Rene Lametsch

Rene Lametsch

Associate Professor

Member of:


    1. 2012
    2. 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 journalConference articlepeer-review

    3. Published

      Use of Raman spectroscopy to study effect of cooking temperature and time on meat proteins

      Berhe, D. T., Lametsch, Rene, Hviid, M. S. & Engelsen, Søren Balling, 2012. 1 p.

      Research output: Contribution to conferenceConference abstract for conferenceResearch

    4. 2013
    5. 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

    6. Published

      Application of proteomics for analysis of protein modifications in postmortem meat

      Huang, H. & Lametsch, Rene, 2013, Proteomics in foods: principles and applications. Toldrá, F. & Nollet, L. M. L. (eds.). Springer, p. 111-125 15 p. (Food Microbiology and Food Safety, Vol. 2).

      Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

    7. Published

      Challenges and applications of proteomics for analysis of changes in early postmortem meat

      Huang, H. & Lametsch, Rene, 2013, Proteomics in foods: principles and applications. Toldrá, F. & Nollet, L. M. L. (eds.). Springer, p. 103-109 7 p. (Food Microbiology and Food Safety, Vol. 2).

      Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

    8. 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

    9. 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 articlepeer-review

    10. 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 articlepeer-review

    11. 2014
    12. Published

      Antioxidant capacity of hydrolyzed porcine tissues

      Damgaard, T. D., Otte, Jeanette, Meinert, L., Jensen, K. & Lametsch, Rene, 2014, In: Food Science & Nutrition. 2, 3, p. 282-288 7 p.

      Research output: Contribution to journalJournal articlepeer-review

    13. Published

      Effect of dietary fat level on the gross fatty acid profile of pork backfat: Raman spectroscopic study

      Berhe, D. T., Hviid, M. S., Engelsen, Søren Balling & Lametsch, Rene, 2014, Farm animal imaging: Kaposvár 2013. Maltin, C., Craigie, C. & Bünger, L. (eds.). Quality Meat Scotland, p. 49-52 4 p.

      Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

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