Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Karsten Olsen

Showing results (31-40 of 46) with videos related to

Pageof 5
Sort By:
Chemistry (Weinheim an Der Bergstrasse, Germany)|October 21, 2003
Radicaloid-type oxidative decomposition of beer bittering agents revealedKevin Huvaere, Mogens L Andersen, Karsten Olsen, et al.
Meat Science|November 9, 2011
Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activitiesJacob Gøtterup, Karsten Olsen, Susanne Knøchel, et al.
Journal of Agricultural and Food Chemistry|February 18, 2020
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during ProductionWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
International Journal of Food Microbiology|October 9, 2007
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model systemJacob Gøtterup, Karsten Olsen, Susanne Knöchel, et al.
Frontiers in Microbiology|June 8, 2026
Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streamsSylvester Holt, Fiona Melzer, Cristiana Paola Persico Pivcevic, et al.
Journal of Chromatography. A|December 17, 2019
Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matricesMahesha M Poojary, Wei Zhang, Ines Greco, et al.
Journal of Agricultural and Food Chemistry|November 1, 2019
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of StorageWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
Food Chemistry|April 9, 2019
Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and proteaseTem Thi Dang, Flemming Jessen, Helle Juel Martens, et al.
Journal of Agricultural and Food Chemistry|June 20, 2018
Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and CysteineLine R Nielsen, Søren B Nielsen, Zichen Zhao, et al.
Food Chemistry|December 31, 2017
High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sproutsJia Wang, Francisco J Barba, Jens C Sørensen, et al.
Pageof 5

Showing results (31-40 of 46) with videos related to

Sort By:
Pageof 5
Chemistry (Weinheim an Der Bergstrasse, Germany)|October 21, 2003
Radicaloid-type oxidative decomposition of beer bittering agents revealedKevin Huvaere, Mogens L Andersen, Karsten Olsen, et al.
Meat Science|November 9, 2011
Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activitiesJacob Gøtterup, Karsten Olsen, Susanne Knøchel, et al.
Journal of Agricultural and Food Chemistry|February 18, 2020
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during ProductionWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
International Journal of Food Microbiology|October 9, 2007
Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model systemJacob Gøtterup, Karsten Olsen, Susanne Knöchel, et al.
Frontiers in Microbiology|June 8, 2026
Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streamsSylvester Holt, Fiona Melzer, Cristiana Paola Persico Pivcevic, et al.
Journal of Chromatography. A|December 17, 2019
Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matricesMahesha M Poojary, Wei Zhang, Ines Greco, et al.
Journal of Agricultural and Food Chemistry|November 1, 2019
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of StorageWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
Food Chemistry|April 9, 2019
Proteomic and microscopic approaches in understanding mechanisms of shell-loosening of shrimp (Pandalus borealis) induced by high pressure and proteaseTem Thi Dang, Flemming Jessen, Helle Juel Martens, et al.
Journal of Agricultural and Food Chemistry|June 20, 2018
Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and CysteineLine R Nielsen, Søren B Nielsen, Zichen Zhao, et al.
Food Chemistry|December 31, 2017
High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sproutsJia Wang, Francisco J Barba, Jens C Sørensen, et al.
Pageof 5