Karsten S. Olsen
Glostrup, Denmark
Last Updated: 09/26/2026
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Found 54 publications
Cerebral physiology following general anesthesia with sevoflurane or propofol in healthy volunteers: a randomized, single-blind crossover trial.
Journal: Journal of applied physiology (Bethesda, Md. : 1985)
Published: June 15, 2026
Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state Aspergillus oryzae (koji) fermentations of cereal and oilseed processing side streams.
Journal: Frontiers in microbiology
Published: March 12, 2026
Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further.
Journal: Physiologia plantarum
Published: January 28, 2024
Reproducibility of cerebral blood flow, oxygen metabolism, and lactate and N-acetyl-aspartate concentrations measured using magnetic resonance imaging and spectroscopy.
Journal: Frontiers in physiology
Published: April 27, 2023
Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients.
Journal: Foods (Basel, Switzerland)
Published: September 13, 2021
Gastrophysical and chemical characterization of structural changes in cooked squid mantle.
Journal: Journal of food science
Published: February 28, 2021
Complement Profiles in Patients with Amyotrophic Lateral Sclerosis: A Prospective Observational Cohort Study.
Journal: Journal of inflammation research
Published: December 31, 2020
Prediction of survival in amyotrophic lateral sclerosis: a nationwide, Danish cohort study.
Journal: BMC neurology
Published: December 21, 2020
Umami potential of fermented beverages: Sake, wine, champagne, and beer.
Journal: Food chemistry
Published: August 26, 2020
Umami synergy as the scientific principle behind taste-pairing champagne and oysters.
Journal: Scientific reports
Published: August 24, 2020
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production.
Journal: Journal of agricultural and food chemistry
Published: February 18, 2020
Last Updated: 09/26/2026