Rene Lametsch
Associate Professor
Food Analytics and Biotechnology
Rolighedsvej 26, 1958 Frederiksberg C
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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. 180001-1Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
ID: 4222842
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Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Published -
879
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Proteome analysis of Aspergillus niger: lactate added in starch-containing medium can increase production of themycotoxin fumonisin B2 by modifying acetyl-CoA metabolism
Research output: Contribution to journal › Journal article › Research › peer-review
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142
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Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Research output: Contribution to journal › Journal article › Research › peer-review
Published