Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Member of:
- 2002
- Published
Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties
Carlsen, C. U., Kröger-Ohlsen, M., Lund, Marianne N., Lund-Nielsen, T., Rønn, B. & Skibsted, Leif Horsfelt, 2002, In: Journal of Agricultural and Food Chemistry. 50, 24, p. 7164-7168 5 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2005
- Published
Importance of pre-treatment of pork for oxidative stability during frozen storage
Lund, Marianne N., Tørngren, M. A., Hviid, M. & Skibsted, Leif Horsfelt, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- Published
Kinetics and mechanism of lactosylation of a-lactalbumin
Lund, Marianne N., Olsen, Karsten, Sørensen, J. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 6, p. 2095-2102 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Riboflavin photodegradation is highly dependent on oxygen and specific wavelengths
Lund, Marianne N., Andersen, L. T. & Skibsted, Leif Horsfelt, 2005. 1 p.Research output: Contribution to conference › Poster › Research
- 2006
- Published
Light-induced deterioration of reduced-fat cream cheese: relative importance of protein and lipid oxidation
Andersen, L. T., Lund, Marianne N., Glyager, R., Jensen, S. B., Mortensen, G. & Skibsted, Leif Horsfelt, 2006, In: Milchwissenschaft. 16, 2, p. 162-165 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 2007
- 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
- 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 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
- 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
ID: 4223072
Most downloads
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6113
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Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis
Published -
2968
downloads
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Published -
2890
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published