Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Medlem af:
ORCID: 0000-0001-8708-2210
1 - 3 ud af 3Pr. side: 10
- 2005
- Udgivet
Importance of pre-treatment of pork for oxidative stability during frozen storage
Lund, Marianne N., Tørngren, M. A., Hviid, M. & Skibsted, Leif Horsfelt, 2005. 1 s.Publikation: Konferencebidrag › Poster › Forskning
- Udgivet
Kinetics and mechanism of lactosylation of a-lactalbumin
Lund, Marianne N., Olsen, Karsten, Sørensen, J. & Skibsted, Leif Horsfelt, 2005, I: Journal of Agricultural and Food Chemistry. 53, 6, s. 2095-2102 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
- Udgivet
Riboflavin photodegradation is highly dependent on oxygen and specific wavelengths
Lund, Marianne N., Andersen, L. T. & Skibsted, Leif Horsfelt, 2005. 1 s.Publikation: Konferencebidrag › Poster › Forskning
ID: 4223072
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Protein oxidation in meat during chill storage
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet -
2769
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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 -
2567
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet