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

    Phenotypic, proteomic, and genomic characterization of a putative ABC-transporter permease involved in Listeria monocytogenes biofilm formation

    Zhu, X., Liu, W., Lametsch, Rene, Aarestrup, F. M., Shi, C., She, Q., Shi, X. & Knøchel, Susanne, 2011, In : Foodborne Pathogens and Disease. 8, 4, p. 495-501 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Proteome analysis of Aspergillus niger: lactate added in starch-containing medium can increase production of themycotoxin fumonisin B2 by modifying acetyl-CoA metabolism

    Sørensen, L. M., Lametsch, Rene, Andersen, M. R., Nielsen, P. V. & Frisvad, J. C., 2009, In : BMC Microbiology. 9, 255, 20 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Novel Variants of Streptococcus thermophilus Bacteriophages Are Indicative of Genetic Recombination among Phages from Different Bacterial Species

    Szymczak, P., Janzen, T., Neves, A. R., Kot, W., Hansen, L. H., Lametsch, Rene, Neve, H., Franz, C. M. A. P. & Vogensen, Finn Kvist, 2017, In : Applied and Environmental Microbiology. 85, 5, 16 p., e02748-16.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    The effects of eating marine- or vegetable-fed farmed trout on the human plasma proteome profiles of healthy men

    Rentsch, M. L., Lametsch, Rene, Bügel, Susanne Gjedsted, Jessen, F. & Lauritzen, Lotte, 2015, In : British Journal of Nutrition. 113, 4, p. 699-707 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Acute effects of trout on cardiovascular risk markers and plasma proteome

    Rentsch, M., Jessen, F., Lametsch, Rene, Bügel, Susanne Gjedsted & Lauritzen, Lotte, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  6. Published

    Influence of early pH decline on calpain activity in porcine muscle

    Pomponio, L., Ertbjerg, P., Karlsson, A. H., Costa, L. N. & Lametsch, Rene, 2010, In : Meat Science. 85, 1, p. 110-114 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    IS m-CALPAIN ACTIVE POST-MORTEM IN PORK?

    Pomponio, L., Ertbjerg, P., Lametsch, Rene, Grossi, A., Nanni Costa, L. & Karlsson, A. H., 2007.

    Research output: Contribution to conferencePosterResearch

  8. Published

    Evidence for post-mortem m-calpain autolysis in porcine muscle

    Pomponio, L., Lametsch, Rene, Karlsson, A. H., Costa, L. N., Grossi, A. & Ertbjerg, P., 2008, In : Meat Science. 80, 3, p. 761-764 4 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Is m-Calpain active post-mortem in pork?

    Pomponio, L., Ertbjerg, P., Lametsch, Rene, Grossi, A., Costa, L. N. & Karlsson, A. H., 2007. 2 p.

    Research output: Contribution to conferencePaperResearch

  10. Published

    Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans

    Peng, C., Andersen, Birgit, Arshid, S., Larsen, M. R., Albergaria, H., Lametsch, Rene & Arneborg, Nils, 1 Sep 2019, In : FEMS Microbiology Ecology. 95, 9, p. 1-16 fiz126.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    The first characterized phage against a member of the ecologically important sphingomonads reveals high dissimilarity against all other known phages

    Nielsen, Tue Kjærgaard, Carstens, A. B., Browne, P., Lametsch, Rene, Neve, H., Kot, Witold & Hansen, Lars Hestbjerg, 2017, In : Scientific Reports. 7, 10 p., 13566.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracis

    Wæhrens, Sandra Stolzenbach, Therkildsen, M., Oksbjerg, N., Lazarotti, R., Ertbjerg, P., Lametsch, Rene & Byrne, D. V., 2009, In : Meat Science. 81, 1, p. 163-170 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Healthy, nutritious and tasty fish for the future

    Nielsen, H. H., Rentsch, M., Jessen, F., Hyldig, G., Jakobsen, C., Eymard, S., Hallund, J., Lauritzen, Lotte, Bügel, Susanne Gjedsted, Lametsch, Rene & Holm, J., 2007. 2 p.

    Research output: Contribution to conferencePosterResearch

  14. Published

    Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

    Mora-Gallego, H., Serra, X., Guàrdia, M. D., Miklos, R., Lametsch, Rene & Arnau, J., 2013, In : Meat Science. 93, 3, p. 668-674 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. 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, 2018, In : Meat Science. 140, p. 134-144 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

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

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

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. 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 journalJournal articleResearchpeer-review

  18. 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 conferenceConference abstract for conferenceResearch

  19. 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 journalJournal articleResearchpeer-review

  20. 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 journalJournal articleResearchpeer-review

  21. 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 journalJournal articleResearchpeer-review

  22. 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 proceedingArticle in proceedingsResearch

  23. 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 journalJournal articleResearchpeer-review

  24. 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 proceedingArticle in proceedingsResearch

  25. Published

    Carprofen-induced depletion of proton motive force reverses TetK-mediated doxycycline resistance in methicillin-resistant Staphylococcus pseudintermedius

    Magnowska, Z., Jana, B., Brochmann, R. P., Hesketh, A., Lametsch, Rene, De Gobba, Cristian & Guardabassi, Luca, 2019, In : Scientific Reports. 9, 14 p., 17834.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    High oxygen atmosphere packaging affects meat tenderness and protein oxidation

    Lund, M. N., Christensen, M., Lametsch, Rene, Fregil, L., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007. 1 p.

    Research output: Contribution to conferencePosterResearch

  27. Published

    Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

    Lu, H., Luo, Y. & Lametsch, Rene, 2018, In : Food Chemistry. 243, p. 277-284 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. Published

    Protein Oxidation and Regulation of u-Calpain: Implications for Meat Quality

    Lonergan, S., Huff-Lonergan, E., Kim, Y. & Lametsch, Rene, 2009. 5 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  29. Published

    Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

    Li, Qian, Fu, Y., Zhang, L., Otte, Jeanette & Lametsch, Rene, 2020, In : Food Chemistry. 320, 9 p., 126654.

    Research output: Contribution to journalJournal articleResearchpeer-review

  30. Published

    Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation

    Li, C., Zhou, G., Xu, X., Lundström, K., Karlsson, A. H. & Lametsch, Rene, 2015, In : Food Chemistry. 175, p. 197-202 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  31. Published

    Electrical stimulation affects metabolic enzyme phosphorylation, protease activation and meat tenderization in beef

    Li, C. B., Li, J., Zhou, G. H., Lametsch, Rene, Ertbjerg, P., Brüggemann, D. A., Huang, H., Karlsson, A. H., Hviid, M. & Lundström, K., 2012, In : Journal of Animal Science. 90, 5, p. 1638-1649 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  32. Published

    Analysis of acid-soluble glucogenin pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods

    Larsen, F. H., Essén-Gustavsson, B., Jensen-Waern, M., Lametsch, Rene, Karlsson, A. H. & Lindahl, G. K., 2011, In : Journal of Agricultural and Food Chemistry. 59, 22, p. 11895-11902 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  33. Published

    A novel role of Calpain in membrane ruffling involves deregulation of cofilin 1, tropomyosin 1 and RhoGDI-1

    Larsen, A. K., Lametsch, Rene, Elce, J. S., Larsen, M. R., Thomsen, B., Farré, T. B., Ertbjerg, P. & Lawson, M. A., 2005. 1 p.

    Research output: Contribution to conferencePosterResearch

  34. Published

    A novel role of Calpain in membrane ruffling involves deregulation of Cofilin 1, Tropomyosin 1 and RhoGDI-1

    Larsen, A. K., Lametsch, Rene, Farre, T. B., Elce, J. S., Larsen, M., Thomsen, B., Ertbjerg, P. & Lawson, M. A., 2005, Ikke angivet. The American Society for Cell Biology, p. 298a 1 p.

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearch

  35. Published

    Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosin

    Larsen, A. K., Lametsch, Rene, Elce, J. S., Larsen, J. K., Thomsen, B., Larsen, M. R., Lawson, M. A., Greer, P. A. & Ertbjerg, P., 2008, In : Biochemical Journal. 411, p. 657-666 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. Structural Characterization of the fibroblast growth factor-binding protein purified from bovine prepartum mammary gland secretion.

    Lametsch, Rene, T. Rasmussen, J., B. Johnson, L., Purup, S., Sejrsen, K., E. Petersen, T. & W. Heegaard, C., 2000, In : The journal of biological and molecular biology. 275, 26, p. 19469-19474

    Research output: Contribution to journalJournal articleResearchpeer-review

  37. Published

    Identification of myofibrillar substrates for u-calpain

    Lametsch, Rene, Roepstorff, P., Møller, H. S. & Bendixen, E., 2004, In : Meat Science. 68, p. 515-521 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. Published

    Determination of changes in protein conformation caused by pH

    Lametsch, Rene & Gratacos-Cubarsi, M., 2007. 2 p.

    Research output: Contribution to conferencePosterResearch

  39. Identification of protein degradation during post-mortem storage of pig meat

    Lametsch, Rene, Roepstorff, P. & Bendixen, E., 2002, In : Journal of Agricultural and Food Chemistry. 50, 20, p. 5508-5512

    Research output: Contribution to journalJournal articleResearchpeer-review

  40. Published

    Investigation of the influence of calpain on membrane ruffling

    Lametsch, Rene, Larsen, A. K., Lawson, M. A., Ertbjerg, P. & Larsen, M., 2005. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  41. Postmortem proteome changes of porcine muscle related to tenderness.

    Lametsch, Rene, Karlsson, A., Rosenvold, K., Andersen, H. J., Roepstorff, P. & Bendixen, E., 2003, In : Journal of Agricultural and Food Chemistry. 51, 24, p. 6992-6997

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. Published

    Application of proteomics in meat research

    Lametsch, Rene, 2005. 2 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  43. Published

    Novel method for determination of myofibril fragmentation post-mortem

    Lametsch, Rene, Knudsen, J. C., Ertbjerg, P., Oksbjerg, N. & Therkildsen, M., 2007, In : Meat Science. 75, 4, p. 719-724 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. Published

    Changes in the muscle proteome after compensatory growth in pigs

    Lametsch, Rene, Kristensen, L., Larsen, M. R., Therkildsen, M., Oksbjerg, N. & Ertbjerg, P., 2006, In : Journal of Animal Science. 84, 4, p. 918-924 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  45. Published

    Disulfide bond within µ-calpain active site inhibits activity and autolysis

    Lametsch, Rene, Lonergan, S. & Huff-Lonergan, E., 2008, In : BBA General Subjects. 1784, 9, p. 1215-1221 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  46. Published

    Meatomics

    Lametsch, Rene, 2009. 3 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  47. Postmortem proteome changes of porcine muscle related to tenderness

    Lametsch, Rene, Karlsson, A., Rosenvold, K., Andersen, H. J., Roepstorff, P. & Bendixen, E., 2003, In : Journal of Agricultural and Food Chemistry. p. 6992-6997 6 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  48. Published

    Effect of enzymes on meat quality

    Lametsch, Rene, 2008. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  49. Identification of protein degradation during post-mortem storage of pig meat

    Lametsch, Rene, Roepstorff, P. & Bendixen, E., 2002, In : Journal of Agricultural and Food Chemistry. p. 5508-5512 5 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  50. Proteome analysis applied to meat sciences: characterizing Post mortem changes in porcine muscle

    Lametsch, Rene & Bendixen, E., 2001, In : Journal of Agricultural and Food Chemistry. 49, 10, p. 4531-4537 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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