Jeanette Otte

Jeanette Otte

Associate Professor


  1. 2014
  2. 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

  3. 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

  4. 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

  5. 2013
  6. 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 journalJournal articlepeer-review

  7. 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

  8. 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

  9. 2012
  10. 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 journalJournal articlepeer-review

  11. 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 journalJournal articlepeer-review

  12. 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 journalJournal articlepeer-review

  13. 2010
  14. 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 journalJournal articlepeer-review

ID: 4226816