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. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.

    In: International Dairy Journal, Vol. 81, 2018, p. 122-130.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Genomic and Ecogenomic Characterization of Proteus mirabilis Bacteriophages. / Alves, Diana R.; Nzakizwanayo, Jonathan; Dedi, Cinzia; Olympiou, Chara; Hanin, Aurélie; Kot, Witold; Hansen, Lars; Lametsch, Rene; Gahan, Cormac G. M.; Schellenberger, Pascale; Ogilvie, Lesley A.; Jones, Brian V.

    In: Frontiers in Microbiology, Vol. 10, 1783, 2019, p. 1-14.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. / Bak, Kathrine Holmgaard; Petersen, Mikael Agerlin; Lametsch, Rene; Hansen, Erik T.; Ruiz Carrascal, Jorge.

    In: Molecules, Vol. 23, No. 2, 357, 08.02.2018.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Analytical methods for authentication of fresh vs. thawed meat - a review. / Ballin, Nicolai Zederkopff; Lametsch, Rene.

    In: Meat Science, Vol. 80, No. 2, 2008, p. 151-158.

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    Raman spectroscopic study of effect of the cooking temperature and time on meat proteins. / Berhe, Daniel Tsegay; Engelsen, Søren Balling; Hviid, Marchen S.; Lametsch, Rene.

    In: Food Research International, Vol. 66, 2014, p. 123-131.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Effect of dietary fat level on the gross fatty acid profile of pork backfat : Raman spectroscopic study. / Berhe, Daniel Tsegay; Hviid, Marchen S.; Engelsen, Søren Balling; Lametsch, Rene.

    Farm animal imaging: Kaposvár 2013. ed. / Charlotte Maltin; Cameron Craigie; Lutz Bünger. Quality Meat Scotland, 2014. p. 49-52.

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

  7. Published

    Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics. / Berhe, Daniel Tsegay; Lawaetz, Anders Juul; Engelsen, Søren Balling; Hviid, Marchen S.; Lametsch, Rene.

    In: Food Control, Vol. 52, 2015, p. 119-125.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins. / Berhe, Daniel Tsegay; Lametsch, Rene; Hviid, Marchen S.; Engelsen, Søren Balling.

    2012. Abstract from FAIM I, Dublin, Ireland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  9. Published

    Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics : understanding the cage of covariance between highly correlated fat parameters. / Berhe, Daniel Tsegay; Eskildsen, Carl Emil Aae; Lametsch, Rene; Hviid, Marchen S.; van der Berg, Franciscus Winfried J; Engelsen, Søren Balling.

    In: Meat Science, Vol. 111, 2016, p. 18-26.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Acid stress response and protein induction in Campylobacter jejuni isolates with different acid tolerance. / Birk, Tina; Takamiya, Monica K Wik; Lametsch, Rene; Knøchel, Susanne.

    In: B M C Microbiology, Vol. 12, No. 174, 2012.

    Research output: Contribution to journalJournal articleResearchpeer-review

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