Rene Lametsch

Rene Lametsch

Associate Professor

ORCID: 0000-0002-4189-806X

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  1. Published

    Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

    Mitra, B., Lametsch, Rene, Akcan, T. & Ruiz Carrascal, Jorge, Jun 2018, In: Meat Science. 140, p. 134-144 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Published

    Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

    Mitra, B., Lametsch, Rene, Greco, I. & Ruiz Carrascal, Jorge, 2018, In: Meat Science. 145, p. 415-424 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. 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 journal › Journal article › Research › peer-review

  4. Published

    Effect of fat type and heat treatment on the microstructure of meat emulsions

    Miklos, R., Lametsch, Rene, Nielsen, M. S., Lauridsen, T. & Einarsdottir, H., 2013. 6 p.

    Research output: Contribution to conference › Conference abstract for conference › Research

  5. Published

    Application of pork fat diacylglycerols in meat emulsions

    Miklos, R., Xu, X. & Lametsch, Rene, 2011, In: Meat Science. 87, 3, p. 202-205 4 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Physicochemical properties of lard-based diacylglycerols in blends with lard

    Miklos, R., Zhang, H., Lametsch, Rene & Xu, X., 2013, In: Food Chemistry. 138, 1, p. 608-614 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. 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 journal › Journal article › Research › peer-review

  8. Published

    Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat

    Miklos, R., Nielsen, M. S., Einarsdottir, H. & Lametsch, Rene, 2013, 59th International Congress of Meat Science and Technology: ICoMST 2013. 4 p.

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

  9. 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 journal › Journal article › Research › peer-review

  10. Published

    Grating-based X-ray tomography of 3D food structures

    Miklos, R., Nielsen, M. S., Einarsdottir, H. & Lametsch, Rene, 2016, ESAFORM 2016: proceedings of the 19th International ESAFORM conference on material forming. American Institute of Physics, Vol. 1769. 180001-1

    Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

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