Rene Lametsch

Rene Lametsch

Associate Professor

Member of:


    1. 2014
    2. Published

      Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing

      Lund, Marianne N., Lametsch, Rene & Sørensen, M. B., 2014, In: Institute of Brewing & Distilling. Brewing & Distilling Directory. 120, 4, p. 467-473 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    3. Published

      Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem

      Huang, H., Larsen, M. R., Palmisano, G., Dai, J. & Lametsch, Rene, 2014, In: Journal of Proteomics. 106, p. 125-139 15 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

      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 articlepeer-review

    6. Published

      Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography

      Einarsdóttir, H., Nielsen, M. S., Miklos, R., Lametsch, Rene, Feidenhans'l, Robert Krarup, Larsen, Rasmus Stenbak & Ersbøll, B. K., 1 Aug 2014, In: Innovative Food Science and Emerging Technologies. 24, p. 88-96 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    7. 2015
    8. 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

    9. Published

      Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution

      Damgaard, T. D., Lametsch, Rene & Otte, Jeanette, 2015, In: Journal of Food Science and Technology. 52, 10, p. 6511-6519 9 p.

      Research output: Contribution to journalJournal articlepeer-review

    10. 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 articlepeer-review

    11. 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 articlepeer-review

    12. 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 articlepeer-review

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