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

  • Exopeptidases 100%
  • Maillard Reaction 97%
  • Protein Hydrolysates 91%
  • Protein Hydrolysate 79%
  • Maillard reaction 75%
  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

  • carprofen 100%
  • Proton-Motive Force 80%
  • Methicillin Resistance 73%
  • Doxycycline 69%
  • Staphylococcus 61%

• 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%
  • Peptides 99%
  • Byproducts 78%
  • Animals 72%
  • byproducts 69%
  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

  • Proteus mirabilis 100%
  • Bacteriophages 76%
  • Morganella morganii 27%
  • Genome 23%
  • Biofilms 16%
  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

  • Brassica napus 100%
  • rapeseed protein 97%
  • Lactoglobulins 90%
  • in vitro digestibility 72%
  • beta-lactoglobulin 72%
  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

  • Protein Hydrolysates 100%
  • protein hydrolysates 78%
  • peptidases 74%
  • volatile compounds 66%
  • hemoglobin 57%
  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

  • Lachancea thermotolerans 100%
  • proteomics 74%
  • alcoholic fermentation 74%
  • mixed culture 65%
  • Fermentation 63%
  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

  • postmortem changes 100%
  • glycolysis 97%
  • quantitative analysis 89%
  • Sheep 86%
  • muscle contraction 76%
  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

  • Hemoglobin 100%
  • Pigments 88%
  • Heme 78%
  • Meats 77%
  • heme 76%

• 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

  • debittering 100%
  • Protein Hydrolysates 95%
  • protein hydrolysates 74%
  • Byproducts 66%
  • Animals 61%
  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

  • furosine 100%
  • advanced glycation end products 76%
  • Pork Meat 69%
  • Cooking 64%
  • Advanced Glycation End Products 63%
  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

  • papain 100%
  • Papain 74%
  • hemoglobin 67%
  • hydrolysis 65%
  • Volatile Agent 61%
  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 76%
  • Nitrites 75%
  • heme 74%
  • nitrites 70%
  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

  • Pork Meat 100%
  • Cooking 92%
  • pork 74%
  • Oxidation-Reduction 71%
  • cooking 69%
  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

  • Pork Meat 100%
  • Methionine Residue 98%
  • Hydroxyl Radical 82%
  • Myosins 81%
  • hydroxyl radicals 80%
  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

  • Halothane 100%
  • Proteomics 64%
  • Mutation 58%
  • Swine 55%
  • Pharmacological Metabolism 53%
  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

  • Camelus 100%
  • camel milk 98%
  • soft cheeses 97%
  • Cheese 90%
  • odor compounds 75%
  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 Hydrolysates 100%
  • umami 93%
  • Protein Hydrolysate 87%
  • protein hydrolysates 78%
  • Molar Mass Distribution 64%
  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

  • Whey Proteins 100%
  • Alginates 82%
  • whey protein 77%
  • alginates 75%
  • Digestion 64%
  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

  • Bacteriophages 100%
  • Sphingomonadaceae 20%
  • endolysin 18%
  • Lysogeny 18%
  • Genes 18%
  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

  • Enterobacteriaceae 100%
  • Feces 91%
  • Bacteriophages 88%
  • Siphoviridae 33%
  • Escherichia 27%
  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

  • food 100%
  • proteins 72%
  • tomography 71%
  • gratings 65%
  • x rays 40%

• 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 Meat 100%
  • Raman Spectrum Analysis 97%
  • Raman spectroscopy 92%
  • chemometrics 90%
  • backfat 82%
  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

  • peptidyl-dipeptidase A 100%
  • Peptidyl-Dipeptidase A 90%
  • Computer Simulation 78%
  • Proteolysis 77%
  • collagen 72%
  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

  • Endpoint Determination 100%
  • Raman Spectrum Analysis 85%
  • Raman spectroscopy 80%
  • chemometrics 78%
  • Meat 71%
  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

  • 2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid 100%
  • hydrolysates 90%
  • amino acid composition 87%
  • byproducts 85%
  • Antioxidants 68%
  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

  • tomography 100%
  • Meat 85%
  • quantitative analysis 73%
  • X-radiation 68%
  • Cooking 64%
  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

  • phosphoproteome 100%
  • myofibrillar proteins 80%
  • longissimus muscle 67%
  • Electric Stimulation 52%
  • Muscles 39%
  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

  • Trout 100%
  • Proteome 78%
  • Vegetables 74%
  • Blood Proteins 67%
  • Eating 57%
  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

  • myofibrillar proteins 100%
  • lard 98%
  • Nuclear magnetic resonance 96%
  • Oils and fats 93%
  • Gels 83%
  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

  • meat emulsions 100%
  • Meats 86%
  • micro-computed tomography 84%
  • X-Ray Microtomography 83%
  • Meat 68%
  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

  • Appendix 100%
  • colon 74%
  • Colon 60%
  • Swine 59%
  • Antioxidants 55%
  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

  • mashing 100%
  • wort (brewing) 89%
  • beers 75%
  • thiols 67%
  • solubilization 65%
  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

  • fermented sausages 100%
  • Fats 57%
  • Water 50%
  • Lipids 49%
  • lipids 40%
  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

  • Swine 100%
  • Phosphorylation 87%
  • Muscles 76%
  • Meat 68%
  • Protein 52%
  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 Proteins 100%
  • meat protein 80%
  • Cooking 72%
  • cooking 54%
  • Raman spectroscopy 51%
  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

  • fermented sausages 100%
  • sensory properties 68%
  • Fats 57%
  • Sunflower Oil 43%
  • lipids 40%
  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%
  • Diglycerides 78%
  • diacylglycerols 71%
  • Crystallization 52%
  • physicochemical properties 51%
  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

  • Campylobacter jejuni 100%
  • Heat-Shock Proteins 81%
  • Acids 58%
  • Methionine 30%
  • Proteins 28%
  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

  • myofibrillar proteins 100%
  • Muscle Development 94%
  • phosphorylation 70%
  • Swine 63%
  • Phosphorylation 55%
  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

  • Pasteurization 100%
  • pasteurization 72%
  • oxidative stability 71%
  • beers 71%
  • protein composition 63%
  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

  • tenderizing 100%
  • Red Meat 86%
  • Meat 78%
  • Electric Stimulation 66%
  • Fructose-Bisphosphate Aldolase 65%
  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

  • muscles 100%
  • swine 98%
  • phosphorylation 80%
  • protein phosphorylation 67%
  • meat quality 60%