Rene Lametsch

Rene Lametsch

Associate Professor

Member of:

    ORCID: 0000-0002-4189-806X

    Publication year:
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    61 - 70 out of 106Page size: 10
    1. 2015
    2. 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 journal › Journal article › Research › peer-review

    3. Published

      Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

      Li, C., Zhou, G., Xu, X., Lundström, K., Karlsson, A. H. & Lametsch, Rene, 2015, In: Food Chemistry. 175, p. 197-202 6 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    4. Published

      Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat

      Miklos, R., Nielsen, M. S., Einarsdottir, H., Feidenhans'l, Robert Krarup & Lametsch, Rene, 2015, In: Meat Science. 100, p. 217-221 5 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Water and fat mobility in myofibrillar protein gels explored by low-field NMR

      Miklos, R., Cheong, L., Xu, X., Lametsch, Rene & Larsen, F. H., 2015, In: Food Biophysics. 10, 3, p. 316-323 8 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      The effects of eating marine- or vegetable-fed farmed trout on the human plasma proteome profiles of healthy men

      Rentsch, M. L., Lametsch, Rene, Bügel, Susanne Gjedsted, Jessen, F. & Lauritzen, Lotte, 2015, In: British Journal of Nutrition. 113, 4, p. 699-707 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. 2014
    8. Published

      Raman spectroscopic study of effect of the cooking temperature and time on meat proteins

      Berhe, D. T., Engelsen, Søren Balling, Hviid, M. S. & Lametsch, Rene, 2014, In: Food Research International. 66, p. 123-131 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. 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 journal › Journal article › Research › peer-review

    10. Published

      Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

      Einarsdóttir, H., Nielsen, M. S., Miklos, R., Lametsch, Rene, Feidenhans'l, Robert Krarup, Larsen, R. & Ersbøll, B. K., 1 Aug 2014, In: Innovative Food Science and Emerging Technologies. 24, p. 88-96 9 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    11. Published

      Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem

      Huang, H., Larsen, M. R., Palmisano, G., Dai, J. & Lametsch, Rene, 2014, In: Journal of Proteomics. 106, p. 125-139 15 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

      Lund, Marianne N., Lametsch, Rene & Sørensen, M. B., 2014, In: Institute of Brewing & Distilling. Brewing & Distilling Directory. 120, 4, p. 467-473 7 p.

      Research output: Contribution to journal › Journal article › Research › peer-review

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