Rene Lametsch

Rene Lametsch

Associate Professor

ORCID: 0000-0002-4189-806X

Publication year:
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1 - 8 out of 8Page size: 25
  1. 2020
  2. E-pub ahead of print

    Current progress in kokumi-active peptides, evaluation and preparation methods: a review

    Li, Qian, Zhang, L. & Lametsch, Rene, 23 Oct 2020, In : Critical Reviews in Food Science and Nutrition. 12 p.

    Research output: Contribution to journal › Review › Research › peer-review

  3. Published

    Bioactive proteins in bovine colostrum and effects of heating, drying and irradiation

    Chatterton, Dereck Edward Winston, Aagaard, S., Hesselballe Hansen, T., Nguyen, Duc Ninh, De Gobba, Cristian, Lametsch, Rene & Sangild, Per Torp, 2020, In : Food & Function. 11, 3, p. 2309-2327 19 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

    Fu, Y., Liu, Jing, Zhang, W., Wæhrens, Sandra Stolzenbach, Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In : Food Chemistry. 306, 9 p., 125613.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Accepted/In press

    Glycation sites and bioactivity of lactose-glycated caseinate hydrolysate in lipopolysaccharide-injured IEC-6 cells

    Shi, J., Fu, Y., Zhao, X. H. & Lametsch, Rene, 2020, (Accepted/In press) In : Journal of Dairy Science. 13 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papain

    Li, Qian, Fu, Y., Zhang, L., Otte, Jeanette & Lametsch, Rene, 2020, In : Food Chemistry. 320, 9 p., 126654.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

    Li, Qian, Liu, Jing, De Gobba, Cristian, Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, In : Journal of Agricultural and Food Chemistry. 68, 42, p. 11782-11789 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

    Arsad, S. S., Zainudin, M. A. M., De Gobba, Cristian, Jongberg, S., Larsen, F. H., Lametsch, Rene, Andersen, Mogens Larsen & Lund, Marianne N., 2020, In : Journal of Agricultural and Food Chemistry. 68, 8, p. 2506-2515

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy

    Zhang, L., Li, Qian, Hong, H., Luo, Y. & Lametsch, Rene, 2020, In : Food Research International. 137, 12 p., 109678.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4222842