsten Olsen, Dan Bang, et al.
Meat Science|November 9, 2011
Quantification of zinc-porphyrin in dry-cured ham products by spectroscopic methods Comparison of absorption, fluorescence and X-ray fluorescence spectroscopyKristoffer Laursen, Christina E Adamsen, Jens Laursen, et al.
Pageof 5