Lene Meinert

  1. 2012
  2. Consuming pork proteins at breakfast reduces the feeling of hunger before lunch

    Meinert, Lene, Kehlet, U. N. & Aaslyng, M. D., 2012, In : Appetite. 59, 2, p. 201-203 3 p.

    Research output: Contribution to journalLetterResearchpeer-review

  3. 2009
  4. Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation

    Meinert, Lene, Schäfer, A., Bjergegaard, C., Aaslyng, M. D. & Bredie, W. L. P., 2009, In : Meat Science. 81, 3, p. 419-425 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Flavour development in pork: influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    Meinert, Lene, Tikk, K., Tikk, M., Brockhoff, P. B., Bredie, W. L. P., Bjergegaard, C. & Aaslyng, M. D., 2009, In : Meat Science. 81, 1, p. 255-262 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. 2008
  7. Published

    Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

    Meinert, Lene, Christensen, S. C., Kristensen, L., Bjergegaard, C. & Aaslyng, M. D., 2008, In : Meat Science. 80, 2, p. 304-314 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Flavour generation in pork: the importance of monosaccharides

    Meinert, Lene, 2008, Department of Food Science, University of Copenhagen.

    Research output: Book/ReportPh.D. thesisResearch

  9. 2007
  10. Published

    Analysis of phosphorylated aldoses based on group separation and reductive tryptamine derivatisation prior to HPCE revealing initial products of the Maillard reactions

    Bjergegaard, C., Meinert, Lene, Mortensen, K. H., Møller, Peter Marinus Richter, Sørensen, H. & Sørensen, J. C., 2007, In : Polish Journal of Food and Nutrition Sciences. 57, 3, p. 345-352 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Chemical and sensory characterisation of pan-fried pork flavour: interactions between raw meat quality, ageing and frying temperature

    Meinert, Lene, Andersen, L. T., Bredie, Wender, Bjergegaard, C. & Aaslyng, M. D., 2007, In : Meat Science. 75, 2, p. 229-242 14 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity

    Reinbach, Helene Christine, Meinert, Lene, Ballabio, D., Aaslyng, M. D., Bredie, Wender, Olsen, Karsten & Møller, P., 2007, In : Food Quality and Preference. 18, 6, p. 909-919 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Phosphorylated aldoses in meat - a challenge

    Bjergegaard, C., Meinert, Lene, Mortensen, K. H., Møller, Peter Marinus Richter, Sørensen, H., Sørensen, J. C. & Aaslyng, M. D., 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  14. 2005
  15. Published

    "Brændende" frikadeller: et slankeprodukt, alle kan vænne sig til

    Meinert, Lene, 2005, In : Orientering. 8, p. 2 1 p.

    Research output: Contribution to journalJournal articleCommunication

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