Rene Lametsch

Rene Lametsch

Associate Professor

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    ORCID: 0000-0002-4189-806X

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    1. 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 proceeding › Book chapter › Research › peer-review

    2. 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 proceeding › Book chapter › Research › peer-review

    3. 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 proceeding › Article in proceedings › Research

    4. 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 conference › Conference abstract for conference › Research

    5. 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 journal › Journal article › Research › peer-review

    6. 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 journal › Journal article › Research › peer-review

    ID: 4222842