Rene Lametsch

Rene Lametsch

Associate Professor

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    ORCID: 0000-0002-4189-806X

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    1. Published

      Three novel Erwinia billingiae phages isolated from organic waste represent three new genera

      Alanin, K. W. S., Olsen, Nikoline S., Djurhuus, Amaru Miranda, Carstens, Alexander Byth, Nielsen, Tue Kjærgaard, Wagner, N., Lametsch, Rene, Bak, Frederik, Hennessy, Rosanna Catherine, Nicolaisen, Mette Haubjerg, Kot, Witold & Hansen, Lars Hestbjerg, 2023, In: Archives of Virology. 168, 7 p., 71.

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

    2. Published

      Four novel Curtobacterium phages isolated from environmental samples

      Alanin, K. W. S., Olsen, Nikoline S., Djurhuus, Amaru Miranda, Carstens, Alexander Byth, Nielsen, Tue Kjærgaard, Rothgardt, M. M., Russel, A. M., Wagner, N., Lametsch, Rene, Bak, Frederik, Hennessy, Rosanna Catherine, Nicolaisen, Mette Haubjerg, Hansen, Lars Hestbjerg & Kot, Witold, 2023, In: Archives of Virology. 168, 3

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

    3. Published

      Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

      Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, F. P. & Ipsen, Richard, 2018, In: International Dairy Journal. 81, p. 122-130 9 p.

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

    4. Published

      Genomic and Ecogenomic Characterization of Proteus mirabilis Bacteriophages

      Alves, D. R., Nzakizwanayo, J., Dedi, C., Olympiou, C., Hanin, A., Kot, Witold, Hansen, Lars Hestbjerg, Lametsch, Rene, Gahan, C. G. M., Schellenberger, P., Ogilvie, L. A. & Jones, B. V., 2019, In: Frontiers in Microbiology. 10, p. 1-14 1783.

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

    5. Published

      Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

      Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

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

    6. Published

      Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

      Arsad, S. S., Zainudin, M. A. M., De Gobba, Cristian, Jongberg, S., Larsen, F. H., Lametsch, Rene, Andersen, Mogens Larsen & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 8, p. 2506-2515

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

    7. Published

      Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

      Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

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

    8. Published

      Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

      Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In: Molecules. 23, 2, 9 p., 357.

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

    9. Published

      Analytical methods for authentication of fresh vs. thawed meat - a review

      Ballin, N. Z. & Lametsch, Rene, 2008, In: Meat Science. 80, 2, p. 151-158 8 p.

      Research output: Contribution to journal › Review › Research › peer-review

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

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