Jeanette Otte

Jeanette Otte

Associate Professor


  1. 2019
  2. Published

    Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin. / Timón, Maria L.; Andres, Ana I.; Otte, Jeanette; Petrón, Maria J.

    In: Food Research International, Vol. 120, 2019, p. 643-649.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin. / Geng, Xiaolu; Kirkensgaard, Jacob Judas Kain; Arleth, Lise; Otte, Jeanette; Ipsen, Richard.

    In: Soft Matter, Vol. 15, No. 24, 2019, p. 4787-4796.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. 2017
  5. Published

    Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins. / Abdel-Hamid, Mahmoud; Otte, Jeanette; De Gobba, Cristian; Osman, Ali; Hamad, Essam.

    In: International Dairy Journal, Vol. 66, 2017, p. 91-98.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella). / Yi, Jierong; De Gobba, Cristian; Skibsted, Leif Horsfelt; Otte, Jeanette.

    In: International Journal of Food Properties, Vol. 20, No. 5, 2017, p. 1129-1144.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Purification and characterization of angiotensin-converting enzyme inhibitory peptides from Nile tilapia (Oreochromis niloticus) skin gelatine produced by an enzymatic membrane reactor. / Thuanthong, Mantaka; De Gobba, Cristian; Sirinupong, Nualpun; Youravong, Wirote; Otte, Jeanette.

    In: Journal of Functional Foods, Vol. 36, 2017, p. 243-254.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. 2016
  9. Published

    Antibacterial peptides generated by Alcalase hydrolysis of goat whey. / Osman, Ali; Goda, Hanan A; Abdel-Hamid, Mahmoud; Badran, Sanaa M.; Otte, Jeanette.

    In: L W T- Food Science and Technology, Vol. 65, 2016, p. 480-486.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Antioxidant activity of cod (Gadus morhua) protein hydrolysates : fractionation and characterisation of peptide fractions. / Farvin Habebullah, Sabeena; Andersen, Lisa Lystbæk; Otte, Jeanette; Nielsen, Henrik Hauch; Jessen, Flemming; Jacobsen, Charlotte.

    In: Food Chemistry, Vol. 204, 2016, p. 409-419.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin. / Geng, Xiaolu; Bjerrum, Morten Jannik; Arleth, Lise; Otte, Jeanette; Ipsen, Richard.

    In: International Dairy Journal, Vol. 52, 2016, p. 72-81.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Optimization of Hydrolysis Conditions for Production of Angiotensin-Converting Enzyme Inhibitory Peptides from Basa Fish Skin Using Response Surface Methodology. / Zhang, Yuhao; Ma, Liang; Otte, Jeanette.

    In: Journal of Aquatic Food Product Technology, Vol. 25, No. 5, 2016, p. 684-693.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. 2015
  14. Published

    Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution. / Damgaard, Trine Desiree; Lametsch, Rene; Otte, Jeanette.

    In: Journal of Food Science and Technology, Vol. 52, No. 10, 2015, p. 6511-6519.

    Research output: Contribution to journalJournal articleResearchpeer-review

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