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Rene Lametsch

Rene Lametsch

University of Copenhagen - Copenhagen / Denmark
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1502532
Københavns Universitet
person_outline Rene Lametsch's MOST POPULAR ARTICLES
1-) High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage Meat Science 77 (3), 295-303, 2007
2-) Postmortem proteome changes of porcine muscle related to tenderness Journal of Agricultural and Food Chemistry 51 (24), 6992-6997, 2003
3-) Identification of protein degradation during post-mortem storage of pig meat Journal of Agricultural and Food Chemistry 50 (20), 5508-5512, 2002
4-) Proteome Analysis Applied to Meat Science:  Characterizing Post Mortem Changes in Porcine Muscle Journal of Agricultural and Food Chemistry 49 (10), 4531-4537, 2001
5-) Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma Food Chemistry 257, 163-171, 2018