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. 2014
  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

ID: 4222842