Jeanette Otte
Associate Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-9444-9102
1 - 4 out of 4Page size: 10
- 2014
- Published
Antioxidant capacity of hydrolyzed porcine tissues
Damgaard, T. D., Otte, Jeanette, Meinert, L., Jensen, K. & Lametsch, Rene, 2014, In: Food Science & Nutrition. 2, 3, p. 282-288 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases
De Gobba, Cristian, Espejo-Carpio, F. J., Skibsted, Leif Horsfelt & Otte, Jeanette, 2014, In: International Dairy Journal. 39, 1, p. 28-40 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense
De Gobba, Cristian, Tompa, G. & Otte, Jeanette, 2014, In: Food Chemistry. 165, p. 205-215 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese
Timón, M. L., Parra, V., Otte, Jeanette, Broncano, J. M. & Petrón, M. J., 2014, In: L W T- Food Science and Technology. 57, 1, p. 359-365 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4226816
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1257
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Protease-induced gelation of unheated and heated whey proteins: Effects of pH, temperature, and concentrations of protein,enzyme and salts
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
114
downloads
Antioxidant capacity of hydrolyzed porcine tissues
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
58
downloads
Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides
Research output: Contribution to journal › Journal article › Research › peer-review
Published