Rene Lametsch

Rene Lametsch

Associate Professor

Member of:


    1. Published

      Elucidation of the Molecular Mechanism of Bovine Milk γ-Glutamyltransferase Catalyzed Formation of γ-Glutamyl-Valyl-Glycine

      Cao, Lichuang, Hunt, C. J., Lin, S., Meyer, A. S., Li, Qian & Lametsch, Rene, 2023, In: Journal of Agricultural and Food Chemistry. 71, 5, p. 2455-2463 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    2. Published

      Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciens

      Cao, Lichuang, Li, Qian & Lametsch, Rene, 2023, In: Food Chemistry. 405, 8 p., 134930.

      Research output: Contribution to journalJournal articlepeer-review

    3. Published

      Acid stress response and protein induction in Campylobacter jejuni isolates with different acid tolerance

      Birk, T., Takamiya, M. K. W., Lametsch, Rene & Knøchel, Susanne, 2012, In: B M C Microbiology. 12, 174, 26 p.

      Research output: Contribution to journalJournal articlepeer-review

    4. 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 journalJournal articlepeer-review

    5. Published

      Effect of dietary fat level on the gross fatty acid profile of pork backfat: Raman spectroscopic study

      Berhe, D. T., Hviid, M. S., Engelsen, Søren Balling & Lametsch, Rene, 2014, Farm animal imaging: Kaposvár 2013. Maltin, C., Craigie, C. & Bünger, L. (eds.). Quality Meat Scotland, p. 49-52 4 p.

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

    6. 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 articlepeer-review

    7. Published

      Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins

      Berhe, D. T., Lametsch, Rene, Hviid, M. S. & Engelsen, Søren Balling, 2012. 1 p.

      Research output: Contribution to conferenceConference abstract for conferenceResearch

    8. Published
    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 journalReviewpeer-review

    10. 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 journalJournal articlepeer-review

    ID: 4222842