Jeanette Otte

Jeanette Otte

Associate Professor


  1. 2014
  2. 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

  3. 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

  4. 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

  5. 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

ID: 4226816