Rene Lametsch

Rene Lametsch

Associate Professor


  1. 2022
  2. Published

    Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modifications

    Mitra, B., Kristensen, L., Lametsch, Rene & Ruiz Carrascal, Jorge, 2022, In: Meat Science. 192, 7 p., 108924.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Current progress in kokumi-active peptides, evaluation and preparation methods: a review

    Li, Qian, Zhang, L. & Lametsch, Rene, 2022, In: Critical Reviews in Food Science and Nutrition. 62, 5, p. 1230-1241

    Research output: Contribution to journalReviewResearchpeer-review

  4. Published

    Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

    Wang, Hong, van der Berg, Franciscus Winfried J, Zhang, W., Czaja, Tomasz Pawel, Zhang, Longteng, Jespersen, Birthe P Møller & Lametsch, Rene, 2022, In: Food Hydrocolloids. 128, 10 p., 107540.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages

    Li, Qian, Liu, J., Cao, Lichuang, Zhang, Longteng, Bredie, Wender, Otte, Jeanette & Lametsch, Rene, 2022, In: Food and Bioprocess Technology. 15, 15 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Influence of growth medium and yeast species on the formation of γ-glutamyl peptides

    Li, Qian, Zhang, Longteng, Arneborg, Nils & Lametsch, Rene, 2022, In: LWT. 165, 8 p., 113716.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. E-pub ahead of print

    Salmonella phage akira, infecting selected Salmonella enterica Enteritidis and Typhimurium strains, represents a new lineage of bacteriophages

    Olsen, Nikoline S., Lametsch, Rene, Wagner, N., Hansen, Lars Hestbjerg & Kot, Witold, 2022, (E-pub ahead of print) In: Archives of Virology.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Structural characteristics of high-moisture extrudates with oil-in-water emulsions

    Wang, Hong, Zhang, Longteng, Czaja, Tomasz Pawel, Bakalis, Serafim, Zhang, W. & Lametsch, Rene, 2022, In: Food Research International. 158, 9 p., 111554.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. 2021
  10. Published

    Applications in nutrition: Peptides as taste enhancers

    Fu, Y., Amin, M. S., Li, Q., Bak, K. H. & Lametsch, Rene, 2021, Biologically Active Peptides: From Basic Science to Applications for Human Health. Toldrá, F. & Wu, J. (eds.). Academic Press, p. 569-580

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

  11. Published

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

    Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

    Research output: Contribution to journalJournal articleResearchpeer-review

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