Rene Lametsch

Rene Lametsch

Associate Professor


  1. E-pub ahead of print

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, C., Lametsch, Rene & Ruiz Carrascal, Jorge, 25 May 2021, (E-pub ahead of print) In: European Food Research and Technology. 11 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. E-pub ahead of print

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

    Li, Qian, Zhang, L. & Lametsch, Rene, 2021, (E-pub ahead of print) In: Critical Reviews in Food Science and Nutrition. 12 p.

    Research output: Contribution to journalReviewResearchpeer-review

  3. Published

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

    Shi, J., Fu, Y., Zhao, X. H. & Lametsch, Rene, 2021, In: Journal of Dairy Science. 104, 2, p. 1351-1363 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates

    Shirotani, N., Hougaard, Anni Bygvrå, Lametsch, Rene, Petersen, Mikael Agerlin, Rattray, Fergal Patrick & Ipsen, Richard, 2021, In: Food Chemistry. 340, 10 p., 128152.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 4222842