Rene Lametsch

Rene Lametsch

Associate Professor

Member of:

    ORCID: 0000-0002-4189-806X

    Publication year:
    All
    26 - 50 out of 138Page size: 25
    Sort by: 1st author
    1. Published

      Rendered-Protein Hydrolysates as a Low-Cost Nitrogen Source for the Fungal Biotransformation of 5-Hydroxymethylfurfural

      Cosovanu, D., Millán Acosta, A., Cabañeros López, P., Gernaey, K. V., Li, Qian, Lametsch, Rene, Canela-Garayoa, R., Eras, J. & Villorbina, G., 2022, In: Catalysts. 12, 8, 22 p., 839.

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

    2. Published

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

      Damgaard, T. D., Lametsch, Rene & Otte, Jeanette, 2015, In: Journal of Food Science and Technology. 52, 10, p. 6511-6519 9 p.

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

    3. Published

      Antioxidant capacity of hydrolyzed porcine tissues

      Damgaard, T. D., Otte, Jeanette, Meinert, L., Jensen, K. & Lametsch, Rene, 2014, In: Food Science & Nutrition. 2, 3, p. 282-288 7 p.

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

    4. Published

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

      Einarsdóttir, H., Nielsen, M. S., Miklos, R., Lametsch, Rene, Feidenhans'l, Robert Krarup, Larsen, Rasmus Stenbak & Ersbøll, B. K., 1 Aug 2014, In: Innovative Food Science and Emerging Technologies. 24, p. 88-96 9 p.

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

    5. Published

      Applications in nutrition: Peptides as taste enhancers

      Fu, Y., Amin, M. S., Li, Q., Bak, K. H. & Lametsch, Rene, 2021, Biologically Active Peptides: From Basic Science to Applications for Human Health. Toldrá, F. & Wu, J. (eds.). Academic Press, p. 569-580

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    6. Published

      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, Rene, 2019, In: Critical Reviews in Food Science and Nutrition. 59, 13, p. 2011-2027 17 p.

      Research output: Contribution to journal › Review › Research › peer-review

    7. Published

      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, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

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

    8. Published

      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, Rene, Aluko, R. E. & Therkildsen, M., 2016, In: Food Research International. 89, 1, p. 373-381 9 p.

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

    9. Published

      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, Wender & Lametsch, Rene, 2020, In: Food Chemistry. 306, 9 p., 125613.

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

    10. Published

      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, Wender & Lametsch, Rene, 2018, In: Food Chemistry. 257, p. 163-171 9 p.

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

    11. Published

      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, Rene, 2019, In: International Journal of Food Science and Technology. 54, 4, p. 978-986

      Research output: Contribution to journal › Review › Research › peer-review

    12. Published

      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, Rene, Aluko, R. E. & Therkildsen, M., 2016, In: Journal of Functional Foods. 24, p. 196-206 11 p.

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

    13. Published

      Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

      Gandolfi, G., Pomponio, L., Ertbjerg, P., Karlsson, A. H., Costa, L. N., Lametsch, Rene, Russo, V. & Davoli, R., 2011, In: Meat Science. 88, 4, p. 694-700 7 p.

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

    14. Published

      Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage

      Gao, S., Zhuang, S., Zhang, L., Lametsch, Rene, Tan, Y., Li, B., Hong, H. & Luo, Y., 2024, In: Food Chemistry. 433, 11 p., 137312.

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

    15. Published

      Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

      Gouseti, Ourania, Larsen, Mads Emil, Amin, Ashwitha, Bakalis, Serafim, Petersen, Iben Lykke, Lametsch, Rene & Jensen, Poul Erik, 2023, In: Foods. 12, 13, 22 p., 2518.

      Research output: Contribution to journal › Review › Research › peer-review

    16. Published

      Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi)

      Gratacós-Cubarsí, M., Castellari, M., Hortós, M., Garciá-Regueiro, J. A., Lametsch, Rene & Jessen, F., 2008, In: Journal of Agricultural and Food Chemistry. 56, 19, p. 9312-9316 5 p.

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

    17. Published

      Determination of changes in protein conformation caused by pH and temperature

      Gratacós-Cubarsí, M. & Lametsch, Rene, 2008, In: Meat Science. 80, 2, p. 545-549 5 p.

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

    18. Published

      Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approach

      Grossi, A. B., Lametsch, Rene, Karlsson, A. H. & Lawson, M. A., 2011, In: Cell Biology International. 35, p. 579-586 8 p.

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

    19. Published

      UDP-glucose pyrophosphorylase is upregulated in carriers of the porcine RN-mutation in the AMP-activated protein kinase

      Hedegaard, J., Horn, P., Lametsch, Rene, Møller, H. S., Roepstorff, P., Bendixen, C. & Bendixen, E., 2004, In: Proteomics. 4, p. 2448-2454 7 p.

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

    20. Published

      Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing

      Heres, A., Li, Qian, Toldrá, F., Lametsch, Rene & Mora, L., 2023, In: Meat Science. 206, 9 p., 109323.

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

    21. Published

      Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production

      Heres, A., Li, Qian, Toldrá, F., Lametsch, Rene & Mora, L., 2023, In: Foods. 12, 14, 13 p., 2814.

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

    22. Published

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

      Huang, H., Larsen, M. R. & Lametsch, Rene, 2012, In: Food Chemistry. 134, 4, p. 1999-2006 8 p.

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

    23. Published

      Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem

      Huang, H., Larsen, M. R., Palmisano, G., Dai, J. & Lametsch, Rene, 2014, In: Journal of Proteomics. 106, p. 125-139 15 p.

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

    24. Published

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

      Huang, H. & Lametsch, Rene, 2013, Proteomics in foods: principles and applications. Toldrá, F. & Nollet, L. M. L. (eds.). Springer, p. 103-109 7 p. (Food Microbiology and Food Safety, Vol. 2).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    25. Published

      Application of proteomics for analysis of protein modifications in postmortem meat

      Huang, H. & Lametsch, Rene, 2013, Proteomics in foods: principles and applications. Toldrá, F. & Nollet, L. M. L. (eds.). Springer, p. 111-125 15 p. (Food Microbiology and Food Safety, Vol. 2).

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    Previous 1 2 3 4 5 6 Next

    ID: 4222842