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Rene Lametsch
Rene Lametsch
Associate Professor
Verificeret mail på food.ku.dk
Titel
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Citeret af
År
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
MN Lund, R Lametsch, MS Hviid, ON Jensen, LH Skibsted
Meat Science 77 (3), 295-303, 2007
5042007
Postmortem proteome changes of porcine muscle related to tenderness
R Lametsch, A Karlsson, K Rosenvold, HJ Andersen, P Roepstorff, ...
Journal of Agricultural and Food Chemistry 51 (24), 6992-6997, 2003
3532003
Identification of protein degradation during post-mortem storage of pig meat
R Lametsch, P Roepstorff, E Bendixen
Journal of Agricultural and Food Chemistry 50 (20), 5508-5512, 2002
3092002
Proteome Analysis Applied to Meat Science:  Characterizing Post Mortem Changes in Porcine Muscle
R Lametsch, E Bendixen
Journal of Agricultural and Food Chemistry 49 (10), 4531-4537, 2001
1952001
Analytical methods for authentication of fresh vs. thawed meat–A review
NZ Ballin, R Lametsch
Meat Science 80 (2), 151-158, 2008
1742008
Identification of myofibrillar substrates for μ-calpain
R Lametsch, P Roepstorff, HS Møller, E Bendixen
Meat Science 68 (4), 515-521, 2004
1522004
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Y Fu, J Liu, ET Hansen, WLP Bredie, R Lametsch
Food Chemistry 257, 163-171, 2018
1372018
Gel‐based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences
H Huang, MR Larsen, AH Karlsson, L Pomponio, LN Costa, R Lametsch
Proteomics 11 (20), 4063-4076, 2011
1222011
Changes in the muscle proteome after compensatory growth in pigs
R Lametsch, L Kristensen, MR Larsen, M Therkildsen, N Oksbjerg, ...
Journal of animal science 84 (4), 918-924, 2006
1222006
Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions
Y Fu, JF Young, MM Løkke, R Lametsch, RE Aluko, M Therkildsen
Journal of Functional Foods 24, 196-206, 2016
1102016
Disulfide bond within µ-calpain active site inhibits activity and autolysis
R Lametsch, S Lonergan, E Huff-Lonergan
Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1784 (9), 1215-1221, 2008
1062008
Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges
Y Fu, M Therkildsen, RE Aluko, R Lametsch
Critical Reviews in Food Science and Nutrition 59 (13), 2011-2027, 2019
1052019
Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle
H Huang, MR Larsen, R Lametsch
Food Chemistry 134 (4), 1999-2006, 2012
902012
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality
G Gandolfi, L Pomponio, P Ertbjerg, AH Karlsson, LN Costa, R Lametsch, ...
Meat science 88 (4), 694-700, 2011
862011
Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue
M Christensen, MA Tørngren, A Gunvig, N Rozlosnik, R Lametsch, ...
Journal of the Science of Food and Agriculture 89 (9), 1607-1614, 2009
842009
Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: Insights into inhibitory mechanism and transepithelial transport
Y Fu, JF Young, MK Rasmussen, TK Dalsgaard, R Lametsch, RE Aluko, ...
Food Research International 89, 373-381, 2016
792016
Raman spectroscopic study of effect of the cooking temperature and time on meat proteins
DT Berhe, SB Engelsen, MS Hviid, R Lametsch
Food Research International 66, 123-131, 2014
752014
Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between …
DT Berhe, CE Eskildsen, R Lametsch, MS Hviid, F van den Berg, ...
Meat Science 111, 18-26, 2016
722016
Evidence for post-mortem m-calpain autolysis in porcine muscle
L Pomponio, R Lametsch, AH Karlsson, LN Costa, A Grossi, P Ertbjerg
Meat Science 80 (3), 761-764, 2008
722008
Valorisation of protein hydrolysates from animal by‐products: perspectives on bitter taste and debittering methods: a review
Y Fu, J Chen, KH Bak, R Lametsch
International Journal of Food Science & Technology 54 (4), 978-986, 2019
692019
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Artikler 1–20