Marianne Nissen Lund

Marianne Nissen Lund

Professor

Medlem af:

    ORCID: 0000-0001-8708-2210

    Udgivelsesår:
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    1. 2024
    2. Udgivet

      A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

      Aasmul-Olsen, Karoline, Akıllıoğlu, H. G., Christiansen, Line Iadsatian, Engholm-Keller, Kasper, Brunse, Anders, Stefanova, Denitsa Vladimirova, Bjørnshave, A., Bechshøft, M. R., Skovgaard, K., Thymann, Thomas, Sangild, Per Torp, Lund, Marianne N. & Bering, Stine Brandt, 2024, I: Molecular Nutrition and Food Research. 68, 6, 2300458.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    3. Udgivet

      Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation

      Liu, Jingyuan, Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Bevilacqua, Marta, Andersen, Mogens Larsen & Lund, Marianne N., 2024, I: Food Chemistry. 434, 10 s., 137473.

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    4. 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

    5. Udgivet

      The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage

      Murmann, A. N., Bevilacqua, Marta, Danielsen, Bente Pia, Jansson, T., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Arneborg, Nils & Lund, Marianne N., 2024, I: European Food Research and Technology. 250, s. 715-725

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    6. 2023
    7. Udgivet

      Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages

      Poojary, Mahesha Manjunatha, Hellwig, M., Henle, T. & Lund, Marianne N., 2023, I: Food Chemistry. 403, 9 s., 134406.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    8. Udgivet

      Phenolic Acid-Amino Acid Adducts Exert Distinct Immunomodulatory Effects in Macrophages Compared to Parent Phenolic Acids

      Liu, Jingyuan, Poojary, Mahesha Manjunatha, Zhu, L., Williams, Andrew Richard & Lund, Marianne N., 2023, I: Journal of Agricultural and Food Chemistry. 71, 5, s. 2344−2355

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    9. Udgivet

      Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning

      Zhu, H., Liu, Jingyuan, Andersen, Mogens Larsen, Peters, G. H. J. & Lund, Marianne N., 2023, I: Food Bioscience. 54, 8 s., 102890.

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    10. Udgivet

      Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine

      Liu, Jingyuan, Poojary, Mahesha Manjunatha, Thygesen, Mikkel Boas, Andersen, Mogens Larsen & Lund, Marianne N., 2023, I: Food Research International. 163, 12 s., 112187.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    11. Udgivet

      Ultra-High Temperature Treatment of Liquid Infant Formula, Systemic Immunity, and Kidney Development in Preterm Neonates

      Sun, Jing, Akıllıoğlu, H. G., Zhong, Jingren, Muk (Mudi), Tik, Pan, X., Lund, Marianne N., Sangild, Per Torp, Nguyen, Duc Ninh & Bering, Stine Brandt, 2023, I: Molecular Nutrition and Food Research. 67, 24, 12 s., 2300318.

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    12. 2022
    13. 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. 441-479

      Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

    14. 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. 35-58

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    15. 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.

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    16. 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.

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    17. 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.

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    18. 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. 319–332

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    19. 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.

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    20. 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.

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    21. 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.

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    22. 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. 4391-4406

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    23. Udgivet

      Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

      Lund, P., Mardal, F., Ray, C. A. & Lund, Marianne N., 2022, I: International Dairy Journal. 132, 12 s., 105397.

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    24. Udgivet

      Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

      Akıllıoğlu, H. G. & Lund, Marianne N., 2022, I: Food Chemistry. 366, 10 s., 130601.

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    25. 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. 847-856

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    26. Udgivet

      UHT treatment and storage of liquid infant formula affects protein digestion and release of bioactive peptides

      Ye, Y., Engholm-Keller, Kasper, Fang, Y., Nielsen, C. F., Jorda, A., Lund, Marianne N. & Chatterton, Dereck Edward Winston, 2022, I: Food & Function. 13, 1, s. 344-355

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    27. Udgivet

      Ultra-High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs

      Sun, Jing, Akıllıoğlu, H. G., Aasmul-Olsen, Karoline, Ye, Y., Lund, P., Zhao, X., Brunse, Anders, Nielsen, C. F., Chatterton, Dereck Edward Winston, Sangild, Per Torp, Lund, Marianne N. & Bering, Stine Brandt, 2022, I: Molecular Nutrition & Food Research. 66, 20, 13 s., 2200132.

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    28. 2021
    29. 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

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    ID: 4223072