Jeanette Otte

Jeanette Otte

Associate Professor


  1. 2013
  2. 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 journalJournal articlepeer-review

  3. 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 journalJournal articlepeer-review

  4. 2014
  5. 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 journalJournal articlepeer-review

  6. 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 journalJournal articlepeer-review

  7. 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 journalJournal articlepeer-review

  8. Published

    Identification of radical scavenging peptides (<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 journalJournal articlepeer-review

  9. 2015
  10. 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 journalJournal articlepeer-review

  11. 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 journalJournal articlepeer-review

  12. 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 journalJournal articlepeer-review

  13. 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 journalJournal articlepeer-review

Previous 1...3 4 5 6 7 8 9 Next

ID: 4226816