Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Medlem af:
- Udgivet
Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markers
Poojary, Mahesha Manjunatha, Tiwari, B. K. & Lund, Marianne N., 2021, I: Talanta. 234, 16 s., 122700.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
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
Poojary, Mahesha Manjunatha, Zhang, W., Greco, I., De Gobba, Cristian, Olsen, Karsten & Lund, Marianne N., 2020, I: Journal of Chromatography A. 1615, 10 s., 460767.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk
Poojary, Mahesha Manjunatha, Greco, I., Jansson, T., Rauh, V., Sørensen, J. & Lund, Marianne N., 2018. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
Application of pressurized liquids to extract high-value compounds from marine biomass
Poojary, Mahesha Manjunatha, Laurora, A., Lund, Marianne N. & Tiwari, B. K., 2022, Innovative and Emerging Technologies in the Bio-marine Food Sector. 1 udg. Academic Press, s. 441-479Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
- Udgivet
Selective and sensitive UHPLC-ESI-MS/MS method for simultaneous quantification of protein oxidation products in food systems
Poojary, Mahesha Manjunatha, Tiwari, B. K. & Lund, Marianne N., 2021. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › fagfællebedømt
- Udgivet
Control of maillard reactions in lactose hydrolysed uht-processed milk by green tea extract
Poojary, Mahesha Manjunatha, Jansson, T., Rauh, V., Sørensen, J. & Lund, Marianne N., 2018. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning
- Udgivet
Pulsed electric field (PEF) as an efficient technology for food additives and nutraceuticals development
Poojary, Mahesha Manjunatha, Lund, Marianne N. & Barba, F. J., 2020, Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow . Barba, F., Parniakov, O. & Wiktor, A. (red.). Academic Press, s. 65-99Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
- Udgivet
Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis
Risum, Anne Bech, Bevilacqua, Marta, Li, C., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Rinnan, Åsmund & Lund, Marianne N., 2024, I: Food Research International. 178, 113950.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-Dithiodipyridine
Rysman, T., Jongberg, S., Van Royen, G., Van Weyenbeerg, S., De Smet, S. & Lund, Marianne N., 2014, I: Journal of Agricultural and Food Chemistry. 62, 49, s. 12008-12014 7 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
ID: 4223072
Flest downloads
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6095
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Protein oxidation in meat during chill storage
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet -
2962
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Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Publikation: Konferencebidrag › Poster › Forskning
Udgivet -
2870
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet