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. 2013
  2. Published

    Effect of fat type and heat treatment on the microstructure of meat emulsions. / Miklos, Rikke; Lametsch, Rene; Nielsen, Mikkel Schou; Lauridsen, Torsten; Einarsdottir, Hildur.

    2013. Abstract from Inside Food, Leuven, Belgium.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  3. Published

    Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. / Mora-Gallego, Héctor; Serra, Xavier; Guàrdia, Maria Dolors; Miklos, Rikke; Lametsch, Rene; Arnau, Jacint.

    In: Meat Science, Vol. 93, No. 3, 2013, p. 668-674.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Physicochemical properties of lard-based diacylglycerols in blends with lard. / Miklos, Rikke; Zhang, Hong; Lametsch, Rene; Xu, Xuebing.

    In: Food Chemistry, Vol. 138, No. 1, 2013, p. 608-614.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 2012
  6. Published

    Acid stress response and protein induction in Campylobacter jejuni isolates with different acid tolerance. / Birk, Tina; Takamiya, Monica K Wik; Lametsch, Rene; Knøchel, Susanne.

    In: B M C Microbiology, Vol. 12, No. 174, 2012.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle. / Huang, Honggang; Larsen, Martin Røssel; Lametsch, Rene.

    In: Food Chemistry, Vol. 134, No. 4, 2012, p. 1999-2006.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Effect of pasteurization on the protein composition and oxidative stability of beer during storage. / Lametsch, Marianne Lund; Hoff, Signe; Berner, Torben Sune; Lametsch, Rene; Andersen, Mogens Larsen.

    In: Journal of Agricultural and Food Chemistry, Vol. 60, No. 50, 2012, p. 12362-12370.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 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, Per; Brüggemann, Dagmar Adeline; Huang, Honggang; Karlsson, Anders H; Hviid, M.; Lundström, K.

    In: Journal of Animal Science, Vol. 90, No. 5, 2012, p. 1638-1649.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Phosphoproteomics analysis of postmortem porcine muscle with pH decline rate and time difference. / Huang, Honggang; Larsen, Martin R; Karlsson, Anders H; Lametsch, Rene.

    In: International Congress on Meat Science and Technology. Proceedings, 2012.

    Research output: Contribution to journalConference articleResearchpeer-review

  11. Published

    Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins. / Berhe, Daniel Tsegay; Lametsch, Rene; Hviid, Marchen S.; Engelsen, Søren Balling.

    2012. Abstract from FAIM I, Dublin, Ireland.

    Research output: Contribution to conferenceConference abstract for conferenceResearch

  12. 2011
  13. Published

    Analysis of acid-soluble glucogenin pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods. / Larsen, Flemming Hofmann; Essén-Gustavsson, Birgitta; Jensen-Waern, Marianne; Lametsch, Rene; Karlsson, Anders H; Lindahl, Gunilla Karin.

    In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 22, 2011, p. 11895-11902.

    Research output: Contribution to journalJournal articleResearchpeer-review

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