Karsten Tjener

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

K. Olsen, S. Knøchel, J. K. Møller, 2008, Meat science.

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

K. Olsen, J. K. Møller, L. Stahnke, 2007, International journal of food microbiology.

The pH-unrelated influence of salt, temperature and manganese on aroma formation by Staphylococcus xylosus and Staphylococcus carnosus in a fermented meat model system.

J. Martinussen, L. Stahnke, Karsten Tjener, 2004, International journal of food microbiology.

Addition of α-ketoglutarate enhances formation of volatiles by Staphylococcus carnosus during sausage fermentation.

J. Martinussen, L. Stahnke, Karsten Tjener, 2004, Meat science.

Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time.

J. Martinussen, L. Stahnke, Karsten Tjener, 2004, Meat science.

A fermented meat model system for studies of microbial aroma formation.

J. Martinussen, L. Stahnke, Karsten Tjener, 2004, Meat science.