Rene Lametsch

Publikation

Publikationer pr. år 2000 2007 2008 2009 2011 2012 2013 2014 2015 2016 2018 2019 2020

• 68 Tidsskriftartikel
• 9 Konferenceabstrakt til konference
• 7 Poster
• 3 Konferencebidrag i proceedings
• 10 Mere
  • 3 Paper
  • 3 Review
  • 2 Bidrag til bog/antologi
  • 1 Konferenceabstrakt i proceedings
  • 1 Konferenceartikel

Publikationer pr. år

Publikationer pr. år

Søgeresultater

• 2020

  Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

  Fu, Y., Liu, J., Zhang, W., Wæhrens, S. S., Tøstesen, M., Hansen, E. T., Bredie, W. L. P. & Lametsch, R., 2020, I: Food Chemistry. 306, 9 s., 125613.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Protein Hydrolysate 100%
  • Protein Modification 100%
  • Exopeptidase 100%
  • Porcine muscle 100%
  • Maillard Reaction 100%
  6 Citationer (Scopus)
• 2019

  Carprofen-induced depletion of proton motive force reverses TetK-mediated doxycycline resistance in methicillin-resistant Staphylococcus pseudintermedius

  Magnowska, Z., Jana, B., Brochmann, R. P., Hesketh, A., Lametsch, R., De Gobba, C. & Guardabassi, L., 1 dec. 2019, I: Scientific Reports. 9, 14 s., 17834.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Proton Motive Force 100%
  • Staphylococcus pseudintermedius 100%
  • Carprofen 100%
  • TetK 100%
  • Protein Biosynthesis 40%

• Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: successes and challenges

  Fu, Y., Therkildsen, M., Aluko, R. E. & Lametsch, R., 20 jul. 2019, I: Critical Reviews in Food Science and Nutrition. 59, 13, s. 2011-2027 17 s.

  Publikation: Bidrag til tidsskrift › Review › peer review

  • Collagen 100%
  • Animal By-products 100%
  • Bioactive Peptides 100%
  • Collagen Peptide 100%
  • Functional Ingredients 100%
  14 Citationer (Scopus)

• Genomic and Ecogenomic Characterization of Proteus mirabilis Bacteriophages

  Alves, D. R., Nzakizwanayo, J., Dedi, C., Olympiou, C., Hanin, A., Kot, W., Hansen, L., Lametsch, R., Gahan, C. G. M., Schellenberger, P., Ogilvie, L. A. & Jones, B. V., 2019, I: Frontiers in Microbiology. 10, s. 1-14 1783.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Phage 100%
  • Proteus Mirabilis 100%
  • Bacteriophage 100%
  • Ecogenomics 100%
  • Proteus mirabilis 100%
  4 Citationer (Scopus)

  15 Downloads (Pure)

• Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

  Joehnke, M. S., Lametsch, R. & Sørensen, J. C., sep. 2019, I: Food Research International. 123, s. 346-354

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Rapeseed 100%
  • Napin 100%
  • In Vitro Digestibility 100%
  • β-lactoglobulin (β-Lg) 100%
  • Digestible Protein 100%
  11 Citationer (Scopus)

• Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

  Fu, Y., Bak, K. H., Liu, J., De Gobba, C., Tøstesen, M., Hansen, E. T., Petersen, M. A., Ruiz Carrascal, J., Bredie, W. & Lametsch, R., 2019, I: Food Research International. 121, s. 28-38 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Volatile Compounds 100%
  • Peptidase 100%
  • Taste Characteristics 100%
  • Protein Hydrolysate 100%
  • Peptide Characteristics 100%
  6 Citationer (Scopus)

• Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans

  Peng, C., Andersen, B., Arshid, S., Larsen, M. R., Albergaria, H., Lametsch, R. & Arneborg, N., 1 sep. 2019, I: FEMS Microbiology Ecology. 95, 9, s. 1-16 fiz126.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Proteomics 100%
  • Saccharomyces Cerevisiae 100%
  • Mixed Culture 100%
  • Alcoholic Fermentation 100%
  • Ethanol Fermentation 100%
  5 Citationer (Scopus)

• Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

  Chen, L., Li, Z., Everaert, N., Lametsch, R. & Zhang, D., 2019, I: Food Chemistry. 280, s. 203-209 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Phosphoproteomics 100%
  • Sheep 100%
  • Phosphoprotein 100%
  • Muscle Contraction 100%
  • Enzyme Activity 100%
  7 Citationer (Scopus)

• Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin

  Chhem Kieth, S., Lametsch, R., Hansen, E. T. & Ruiz Carrascal, J., maj 2019, I: Journal of Food Process Engineering. 42, 3, s. 1-8 e12994.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Thermostability 100%
  • Hemoglobin 100%
  • Storage Stability 100%
  • Porcine Hemoglobin 100%
  • Niacin 66%

• Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

  Fu, Y., Chen, J., Bak, K. H. & Lametsch, R., apr. 2019, I: International Journal of Food Science and Technology. 54, 4, s. 978-986

  Publikation: Bidrag til tidsskrift › Review › peer review

  • Bitter Taste 100%
  • Protein Hydrolysate 100%
  • Animal By-products 100%
  • Structural Features 16%
  • Enzymatic Hydrolysis 16%
  15 Citationer (Scopus)
• 2018

  Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

  Mitra, B., Lametsch, R., Greco, I. & Ruiz Carrascal, J., nov. 2018, I: Meat Science. 145, s. 415-424 10 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Advanced Glycation End Products 100%
  • Post-translational Modification 100%
  • Protein Cross-linking 100%
  • Heat Treatment 100%
  • Pork 100%
  8 Citationer (Scopus)

• Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

  Bak, K. H., Petersen, M. A., Lametsch, R., Hansen, E. T. & Ruiz Carrascal, J., 8 feb. 2018, I: Molecules. 23, 2, 9 s., 357.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Volatile Compounds 100%
  • Papain 100%
  • Hydrolysis 100%
  • Volatile Agent 100%
  • Hemoglobin 100%
  6 Citationer (Scopus)

  82 Downloads (Pure)

• Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

  Chhem-Kieth, S., Skou, P. B., Lametsch, R., Hansen, E. T. & Ruiz-Carrascal, J., 1 okt. 2018, I: Journal of Food Science and Technology. 55, 10, s. 4287-4296

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Heme Iron 100%
  • Heme 100%
  • Hydrolysate 100%
  • Iron 100%
  • Sodium 100%
  1 Citationer (Scopus)

• Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

  Mitra, B., Lametsch, R., Akcan, T. & Ruiz Carrascal, J., jun. 2018, I: Meat Science. 140, s. 134-144 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Protein Oxidation 100%
  • Oxidized Proteins 100%
  • Thermal Treatment 100%
  • Tryptophan 100%
  • Proteomics 100%
  17 Citationer (Scopus)

• Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

  Lu, H., Luo, Y. & Lametsch, R., 15 mar. 2018, I: Food Chemistry. 243, s. 277-284 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Methionine Residue 100%
  • Myosin 100%
  • Cysteine Residues 100%
  • Hydroxyl Radical 100%
  • Pork 100%
  5 Citationer (Scopus)

• Quantitative Proteomics and Phosphoproteomics Analysis Revealed Different Regulatory Mechanisms of Halothane and Rendement Napole Genes in Porcine Muscle Metabolism

  Huang, H., Scheffler, T. L., Gerrard, D. E., Larsen, M. R. & Lametsch, R., 3 aug. 2018, I: Journal of Proteome Research. 17, 8, s. 2834-2849 16 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Quantitative Proteomic Analysis 100%
  • Phosphoproteomic Analysis 100%
  • Halothane 100%
  • Porcine muscle 100%
  • Quantitative Phosphoproteomics 100%
  6 Citationer (Scopus)

• Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

  Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, M. A., Lametsch, R., Rattray, F. P. & Ipsen, R., jun. 2018, I: International Dairy Journal. 81, s. 122-130 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Camel Milk 100%
  • Sensory Properties 100%
  • Aroma Compounds 100%
  • Rheological Properties 100%
  • Coagulant 100%
  13 Citationer (Scopus)

• Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

  Fu, Y., Liu, J., Hansen, E. T., Bredie, W. & Lametsch, R., 15 aug. 2018, I: Food Chemistry. 257, s. 163-171 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Protein Hydrolysate 100%
  • Bitter Taste 100%
  • Umami 100%
  • Bovine muscle 100%
  • Hydrolysate 60%
  37 Citationer (Scopus)

• The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

  Koutina, G., Ray, C. A., Lametsch, R. & Ipsen, R., feb. 2018, I: International Dairy Journal. 77, s. 10-18 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • In Vitro Gastric Digestion 100%
  • Simulated Gastric Conditions 40%
  • Trichloroacetic Acid Precipitation 20%
  • Polyacrylamide Electrophoresis 20%
  • Trichloroacetic Acid 20%
  11 Citationer (Scopus)
• 2017

  Novel Variants of Streptococcus thermophilus Bacteriophages Are Indicative of Genetic Recombination among Phages from Different Bacterial Species

  Szymczak, P., Janzen, T., Neves, A. R., Kot, W., Hansen, L. H., Lametsch, R., Neve, H., Franz, C. M. A. P. & Vogensen, F. K., 2017, I: Applied and Environmental Microbiology. 85, 5, 16 s., e02748-16.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  17 Citationer (Scopus)

  61 Downloads (Pure)

• The first characterized phage against a member of the ecologically important sphingomonads reveals high dissimilarity against all other known phages

  Nielsen, T. K., Carstens, A. B., Browne, P., Lametsch, R., Neve, H., Kot, W. & Hansen, L. H., 1 dec. 2017, I: Scientific Reports. 7, 10 s., 13566.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Spanins 100%
  • Holin 100%
  • Endolysin 100%
  • Lysis Cassette 100%
  • Sphingomonadaceae 100%
  6 Citationer (Scopus)

  55 Downloads (Pure)
• 2016

  Angiotensin I-converting enzyme-inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport

  Fu, Y., Young, J. F., Rasmussen, M. K., Dalsgaard, T. K., Lametsch, R., Aluko, R. E. & Therkildsen, M., 2016, I: Food Research International. 89, 1, s. 373-381 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  2 Citationer (Scopus)

• Characterisation of a novel enterobacteria phage, CAjan, isolated from rat faeces

  Carstens, A. B., Kot, W., Lametsch, R., Neve, H. & Hansen, L. H., 1 aug. 2016, I: Archives of Virology. 161, 8, s. 2219-2226 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Feces 100%
  • Enterobacteriaceae 100%
  • Bacteriophage 100%
  • Enterobacteria Phage 100%
  • Rat Feces 100%
  13 Citationer (Scopus)

• Grating-based X-ray tomography of 3D food structures

  Miklos, R., Nielsen, M. S., Einarsdottir, H. & Lametsch, R., 2016, ESAFORM 2016: proceedings of the 19th International ESAFORM conference on material forming. American Institute of Physics, Bind 1769. 180001-1

  Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

  • Grating-based 100%
  • X-ray Computed Tomography (X-CT) 100%
  • Meat Emulsion 100%
  • Soy Protein 100%
  • Meat Protein 100%

• Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters

  Berhe, D. T., Eskildsen, C. E. A., Lametsch, R., Hviid, M. S., van der Berg, F. W. J. & Engelsen, S. B., 1 jan. 2016, I: Meat Science. 111, s. 18-26 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Pork Back Fat 100%
  • Total Fatty Acids 100%
  • Fatty Acids 100%
  • Chemometrics 100%
  • Raman Spectroscopy 100%
  31 Citationer (Scopus)

• Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions

  Fu, Y., Feveile Young, J., Løkke, M. M., Lametsch, R., Aluko, R. E. & Therkildsen, M., 1 jun. 2016, I: Journal of Functional Foods. 24, s. 196-206 11 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Angiotensin 100%
  • Enzyme 100%
  • Precursor 100%
  • Revalorization 100%
  • In Vitro Protein Digestion 100%
  57 Citationer (Scopus)
• 2015

  Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

  Berhe, D. T., Lawaetz, A. J., Engelsen, S. B., Hviid, M. S. & Lametsch, R., 1 jun. 2015, I: Food Control. 52, s. 119-125 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Accurate Determination 100%
  • Cooked Meat 100%
  • Chemometrics 100%
  • Raman Spectroscopy 100%
  • Amino Acid 40%
  26 Citationer (Scopus)

• Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

  Damgaard, T. D., Lametsch, R. & Otte, J., 24 okt. 2015, I: Journal of Food Science and Technology. 52, 10, s. 6511-6519 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • ABTS 100%
  • Amino Acid Composition 100%
  • Hydrolysate 100%
  • Antioxidant Capacity 100%
  • Peptides 100%
  25 Citationer (Scopus)

• Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

  Miklos, R., Nielsen, M. S., Einarsdottir, H., Feidenhans'l, R. K. & Lametsch, R., 1 feb. 2015, I: Meat Science. 100, s. 217-221 5 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Structural Change 100%
  • Tomographic Technique 100%
  • Meat 100%
  • X-ray Phase-contrast Tomography 100%
  • Heat-induced 100%
  11 Citationer (Scopus)

• Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

  Li, C., Zhou, G., Xu, X., Lundström, K., Karlsson, A. H. & Lametsch, R., 15 maj 2015, I: Food Chemistry. 175, s. 197-202 6 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Glycogen Phosphorylase 100%
  • Enzyme 100%
  • Phosphoproteome 100%
  • Phosphofructokinase 100%
  • Heat Shock Protein 100%
  25 Citationer (Scopus)

• The effects of eating marine- or vegetable-fed farmed trout on the human plasma proteome profiles of healthy men

  Rentsch, M. L., Lametsch, R., Bügel, S. G., Jessen, F. & Lauritzen, L., 28 feb. 2015, I: British Journal of Nutrition. 113, 4, s. 699-707 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Eating 100%
  • Proteome Profile 100%
  • Trout 100%
  • Vegetables 100%
  • Healthy Individuals 100%
  1 Citationer (Scopus)

• Water and fat mobility in myofibrillar protein gels explored by low-field NMR

  Miklos, R., Cheong, L.-Z., Xu, X., Lametsch, R. & Larsen, F. H., 27 sep. 2015, I: Food Biophysics. 10, 3, s. 316-323 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Low-Field NMR 100%
  • Lard 100%
  • Myofibrillar Protein Gel 100%
  • Sunflower Oil 75%
  • Water Holding Capacity 75%
  10 Citationer (Scopus)
• 2014

  Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

  Einarsdóttir, H., Nielsen, M. S., Miklos, R., Lametsch, R., Feidenhans'l, R., Larsen, R. & Ersbøll, B. K., 1 aug. 2014, I: Innovative Food Science and Emerging Technologies. 24, s. 88-96 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Microstructure Analysis 100%
  • Emulsion 100%
  • Heat Treatment 100%
  • Meat Emulsion 100%
  • X-ray Microtomography 100%
  8 Citationer (Scopus)

• Antioxidant capacity of hydrolyzed porcine tissues

  Damgaard, T. D., Otte, J. A. H., Meinert, L., Jensen, K. & Lametsch, R., maj 2014, I: Food Science & Nutrition. 2, 3, s. 282-288 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Porcine Tissue 100%
  • Antioxidant Capacity 100%
  • Colon 100%
  • Liver 75%
  • Lipid Peroxidation 50%
  14 Citationer (Scopus)

  67 Downloads (Pure)

• Effect of dietary fat level on the gross fatty acid profile of pork backfat: Raman spectroscopic study

  Berhe, D. T., Hviid, M. S., Engelsen, S. B. & Lametsch, R., 2014, Farm animal imaging: Kaposvár 2013. Maltin, C., Craigie, C. & Bünger, L. (red.). Quality Meat Scotland, s. 49-52 4 s.

  Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

• Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

  Lametsch, M. L., Lametsch, R. & Sørensen, M. B., 2014, I: Institute of Brewing & Distilling. Brewing & Distilling Directory. 120, 4, s. 467-473 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Wort 100%
  • Protein Thiols 100%
  • Sweet 100%
  • Protease 100%
  • Matrix-Assisted Laser Desorption-Ionization 100%
  5 Citationer (Scopus)

• Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

  Miklos, R., Mora-Gallego, H., Larsen, F. H., Serra, X., Cheong, L.-Z., Xu, X., Arnau, J. & Lametsch, R., jan. 2014, I: Meat Science. 96, 1, s. 617-622 6 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lipid Traits 100%
  • Fat Type 66%
  • Non-acidic 33%
  • Parameter Weighting 33%
  • Pork Back Fat 33%
  26 Citationer (Scopus)

• Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem

  Huang, H., Larsen, M. R., Palmisano, G., Dai, J. & Lametsch, R., 25 jun. 2014, I: Journal of Proteomics. 106, s. 125-139 15 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Postmortem muscle 100%
  • Phosphoproteomic Analysis 100%
  • Porcine muscle 100%
  • Quantitative Phosphoproteomics 100%
  • Phosphorylation State 100%
  32 Citationer (Scopus)

• Raman spectroscopic study of effect of the cooking temperature and time on meat proteins

  Berhe, D. T., Engelsen, S. B., Hviid, M. S. & Lametsch, R., 1 dec. 2014, I: Food Research International. 66, s. 123-131 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Meat Protein 100%
  • Spectroscopic Studies 100%
  • Cooking Temperature 100%
  • Cooking Time 100%
  • Raman Spectroscopy 100%
  38 Citationer (Scopus)
• 2013

  Application of proteomics for analysis of protein modifications in postmortem meat

  Huang, H. & Lametsch, R., 1 jan. 2013, Proteomics in foods: principles and applications. Toldrá, F. & Nollet, L. M. L. (red.). Springer, s. 111-125 15 s. (Food Microbiology and Food Safety, Bind 2).

  Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

  2 Citationer (Scopus)

• Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat

  Miklos, R., Nielsen, M. S., Einarsdottir, H. & Lametsch, R., 2013, 59^th International Congress of Meat Science and Technology: ICoMST 2013. 4 s.

  Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning

  1225 Downloads (Pure)

• Challenges and applications of proteomics for analysis of changes in early postmortem meat

  Huang, H. & Lametsch, R., 1 jan. 2013, Proteomics in foods: principles and applications. Toldrá, F. & Nollet, L. M. L. (red.). Springer, s. 103-109 7 s. (Food Microbiology and Food Safety, Bind 2).

  Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

  3 Citationer (Scopus)

• Effect of fat type and heat treatment on the microstructure of meat emulsions

  Miklos, R., Lametsch, R., Nielsen, M. S., Lauridsen, T. & Einarsdottir, H., 2013. 6 s.

  Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning

  12 Downloads (Pure)

• Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

  Mora-Gallego, H., Serra, X., Guàrdia, M. D., Miklos, R., Lametsch, R. & Arnau, J., mar. 2013, I: Meat Science. 93, 3, s. 668-674 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  33 Citationer (Scopus)

• Physicochemical properties of lard-based diacylglycerols in blends with lard

  Miklos, R., Zhang, H., Lametsch, R. & Xu, X., 1 maj 2013, I: Food Chemistry. 138, 1, s. 608-614 7 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Lard 100%
  • Crystallization Properties 50%
  • Dropping Point 50%
  • Differential Scanning Calorimetry 33%
  • Solid Fat Content 33%
  34 Citationer (Scopus)
• 2012

  Acid stress response and protein induction in Campylobacter jejuni isolates with different acid tolerance

  Birk, T., Takamiya, M. K. W., Lametsch, R. & Knøchel, S., 2012, I: B M C Microbiology. 12, 174, 26 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Protein Induction 100%
  • Acid Tolerance 100%
  • Campylobacter Jejuni 100%
  • Stress Proteins 100%
  • Jejuni 100%
  23 Citationer (Scopus)

• Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle

  Huang, H., Larsen, M. R. & Lametsch, R., 15 okt. 2012, I: Food Chemistry. 134, 4, s. 1999-2006 8 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Protein Bands 100%
  • Phosphorylation 100%
  • PH Decrease 100%
  • Myofibrillar Protein 100%
  • Porcine muscle 100%
  49 Citationer (Scopus)

• Effect of pasteurization on the protein composition and oxidative stability of beer during storage

  Lametsch, M. L., Hoff, S., Berner, T. S., Lametsch, R. & Andersen, M. L., 19 dec. 2012, I: Journal of Agricultural and Food Chemistry. 60, 50, s. 12362-12370 9 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Oxidative Stability 100%
  • Pasteurization 100%
  • Protein Composition 100%
  • Beer 100%
  • Compositional Stability 100%
  10 Citationer (Scopus)

• Electrical stimulation affects metabolic enzyme phosphorylation, protease activation and meat tenderization in beef

  Li, C. B., Li, J., Zhou, G. H., Lametsch, R., Ertbjerg, P., Brüggemann, D. A., Huang, H., Karlsson, A. H., Hviid, M. & Lundström, K., maj 2012, I: Journal of Animal Science. 90, 5, s. 1638-1649 12 s.

  Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

  • Enzyme 100%
  • Protease 100%
  • Enzyme Phosphorylation 100%
  • Phosphorylation 100%
  • Tenderizing 100%
  37 Citationer (Scopus)

• Phosphoproteomics analysis of postmortem porcine muscle with pH decline rate and time difference

  Huang, H., Larsen, M. R., Karlsson, A. H. & Lametsch, R., 2012, I: International Congress on Meat Science and Technology. Proceedings.

  Publikation: Bidrag til tidsskrift › Konferenceartikel › Forskning › peer review

  • Phosphoproteomic Analysis 100%
  • PH Decrease 100%
  • Porcine muscle 100%
  • Decline Rate 100%
  • Protein Phosphorylation 100%