| High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage MN Lund, R Lametsch, MS Hviid, ON Jensen, LH Skibsted Meat Science 77 (3), 295-303, 2007 | 526 | 2007 |
| Postmortem proteome changes of porcine muscle related to tenderness R Lametsch, A Karlsson, K Rosenvold, HJ Andersen, P Roepstorff, ... Journal of Agricultural and Food Chemistry 51 (24), 6992-6997, 2003 | 362 | 2003 |
| Identification of protein degradation during post-mortem storage of pig meat R Lametsch, P Roepstorff, E Bendixen Journal of Agricultural and Food Chemistry 50 (20), 5508-5512, 2002 | 315 | 2002 |
| Proteome Analysis Applied to Meat Science: Characterizing Post Mortem Changes in Porcine Muscle R Lametsch, E Bendixen Journal of Agricultural and Food Chemistry 49 (10), 4531-4537, 2001 | 199 | 2001 |
| Analytical methods for authentication of fresh vs. thawed meat–A review NZ Ballin, R Lametsch Meat Science 80 (2), 151-158, 2008 | 190 | 2008 |
| Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma Y Fu, J Liu, ET Hansen, WLP Bredie, R Lametsch Food Chemistry 257, 163-171, 2018 | 176 | 2018 |
| Identification of myofibrillar substrates for μ-calpain R Lametsch, P Roepstorff, HS Møller, E Bendixen Meat Science 68 (4), 515-521, 2004 | 152 | 2004 |
| Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges Y Fu, M Therkildsen, RE Aluko, R Lametsch Critical Reviews in Food Science and Nutrition 59 (13), 2011-2027, 2019 | 133 | 2019 |
| Gel‐based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences H Huang, MR Larsen, AH Karlsson, L Pomponio, LN Costa, R Lametsch Proteomics 11 (20), 4063-4076, 2011 | 129 | 2011 |
| Changes in the muscle proteome after compensatory growth in pigs R Lametsch, L Kristensen, MR Larsen, M Therkildsen, N Oksbjerg, ... Journal of animal science 84 (4), 918-924, 2006 | 129 | 2006 |
| Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions Y Fu, JF Young, MM Løkke, R Lametsch, RE Aluko, M Therkildsen Journal of Functional Foods 24, 196-206, 2016 | 119 | 2016 |
| Disulfide bond within µ-calpain active site inhibits activity and autolysis R Lametsch, S Lonergan, E Huff-Lonergan Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1784 (9), 1215-1221, 2008 | 112 | 2008 |
| Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle H Huang, MR Larsen, R Lametsch Food Chemistry 134 (4), 1999-2006, 2012 | 93 | 2012 |
| Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: Insights into inhibitory mechanism and transepithelial transport Y Fu, JF Young, MK Rasmussen, TK Dalsgaard, R Lametsch, RE Aluko, ... Food Research International 89, 373-381, 2016 | 92 | 2016 |
| Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality G Gandolfi, L Pomponio, P Ertbjerg, AH Karlsson, LN Costa, R Lametsch, ... Meat science 88 (4), 694-700, 2011 | 92 | 2011 |
| Valorisation of protein hydrolysates from animal by-products: Perspectives on bitter taste and debittering methods: A review Y Fu, J Chen, KH Bak, R Lametsch International Journal of Food Science and Technology 54 (4), 978-986, 2019 | 90 | 2019 |
| Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue M Christensen, MA Tørngren, A Gunvig, N Rozlosnik, R Lametsch, ... Journal of the Science of Food and Agriculture 89 (9), 1607-1614, 2009 | 90 | 2009 |
| Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment B Mitra, R Lametsch, T Akcan, J Ruiz-Carrascal Meat Science 140, 134-144, 2018 | 78 | 2018 |
| Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between … DT Berhe, CE Eskildsen, R Lametsch, MS Hviid, F van den Berg, ... Meat Science 111, 18-26, 2016 | 78 | 2016 |
| Raman spectroscopic study of effect of the cooking temperature and time on meat proteins DT Berhe, SB Engelsen, MS Hviid, R Lametsch Food Research International 66, 123-131, 2014 | 75 | 2014 |
Emøke BendixenAarhus Universitymb.au.dk üzerinde doğrulanmış e-posta adresine sahip