Rene Lametsch
Associate Professor
Ingredient and Dairy Technology
Fødevarebygningen, Building: T375
1958 Frederiksberg C
- 2013
- 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 proceeding › Article in proceedings › Research
- 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 proceeding › Book chapter › Research › peer-review
- 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 proceeding › Book chapter › Research › peer-review
- 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 conference › Conference abstract for conference › Research
- 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 journal › Journal article › Research › peer-review
- 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 journal › Journal article › Research › peer-review
ID: 4222842
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Application of X-ray phase-contrast tomography in quantative studies of heat induced structural changes in meat
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research
Published -
916
downloads
Proteome analysis of Aspergillus niger: lactate added in starch-containing medium can increase production of themycotoxin fumonisin B2 by modifying acetyl-CoA metabolism
Research output: Contribution to journal › Journal article › Research › peer-review
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Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
Research output: Contribution to journal › Journal article › Research › peer-review
Published