Marianne Nissen Lund

Marianne Nissen Lund

Professor


  1. 2021
  2. 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 proceedingBook chapterResearchpeer-review

  3. 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 journalJournal articlepeer-review

  4. 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 journalJournal articlepeer-review

  5. 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 journalReviewpeer-review

  6. 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 journalJournal articlepeer-review

  7. 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 journalJournal articlepeer-review

  8. 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 journalJournal articlepeer-review

  9. Published

    Reactions of plant polyphenols in foods: Impact of molecular structure

    Lund, Marianne N., 2021, In: Trends in Food Science and Technology. 112, p. 241-251

    Research output: Contribution to journalReviewpeer-review

  10. Published

    Selective and sensitive UHPLC-ESI-MS/MS method for simultaneous quantification of protein oxidation products in food systems

    Poojary, Mahesha Manjunatha, Tiwari, B. K. & Lund, Marianne N., 2021. 1 p.

    Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

  11. Published

    Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markers

    Poojary, Mahesha Manjunatha, Tiwari, B. K. & Lund, Marianne N., 2021, In: Talanta. 234, 16 p., 122700.

    Research output: Contribution to journalJournal articlepeer-review

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