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
Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi
Lund, Marianne N., Christensen, M., Fregil, L., Hviid, M. & Skibsted, Leif Horsfelt, 2008, I: European Food Research and Technology. 227, 5, s. 1323-1328 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
24 Messages on a Sustainable Career in Research at UCPH
Larsen, K. R. (red.), Wegener, H. C., Stein, A., Bach, A., Williams, A. R., Gall, C., Gravert, C., Gloriam, D. E., Lorenzen, E., Yvanez, E., Cappellini, E., Poulsen, F., Mortensen, J., Bentzen, J. S., Shik, J. Z., Miskowiak, K. W., Elgaard, K. K. E., Jønsson, K. A., Won, K. J., Nørgaard, L. C. & 9 flere, , 2020, University of Copenhagen. 31 s.Publikation: Bog/antologi/afhandling/rapport › Rapport › Formidling
- Udgivet
Application of ultrasound to obtain food additives and nutraceuticals
Laurora, A., Lund, Marianne N., Tiwari, B. K. & Poojary, Mahesha Manjunatha, 2021, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products. Barba, F. J., Cravotto, G., Chemat, F., Rodriguez, J. M. L. & Munekata, P. E. S. (red.). Academic Press, s. 111-141 31 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
- Udgivet
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry
Li, C., Engholm-Keller, Kasper & Lund, Marianne N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 3, s. 847-856Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach
Li, C., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 14, s. 4391-4406Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Li, C., Paulsen, P. A., Akıllıoğlu, G., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, I: Food Chemistry: Molecular Sciences. 5, 9 s., 100120.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Formation of whey protein aggregates by partial hydrolysis and reduced thermal treatment
Li, R., Lund, P., Nielsen, S. B. & Lund, Marianne N., 2022, I: Food Hydrocolloids. 124, 9 s., 107206.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Reduction of Nε-(carboxymethyl) lysine by (-)-epicatechin and (-)-epigallocatechin gallate: The involvement of a possible trapping mechanism by catechin quinones
Li, Y., Li, L., Lund, Marianne N., Li, B., Hu, Y. & Zhang, X., 2018, I: Food Chemistry. 266, s. 427-434 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Li, Y., He, D., Li, B., Lund, Marianne N., Xing, Y., Wang, Y., Li, F., Cao, X., Liu, Y., Chen, X., Yu, J., Zhu, J., Zhang, M., Wang, Q., Zhang, Y., Li, B., Wang, J., Xing, X. & Li, L., 2021, I: Trends in Food Science and Technology. 110, s. 470-482Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
- Udgivet
Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods
Li, Y., Li, L., Lund, Marianne N., Li, B., Hu, Y. & Zhang, X., 2018, I: Food Chemistry. 244, s. 25-28 4 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4223072
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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
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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
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2871
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet