Marianne N. Lund
curis.ku.dk
0000-0001-8708-2210
Københavns Universitet
12 papers found
Refreshing results…
Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis
The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
Characterisation of protein-polyphenol interactions in beer during forced aging
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
Quantitation of Protein Cysteine–Phenol Adducts in Minced Beef Containing 4-Methyl Catechol
Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
Missing publications? Search for publications with a matching author name.