Lista de obras - Karsten Olsen - Dominio Público Uruguay

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

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

artículo científico publicado en 2010

Changes of pH inβ-Lactoglobulin andβ-Casein Solutions during High Pressure Treatment

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

artículo científico publicado en 2007

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

article published in 2012

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

article

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

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

article published in 2003

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

artículo científico publicado en 2013

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

artículo científico publicado en 2021

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

artículo científico publicado en 2007

Influence of the gel-liquid phase transition on hematoporphyrin triplet deactivation in liposomes

artículo científico publicado en 1988

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

Kinetics and mechanism of lactosylation of alpha-lactalbumin

artículo científico publicado en 2005

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

scientific article published on 03 March 2020

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

scientific article published on 03 December 2019

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

artículo científico publicado en 2007

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

artículo científico publicado en 2019

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

scientific article published on 07 January 2020

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

artículo científico publicado en 2006

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

artículo científico publicado en 2007

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

scientific article published on 12 November 2019

Quenching of triplet-excited flavins by flavonoids. Structural assessment of antioxidative activity

artículo científico publicado en 2009

Radicaloid-type oxidative decomposition of beer bittering agents revealed.

artículo científico publicado en 2003

Reaction mechanisms of Trp120-->Phe and wild-type glucoamylases from Aspergillus niger. Interactions with maltooligodextrins and acarbose.

artículo científico

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

artículo científico publicado en 2004

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

article

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

scientific article published on 26 June 2019

Steady-State Kinetics and Thermodynamics of the Hydrolysis of β-Lactoglobulin by Trypsin

artículo científico publicado en 2000

Stopped-flow fluorescence and steady-state kinetic studies of ligand-binding reactions of glucoamylase from Aspergillus niger

artículo científico publicado el 15 de octubre de 1992

Stopped-flow kinetic studies of the reaction of barley alpha-amylase/subtilisin inhibitor and the high pI barley alpha-amylase

artículo científico publicado en 1995

Substrate Binding Mechanism of Glu180→Gln, Asp176→Asn, and Wild-Type Glucoamylases fromAspergillus niger†

artículo científico publicado en 1996

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

artículo científico publicado en 2012

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

artículo científico publicado en 2005

Lista de obras de Karsten Olsen

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

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

Changes of pH inβ-Lactoglobulin andβ-Casein Solutions during High Pressure Treatment

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

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

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

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

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

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

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

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

Influence of the gel-liquid phase transition on hematoporphyrin triplet deactivation in liposomes

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

Kinetics and mechanism of lactosylation of alpha-lactalbumin

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

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

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

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

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

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

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

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

Quenching of triplet-excited flavins by flavonoids. Structural assessment of antioxidative activity

Radicaloid-type oxidative decomposition of beer bittering agents revealed.

Reaction mechanisms of Trp120-->Phe and wild-type glucoamylases from Aspergillus niger. Interactions with maltooligodextrins and acarbose.

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

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

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

Steady-State Kinetics and Thermodynamics of the Hydrolysis of β-Lactoglobulin by Trypsin

Stopped-flow fluorescence and steady-state kinetic studies of ligand-binding reactions of glucoamylase from Aspergillus niger

Stopped-flow kinetic studies of the reaction of barley alpha-amylase/subtilisin inhibitor and the high pI barley alpha-amylase

Substrate Binding Mechanism of Glu180→Gln, Asp176→Asn, and Wild-Type Glucoamylases fromAspergillus niger†

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

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