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
11 - 12 ud af 12Pr. side: 10
- 2021
- 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
ID: 4223072
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6079
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Protein oxidation in meat during chill storage
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Udgivet -
2948
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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 -
2840
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Publikation: Konferencebidrag › Poster › Forskning
Udgivet