Marianne Nissen Lund

Marianne Nissen Lund

Professor

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    ORCID: 0000-0001-8708-2210

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    1. 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

    2. 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

    3. 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

    4. 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

    5. 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

    6. 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

    7. 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

    8. 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

    9. 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

    10. 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

    11. 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. 1575–1585

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

    12. 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. 4391-4406

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

    13. 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. 565-574

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

    14. 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

    15. 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. 2344−2355

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

    16. 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

    17. 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

    18. 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

    19. 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

    20. 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

    21. 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

    22. 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

    23. 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

    24. 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

    25. 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

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