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Marianne N Lund

Marianne N Lund

University of Copenhagen - Copenhagen / Denmark
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1451246
Københavns Universitet
person_outline Marianne N Lund's MOST POPULAR ARTICLES
1-) Protein oxidation in muscle foods: A review Molecular nutrition & food research 55 (1), 83-95, 2011
2-) Control of Maillard reactions in foods: Strategies and chemical mechanisms Journal of agricultural and food chemistry 65 (23), 4537-4552, 2017
3-) High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Meat Science 77 (3), 295-303, 2007
4-) Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork Meat science 93 (3), 538-546, 2013
5-) The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage Meat Science 76 (2), 226-233, 2007