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 and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin
Krämer, A. C., Thulstrup, Peter Waaben, Lund, Marianne N. & Davies, Michael J., 2016, In: Free Radical Biology & Medicine. 97, 8, p. 544–555 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
Effect of modified atmosphere packaging on breaking strength of single muscle fibres from beef and pork
Lund, Marianne N., Christensen, M., Lametsch, Rene, Fregil, L., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007.Research output: Contribution to conference › Paper › Research
- Published
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
Lund, Marianne N., Lametsch, Rene, Hviid, M. S., Jensen, O. N. & Skibsted, Leif Horsfelt, 2007, In: Meat Science. 77, 3, p. 295-303 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage
Lund, Marianne N., Petersen, Mikael Agerlin, Andersen, Mogens Larsen & Lunde, C., 2015, In: Journal of the American Society of Brewing Chemists. 73, 3, p. 287-295 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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- Published
Detection of thiol groups in beer and their correlation with oxidative stability
Lund, Marianne N. & Andersen, Mogens Larsen, 2011, In: Journal of the American Society of Brewing Chemists. 69, 3, p. 163-169 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
Emulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure-activity relationship
Lund, Marianne N., Liang, R., Zhang, J., Han, R., Tian, Y., Skovsgaard, T. F., Nielsen, J. & Skibsted, Leif Horsfelt, 2013, In: Food Research International. 54, 1, p. 230-238 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
Lund, Marianne N., Hviid, M. S. & Skibsted, Leif Horsfelt, 2007, In: Meat Science. 76, 2, p. 226-233 8 p.Research 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
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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
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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
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Effect of pasteurization on the protein composition and oxidative stability of beer during storage
Lund, Marianne N., Hoff, S., Berner, T. S., Lametsch, Rene & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 50, p. 12362-12370 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterisation of a stable Radical in Dark Beer
Lund, Marianne N., Jehle, D., Øgendal, Lars Holm & Andersen, Mogens Larsen, 2010. 1 p.Research output: Contribution to conference › Conference abstract for conference › Research
- 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
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Protein oxidation in muscle foods: a review
Lund, Marianne N., Heinonen, M., Baron, C. P. & Estévez, M., 2011, In: Molecular Nutrition & Food Research. 55, p. 83-95 13 p.Research output: Contribution to journal › Review › Research › peer-review
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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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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
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Improvement of the oxidative stability of beer
Lund, Marianne N., Arneborg, Nils, Frank, W. & Andersen, Mogens Larsen, 2008, In: Scandinavian Brewers' Review. 65, 4, p. 28-30 3 p.Research output: Contribution to journal › Journal article › Research
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Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi
Lund, Marianne N., Christensen, M., Fregil, L., Hviid, M. & Skibsted, Leif Horsfelt, 2008, In: European Food Research and Technology. 227, 5, p. 1323-1328 6 p.Research output: Contribution to journal › Journal article › Research › peer-review
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24 Messages on a Sustainable Career in Research at UCPH
Larsen, K. R. (ed.), Wegener, H. C., Stein, A., Bach, A., Williams, A. R., Gall, C., Gravert, C., Gloriam, D. E., Lorenzen, E., Yvanez, E., Cappellini, E., Poulsen, F., Mortensen, J., Bentzen, J. S., Shik, J. Z., Miskowiak, K. W., Elgaard, K. K. E., Jønsson, K. A., Won, K. J., Nørgaard, L. C. & 9 others, , 2020, University of Copenhagen. 31 p.Research output: Book/Report › Report › Communication
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Application of ultrasound to obtain food additives and nutraceuticals
Laurora, A., Lund, Marianne N., Tiwari, B. K. & Poojary, Mahesha Manjunatha, 2021, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products. Barba, F. J., Cravotto, G., Chemat, F., Rodriguez, J. M. L. & Munekata, P. E. S. (eds.). Academic Press, p. 111-141 31 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry
Li, C., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 3, p. 847-856Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Li, C., Paulsen, P. A., Akıllıoğlu, G., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Food Chemistry: Molecular Sciences. 5, 9 p., 100120.Research output: Contribution to journal › Journal article › Research › peer-review
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Formation of whey protein aggregates by partial hydrolysis and reduced thermal treatment
Li, R., Lund, P., Nielsen, S. B. & Lund, Marianne N., 2022, In: Food Hydrocolloids. 124, 9 p., 107206.Research output: Contribution to journal › Journal article › Research › peer-review
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Reduction of Nε-(carboxymethyl) lysine by (-)-epicatechin and (-)-epigallocatechin gallate: The involvement of a possible trapping mechanism by catechin quinones
Li, Y., Li, L., Lund, Marianne N., Li, B., Hu, Y. & Zhang, X., 2018, In: Food Chemistry. 266, p. 427-434 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Quinone-induced protein modifications: kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins
Li, Y., Jongberg, S., Andersen, Mogens Larsen, Davies, Michael J. & Lund, Marianne N., 2016, In: Free Radical Biology & Medicine. 97, p. 148-157 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Li, Y., He, D., Li, B., Lund, Marianne N., Xing, Y., Wang, Y., Li, F., Cao, X., Liu, Y., Chen, X., Yu, J., Zhu, J., Zhang, M., Wang, Q., Zhang, Y., Li, B., Wang, J., Xing, X. & Li, L., 2021, In: Trends in Food Science and Technology. 110, p. 470-482Research output: Contribution to journal › Review › Research › peer-review
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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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Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems
Liu, G., Jæger, T. C., Lund, Marianne N., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2016, In: International Dairy Journal. 59, p. 1-9 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
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Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation
Liu, Jingyuan, Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Bevilacqua, Marta, Andersen, Mogens Larsen & Lund, Marianne N., 2024, In: Food Chemistry. 434, 10 p., 137473.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine
Liu, Jingyuan, Poojary, Mahesha Manjunatha, Thygesen, Mikkel Boas, Andersen, Mogens Larsen & Lund, Marianne N., 2023, In: Food Research International. 163, 12 p., 112187.Research output: Contribution to journal › Journal article › Research › peer-review
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Antioxidanter fra grøn te skal forbedre kvaliteten af langtidsholdbar mælk
Lund, Marianne N., 2018, 1 p. København : Danmarks Frie Forskningsfond.Research output: Other contribution › Net publication - Internet publication › Communication
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Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer
Lund, Marianne N., Krämer, A. C. & Andersen, Mogens Larsen, 2015, In: Journal of Agricultural and Food Chemistry. 63, 37, p. 8254-8261 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
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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
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Reactions of plant polyphenols in foods: Impact of molecular structure
Lund, Marianne N., 2021, In: Trends in Food Science and Technology. 112, p. 241-251Research output: Contribution to journal › Review › Research › peer-review
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Forbedret UHT-mælk med enzymer?
Lund, Marianne N. & Rauh, V., 2020, In: Mælketidende. 2, p. 16-17 2 p.Research output: Contribution to journal › Journal article › Research
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Riboflavin photodegradation is highly dependent on oxygen and specific wavelengths
Lund, Marianne N., Andersen, L. T. & Skibsted, Leif Horsfelt, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
Lund, Marianne N. & Ray, C. A., 2017, In: Journal of Agricultural and Food Chemistry. 65, 23, p. 4537-4552 16 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
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Ristning: Kaffe og Maillard
Lund, Marianne N., 2017Research output: Non-textual form › Sound/Visual production (digital) › Communication
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Importance of pre-treatment of pork for oxidative stability during frozen storage
Lund, Marianne N., Tørngren, M. A., Hviid, M. & Skibsted, Leif Horsfelt, 2005. 1 p.Research output: Contribution to conference › Poster › Research
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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
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Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering
Lund, P., Nielsen, S. B., Nielsen, C. F., Ray, C. A. & Lund, Marianne N., 2021, In: Food Chemistry. 348, 10 p., 129145.Research output: Contribution to journal › Journal article › Research › peer-review
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Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula
Lund, P., Bechshoft, M. R., Ray, C. A. & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 1, p. 319–332Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The immunoproteasome is induced by cytokines and regulates apoptosis in human islets
Lundh, M., Bugliani, M., Dahlby, T., Chou, D. H., Wagner , B., Ghiasi, S. M., De Tata, V., Chen, Z., Lund, Marianne N., Davies, Michael J., Marchetti, P. & Mandrup-Poulsen, Thomas, 2017, In: Journal of Endocrinology. 233, 3, p. 369-379 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
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The Antibacterial Effect In Vitro of Honey Derived from Various Danish Flora
Matzen, R. D., Leth-Espensen, J. Z., Jansson, T., Nielsen, Dennis Sandris, Lund, Marianne N. & Matzen, S. H., 2018, In: Dermatology Research and Practice. 2018, 10 p., 7021713.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4223072
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Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
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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
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Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published