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. Published

    Genomic and Ecogenomic Characterization of Proteus mirabilis Bacteriophages

    Alves, D. R., Nzakizwanayo, J., Dedi, C., Olympiou, C., Hanin, A., Kot, Witold, Hansen, Lars Hestbjerg, Lametsch, Rene, Gahan, C. G. M., Schellenberger, P., Ogilvie, L. A. & Jones, B. V., 2019, In : Frontiers in Microbiology. 10, p. 1-14 1783.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

    Chen, L., Li, Z., Everaert, N., Lametsch, Rene & Zhang, D., 2019, In : Food Chemistry. 280, p. 203-209 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin

    Chhem Kieth, Sorivan, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2019, In : Journal of Food Process Engineering. 42, 3, p. 1-8 e12994.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Valorisation of protein hydrolysates from animal by-products: perspectives on bitter taste and debittering methods: a review

    Fu, Y., Chen, J., Bak, K. H. & Lametsch, Rene, 2019, In : International Journal of Food Science and Technology. 54, 4, p. 978-986

    Research output: Contribution to journalReviewResearchpeer-review

  5. Published

    Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: successes and challenges

    Fu, Y., Therkildsen, M., Aluko, R. E. & Lametsch, Rene, 2019, In : Critical Reviews in Food Science and Nutrition. 59, 13, p. 2011-2027 17 p.

    Research output: Contribution to journalReviewResearchpeer-review

  6. Published

    Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

    Fu, Y., Bak, K. H., Liu, Jing, De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In : Food Research International. 121, p. 28-38 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  7. Published

    Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

    Joehnke, Marcel Skejovic, Lametsch, Rene & Sørensen, J. C., 2019, In : Food Research International. 123, p. 346-354

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Carprofen-induced depletion of proton motive force reverses TetK-mediated doxycycline resistance in methicillin-resistant Staphylococcus pseudintermedius

    Magnowska, Z., Jana, B., Brochmann, R. P., Hesketh, A., Lametsch, Rene, De Gobba, Cristian & Guardabassi, Luca, 2019, In : Scientific Reports. 9, 14 p., 17834.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans

    Peng, C., Andersen, Birgit, Arshid, S., Larsen, M. R., Albergaria, H., Lametsch, Rene & Arneborg, Nils, 1 Sep 2019, In : FEMS Microbiology Ecology. 95, 9, p. 1-16 fiz126.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4222842