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. 2019
  2. Published

    Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans. / Peng, Chuantao; Andersen, Birgit; Arshid, Samina; Larsen, Martin R.; Albergaria, Helena; Lametsch, Rene; Arneborg, Nils.

    In: FEMS Microbiology Ecology, Vol. 95, No. 9, fiz126, 01.09.2019, p. 1-16.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides : successes and challenges. / Fu, Yu; Therkildsen, Margrethe; Aluko, Rotimi E.; Lametsch, Rene.

    In: Critical Reviews in Food Science and Nutrition, Vol. 59, No. 13, 2019, p. 2011-2027.

    Research output: Contribution to journalReviewResearchpeer-review

  4. Published

    Genomic and Ecogenomic Characterization of Proteus mirabilis Bacteriophages. / Alves, Diana R.; Nzakizwanayo, Jonathan; Dedi, Cinzia; Olympiou, Chara; Hanin, Aurélie; Kot, Witold; Hansen, Lars; Lametsch, Rene; Gahan, Cormac G. M.; Schellenberger, Pascale; Ogilvie, Lesley A.; Jones, Brian V.

    In: Frontiers in Microbiology, Vol. 10, 1783, 2019, p. 1-14.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin. / Joehnke, Marcel Skejovic; Lametsch, Rene; Sørensen, Jens Christian.

    In: Food Research International, Vol. 123, 2019, p. 346-354.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published
  7. Published

    Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates. / Chen, Li; Li, Zheng; Everaert, Nadia; Lametsch, Rene; Zhang, Dequan.

    In: Food Chemistry, Vol. 280, 2019, p. 203-209.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin. / Chhem Kieth, Sorivan; Lametsch, Rene; Hansen, Erik Torngaard; Ruiz Carrascal, Jorge.

    In: Journal of Food Process Engineering, Vol. 42, No. 3, e12994, 2019, p. 1-8.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Valorisation of protein hydrolysates from animal by-products : perspectives on bitter taste and debittering methods: a review. / Fu, Yu; Chen, Jingru; Bak, Kathrine H.; Lametsch, Rene.

    In: International Journal of Food Science and Technology, Vol. 54, No. 4, 2019, p. 978-986.

    Research output: Contribution to journalReviewResearchpeer-review

  10. 2018
  11. Published

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain. / Bak, Kathrine Holmgaard; Petersen, Mikael Agerlin; Lametsch, Rene; Hansen, Erik T.; Ruiz Carrascal, Jorge.

    In: Molecules, Vol. 23, No. 2, 357, 08.02.2018.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. Published

    Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments. / Mitra, Bhaskar; Lametsch, Rene; Greco, Ines; Ruiz Carrascal, Jorge.

    In: Meat Science, Vol. 145, 2018, p. 415-424.

    Research output: Contribution to journalJournal articleResearchpeer-review

  13. Published

    Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates. / Chhem-Kieth, Sorivan; Skou, Peter Bæk; Lametsch, Rene; Hansen, Erik Torngaard; Ruiz-Carrascal, Jorge.

    In: Journal of Food Science and Technology, Vol. 55, No. 10, 2018, p. 4287-4296.

    Research output: Contribution to journalJournal articleResearchpeer-review

  14. Published

    Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments : A chemical and redox proteomics assessment. / Mitra, Bhaskar; Lametsch, Rene; Akcan, Tolga ; Ruiz Carrascal, Jorge.

    In: Meat Science, Vol. 140, 2018, p. 134-144.

    Research output: Contribution to journalJournal articleResearchpeer-review

  15. Published

    Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork. / Lu, Han; Luo, Yongkang; Lametsch, Rene.

    In: Food Chemistry, Vol. 243, 2018, p. 277-284.

    Research output: Contribution to journalJournal articleResearchpeer-review

  16. Published

    Quantitative Proteomics and Phosphoproteomics Analysis Revealed Different Regulatory Mechanisms of Halothane and Rendement Napole Genes in Porcine Muscle Metabolism. / Huang, Honggang; Scheffler, Tracy L.; Gerrard, David E.; Larsen, Martin R.; Lametsch, Rene.

    In: Journal of Proteome Research, Vol. 17, No. 8, 2018, p. 2834-2849.

    Research output: Contribution to journalJournal articleResearchpeer-review

  17. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk. / Alemu, Yonas Hailu; Hansen, Egon Bech; Seifu, Eyassu; Petersen, Mikael Agerlin; Lametsch, Rene; Rattray, Fergal Patrick; Ipsen, Richard.

    In: International Dairy Journal, Vol. 81, 2018, p. 122-130.

    Research output: Contribution to journalJournal articleResearchpeer-review

  18. Published

    Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma. / Fu, Yu; Liu, Jing; Hansen, Erik T.; Bredie, Wender; Lametsch, Rene.

    In: Food Chemistry, Vol. 257, 2018, p. 163-171.

    Research output: Contribution to journalJournal articleResearchpeer-review

  19. Published

    The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein. / Koutina, Glykeria; Ray, Colin A.; Lametsch, Rene; Ipsen, Richard.

    In: International Dairy Journal, Vol. 77, 2018, p. 10-18.

    Research output: Contribution to journalJournal articleResearchpeer-review

  20. 2017
  21. Published

    Novel Variants of Streptococcus thermophilus Bacteriophages Are Indicative of Genetic Recombination among Phages from Different Bacterial Species. / Szymczak, Paula; Janzen, Thomas; Neves, Ana Rute; Kot, Witold; Hansen, Lars H.; Lametsch, Rene; Neve, Horst; Franz, Charles M.A.P; Vogensen, Finn Kvist.

    In: Applied and Environmental Microbiology, Vol. 85, No. 5, e02748-16, 2017.

    Research output: Contribution to journalJournal articleResearchpeer-review

  22. Published

    The first characterized phage against a member of the ecologically important sphingomonads reveals high dissimilarity against all other known phages. / Nielsen, Tue Kjaergaard; Carstens, Alexander Byth; Browne, Patrick; Lametsch, Rene; Neve, Horst; Kot, Witold; Hansen, Lars Hestbjerg.

    In: Scientific Reports, Vol. 7, 13566, 2017.

    Research output: Contribution to journalJournal articleResearchpeer-review

  23. 2016
  24. Published

    Angiotensin I-converting enzyme-inhibitory peptides from bovine collagen : insights into inhibitory mechanism and transepithelial transport. / Fu, Yu; Young, Jette Feveile; Rasmussen, Martin Kroyer; Dalsgaard, Trine Kastrup; Lametsch, Rene; Aluko, Rotimi E.; Therkildsen, Margrethe.

    In: Food Research International, Vol. 89, No. 1, 2016, p. 373-381.

    Research output: Contribution to journalJournal articleResearchpeer-review

  25. Published

    Characterisation of a novel enterobacteria phage, CAjan, isolated from rat faeces. / Carstens, Alexander Byth; Kot, Witold; Lametsch, Rene; Neve, Horst; Hansen, Lars H.

    In: Archives of Virology, Vol. 161, No. 8, 2016, p. 2219-2226.

    Research output: Contribution to journalJournal articleResearchpeer-review

  26. Published

    Grating-based X-ray tomography of 3D food structures. / Miklos, Rikke; Nielsen, Mikkel Schou; Einarsdottir, Hildur; Lametsch, René.

    ESAFORM 2016: proceedings of the 19th International ESAFORM conference on material forming. Vol. 1769 American Institute of Physics, 2016. 180001-1.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  27. Published

    Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics : understanding the cage of covariance between highly correlated fat parameters. / Berhe, Daniel Tsegay; Eskildsen, Carl Emil Aae; Lametsch, Rene; Hviid, Marchen S.; van der Berg, Franciscus Winfried J; Engelsen, Søren Balling.

    In: Meat Science, Vol. 111, 2016, p. 18-26.

    Research output: Contribution to journalJournal articleResearchpeer-review

  28. 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, Yu; Feveile Young, Jette; Løkke, Mette Marie; Lametsch, Rene; Aluko, Rotimi E.; Therkildsen, Margrethe.

    In: Journal of Functional Foods, Vol. 24, 2016, p. 196-206.

    Research output: Contribution to journalJournal articleResearchpeer-review

  29. 2015
  30. Published

    Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics. / Berhe, Daniel Tsegay; Lawaetz, Anders Juul; Engelsen, Søren Balling; Hviid, Marchen S.; Lametsch, Rene.

    In: Food Control, Vol. 52, 2015, p. 119-125.

    Research output: Contribution to journalJournal articleResearchpeer-review

  31. Published

    Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distribution. / Damgaard, Trine Desiree; Lametsch, Rene; Otte, Jeanette.

    In: Journal of Food Science and Technology, Vol. 52, No. 10, 2015, p. 6511-6519.

    Research output: Contribution to journalJournal articleResearchpeer-review

  32. Published

    Novel X-ray phase-contrast tomography method for quantitative studies of heat induced structural changes in meat. / Miklos, Rikke; Nielsen, Mikkel Schou; Einarsdottir, Hildur; Feidenhans'l, Robert Krarup; Lametsch, Rene.

    In: Meat Science, Vol. 100, 2015, p. 217-221.

    Research output: Contribution to journalJournal articleResearchpeer-review

  33. Published

    Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation. / Li, Chunbao; Zhou, Guanghong; Xu, Xinglian ; Lundström, Kerstin; Karlsson, Anders H; Lametsch, Rene.

    In: Food Chemistry, Vol. 175, 2015, p. 197-202.

    Research output: Contribution to journalJournal articleResearchpeer-review

  34. Published

    The effects of eating marine- or vegetable-fed farmed trout on the human plasma proteome profiles of healthy men. / Rentsch, Maria L; Lametsch, René; Bügel, Susanne Gjedsted; Jessen, Flemming; Lauritzen, Lotte.

    In: British Journal of Nutrition, Vol. 113, No. 4, 2015, p. 699-707.

    Research output: Contribution to journalJournal articleResearchpeer-review

  35. Published

    Water and fat mobility in myofibrillar protein gels explored by low-field NMR. / Miklos, Rikke; Cheong, Ling-Zhi; Xu, Xuebing; Lametsch, Rene; Larsen, Flemming Hofmann.

    In: Food Biophysics, Vol. 10, No. 3, 2015, p. 316-323.

    Research output: Contribution to journalJournal articleResearchpeer-review

  36. 2014
  37. Published

    Analysis of micro-structure in raw and heat treated meat emulsions from multimodal X-ray microtomography. / Einarsdóttir, Hildur; Nielsen, Mikkel Schou; Miklos, Rikke; Lametsch, René; Feidenhans'l, Robert; Larsen, Rasmus; Ersbøll, Bjarne Kjær.

    In: Innovative Food Science and Emerging Technologies, Vol. 24, 01.08.2014, p. 88-96.

    Research output: Contribution to journalJournal articleResearchpeer-review

  38. Published

    Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR. / Miklos, Rikke; Mora-Gallego, H.; Larsen, Flemming Hofmann; Serra, X.; Cheong, Ling-Zhi; Xu, X.; Arnau, J.; Lametsch, Rene.

    In: Meat Science, Vol. 96, No. 1, 01.2014, p. 617-622.

    Research output: Contribution to journalJournal articleResearchpeer-review

  39. Published

    Antioxidant capacity of hydrolyzed porcine tissues. / Damgaard, Trine Desiree; Otte, Jeanette Anita Held; Meinert, Lene; Jensen, Kirsten; Lametsch, Rene.

    In: Food Science & Nutrition, Vol. 2, No. 3, 2014, p. 282-288.

    Research output: Contribution to journalJournal articleResearchpeer-review

  40. Published

    Effect of dietary fat level on the gross fatty acid profile of pork backfat : Raman spectroscopic study. / Berhe, Daniel Tsegay; Hviid, Marchen S.; Engelsen, Søren Balling; Lametsch, Rene.

    Farm animal imaging: Kaposvár 2013. ed. / Charlotte Maltin; Cameron Craigie; Lutz Bünger. Quality Meat Scotland, 2014. p. 49-52.

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

  41. Published

    Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing. / Lametsch, Marianne Lund; Lametsch, Rene; Sørensen, Mikael Blom.

    In: Institute of Brewing & Distilling. Brewing & Distilling Directory, Vol. 120, No. 4, 2014, p. 467-473.

    Research output: Contribution to journalJournal articleResearchpeer-review

  42. Published

    Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem. / Huang, Honggang; Larsen, Martin Røssel; Palmisano, Giuseppe; Dai, Jie; Lametsch, Rene.

    In: Journal of Proteomics, Vol. 106, 2014, p. 125-139.

    Research output: Contribution to journalJournal articleResearchpeer-review

  43. Published

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

    In: Food Research International, Vol. 66, 2014, p. 123-131.

    Research output: Contribution to journalJournal articleResearchpeer-review

  44. 2013
  45. Published

    Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat. / Miklos, Rikke; Nielsen, Mikkel Schou; Einarsdottir, H.; Lametsch, Rene.

    59th International Congress of Meat Science and Technology: ICoMST 2013. 2013.

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

  46. Published

    Application of proteomics for analysis of protein modifications in postmortem meat. / Huang, Honggang; Lametsch, Rene.

    Proteomics in foods: principles and applications. ed. / Fidel Toldrá; Leo M.L. Nollet. Springer, 2013. p. 111-125 (Food Microbiology and Food Safety, Vol. 2).

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

  47. Published

    Challenges and applications of proteomics for analysis of changes in early postmortem meat. / Huang, Honggang; Lametsch, Rene.

    Proteomics in foods: principles and applications. ed. / Fidel Toldrá; Leo M.L. Nollet. Springer, 2013. p. 103-109 (Food Microbiology and Food Safety, Vol. 2).

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

  48. 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

  49. 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

  50. 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

  51. 2012
  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 2011
  59. 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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