Lene Meinert

Research output

Research output per year 2003 2003 2005 2007 2008 2009 2012

• 12 Journal article
• 2 Poster
• 1 Ph.D. thesis
• 1 Letter

Research output per year

Research output per year

Search results

• 2012

  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

  • Breakfast 100%
  • Lunch 100%
  • Hunger 100%
  • Energy Intake 100%
  • Dose Response 100%
  6 Citations (Scopus)
• 2009

  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

  45 Citations (Scopus)

• 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

  25 Citations (Scopus)
• 2008

  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

  16 Citations (Scopus)

• 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
• 2007

  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

• 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

  59 Citations (Scopus)

• 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

  30 Citations (Scopus)

• Phosphorylated aldoses in meat - a challenge

  Bjergegaard, C., Meinert, L., Mortensen, K. H., Møller, P., Sørensen, H., Sørensen, J. C. & Aaslyng, M. D., 2007. 1 p.

  Research output: Contribution to conference › Poster › Research
• 2005

  "Brændende" frikadeller: et slankeprodukt, alle kan vænne sig til

  Lauridsen, L., 2005, In: Orientering. 8, p. 2 1 p.

  Research output: Contribution to journal › Journal article › Communication

• Influence of added carbohydrates on the aroma profile of cooked pork

  Lauridsen, L., Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, W., 2005. 1 p.

  Research output: Contribution to conference › Poster › Research

• Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

  Thomsen, M., Lauridsen, L., Skibsted, L. H. & Risbo, J., 2005, In: Journal of Agricultural and Food Chemistry. 53, 18, p. 7082-7090 9 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  63 Citations (Scopus)

• Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

  Thomsen, M. K., Lauridsen, L., Skibsted, L. H. & Risbo, J., 2005, In: Journal of Agricultural and Food Chemistry. 53, 5, p. 1805-1811 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  43 Citations (Scopus)
• 2004

  Oxidative stability of frozen pork patties: effect of fluctuating temperature on lipid oxidation

  Hansen, E., Lauridsen, L., Skibsted, L. H., Moawad, R. K. & Andersen, M., 2004, In: Meat Science. 68, 2, p. 185-191 7 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  35 Citations (Scopus)
• 2003

  Mælkepulversholdbarhed: forudsigelse af aromaudvikling og funktionalitetsændringer

  Lauridsen, L., Skibsted, L. H. & Thomsen, M. K., 2003, In: Maelkeritidende. 4, p. 96-99 4 p.

  Research output: Contribution to journal › Journal article › Communication

• Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres

  Lauridsen, L. & Knöchel, S., 2003, In: European Food Research Technology. 217, 217, p. s.422-426 6 p.

  Research output: Contribution to journal › Journal article › Research › peer-review

  4 Citations (Scopus)