Marianne Nissen Lund

Marianne Nissen Lund

Professor

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    ORCID: 0000-0001-8708-2210

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    1. Published

      Influence of malt roasting on the oxidative stability of sweet wort

      Hoff, S., Lund, Marianne N., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 22, p. 5652-5659 8 p.

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

    2. 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

    3. 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

    4. Published

      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

    5. Published

      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

    6. Published

      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

    7. 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

    8. Published

      Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking

      Jongberg, S., Terkelsen, L. D. S., Miklos, R. & Lund, Marianne N., 2015, In: Meat Science. 100, p. 2-9 8 p.

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

    9. 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

    10. Published

      Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus

      Ummat, V., Garcia-Vaquero, M., Poojary, Mahesha Manjunatha, Lund, Marianne N., O'Donnell, C., Zhang, Z. & Tiwari, B. K., 2021, In: Journal of Applied Phycology. 33, p. 4083–4091

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

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