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

  16. Published

    Influence of added carbohydrates on the aroma profile of cooked pork

    Meinert, Lene, Miklos, R., Schäfer, A., Aaslyng, M. D. & Bredie, Wender, 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  17. Published

    Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

    Thomsen, M., Meinert, Lene, Skibsted, Leif Horsfelt & Risbo, Jens, 2005, In: Journal of Agricultural and Food Chemistry. 53, 18, p. 7082-7090 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Two types of radicals in whole milk powder: effect of lactose crystallization, lipid oxidation, and browning reactions

    Thomsen, M. K., Meinert, Lene, Skibsted, Leif Horsfelt & Risbo, Jens, 2005, In: Journal of Agricultural and Food Chemistry. 53, 5, p. 1805-1811 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. 2004
  20. Published

    Oxidative stability of frozen pork patties: effect of fluctuating temperature on lipid oxidation

    Hansen, E., Meinert, Lene, Skibsted, Leif Horsfelt, Moawad, R. K. & Andersen, Mogens Larsen, 2004, In: Meat Science. 68, 2, p. 185-191 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  21. 2003
  22. Published

    Microbiological stability and diversity in raw pre-peeled potatoes packed in different atmospheres

    Meinert, Lene & Knøchel, Susanne, 2003, In: European Food Research Technology. 217, 217, p. s.422-426 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. Published

    Mælkepulversholdbarhed: forudsigelse af aromaudvikling og funktionalitetsændringer

    Meinert, Lene, Skibsted, Leif Horsfelt & Thomsen, M. K., 2003, In: Maelkeritidende. 4, p. 96-99 4 p.

    Research output: Contribution to journalJournal articleCommunication

ID: 6223455