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
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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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
- Published
Casein–casein interactions in the presence of dairy associated carbohydrates analysed using surface plasmon resonance
De Gobba, Cristian, Møller, M. S., Rauh, V., Svensson, B. & Lund, Marianne N., 2020, In: International Dairy Journal. 105, 4 p., 104686.Research output: Contribution to journal › Journal article › Research › peer-review
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Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula
Chen, Z., Leinisch, F., Greco, I., Zhang, W., Shu, N., Chuang, Christine, Lund, Marianne N. & Davies, Michael J., 2019, In: Free Radical Research. 53, 1, p. 68-81Research output: Contribution to journal › Journal article › Research › peer-review
- Published
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
Characterisation of protein-polyphenol interactions in beer during forced aging
Jongberg, S., Andersen, Mogens Larsen & Lund, Marianne N., 2020, In: Journal of the Institute of Brewing. 126, 4, p. 371-381 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Characterisation of stable radical from dark roasted malt in wort and beer
Jehle, D., Lund, Marianne N., Øgendal, Lars Holm & Andersen, Mogens Larsen, 2011, In: Food Chemistry. 125, 2, p. 380-387 8 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Characterization and quantification of protein oxidative modifications and amino acid racemization in powdered infant milk formula: [Meeting Abstract]
Chen, Z., Leinisch, F., Greco, I., Zhang, W., Shu, N., Chuang, Christine, Lund, Marianne N. & Davies, Michael J., 2018, In: Free Radical Biology and Medicine. 120, Supplement 1, p. S47 1 p., P-8.Research output: Contribution to journal › Conference abstract in journal › Research
- Published
- Published
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Poojary, Mahesha Manjunatha & Lund, Marianne N., 2022, In: Annual review of food science and technology. 13, p. 35-58Research output: Contribution to journal › Journal article › Research › peer-review
ID: 4223072
Most downloads
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6060
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Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
2942
downloads
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Published -
2823
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published