Marianne Nissen Lund

Marianne Nissen Lund

Professor


  1. 2008
  2. Published

    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 journalJournal articleResearchpeer-review

  3. 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 journalJournal articleResearch

  4. 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 journalJournal articleResearchpeer-review

  5. Published

    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 conferenceConference abstract for conferenceResearch

  6. 2007
  7. 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 conferencePaperResearch

  8. 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 journalJournal articleResearchpeer-review

  9. 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 journalConference abstract in journalResearch

  10. Published

    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/ReportPh.D. thesisResearch

  11. Published

    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 journalJournal articleResearchpeer-review

  12. 2006
  13. 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 journalJournal articleResearchpeer-review

ID: 4223072