Research output per year
Research output per year
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Dive into the research topics where Lene Meinert is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Consuming pork proteins at breakfast reduces the feeling of hunger before lunch
Meinert, L., Kehlet, U. N. & Aaslyng, M. D., Oct 2012, In: Appetite. 59, 2, p. 201-203 3 p.Research output: Contribution to journal › Letter › peer-review
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Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation
Meinert, L., Schäfer, A., Bjergegaard, C., Aaslyng, M. D. & Bredie, W. L. P., 2009, In: Meat Science. 81, 3, p. 419-425 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
Meinert, L., Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, W. L. P., Bjergegaard, C. & Aaslyng, M. D., 2009, In: Meat Science. 81, 1, p. 255-262 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses
Meinert, L., Christensen, S. C., Kristensen, L., Bjergegaard, C. & Aaslyng, M. D., 2008, In: Meat Science. 80, 2, p. 304-314 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Flavour generation in pork: the importance of monosaccharides
Meinert, L., 2008, Department of Food Science, University of Copenhagen.Research output: Book/Report › Ph.D. thesis
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Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions
Bjergegaard, C., Meinert, L., Mortensen, K. H., Møller, P., Sørensen, H. & Sørensen, J. C., 2007, In: Polish Journal of Food and Nutrition Sciences. 57, 3, p. 345-352 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature
Meinert, L., Andersen, L. T., Bredie, W., Bjergegaard, C. & Aaslyng, M. D., 2007, In: Meat Science. 75, 2, p. 229-242 14 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Reinbach, H. C., Meinert, L., Ballabio, D., Aaslyng, M. D., Bredie, W., Olsen, K. & Møller, P., 2007, In: Food Quality and Preference. 18, 6, p. 909-919 11 p.Research output: Contribution to journal › Journal article › Research › peer-review