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
11 - 12 out of 12Page size: 10
- 2021
- Published
Ultrasound processing of coffee silver skin, brewer’s spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study
Zhang, Z., Poojary, Mahesha Manjunatha, Choudhary, A., Rai, D. K., Lund, Marianne N. & Tiwari, B. K., 2021, In: Journal of Food Science and Technology. 58, 6, p. 2273–2282 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- 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
ID: 4223072
Most downloads
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6048
downloads
Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
2940
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 -
2813
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published