Marianne Nissen Lund

Marianne Nissen Lund

Professor


  1. 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 journalJournal articlepeer-review

  2. Published

    Quality of pilsner malt and roasted malt during storage

    Hoff, S., Lund, Marianne N., Petersen, Mikael Agerlin, Jespersen, Birthe P Møller & Andersen, Mogens Larsen, 2014, In: Journal of the Institute of Brewing. 120, 4, p. 331-340 10 p.

    Research output: Contribution to journalJournal articlepeer-review

  3. 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 journalJournal articlepeer-review

  4. 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 journalJournal articlepeer-review

  5. 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 conferencePosterResearch

  6. 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 journalJournal articlepeer-review

  7. Published

    Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-Dithiodipyridine

    Rysman, T., Jongberg, S., Van Royen, G., Van Weyenbeerg, S., De Smet, S. & Lund, Marianne N., 2014, In: Journal of Agricultural and Food Chemistry. 62, 49, p. 12008-12014 7 p.

    Research output: Contribution to journalJournal articlepeer-review

  8. Published

ID: 4223072