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Journal of Agricultural and Food Chemistry|December 14, 2021
Identification and Activity Characterization of γ-Glutamyltransferase from Bovine MilkLichuang Cao, Qian Li, René LametschFood Chemistry|November 21, 2022
Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciensLichuang Cao, Qian Li, René LametschJournal of Agricultural and Food Chemistry|September 19, 2002
Identification of protein degradation during post-mortem storage of pig meatRené Lametsch, Peter Roepstorff, Emøke BendixenJournal of Agricultural and Food Chemistry|December 6, 2022
Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-GlutamyltransferaseQian Li, Longteng Zhang, René LametschCritical Reviews in Food Science and Nutrition|October 26, 2020
Current progress in kokumi-active peptides, evaluation and preparation methods: a reviewQian Li, Longteng Zhang, René LametschMeat Science|November 16, 2010
Application of pork fat diacylglycerols in meat emulsionsRikke Miklos, Xuebing Xu, René LametschJournal of Food Science and Technology|September 24, 2015
Antioxidant capacity of hydrolyzed animal by-products and relation to amino acid composition and peptide size distributionTrine Damgaard, René Lametsch, Jeanette OtteFood Chemistry|February 28, 2013
Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscleHonggang Huang, Martin R Larsen, René LametschBiochimica Et Biophysica Acta|May 27, 2008
Disulfide bond within mu-calpain active site inhibits activity and autolysisRené Lametsch, Steven Lonergan, Elisabeth Huff-LonerganFood Chemistry|December 26, 2012
Physicochemical properties of lard-based diacylglycerols in blends with lardRikke Miklos, Hong Zhang, René Lametsch, et al.Pageof 8