Marianne Nissen Lund
Professor
ORCID: 0000-0001-8708-2210
Keywords
- Antioxidants in food
- Food chemistry
- Food quality
- Meat quality
- Faculty of Health and Medical Sciences - Food, protein modifications, protein functionality, oxidation, Maillard/protein glycation, antioxidants
ID: 4223072
Most downloads
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6182
downloads
Protein oxidation in meat during chill storage
Research output: Book/Report › Ph.D. thesis › Research
Published -
3086
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Green tea extract alters the functional properties of meat emulsions by generation of protein cross-links
Research output: Contribution to conference › Poster › Research
Published -
2958
downloads
Quantification of protein carbonyls in meat by DNPH-ELISA analysis
Research output: Contribution to conference › Poster › Research
Published