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Marianne N Lund

Showing results (1-10 of 81) with videos related to

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Journal of Agricultural and Food Chemistry|May 24, 2017
Control of Maillard Reactions in Foods: Strategies and Chemical MechanismsMarianne N Lund, Colin A Ray
Food Chemistry|July 23, 2021
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysisHalise Gül Akıllıoğlu, Marianne N Lund
Annual Review of Food Science and Technology|December 23, 2021
Chemical Stability of Proteins in Foods: Oxidation and the Maillard ReactionMahesha M Poojary, Marianne N Lund
Analytical Biochemistry|February 22, 2015
Dissociation and reduction of covalent β-lactoglobulin-quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfiteSisse Jongberg, Marianne N Lund, Jeanette Otte
Journal of Agricultural and Food Chemistry|January 13, 2022
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography-Mass SpectrometryChengkang Li, Kasper Engholm-Keller, Marianne N Lund
Talanta|August 8, 2021
Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markersMahesha M Poojary, Brijesh K Tiwari, Marianne N Lund
Journal of Agricultural and Food Chemistry|September 2, 2015
Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in BeerMarianne N Lund, Anna C Krämer, Mogens L Andersen
Meat Science|November 9, 2011
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storageMarianne N Lund, Marchen S Hviid, Leif H Skibsted
Food Chemistry|July 27, 2020
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catecholMohd Asraf Mohd Zainudin, Sisse Jongberg, Marianne N Lund
Molecular Nutrition & Food Research|January 6, 2011
Protein oxidation in muscle foods: a reviewMarianne N Lund, Marina Heinonen, Caroline P Baron, et al.
Pageof 9

Showing results (1-10 of 81) with videos related to

Sort By:
Pageof 9
Journal of Agricultural and Food Chemistry|May 24, 2017
Control of Maillard Reactions in Foods: Strategies and Chemical MechanismsMarianne N Lund, Colin A Ray
Food Chemistry|July 23, 2021
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysisHalise Gül Akıllıoğlu, Marianne N Lund
Annual Review of Food Science and Technology|December 23, 2021
Chemical Stability of Proteins in Foods: Oxidation and the Maillard ReactionMahesha M Poojary, Marianne N Lund
Analytical Biochemistry|February 22, 2015
Dissociation and reduction of covalent β-lactoglobulin-quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfiteSisse Jongberg, Marianne N Lund, Jeanette Otte
Journal of Agricultural and Food Chemistry|January 13, 2022
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography-Mass SpectrometryChengkang Li, Kasper Engholm-Keller, Marianne N Lund
Talanta|August 8, 2021
Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markersMahesha M Poojary, Brijesh K Tiwari, Marianne N Lund
Journal of Agricultural and Food Chemistry|September 2, 2015
Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in BeerMarianne N Lund, Anna C Krämer, Mogens L Andersen
Meat Science|November 9, 2011
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storageMarianne N Lund, Marchen S Hviid, Leif H Skibsted
Food Chemistry|July 27, 2020
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catecholMohd Asraf Mohd Zainudin, Sisse Jongberg, Marianne N Lund
Molecular Nutrition & Food Research|January 6, 2011
Protein oxidation in muscle foods: a reviewMarianne N Lund, Marina Heinonen, Caroline P Baron, et al.
Pageof 9