Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Medlem af:
ORCID: 0000-0001-8708-2210
11 - 12 ud af 12Pr. side: 10
- Udgivet
Ultrasound processing of coffee silver skin, brewer’s spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study
Zhang, Z., Poojary, Mahesha Manjunatha, Choudhary, A., Rai, D. K., Lund, Marianne N. & Tiwari, B. K., 2021, I: Journal of Food Science and Technology. 58, 6, s. 2273–2282 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effect of Addition of Tryptophan on Aggregation of Apo-α-Lactalbumin Induced by UV-Light
Zhao, Z., Li, R., Poojary, Mahesha Manjunatha, Nielsen, S. B. & Lund, Marianne N., 2021, I: Foods. 10, 7, 10 s., 1577.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4223072
Flest downloads
-
6090
downloads
Protein oxidation in meat during chill storage
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet -
2953
downloads
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
2855
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet