Marianne Nissen Lund

Marianne Nissen Lund

Professor

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    ORCID: 0000-0001-8708-2210

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    1. 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

    2. 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

    3. 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

    4. 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

    5. 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

    6. 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

    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

      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

    9. 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

    10. 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

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