Marianne Nissen Lund

Marianne Nissen Lund

Professor


  1. 2010
  2. Published

    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 proceedingBook chapterResearchpeer-review

  3. Published

    Thiol-quinone interaction in oxidizing myofibrillar model systems

    Jongberg, S., Lund, Marianne N., Gislason, Waterhouse & Skibsted, Leif Horsfelt, 2010, In: Food Denmark phD Congress. Functional foods and sustainable food production. Abstract volumen.

    Research output: Contribution to journalConference abstract in journal

  4. 2011
  5. Published

    4-Methylcatechol inhibits protein oxidation in meat but not disulfide formation

    Jongberg, S., Lund, Marianne N., Waterhouse, A. L. & Skibsted, Leif Horsfelt, 2011, In: Journal of Agricultural and Food Chemistry. 59, 18, p. 10329-10335 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  6. 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 journalJournal articlepeer-review

  7. 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 journalJournal articlepeer-review

  8. Published

    Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

    Jongberg, S., Skov, S. H., Tørngren, M. A., Skibsted, Leif Horsfelt & Lund, Marianne N., 2011, In: Food Chemistry. 128, 2, p. 276-283 8 p.

    Research output: Contribution to journalJournal articlepeer-review

  9. Published

    Phenolic antioxidants inhibit protein oxidationin meat - but not disulfide formation

    Jongberg, S., Lund, Marianne N., Waterhouse, A. L. & Skibsted, Leif Horsfelt, 2011.

    Research output: Contribution to conferencePosterResearchpeer-review

  10. Published

    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 journalReviewpeer-review

  11. Published

    Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS

    Jongberg, S., Gislason, N. E., Lund, Marianne N., Skibsted, Leif Horsfelt & Waterhouse, A. L., 2011, In: Journal of Agricultural and Food Chemistry. 59, 13, p. 6900-6905 6 p.

    Research output: Contribution to journalJournal articlepeer-review

  12. 2012
  13. Published

    Antioxidative mechanisms against protein oxidation in Bologna type sausages added Green Tea or Rosemary

    Jongberg, S., Tørngren, M. A., Nersting, L., Skibsted, Leif Horsfelt & Lund, Marianne N., 2012. 1 p.

    Research output: Contribution to conferencePosterResearch

Previous 1 2 3 4 5 6 7 8 ...14 Next

ID: 4223072