Rene Lametsch

Rene Lametsch

Associate Professor


  1. 2014
  2. 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

  3. 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

  4. 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

  5. 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 journalJournal articleResearchpeer-review

  6. Published

    Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

    Miklos, R., Mora-Gallego, H., Larsen, F. H., Serra, X., Cheong, L., Xu, X., Arnau, J. & Lametsch, Rene, Jan 2014, In : Meat Science. 96, 1, p. 617-622 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 2015
  8. Published

    Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

    Berhe, D. T., Lawaetz, A. J., Engelsen, Søren Balling, Hviid, M. S. & Lametsch, Rene, 2015, In : Food Control. 52, p. 119-125 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 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

  10. 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

  11. 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

  12. 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

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