Marianne Nissen Lund

Marianne Nissen Lund

Professor

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    ORCID: 0000-0001-8708-2210

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    1. Published

      Effect of solvent composition on the extraction of proteins from hemp oil processing stream

      Cabral, E. M., Poojary, Mahesha Manjunatha, Lund, Marianne N., Curtin, J., Fenelon, M. & Tiwari, B. K., 2022, In: Journal of the Science of Food and Agriculture. 102, 14, p. 6293-6298 6 p.

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

    2. Published

      Investigating challenges with scattering and inner filter effects in front-face fluorescence by PARAFAC

      Bevilacqua, Marta, Rinnan, Åsmund & Lund, Marianne N., 2020, In: Journal of Chemometrics. 34, 9, 15 p., e3286.

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

    3. Published

      Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept

      Bevilacqua, Marta, Engholm-Keller, Kasper, Risum, Anne Bech, Rinnan, Åsmund & Lund, Marianne N., 2022, In: Food Chemistry. 396, 9 p., 133732.

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

    4. Published

      Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Containing 4-Methyl Catechol

      Arsad, S. S., Zainudin, M. A. M., De Gobba, Cristian, Jongberg, S., Larsen, F. H., Lametsch, Rene, Andersen, Mogens Larsen & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 8, p. 2506-2515

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

    5. 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

    6. 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

    7. Published

      Beer-thiol-containing compouds and redox stability: kinetic study of 1-Hydroxyethyl radical scavenging ability

      Almeida, N. E. C. D., Lund, Marianne N., Andersen, Mogens Larsen & Cardoso, D. R., 2013, In: Journal of Agricultural and Food Chemistry. 61, 39, p. 9444-9452 9 p.

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

    8. Published

      Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

      Akıllıoğlu, H. G. & Lund, Marianne N., 2022, In: Food Chemistry. 366, 10 p., 130601.

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

    9. 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

    10. Published

      Determination of sulfite in beer based on fluorescent derivatives and liquid chromatographic separation

      Abrahamsson, V., Hoff, S., Nielsen, Nikoline Juul, Lund, Marianne N. & Andersen, Mogens Larsen, 2012, In: Journal of the American Society of Brewing Chemists. 70, 4, p. 296-302 7 p.

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

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