Rene Lametsch

Rene Lametsch

Associate Professor

Member of:


    1. Published

      Healthy, nutritious and tasty fish for the future

      Nielsen, H. H., Rentsch, M., Jessen, F., Hyldig, G., Jakobsen, C., Eymard, S., Hallund, J., Lauritzen, Lotte, Bügel, Susanne Gjedsted, Lametsch, Rene & Holm, J., 2007. 2 p.

      Research output: Contribution to conferencePosterResearch

    2. Published

      High oxygen atmosphere packaging affects meat tenderness and protein oxidation

      Lund, M. N., Christensen, M., Lametsch, Rene, Fregil, L., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007. 1 p.

      Research output: Contribution to conferencePosterResearch

    3. Published

      High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

      Lund, Marianne N., Lametsch, Rene, Hviid, M. S., Jensen, O. N. & Skibsted, Leif Horsfelt, 2007, In: Meat Science. 77, 3, p. 295-303 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    4. Published

      IS m-CALPAIN ACTIVE POST-MORTEM IN PORK?

      Pomponio, L., Ertbjerg, P., Lametsch, Rene, Grossi, A., Nanni Costa, L. & Karlsson, A. H., 2007.

      Research output: Contribution to conferencePosterResearch

    5. Published

      Identification and Activity Characterization of gamma-Glutamyltransferase from Bovine Milk

      Cao, Lichuang, Li, Qian & Lametsch, Rene, 2021, In: Journal of Agricultural and Food Chemistry. 69, 50, p. 15325-15333

      Research output: Contribution to journalJournal articlepeer-review

    6. Published

      Identification of myofibrillar substrates for u-calpain

      Lametsch, Rene, Roepstorff, P., Møller, H. S. & Bendixen, E., 2004, In: Meat Science. 68, p. 515-521 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    7. Identification of protein degradation during post-mortem storage of pig meat

      Lametsch, Rene, Roepstorff, P. & Bendixen, E., 2002, In: Journal of Agricultural and Food Chemistry. 50, 20, p. 5508-5512

      Research output: Contribution to journalJournal articlepeer-review

    8. Identification of protein degradation during post-mortem storage of pig meat

      Lametsch, Rene, Roepstorff, P. & Bendixen, E., 2002, In: Journal of Agricultural and Food Chemistry. p. 5508-5512 5 p.

      Research output: Contribution to journalJournal articlepeer-review

    9. Published

      Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

      Joehnke, M. S., Lametsch, Rene & Sørensen, J. C., 2019, In: Food Research International. 123, p. 346-354

      Research output: Contribution to journalJournal articlepeer-review

    10. Published

      Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase

      Li, Qian, Zhang, L. & Lametsch, Rene, 2022, In: Journal of Agricultural and Food Chemistry. 70, 50, p. 15894–15902 9 p.

      Research output: Contribution to journalJournal articlepeer-review

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