Marianne Nissen Lund

Marianne Nissen Lund

Professor

Member of:

    ORCID: 0000-0001-8708-2210

    Publication year:
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    91 - 100 out of 135Page size: 10
    1. 2014
    2. Published

      Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

      Jongberg, S., Lund, Marianne N., Skibsted, Leif Horsfelt & Davies, Michael J., 2014, In: Journal of Agricultural and Food Chemistry. 62, 46, p. 11279-11288 10 p.

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

    3. Published

      Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

      Jongberg, S., Wen, J., Tørngren, M. A. & Lund, Marianne N., 2014, In: Food Packaging and Shelf Life. 1, 1, p. 38-48 11 p.

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

    4. Published

      Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links

      Jongberg, S., de Sparra Terkelsen, L., Miklos, R. & Lund, Marianne N., 2014.

      Research output: Contribution to conference › Poster › Research

    5. 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

    6. Published

      Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-Dithiodipyridine

      Rysman, T., Jongberg, S., Van Royen, G., Van Weyenbeerg, S., De Smet, S. & Lund, Marianne N., 2014, In: Journal of Agricultural and Food Chemistry. 62, 49, p. 12008-12014 7 p.

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

    7. 2013
    8. 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

    9. Published

      Influence of barley varieties on wort quality and performance

      Hoff, S., Damgaard, J., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller, Andersen, Mogens Larsen & Lund, Marianne N., 2013, In: Journal of Agricultural and Food Chemistry. 61, 8, p. 1968-1976 9 p.

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

    10. Published

      Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation

      Hoff, S., Larsen, F. H., Andersen, Mogens Larsen & Lund, Marianne N., 2013, In: Analyst. 138, 7, p. 2096-2103 8 p.

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

    11. Published

      Storage stability of pasteurized non-filtered beer

      Hoff, S., Lund, Marianne N., Petersen, Mikael Agerlin, Frank, W. & Andersen, Mogens Larsen, 2013, In: Journal of the Institute of Brewing. 119, 3, p. 172-181 10 p.

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

    12. Published

      Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

      Jongberg, S., Tørngren, M. A., Gunvig, A., Skibsted, Leif Horsfelt & Lund, Marianne N., 2013, In: Meat Science. p. 538-546 9 p.

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

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