Rene Lametsch

Rene Lametsch

Associate Professor


  1. Published

    Advanced glycation end products, protein crosslinks and post translational modifications in pork subjected to different heat treatments

    Mitra, B., Lametsch, Rene, Greco, Ines & Ruiz Carrascal, Jorge, 2018, In : Meat Science. 145, p. 415-424 10 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

    Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In : Molecules. 23, 2, 9 p., 357.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

    Chhem-Kieth, S., Skou, P. B., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2018, In : Journal of Food Science and Technology. 55, 10, p. 4287-4296

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

    Mitra, B., Lametsch, Rene, Akcan, T. & Ruiz Carrascal, Jorge, 2018, In : Meat Science. 140, p. 134-144 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork

    Lu, H., Luo, Y. & Lametsch, Rene, 2018, In : Food Chemistry. 243, p. 277-284 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Quantitative Proteomics and Phosphoproteomics Analysis Revealed Different Regulatory Mechanisms of Halothane and Rendement Napole Genes in Porcine Muscle Metabolism

    Huang, H., Scheffler, T. L., Gerrard, D. E., Larsen, M. R. & Lametsch, Rene, 2018, In : Journal of Proteome Research. 17, 8, p. 2834-2849 16 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    Alemu, Y. H., Hansen, E. B., Seifu, E., Petersen, Mikael Agerlin, Lametsch, Rene, Rattray, Fergal Patrick & Ipsen, Richard, 2018, In : International Dairy Journal. 81, p. 122-130 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

    Fu, Y., Liu, Jing, Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2018, In : Food Chemistry. 257, p. 163-171 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein

    Koutina, G., Ray, C. A., Lametsch, Rene & Ipsen, Richard, 2018, In : International Dairy Journal. 77, p. 10-18 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4222842