Rene Lametsch

Rene Lametsch

Associate Professor

Member of:


    1. 2023
    2. Published

      Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production

      Heres, A., Li, Qian, Toldrá, F., Lametsch, Rene & Mora, L., 2023, In: Foods. 12, 14, 13 p., 2814.

      Research output: Contribution to journalJournal articlepeer-review

    3. Published

      Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing

      Heres, A., Li, Qian, Toldrá, F., Lametsch, Rene & Mora, L., 2023, In: Meat Science. 206, 9 p., 109323.

      Research output: Contribution to journalJournal articlepeer-review

    4. Published

      Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values

      Li, Qian, Zhang, L., Li, Y. & Lametsch, Rene, 2023, In: Journal of Food Science. 88, 8

      Research output: Contribution to journalJournal articlepeer-review

    5. Published

      Shelf life extension of chilled blunt snout bream fillets using coating based on chia seed gum and Oleum ocimi gratissimi

      Li, Y., Zhang, L., Zhuang, S., Li, D., Hong, H., Lametsch, Rene, Tan, Y. & Luo, Y., 2023, In: Food Bioscience. 54, 9 p., 102853.

      Research output: Contribution to journalJournal articlepeer-review

    6. Published

      Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

      Wang, H., Wang, R., Zhang, L., Zhang, W., Bakalis, Serafim, Li, Y. & Lametsch, Rene, 2023, In: Food Research International. 163, 7 p., 112286.

      Research output: Contribution to journalJournal articlepeer-review

    7. Published

      Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

      Zhang, L., Li, Qian, Sørensen, J. S., Luo, Y. & Lametsch, Rene, 2023, In: Food Chemistry. 402, 11 p., 134234.

      Research output: Contribution to journalJournal articlepeer-review

    8. 2022
    9. Published

      Rendered-Protein Hydrolysates as a Low-Cost Nitrogen Source for the Fungal Biotransformation of 5-Hydroxymethylfurfural

      Cosovanu, D., Millán Acosta, A., Cabañeros López, P., Gernaey, K. V., Li, Qian, Lametsch, Rene, Canela-Garayoa, R., Eras, J. & Villorbina, G., 2022, In: Catalysts. 12, 8, 22 p., 839.

      Research output: Contribution to journalJournal articlepeer-review

    10. Published

      Current progress in kokumi-active peptides, evaluation and preparation methods: a review

      Li, Qian, Zhang, L. & Lametsch, Rene, 2022, In: Critical Reviews in Food Science and Nutrition. 62, 5, p. 1230-1241

      Research output: Contribution to journalReviewpeer-review

    11. Published

      Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

      Li, Qian, Liu, J., Cao, Lichuang, Zhang, L., Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

      Research output: Contribution to journalJournal articlepeer-review

    12. 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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