Rene Lametsch

Rene Lametsch

Associate Professor

  • Ingredient and Dairy Technology

    Fødevarebygningen, Building: T375

    1958 Frederiksberg C

    Phone: +45 35 33 34 83Mobile: +45 21 78 98 24

  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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

  7. 2014
  8. Published

    Effect of dietary fat level on the gross fatty acid profile of pork backfat: Raman spectroscopic study

    Berhe, D. T., Hviid, M. S., Engelsen, Søren Balling & Lametsch, Rene, 2014, Farm animal imaging: Kaposvár 2013. Maltin, C., Craigie, C. & Bünger, L. (eds.). Quality Meat Scotland, p. 49-52 4 p.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  9. 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 journalJournal articleResearchpeer-review

  10. 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 journalJournal articleResearchpeer-review

  11. 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 journalJournal articleResearchpeer-review

  12. 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 journalJournal articleResearchpeer-review

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