Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Member of:
- Published
Key role of cysteine residues and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin
Krämer, A. C., Thulstrup, Peter Waaben, Lund, Marianne N. & Davies, Michael J., 2016, In: Free Radical Biology & Medicine. 97, 8, p. 544–555 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Key role of cysteine residues in thermal- and H2O2-mediated modification of beta-lactoglobulin
Krämer, A. C., Thulstrup, Peter Waaben, Lund, Marianne N. & Davies, Michael J., 2016, In: Free Radical Biology & Medicine. 96, Suppl. 1, p. S16 1 p.Research output: Contribution to journal › Conference abstract in journal › Research › peer-review
- Published
Effect of modified atmosphere packaging on breaking strength of single muscle fibres from beef and pork
Lund, Marianne N., Christensen, M., Lametsch, Rene, Fregil, L., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007.Research output: Contribution to conference › Paper › Research
- Published
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
Lund, Marianne N., Lametsch, Rene, Hviid, M. S., Jensen, O. N. & Skibsted, Leif Horsfelt, 2007, In: Meat Science. 77, 3, p. 295-303 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage
Lund, Marianne N., Petersen, Mikael Agerlin, Andersen, Mogens Larsen & Lunde, C., 2015, In: Journal of the American Society of Brewing Chemists. 73, 3, p. 287-295 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Detection of thiol groups in beer and their correlation with oxidative stability
Lund, Marianne N. & Andersen, Mogens Larsen, 2011, In: Journal of the American Society of Brewing Chemists. 69, 3, p. 163-169 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Post harvest processes that influence myofibrillar protein degradation and meat quality
Lund, Marianne N., Lametsch, Rene, Hviid, M. S. & Skibsted, Leif Horsfelt, 2008. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Emulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure-activity relationship
Lund, Marianne N., Liang, R., Zhang, J., Han, R., Tian, Y., Skovsgaard, T. F., Nielsen, J. & Skibsted, Leif Horsfelt, 2013, In: Food Research International. 54, 1, p. 230-238 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
Lund, Marianne N., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007, In: Meat Science. 76, 2, p. 226-233 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links
Lund, Marianne N., Luxford, C., Skibsted, Leif Horsfelt & Davies, Michael J., 2008, In: Biochemical Journal. 410, 3, p. 565-574Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Protein oxidation in foods and food quality
Lund, Marianne N. & Baron, C., 2010, Chemical deterioration and physical instability of food and beverages. Skibsted, L. H., Risbo, J. & Andersen, M. L. (eds.). CRC Press, p. 33-69 37 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Protein oxidation in meat during chill storage
Lund, Marianne N., 2007, Copenhagen: Center for Skov, Landskab og Planlægning/Københavns Universitet. 222 p.Research output: Book/Report › Ph.D. thesis › Research
- Published
Effect of pasteurization on the protein composition and oxidative stability of beer during storage
Lund, Marianne N., Hoff, S., Berner, T. S., Lametsch, Rene & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 50, p. 12362-12370 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Characterisation of a stable Radical in Dark Beer
Lund, Marianne N., Jehle, D., Øgendal, Lars Holm & Andersen, Mogens Larsen, 2010. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- Published
Oxidation of myosin by heme proteins generates myosin radicals and protein cross-links
Lund, Marianne N., Luxford, C., Skibsted, Leif Horsfelt & Davies, M. J., 2007, In: Free Radical Biology & Medicine. 43, Suppl. 1, p. S107 1 p.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
Protein oxidation in muscle foods: a review
Lund, Marianne N., Heinonen, M., Baron, C. P. & Estévez, M., 2011, In: Molecular Nutrition & Food Research. 55, p. 83-95 13 p.Research output: Contribution to journal › Review › Research › peer-review
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Protein oxidation in meat during chill storage in high-oxygen atmosphere
Lund, Marianne N., Lametsch, Rene, Miklos, R., Hviid, M. S. & Skibsted, Leif Horsfelt, 2009. 4 p.Research output: Contribution to conference › Paper › Research
- Published
Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing
Lund, Marianne N., Lametsch, Rene & Sørensen, M. B., 2014, In: Institute of Brewing & Distilling. Brewing & Distilling Directory. 120, 4, p. 467-473 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Improvement of the oxidative stability of beer
Lund, Marianne N., Arneborg, Nils, Frank, W. & Andersen, Mogens Larsen, 2008, In: Scandinavian Brewers' Review. 65, 4, p. 28-30 3 p.Research output: Contribution to journal › Journal article › Research
- Published
Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi
Lund, Marianne N., Christensen, M., Fregil, L., Hviid, M. & Skibsted, Leif Horsfelt, 2008, In: European Food Research and Technology. 227, 5, p. 1323-1328 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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24 Messages on a Sustainable Career in Research at UCPH
Larsen, K. R. (ed.), Wegener, H. C., Stein, A., Bach, A., Williams, A. R., Gall, C., Gravert, C., Gloriam, D. E., Lorenzen, E., Yvanez, E., Cappellini, E., Poulsen, F., Mortensen, J., Bentzen, J. S., Shik, J. Z., Miskowiak, K. W., Elgaard, K. K. E., Jønsson, K. A., Won, K. J., Nørgaard, L. C. & 9 others, , 2020, University of Copenhagen. 31 p.Research output: Book/Report › Report › Communication
- Published
Application of ultrasound to obtain food additives and nutraceuticals
Laurora, A., Lund, Marianne N., Tiwari, B. K. & Poojary, Mahesha Manjunatha, 2021, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products. Barba, F. J., Cravotto, G., Chemat, F., Rodriguez, J. M. L. & Munekata, P. E. S. (eds.). Academic Press, p. 111-141 31 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry
Li, C., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 3, p. 847-856Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Li, C., Paulsen, P. A., Akıllıoğlu, G., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Food Chemistry: Molecular Sciences. 5, 9 p., 100120.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4223072
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Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
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2962
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Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
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2872
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published