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 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
Kinetic Models for the Role of Protein Thiols during Oxidation in Beer
Andersen, Mogens Larsen, Gundermann, M., Danielsen, Bente Pia & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 49, p. 10820-10828 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods
Li, Y., Li, L., Lund, Marianne N., Li, B., Hu, Y. & Zhang, X., 2018, In: Food Chemistry. 244, p. 25-28 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
Ledelse på KU. Miniguide til god teamledelse for VIP’ere. Supplement til ”God ledelse på KU”. Supplement til ”God ledelse på KU”.
Skakon, Janne, Hansen, Anne Mette, Jensen, T., Lund, Marianne N. & Thomsen, L. N., 2014.Research output: Contribution to conference › Paper › Communication
- Published
Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere
Zainudin, M. A. M., Poojary, Mahesha Manjunatha, Jongberg, S. & Lund, Marianne N., 2019, In: Food Chemistry. 299, 9 p., 125132.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
- Published
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 11, p. 3568-3575 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices
Poojary, Mahesha Manjunatha, Zhang, W., Greco, I., De Gobba, Cristian, Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Chromatography A. 1615, 10 p., 460767.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
Akıllıoğlu, H. G., Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, In: Food Chemistry. 396, 10 p., 133687.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques
Wen, L., Álvarez, C., Zhang, Z., Poojary, Mahesha Manjunatha, Lund, Marianne N., Sun, D. & Tiwari, B. K., 2021, In: Biomass Conversion and Biorefinery. 11, p. 1575–1585Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach
Li, C., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 14, p. 4391-4406Research 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
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
Phenolic Acid-Amino Acid Adducts Exert Distinct Immunomodulatory Effects in Macrophages Compared to Parent Phenolic Acids
Liu, Jingyuan, Poojary, Mahesha Manjunatha, Zhu, L., Williams, Andrew Richard & Lund, Marianne N., 2023, In: Journal of Agricultural and Food Chemistry. 71, 5, p. 2344−2355Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin
Jongberg, S., Lund, Marianne N., Østdal, H. & Skibsted, Leif Horsfelt, 2012, In: Journal of Agricultural and Food Chemistry. p. 12020-12028 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Phenolic antioxidants inhibit protein oxidationin meat - but not disulfide formation
Jongberg, S., Lund, Marianne N., Waterhouse, A. L. & Skibsted, Leif Horsfelt, 2011.Research output: Contribution to conference › Poster › 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
Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning
Zhu, H., Liu, Jingyuan, Andersen, Mogens Larsen, Peters, G. H. J. & Lund, Marianne N., 2023, In: Food Bioscience. 54, 8 p., 102890.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula
Lund, P., Mardal, F., Ray, C. A. & Lund, Marianne N., 2022, In: International Dairy Journal. 132, 12 p., 105397.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Projekt skal sikre bedre kvalitet af vores fødevarer
Lund, Marianne N., 22 Nov 2017, In: Fødevarefokus. 1 p.Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication
- Published
Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection
Jongberg, S., Lund, Marianne N. & Skibsted, Leif Horsfelt, 2017, Global Food Security and Wellness. Barbosa-Cánovas, G. V., María Pastore, G., Candoğan, K., Medina Meza, I. G., Caetano da Silva Lannes, S., Buckle, K., Yada, R. Y. & Rosenthal, A. (eds.). Springer, p. 315-337 23 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › 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
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
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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Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Published -
2883
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published