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

    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

  2. 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

  3. 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

  4. 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 journalJournal articleResearchpeer-review

  5. Published

    Quantitative Proteomics and Phosphoproteomics Analysis Revealed Different Regulatory Mechanisms of Halothane and Rendement Napole Genes in Porcine Muscle Metabolism

    Huang, H., Scheffler, T. L., Gerrard, D. E., Larsen, M. R. & Lametsch, Rene, 2018, In : Journal of Proteome Research. 17, 8, p. 2834-2849 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

    Chen, L., Li, Z., Everaert, N., Lametsch, Rene & Zhang, D., 2019, In : Food Chemistry. 280, p. 203-209 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. 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 articleResearchpeer-review

  8. 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 articleResearchpeer-review

  9. Published

    Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions

    Fu, Y., Feveile Young, J., Løkke, M. M., Lametsch, Rene, Aluko, R. E. & Therkildsen, M., 2016, In : Journal of Functional Foods. 24, p. 196-206 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. 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, Fergal Patrick & Ipsen, Richard, 2018, In : International Dairy Journal. 81, p. 122-130 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4222842