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

    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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

ID: 4222842