Jeanette Otte

Jeanette Otte

Associate Professor

ORCID: 0000-0002-9444-9102

Publication year:
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  1. 2023
  2. Published

    Impact of non-thermal pasteurization technologies on vitamin B12 content in milk

    Ceribeli, C., Otte, Jeanette, Walkling-Ribeiro, M., Cardoso, D. R. & Ahrné, Lilia, 2023, In: Innovative Food Science and Emerging Technologies. 84, 9 p., 103303.

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

  3. Published

    Kinetics of vitamin B12 thermal degradation in cow's milk

    Ceribeli, C., Otte, Jeanette, Cardoso, D. R. & Ahrné, Lilia, 2023, In: Journal of Food Engineering. 357, 6 p., 111633.

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

  4. 2022
  5. Published

    Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

    Li, Qian, Liu, J., Cao, Lichuang, Zhang, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

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

  6. 2021
  7. Published

    Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes

    Yang, S., Suwal, S., Andersen, U., Otte, Jeanette & Ahrné, Lilia, 2021, In: Innovative Food Science and Emerging Technologies. 67, 11 p., 102548.

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

  8. 2020
  9. Published

    Cycled high hydrostatic pressure processing of whole and skimmed milk: effects on physicochemical properties

    Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, Mikael Agerlin, Cardoso, D. R., Otte, Jeanette & Ahrné, Lilia, 2020, In: Innovative Food Science and Emerging Technologies. 63, 10 p., 102378.

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

  10. Published

    Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

    Li, Qian, Fu, Y., Zhang, L., Otte, Jeanette & Lametsch, Rene, 2020, In: Food Chemistry. 320, 9 p., 126654.

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

  11. 2019
  12. Published

    Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin

    Timón, M. L., Andres, A. I., Otte, Jeanette & Petrón, M. J., 2019, In: Food Research International. 120, p. 643-649

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

  13. Published

    The influence of pH, protein concentration and calcium ratio on the formation and structure of nanotubes from partially hydrolyzed bovine α-lactalbumin

    Geng, X., Kirkensgaard, Jacob Judas Kain, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2019, In: Soft Matter. 15, 24, p. 4787-4796

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

  14. 2017
  15. Published

    Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins

    Abdel-Hamid, M., Otte, Jeanette, De Gobba, Cristian, Osman, A. & Hamad, E., 2017, In: International Dairy Journal. 66, p. 91-98 8 p.

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

  16. Published

    Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella)

    Yi, J., De Gobba, Cristian, Skibsted, Leif Horsfelt & Otte, Jeanette, 2017, In: International Journal of Food Properties. 20, 5, p. 1129-1144 16 p.

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

  17. Published

    Purification and characterization of angiotensin-converting enzyme inhibitory peptides from Nile tilapia (Oreochromis niloticus) skin gelatine produced by an enzymatic membrane reactor

    Thuanthong, M., De Gobba, Cristian, Sirinupong, N., Youravong, W. & Otte, Jeanette, 2017, In: Journal of Functional Foods. 36, p. 243-254 12 p.

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

  18. 2016
  19. Published

    Antibacterial peptides generated by Alcalase hydrolysis of goat whey

    Osman, A., Goda, H. A., Abdel-Hamid, M., Badran, S. M. & Otte, Jeanette, 2016, In: L W T- Food Science and Technology. 65, p. 480-486 7 p.

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

  20. Published

    Antioxidant activity of cod (Gadus morhua) protein hydrolysates: fractionation and characterisation of peptide fractions

    Farvin Habebullah, S., Andersen, L. L., Otte, Jeanette, Nielsen, H. H., Jessen, F. & Jacobsen, C., 2016, In: Food Chemistry. 204, p. 409-419 11 p.

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

  21. Published

    Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin

    Geng, X., Bjerrum, Morten Jannik, Arleth, Lise, Otte, Jeanette & Ipsen, Richard, 2016, In: International Dairy Journal. 52, p. 72-81 10 p.

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

  22. Published

    Optimization of Hydrolysis Conditions for Production of Angiotensin-Converting Enzyme Inhibitory Peptides from Basa Fish Skin Using Response Surface Methodology

    Zhang, Y., Ma, L. & Otte, Jeanette, 2016, In: Journal of Aquatic Food Product Technology. 25, 5, p. 684-693 10 p.

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

  23. 2015
  24. 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

  25. Published

    Comparative assessment of peptide concentration in milk protein hydrolysates and fractions

    Otte, Jeanette, Abdel-Hamid, M. & Osman, A., 2015, In: International Journal of Dairy Science. 10, 5, p. 228-235 8 p.

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

  26. Published

    Dissociation and reduction of covalent β-lactoglobulin-quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite

    Jongberg, S., Lund, Marianne N. & Otte, Jeanette, 2015, In: Analytical Biochemistry. 478, p. 40-48 9 p.

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

  27. Published

    Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

    Geng, X., Tolkach, A., Otte, Jeanette & Ipsen, Richard, 2015, In: Dairy Science & Technology. 95, 3, p. 353-368 16 p.

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

  28. 2014
  29. 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

  30. Published

    Antioxidant peptides from goat milk protein fractions hydrolysed by two commercial proteases

    De Gobba, Cristian, Espejo-Carpio, F. J., Skibsted, Leif Horsfelt & Otte, Jeanette, 2014, In: International Dairy Journal. 39, 1, p. 28-40 13 p.

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

  31. Published

    Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense

    De Gobba, Cristian, Tompa, G. & Otte, Jeanette, 2014, In: Food Chemistry. 165, p. 205-215 11 p.

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

  32. Published

    Identification of radical scavenging peptides (&lt;3 kDa) from Burgos-type cheese

    Timón, M. L., Parra, V., Otte, Jeanette, Broncano, J. M. & Petrón, M. J., 2014, In: L W T- Food Science and Technology. 57, 1, p. 359-365 7 p.

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

  33. 2013
  34. Published

    Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions

    Espejo-Carpio, F. J., De Gobba, Cristian, Guadix, A., Guadix, E. M. & Otte, Jeanette, 2013, In: International Dairy Journal. 32, 2, p. 175-183 9 p.

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

  35. Published

    Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage

    Petrón, M. J., Broncano, J. M., Otte, Jeanette, Martín, L. & Timón, M. L., 2013, In: Lebensmittel - Wissenschaft und Technologie. 53, 1, p. 191-197 7 p.

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

  36. Published

    Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides

    Zhang, Y., Olsen, Karsten, Grossi, A. B. & Otte, Jeanette, 2013, In: Food Chemistry. 141, 3, p. 2343-2354 12 p.

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

  37. 2012
  38. Published

    Effect of water activity, temperature and pH on solid state lactosylation of ß-lactoglobulin

    Thomsen, M. K., Olsen, Karsten, Otte, Jeanette, Sjøstrøm, Kirsten, Werner, B. B. & Skibsted, Leif Horsfelt, 2012, In: International Dairy Journal. 23, 1, p. 1-8 8 p.

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

  39. Published

    High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

    Grossi, A. B., Gkarane, V., Otte, Jeanette, Ertbjerg, P. & Orlien, Vibeke, 2012, In: Food Chemistry. 134, 3, p. 1556-1563 8 p.

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

  40. Published

    Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages

    Broncano, J. M., Otte, Jeanette, Petrón, M. J., Parra, V. & Timón, M. L., 2012, In: Meat Science. 90, 2, p. 494-501 8 p.

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

  41. 2010
  42. Published

    Antioxidant activity of yoghurt peptides: part 2 - characterisation of peptide fractions

    Farvin, S., Baron, C., Nielsen, N. S., Otte, Jeanette & Jacobsen, W. C., 2010, In: Food Chemistry. 123, 4, p. 1090-1097 8 p.

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

  43. 2009
  44. Published

    Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation PH, and storage time

    Nielsen, M. S., Martinussen, Torben, Flambard, B., Sørensen, K. I. & Otte, Jeanette, 2009, In: International Dairy Journal. 19, 3, p. 155-165 11 p.

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

  45. 2007
  46. Published

    Angiotensin-converting enzyme inhibitory activity of milk potein hydrolysates: effect of substrate, enzyme and time of hydrolysis

    Otte, Jeanette, Shalaby, S. M., Zakora, E., Pripp, A. H. & El-Shabrawy, S. A., 2007, In: International Dairy Journal. 17, 5, p. 488-503 16 p.

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

  47. Published

    Fractionation and identification af ACE-inhibitory peptides from a-lactalbumin and ß-casein produced by thermolysin-catalysed hydrolysis

    Otte, Jeanette, Shalaby, S. M. A., Zakora, M. & Nielsen, M. S., 2007, In: International Dairy Journal. 17, 12, p. 1460-1472 13 p.

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

  48. Published

    Identification of large phosphopeptides from ß-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

    Ardö, Ylva Margareta, Lilbæk, H. M., Kristiansen, K. R., Zakora, E. & Otte, Jeanette, 2007, In: International Dairy Journal. 17, 5, p. 513-524 12 p.

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

  49. Published

    Self-assembly of partially hydrolysed a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2007, In: Biotechnology Advances. 25, 6, p. 602-605 4 p.

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

  50. 2006
  51. Published

    ACE-inhibitory fermented milks: effect of bacterial strain, fermentation pH, and storage time

    Nielsen, M. S., Otte, Jeanette, Flambard, B. & Sørensen, K. I., 2006. 1 p.

    Research output: Contribution to conference › Poster › Research

  52. Published

    Performance of two commonly used angiotensin-converting enzyme inhibition assays using FA-PGG and HHL as substrates

    Shalaby, S. M., Zakora, M. & Otte, Jeanette, 2006, In: Journal of Dairy Research. 73, 2, p. 178-186 9 p.

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

  53. Published

    Physiological, chemical and technological aspects of milk-protein-derived peptides with antihypertensive and ACE-inhibitory activity: review

    López-Ferdiño, R., Otte, Jeanette & van Camp, J., 2006, In: International Dairy Journal. 16, 11, p. 1277-1293 17 p.

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

  54. Published

    The influence of pH after acidification and time of storage on the rheological properties of fermented milk with ACE-inhibitory activity

    Ipsen, Richard, Nielsen, M. S., Otte, Jeanette & Skriver, A., 2006. 1 p.

    Research output: Contribution to conference › Poster › Research

  55. Published

    Titel ukendt

    Otte, Jeanette, 2006.

    Research output: Contribution to conference › Poster › Research

  56. 2005
  57. Published

    Formation of amyloid-like fibrills upon limited proteolysis of bovine a-lactalbumin

    Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, p. 219-229 11 p.

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

  58. Published

    Formation of amyloid-like fibrils upon limited proteolysis of bovine α-lactalbumin

    Otte, Jeanette, Ipsen, Richard, Bauer, R., Bjerrum, Morten Jannik & Waninge, R., 2005, In: International Dairy Journal. 15, 3, p. 219-229 11 p.

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

  59. 2004
  60. Published

    Influence of calcium on the self-assembly of partially hydrolyzed a-lactalbumin

    Graveland-Bikker, J. F., Ipsen, Richard, Otte, Jeanette & Kruif, C. G. D., 2004, In: Langmuir. 20, p. 6841-6846 6 p.

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

  61. Published

    Protease-induced aggregation of bovine a-lactalbumin: identification of the primary associating fragment

    Otte, Jeanette, Ipsen, Richard, Ladefoged, A. M. & Sørensen, J., 2004, In: Journal of Dairy Reserch. 71, p. 88-96 9 p.

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

  62. Published

    The relation between protein structure, interfacial rheology and foam formation for various milk proteins

    Ipsen, Richard & Otte, Jeanette, 2004. 6 p.

    Research output: Contribution to conference › Paper › Research

  63. 2003
  64. Published

    Nano-structuring by means of proteolysis: Rheology of novel gels from a-lactalbumin

    Ipsen, Richard & Otte, Jeanette, 2003, In: Annual transaction of the nordic rheology society. 11, p. 89-93 5 p.

    Research output: Contribution to journal › Journal article › Research

  65. Published

    Protease-induced nano-tubular gels from a-lactalbumin

    Ipsen, Richard, Otte, Jeanette & Qvist, K. B., 2003, Ikke angivet. E. Dickinson & T. von Vliet (eds.). Royal Society of Chemistry, p. 84-92 9 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  66. 2002
  67. Published

    Effect of high hydrostatic pressure on the conformation of beta-lactoglobulin A as assessed by proteolytic peptide profiling

    Knudsen, J. C., Otte, Jeanette, Olsen, Karsten & Skibsted, Leif Horsfelt, 2002, In: International Dairy Journal. 12, 10, p. 791-803 13 p.

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

  68. 2001
  69. Published

    Effect of limited hydrolysis on the interfacial rheology and foaming properties of beta-lactoglobulin A

    Ipsen, Richard, Otte, Jeanette, Sharma, R., Nielsen, A., Gram Hansen, L. & Qvist, K. B., 2001, In: Colloids and Surfaces B: Biointerfaces. 21, p. 173-178 6 p.

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

  70. Published

    Microstructure and viscosity of yoghurt with inulin added as a fat-replacer

    Ipsen, Richard, Otte, Jeanette, Lozahic, G. & Qvist, K. B., 2001, In: Annual transactions of the Nordic Rheology Society. 9, p. 59-62 4 p.

    Research output: Contribution to journal › Journal article › Research

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