Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Medlem af:
- 2020
- Udgivet
Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions
Jansson, T., Nielsen, S. B., Petersen, Mikael Agerlin & Lund, Marianne N., 2020, I: International Dairy Journal. 104, 7 s., 104653.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
The effect of molecular structure of polyphenols on the kinetics of the trapping reactions with methylglyoxal
Zhu, H., Poojary, Mahesha Manjunatha, Andersen, Mogens Larsen & Lund, Marianne N., 2020, I: Food Chemistry. 319, 9 s., 126500.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Trapping of Carbonyl Compounds by Epicatechin: Reaction Kinetics and Identification of Epicatechin Adducts in Stored UHT Milk
Zhu, H., Poojary, Mahesha Manjunatha, Andersen, Mogens Larsen & Lund, Marianne N., 2020, I: Journal of Agricultural and Food Chemistry. 68, 29, s. 7718-7726 9 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction
Hildebrand, G., Poojary, Mahesha Manjunatha, O'Donnell, C., Lund, Marianne N., Garcia-Vaquero, M. & Tiwari, B. K., 2020, I: Journal of Applied Phycology. 32, 3, s. 1709-1718 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 2021
- 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
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol
Zainudin, M. A. M., Jongberg, S. & Lund, Marianne N., 2021, I: Food Chemistry. 334, 8 s., 127611.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
- 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
Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus
Ummat, V., Garcia-Vaquero, M., Poojary, Mahesha Manjunatha, Lund, Marianne N., O'Donnell, C., Zhang, Z. & Tiwari, B. K., 2021, I: Journal of Applied Phycology. 33, s. 4083–4091Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering
Lund, P., Nielsen, S. B., Nielsen, C. F., Ray, C. A. & Lund, Marianne N., 2021, I: Food Chemistry. 348, 10 s., 129145.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques
Wen, L., Álvarez, C., Zhang, Z., Poojary, Mahesha Manjunatha, Lund, Marianne N., Sun, D. & Tiwari, B. K., 2021, I: Biomass Conversion and Biorefinery. 11, s. 1575–1585Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Reactions of plant polyphenols in foods: Impact of molecular structure
Lund, Marianne N., 2021, I: Trends in Food Science and Technology. 112, s. 241-251Publikation: Bidrag til tidsskrift › Review › 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
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
The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
Zhang, L., Huang, C., Johansen, P. G., Petersen, Mikael Agerlin, Poojary, Mahesha Manjunatha, Lund, Marianne N., Jespersen, Lene & Arneborg, Nils, 2021, I: International Dairy Journal. 121, 8 s., 105135.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- 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
- 2022
- 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
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Poojary, Mahesha Manjunatha & Lund, Marianne N., 2022, I: Annual review of food science and technology. 13, s. 35-58Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Covalent bonding of 4-methylcatechol to β-lactoglobulin results in the release of cysteine-4-methylcatechol adducts after in vitro digestion
Waqar, K., Engholm-Keller, Kasper, Joehnke, M. S., Chatterton, Dereck Edward Winston, Poojary, Mahesha Manjunatha & Lund, Marianne N., 2022, I: Food Chemistry. 397, 9 s., 133775.Publikation: 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
Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept
Bevilacqua, Marta, Engholm-Keller, Kasper, Risum, Anne Bech, Rinnan, Åsmund & Lund, Marianne N., 2022, I: Food Chemistry. 396, 9 s., 133732.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula
Lund, P., Bechshoft, M. R., Ray, C. A. & Lund, Marianne N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 1, s. 319–332Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Effect of solvent composition on the extraction of proteins from hemp oil processing stream
Cabral, E. M., Poojary, Mahesha Manjunatha, Lund, Marianne N., Curtin, J., Fenelon, M. & Tiwari, B. K., 2022, I: Journal of the Science of Food and Agriculture. 102, 14, s. 6293-6298 6 s.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
Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
Akıllıoğlu, H. G., Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, I: Food Chemistry. 396, 10 s., 133687.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4223072
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Protein oxidation in meat during chill storage
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
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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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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet