Marianne Nissen Lund

Marianne Nissen Lund

Professor

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    ORCID: 0000-0001-8708-2210

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    1. Published

      Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage

      Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 46, p. 12863-12874

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

    2. Published

      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

    3. Published

      Reactions of plant polyphenols in foods: Impact of molecular structure

      Lund, Marianne N., 2021, In: Trends in Food Science and Technology. 112, p. 241-251

      Research output: Contribution to journal › Review › Research › peer-review

    4. Published

      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

    5. Published

      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

    6. Published

      Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis

      Risum, Anne Bech, Bevilacqua, Marta, Li, C., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Rinnan, Åsmund & Lund, Marianne N., 2024, In: Food Research International. 178, 113950.

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

    7. Published

      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

    8. Published

      Ristning: Kaffe og Maillard

      Lund, Marianne N., 2017

      Research output: Non-textual form › Sound/Visual production (digital) › Communication

    9. Published

      Selection of protease for increased solubilization of protein-derived thiols during mashing with limited release of free amino acids in beer

      Murmann, A. N., Lunde, C. & Lund, Marianne N., 2016, In: American Society of Brewing Chemists. Journal. 74, 3, p. 224-230 7 p.

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

    10. Published

      Selective and sensitive UHPLC-ESI-MS/MS method for simultaneous quantification of protein oxidation products in food systems

      Poojary, Mahesha Manjunatha, Tiwari, B. K. & Lund, Marianne N., 2021. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

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