Marianne Nissen Lund

Marianne Nissen Lund

Professor

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    ORCID: 0000-0001-8708-2210

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    1. Published

      24 Messages on a Sustainable Career in Research at UCPH

      Larsen, K. R. (ed.), Wegener, H. C., Stein, A., Bach, A., Williams, A. R., Gall, C., Gravert, C., Gloriam, D. E., Lorenzen, E., Yvanez, E., Cappellini, E., Poulsen, F., Mortensen, J., Bentzen, J. S., Shik, J. Z., Miskowiak, K. W., Elgaard, K. K. E., Jønsson, K. A., Won, K. J., Nørgaard, L. C. & 9 others, Cantarero Arevalo, Lourdes, Kristiansen, Maria, Lund, Marianne N., Borregaard, Michael Krabbe, Høyland-Kroghsbo, Nina Molin, Iversen, Rune, Viskum, U., Nosch, Marie Louise Bech & Hjorth, Jens, 2020, University of Copenhagen. 31 p.

      Research output: Book/Report › Report › Communication

    2. 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 journal › Journal article › Research › peer-review

    3. Published

      A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs

      Aasmul-Olsen, Karoline, Akıllıoğlu, H. G., Christiansen, Line Iadsatian, Engholm-Keller, Kasper, Brunse, Anders, Stefanova, Denitsa Vladimirova, Bjørnshave, A., Bechshøft, M. R., Skovgaard, K., Thymann, Thomas, Sangild, Per Torp, Lund, Marianne N. & Bering, Stine Brandt, 2024, In: Molecular Nutrition and Food Research. 68, 6, 2300458.

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

    4. Published

      Antioxidant activity of a combinatorial library of emulsifier - antioxidant bioconjugates

      Hunneche, C., Lund, Marianne N., Skibsted, Leif Horsfelt & Nielsen, J., 2008, In: Journal of Agricultural and Food Chemistry. 56, 19, p. 9258-9268 11 p.

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

    5. Published

      Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties

      Carlsen, C. U., Kröger-Ohlsen, M., Lund, Marianne N., Lund-Nielsen, T., Rønn, B. & Skibsted, Leif Horsfelt, 2002, In: Journal of Agricultural and Food Chemistry. 50, 24, p. 7164-7168 5 p.

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

    6. Published

      Antioxidant protection by white grape extract and the effect of MA-packaging on protein oxidation in chill stored beef patties

      Jongberg, S., Lund, Marianne N., Tørngren, M. A. & Skibsted, Leif Horsfelt, 2010. 1 p.

      Research output: Contribution to conference › Poster › Research

    7. Published

      Antioxidanter fra grøn te skal forbedre kvaliteten af langtidsholdbar mælk

      Lund, Marianne N., 2018, 1 p. København : Danmarks Frie Forskningsfond.

      Research output: Other contribution › Net publication - Internet publication › Communication

    8. 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 conference › Poster › Research

    9. Published

      Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer

      Lund, Marianne N., Krämer, A. C. & Andersen, Mogens Larsen, 2015, In: Journal of Agricultural and Food Chemistry. 63, 37, p. 8254-8261 8 p.

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

    10. Published

      Application of pressurized liquids to extract high-value compounds from marine biomass

      Poojary, Mahesha Manjunatha, Laurora, A., Lund, Marianne N. & Tiwari, B. K., 2022, Innovative and Emerging Technologies in the Bio-marine Food Sector. 1 ed. Academic Press, p. 441-479

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    11. 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

    12. Published

      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

    13. 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

    14. Published

      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. 68-81

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

    15. 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

    16. 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

    17. 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

    18. 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

    19. Published

      Charcterisation 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 › Poster › Research

    20. 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. 35-58

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

    21. Published

      Cleavage of Disulfide Bonds in Cystine by UV-B Illumination Mediated by Tryptophan or Tyrosine as Photosensitizers

      Zhao, Z., Poojary, Mahesha Manjunatha, Skibsted, Leif Horsfelt & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 25, p. 6900-6909 10 p.

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

    22. Published

      Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol

      Zainudin, M. A. M., Jongberg, S. & Lund, Marianne N., 2021, In: Food Chemistry. 334, 8 p., 127611.

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

    23. Published

      Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components

      Jongberg, S., Lund, Marianne N., Pattison, David, Skibsted, Leif Horsfelt & Davies, Michael J., 2016, In: Food Chemistry. 199, p. 36-41 6 p.

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

    24. Published

      Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols

      Jongberg, S., Lund, Marianne N., Skibsted, Leif Horsfelt & Davies, Michael J., 2014, In: Journal of Agricultural and Food Chemistry. 62, 46, p. 11279-11288 10 p.

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

    25. Published

      Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

      Lund, Marianne N. & Ray, C. A., 2017, In: Journal of Agricultural and Food Chemistry. 65, 23, p. 4537-4552 16 p.

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

    26. Published

      Control of maillard reactions in lactose hydrolysed uht-processed milk by green tea extract

      Poojary, Mahesha Manjunatha, Jansson, T., Rauh, V., Sørensen, J. & Lund, Marianne N., 2018. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    27. Published

      Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine

      Nielsen, L. R., Nielsen, S. B., Zhao, Z., Olsen, Karsten, Nielsen, J. H. & Lund, Marianne N., 2018, In: Journal of Agricultural and Food Chemistry. 66, 27, p. 7110-7120 11 p.

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

    28. Published

      Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer

      Jongberg, S., Andersen, Mogens Larsen & Lund, Marianne N., 2020, In: Journal of the American Society of Brewing Chemists. 78, 2, p. 153-164 12 p.

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

    29. Published

      Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages

      Poojary, Mahesha Manjunatha, Hellwig, M., Henle, T. & Lund, Marianne N., 2023, In: Food Chemistry. 403, 9 p., 134406.

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

    30. Published

      Covalent bonding of 4-methylcatechol to β-lactoglobulin results in the release of cysteine-4-methylcatechol adducts after in vitro digestion

      Waqar, K., Engholm-Keller, Kasper, Joehnke, M. S., Chatterton, Dereck Edward Winston, Poojary, Mahesha Manjunatha & Lund, Marianne N., 2022, In: Food Chemistry. 397, 9 p., 133775.

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

    31. Published

      Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

      Li, C., Paulsen, P. A., Akıllıoğlu, G., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Food Chemistry: Molecular Sciences. 5, 9 p., 100120.

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

    32. Published

      Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept

      Bevilacqua, Marta, Engholm-Keller, Kasper, Risum, Anne Bech, Rinnan, Åsmund & Lund, Marianne N., 2022, In: Food Chemistry. 396, 9 p., 133732.

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

    33. 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 journal › Journal article › Research › peer-review

    34. Published

      Determination of sulfite in beer based on fluorescent derivatives and liquid chromatographic separation

      Abrahamsson, V., Hoff, S., Nielsen, Nikoline Juul, Lund, Marianne N. & Andersen, Mogens Larsen, 2012, In: Journal of the American Society of Brewing Chemists. 70, 4, p. 296-302 7 p.

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

    35. Published

      Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

      Gravador, R. S., Jongberg, S., Andersen, Mogens Larsen, Luciano, G., Priolo, A. & Lund, Marianne N., 2014, In: Meat Science. 97, 2, p. 231-236 6 p.

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

    36. Published

      Dissociation and reduction of covalent β-lactoglobulin-quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite

      Jongberg, S., Lund, Marianne N. & Otte, Jeanette, 2015, In: Analytical Biochemistry. 478, p. 40-48 9 p.

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

    37. Published

      Effect of Addition of Tryptophan on Aggregation of Apo-α-Lactalbumin Induced by UV-Light

      Zhao, Z., Li, R., Poojary, Mahesha Manjunatha, Nielsen, S. B. & Lund, Marianne N., 2021, In: Foods. 10, 7, 10 p., 1577.

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

    38. Published

      Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

      Lund, P., Bechshoft, M. R., Ray, C. A. & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 1, p. 319–332

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

    39. Published

      Effect of free cysteine on the denaturation and aggregation of holo α-lactalbumin

      Nielsen, L. R., Lund, Marianne N., Davies, Michael J., Nielsen, J. H. & Nielsen, S. B., 2018, In: International Dairy Journal. 79, p. 52-61 10 p.

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

    40. Published

      Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year

      Jansson, T., Waehrens, S. S., Rauh, V., Danielsen, Bente Pia, Sørensen, J., Bredie, Wender, Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2019, In: International Dairy Journal. 95, p. 25-34 10 p.

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

    41. Published

      Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

      Jongberg, S., Tørngren, M. A., Gunvig, A., Skibsted, Leif Horsfelt & Lund, Marianne N., 2013, In: Meat Science. p. 538-546 9 p.

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

    42. 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 journal › Journal article › Research › peer-review

    43. Published

      Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

      Jongberg, S., Wen, J., Tørngren, M. A. & Lund, Marianne N., 2014, In: Food Packaging and Shelf Life. 1, 1, p. 38-48 11 p.

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

    44. 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 conference › Paper › Research

    45. Published

      Effect of pH on the reaction between naringenin and methylglyoxal: a kinetic study

      Zhu, H., Poojary, Mahesha Manjunatha, Andersen, Mogens Larsen & Lund, Marianne N., 2019, In: Food Chemistry. 298, 9 p., 125086.

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

    46. Published

      Effect of pasteurization on the protein composition and oxidative stability of beer during storage

      Lund, Marianne N., Hoff, S., Berner, T. S., Lametsch, Rene & Andersen, Mogens Larsen, 2012, In: Journal of Agricultural and Food Chemistry. 60, 50, p. 12362-12370 9 p.

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

    47. Published

      Effect of protease treatment during mashing on protein-derived thiol content and flavor stability of beer during storage

      Lund, Marianne N., Petersen, Mikael Agerlin, Andersen, Mogens Larsen & Lunde, C., 2015, In: Journal of the American Society of Brewing Chemists. 73, 3, p. 287-295 9 p.

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

    48. Published

      Effect of solvent composition on the extraction of proteins from hemp oil processing stream

      Cabral, E. M., Poojary, Mahesha Manjunatha, Lund, Marianne N., Curtin, J., Fenelon, M. & Tiwari, B. K., 2022, In: Journal of the Science of Food and Agriculture. 102, 14, p. 6293-6298 6 p.

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

    49. 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 journal › Journal article › Research › peer-review

    50. Published

      Effects of Protein-Derived Amino Acid Modification Products Present in Infant Formula on Metabolic Function, Oxidative Stress, and Intestinal Permeability in Cell Models

      Chen, Z., Kondrashina, A., Greco, I., Gamon, Luke Francis, Lund, Marianne N., Giblin, L. & Davies, Michael J., 2019, In: Journal of Agricultural and Food Chemistry. 67, 19, p. 5634-5646

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

    51. Published

      Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

      Liu, G., Jæger, T. C., Lund, Marianne N., Nielsen, S. B., Ray, C. A. & Ipsen, Richard, 2016, In: International Dairy Journal. 59, p. 1-9 9 p.

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

    52. Published

      Emulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure-activity relationship

      Lund, Marianne N., Liang, R., Zhang, J., Han, R., Tian, Y., Skovsgaard, T. F., Nielsen, J. & Skibsted, Leif Horsfelt, 2013, In: Food Research International. 54, 1, p. 230-238 9 p.

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

    53. Published

      Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

      Li, Y., He, D., Li, B., Lund, Marianne N., Xing, Y., Wang, Y., Li, F., Cao, X., Liu, Y., Chen, X., Yu, J., Zhu, J., Zhang, M., Wang, Q., Zhang, Y., Li, B., Wang, J., Xing, X. & Li, L., 2021, In: Trends in Food Science and Technology. 110, p. 470-482

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

    54. Published

      Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

      Gravador, R. S., Luciano, G., Jongberg, S., Bognanno, M., Scerra, M., Andersen, Mogens Larsen, Lund, Marianne N. & Priolo, A., 2015, In: Food Chemistry. 182, p. 27-34 8 p.

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

    55. Published

      Forbedret UHT-mælk med enzymer?

      Lund, Marianne N. & Rauh, V., 2020, In: Mælketidende. 2, p. 16-17 2 p.

      Research output: Contribution to journal › Journal article › Research

    56. Published

      Formation of whey protein aggregates by partial hydrolysis and reduced thermal treatment

      Li, R., Lund, P., Nielsen, S. B. & Lund, Marianne N., 2022, In: Food Hydrocolloids. 124, 9 p., 107206.

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

    57. Published

      Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C

      Zhang, W., Poojary, Mahesha Manjunatha, Olsen, Karsten, Ray, C. A. & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 22, p. 6350-6358

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

    58. Published

      Generation of Aggregates of α-Lactalbumin by UV-B Light Exposure

      Zhao, Z., Engholm-Keller, Kasper, Poojary, Mahesha Manjunatha, Boelt, S. G., Rogowska-Wrzesinska, A., Skibsted, Leif Horsfelt, Davies, Michael J. & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 24, p. 6701-6714 14 p.

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

    59. Published

      Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage

      Poojary, Mahesha Manjunatha, Zhang, W., Olesen, S. B., Rauh, V. & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 48, p. 14261-14273

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

    60. Published

      Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

      Jansson, T., Rauh, V., Danielsen, Bente Pia, Poojary, Mahesha Manjunatha, Waehrens, S. S., Bredie, Wender, Sørensen, J., Petersen, Mikael Agerlin, Ray, C. A. & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 48, p. 10550-10561 12 p.

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

    61. Published

      Green Tea Polyphenols decrease the formation of advanced glycation end products in UHT milk

      Poojary, Mahesha Manjunatha, Greco, I., Jansson, T., Rauh, V., Sørensen, J. & Lund, Marianne N., 2018. 1 p.

      Research output: Contribution to conference › Conference abstract for conference › Research

    62. 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

    63. 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

    64. 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

    65. 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

    66. 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

    67. 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

    68. 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

    69. 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

    70. 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

    71. 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

    72. Published

      Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin

      Jongberg, S., Utrera, M., Morcuende, D., Lund, Marianne N., Skibsted, Leif Horsfelt & Estévez, M., 2015, In: Journal of Agricultural and Food Chemistry. 63, 38, p. 8501-8509 9 p.

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

    73. Published

      Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems

      Zhang, W., Ray, C., Poojary, Mahesha Manjunatha, Jansson, T., Olsen, Karsten & Lund, Marianne N., 2019, In: Journal of Agricultural and Food Chemistry. 67, 3, p. 875-886 12 p.

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

    74. Published

      Investigating challenges with scattering and inner filter effects in front-face fluorescence by PARAFAC

      Bevilacqua, Marta, Rinnan, Åsmund & Lund, Marianne N., 2020, In: Journal of Chemometrics. 34, 9, 15 p., e3286.

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

    75. Published

      Key role of cysteine residues and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin

      Krämer, A. C., Thulstrup, Peter Waaben, Lund, Marianne N. & Davies, Michael J., 2016, In: Free Radical Biology & Medicine. 97, 8, p. 544–555 12 p.

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

    76. Published

      Key role of cysteine residues in thermal- and H2O2-mediated modification of beta-lactoglobulin

      Krämer, A. C., Thulstrup, Peter Waaben, Lund, Marianne N. & Davies, Michael J., 2016, In: Free Radical Biology & Medicine. 96, Suppl. 1, p. S16 1 p.

      Research output: Contribution to journal › Conference abstract in journal › Research › peer-review

    77. Published

      Kinetic Models for the Role of Protein Thiols during Oxidation in Beer

      Andersen, Mogens Larsen, Gundermann, M., Danielsen, Bente Pia & Lund, Marianne N., 2017, In: Journal of Agricultural and Food Chemistry. 65, 49, p. 10820-10828 9 p.

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

    78. Published

      Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods

      Li, Y., Li, L., Lund, Marianne N., Li, B., Hu, Y. & Zhang, X., 2018, In: Food Chemistry. 244, p. 25-28 4 p.

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

    79. Published

      Kinetics and mechanism of lactosylation of a-lactalbumin

      Lund, Marianne N., Olsen, Karsten, Sørensen, J. & Skibsted, Leif Horsfelt, 2005, In: Journal of Agricultural and Food Chemistry. 53, 6, p. 2095-2102 8 p.

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

    80. Published

      Ledelse på KU. Miniguide til god teamledelse for VIP’ere. Supplement til ”God ledelse på KU”. Supplement til ”God ledelse på KU”.

      Skakon, Janne, Hansen, Anne Mette, Jensen, T., Lund, Marianne N. & Thomsen, L. N., 2014.

      Research output: Contribution to conference › Paper › Communication

    81. Published

      Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

      Zainudin, M. A. M., Poojary, Mahesha Manjunatha, Jongberg, S. & Lund, Marianne N., 2019, In: Food Chemistry. 299, 9 p., 125132.

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

    82. 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 journal › Journal article › Research › peer-review

    83. Published

      Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

      Zhang, W., Poojary, Mahesha Manjunatha, Rauh, V., Ray, C. A., Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Agricultural and Food Chemistry. 68, 11, p. 3568-3575 8 p.

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

    84. Published

      Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices

      Poojary, Mahesha Manjunatha, Zhang, W., Greco, I., De Gobba, Cristian, Olsen, Karsten & Lund, Marianne N., 2020, In: Journal of Chromatography A. 1615, 10 p., 460767.

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

    85. Published

      Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

      Akıllıoğlu, H. G., Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, In: Food Chemistry. 396, 10 p., 133687.

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

    86. Published

      Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques

      Wen, L., Álvarez, C., Zhang, Z., Poojary, Mahesha Manjunatha, Lund, Marianne N., Sun, D. & Tiwari, B. K., 2021, In: Biomass Conversion and Biorefinery. 11, p. 1575–1585

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

    87. Published

      Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach

      Li, C., Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Journal of Agricultural and Food Chemistry. 70, 14, p. 4391-4406

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

    88. 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 journal › Journal article › Research › peer-review

    89. 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 journal › Conference abstract in journal › Research

    90. Published

      Phenolic Acid-Amino Acid Adducts Exert Distinct Immunomodulatory Effects in Macrophages Compared to Parent Phenolic Acids

      Liu, Jingyuan, Poojary, Mahesha Manjunatha, Zhu, L., Williams, Andrew Richard & Lund, Marianne N., 2023, In: Journal of Agricultural and Food Chemistry. 71, 5, p. 2344−2355

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

    91. Published

      Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin

      Jongberg, S., Lund, Marianne N., Østdal, H. & Skibsted, Leif Horsfelt, 2012, In: Journal of Agricultural and Food Chemistry. p. 12020-12028 9 p.

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

    92. 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 conference › Poster › Research › peer-review

    93. 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 conference › Conference abstract for conference › Research

    94. Published

      Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning

      Zhu, H., Liu, Jingyuan, Andersen, Mogens Larsen, Peters, G. H. J. & Lund, Marianne N., 2023, In: Food Bioscience. 54, 8 p., 102890.

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

    95. Published

      Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula

      Lund, P., Mardal, F., Ray, C. A. & Lund, Marianne N., 2022, In: International Dairy Journal. 132, 12 p., 105397.

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

    96. Published

      Projekt skal sikre bedre kvalitet af vores fødevarer

      Lund, Marianne N., 22 Nov 2017, In: Fødevarefokus. 1 p.

      Research output: Contribution to journal › Contribution to newspaper - Comment/debate › Communication

    97. Published

      Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection

      Jongberg, S., Lund, Marianne N. & Skibsted, Leif Horsfelt, 2017, Global Food Security and Wellness. Barbosa-Cánovas, G. V., María Pastore, G., Candoğan, K., Medina Meza, I. G., Caetano da Silva Lannes, S., Buckle, K., Yada, R. Y. & Rosenthal, A. (eds.). Springer, p. 315-337 23 p.

      Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

    98. 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 proceeding › Book chapter › Research › peer-review

    99. 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/Report › Ph.D. thesis › Research

    100. Published

      Protein oxidation in meat during chill storage in high-oxygen atmosphere

      Lund, Marianne N., Lametsch, Rene, Miklos, R., Hviid, M. S. & Skibsted, Leif Horsfelt, 2009. 4 p.

      Research output: Contribution to conference › Paper › Research

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