Rene Lametsch
Associate Professor
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 journal › Journal article › Research › peer-review
- Published
Postmortem Changes in Phosphorylation of Metabolic Enzymes in Relation to the RN-genotype
Lametsch, Rene, Essen-Gustavsson, B., Jensen-Waern, M., Lundström, K. & Lindahl, G., 2010. 3 p.Research output: Contribution to conference › Poster › Research
- Published
Post harvest processes that influence myofibrillar protein degradation and meat quality
Lund, Marianne N., Lametsch, Rene, Hviid, M. S. & Skibsted, Leif Horsfelt, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 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
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 journal › Journal article › Research › peer-review
- Published
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
Wang, H., Wang, R., Zhang, L., Zhang, W., Bakalis, Serafim, Li, Y. & Lametsch, Rene, 2023, In: Food Research International. 163, 7 p., 112286.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
Phosphoproteomics analysis of postmortem porcine muscle with pH decline rate and time difference
Huang, H., Larsen, M. R., Karlsson, A. H. & Lametsch, Rene, 2012, In: International Congress on Meat Science and Technology. Proceedings.Research output: Contribution to journal › Conference article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
- 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. & Knoechel, Susanne, 2011, In: Foodborne Pathogens and Disease. 8, 4, p. 495-501 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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 -
958
downloads
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
Published -
218
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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