Marianne Nissen Lund
Professor
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
Inflammation, Metabolism and Oxidation
Blegdamsvej 3
2200 København N.
Member of:
ORCID: 0000-0001-8708-2210
1 - 1 out of 1Page size: 10
- 2002
- 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 › peer-review
ID: 4223072
Most downloads
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5342
downloads
Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
2741
downloads
Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Published -
2514
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published