المؤلفون: Li, Qian, Zhang, Longteng, Jespersen, Lene, Nielsen, Dennis Sandris, Lametsch, René

المساهمون: Københavns Universitet, University of Copenhagen Novo Nordisk Foundation Center for Basic Metabolic Research, Novo Nordisk Fonden

المصدر: Food Bioscience ; volume 62, page 105103 ; ISSN 2212-4292

الاتاحة: https://doi.org/10.1016/j.fbio.2024.105103
https://api.elsevier.com/content/article/PII:S2212429224015335?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212429224015335?httpAccept=text/plain

المؤلفون: Li, Qian, Zhang, Longteng, Nielsen, Dennis Sandris, Jespersen, Lene, Lametsch, René

المصدر: Li , Q , Zhang , L , Nielsen , D S , Jespersen , L & Lametsch , R 2024 , ' Exploring the capacity of Bacillus species for production of kokumi γ-glutamyl peptides : A comparative study ' , LWT - Food Science and Technology , vol. 206 , 116542 . https://doi.org/10.1016/j.lwt.2024.116542

مصطلحات موضوعية: Bacillus, Kantong, Kokumi, γ-glutamyl peptide, γ-glutamyltransferase (GGT)

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/exploring-the-capacity-of-bacillus-species-for-production-of-kokumi-glutamyl-peptides(9db43981-d80d-4800-b665-6745c7679f22).html
https://doi.org/10.1016/j.lwt.2024.116542
https://curis.ku.dk/ws/files/401978603/1_s2.0_S0023643824008211_main.pdf

المؤلفون: Todorov, Sanne Kjærulf, Tomasikova, Frantiska, Hansen, Mikkel, Shetty, Radhakrishna, Jansen, Celia L., Jacobsen, Charlotte, Hobley, Timothy John, Lametsch, René, Bang-Berthelsen, Claus Heiner

المصدر: Todorov , S K , Tomasikova , F , Hansen , M , Shetty , R , Jansen , C L , Jacobsen , C , Hobley , T J , Lametsch , R & Bang-Berthelsen , C H 2024 , ' Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives ' , International Journal of Food Microbiology , vol. 425 , 110872 . https://doi.org/10.1016/j.ijfoodmicro.2024.110872

مصطلحات موضوعية: Alternative protein, Cross-kingdom fermentation, Edible fungi, Fermentation, Lactic acid bacteria, Pleurotus ostreatus, Sugar beet pulp

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/using-prefermented-sugar-beet-pulp-as-a-growth-medium-to-produce-pleurotus-ostreatus-mycelium-for-meat-alternatives(3a1c8ba2-b181-473e-aa68-5266302d86a1).html
https://doi.org/10.1016/j.ijfoodmicro.2024.110872
https://curis.ku.dk/ws/files/403999622/1_s2.0_S0168160524003167_main.pdf

المؤلفون: Xue, Dejiang, Jiang, Shuai, Zhang, Miao, Shan, Kai, Lametsch, René, Li, Chunbao

المصدر: Xue , D , Jiang , S , Zhang , M , Shan , K , Lametsch , R & Li , C 2024 , ' The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier ' , Food Science and Human Wellness , vol. 13 , no. 2 , pp. 999-1010 . https://doi.org/10.26599/FSHW.2022.9250086

مصطلحات موضوعية: Absorption, Hemoglobin hydrolysate, Hepcidin, Liver homeostasis, Non-heme iron

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/the-efficiency-and-safety-evaluation-of-hemoglobin-hydrolysate-as-a-nonheme-iron-fortifier(ee442656-d5d9-4e32-b860-406010e68516).html
https://doi.org/10.26599/FSHW.2022.9250086
https://curis.ku.dk/ws/files/382863237/The_efficiency_and_safety_evaluation_of_hemoglobin_hydrolysate_as_a_non_heme_iron_fortifier.pdf

المؤلفون: Zhang, Longteng, Li, Qian, Zhang, Wei, Bakalis, Serafim, Luo, Yongkang, Lametsch, René

المصدر: Zhang , L , Li , Q , Zhang , W , Bakalis , S , Luo , Y & Lametsch , R 2024 , ' Different source of commercial soy protein isolates : Structural, compositional, and physicochemical characteristics in relation to protein functionalities ' , Food Chemistry , vol. 433 , 137315 . https://doi.org/10.1016/j.foodchem.2023.137315

مصطلحات موضوعية: Physicochemical properties, Protein solubility, Soy protein isolate, Subunit composition

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/different-source-of-commercial-soy-protein-isolates(a8fb82a6-3334-4ddd-8d71-2186b7263805).html
https://doi.org/10.1016/j.foodchem.2023.137315
https://curis.ku.dk/ws/files/372526053/Different_source_of_commercial_soy_protein_isolates.pdf

المؤلفون: Zhang, Longteng, Duque-Estrada, Patrícia, Li, Qian, Gao, Song, Lametsch, René, Petersen, Iben Lykke

المصدر: Zhang , L , Duque-Estrada , P , Li , Q , Gao , S , Lametsch , R & Petersen , I L 2024 , ' The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts ' , Food Chemistry , vol. 451 , 139435 . https://doi.org/10.1016/j.foodchem.2024.139435

مصطلحات موضوعية: Extrusion, Natural antioxidants, Oxidative modification, Oxidized proteins, Plant protein

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/the-proteomic-evidence-on-protein-oxidation-in-pea-protein-concentratebased-lowmoisture-extrudates-and-its-inhibition-by-antioxidants-derived-from-plant-extracts(f90f5fff-968a-4b82-bace-25d3bc95d60a).html
https://doi.org/10.1016/j.foodchem.2024.139435
https://curis.ku.dk/ws/files/392923463/1_s2.0_S0308814624010859_main.pdf

المؤلفون: Cao, Lichuang, Hunt, Cameron J., Meyer, Anne S., Lametsch, René

المصدر: Cao , L , Hunt , C J , Meyer , A S & Lametsch , R 2023 , ' New Insight into the Substrate Selectivity of Bovine Milk γ-glutamyl Transferase via Structural and Molecular Dynamics Predictions ' , Molecules , vol. 28 , no. 12 , 4657 . https://doi.org/10.3390/molecules28124657

مصطلحات موضوعية: γ-glutamyl donor, γ-glutamyl acceptor, Molecular docking, γ-glutamyl-enzyme intermediate, Molecular dynamic simulation

وصف الملف: application/pdf

Relation: https://orbit.dtu.dk/en/publications/f61d5c54-74bc-46d2-8b98-dfda44c98bc5

الاتاحة: https://orbit.dtu.dk/en/publications/f61d5c54-74bc-46d2-8b98-dfda44c98bc5
https://doi.org/10.3390/molecules28124657
https://backend.orbit.dtu.dk/ws/files/327518433/molecules_28_04657.pdf

المؤلفون: Heres, Alejandro, Li, Qian, Toldrá, Fidel, Lametsch, René, Mora, Leticia

المصدر: Heres , A , Li , Q , Toldrá , F , Lametsch , R & Mora , L 2023 , ' Generation of kokumi γ -glutamyl short peptides in Spanish dry-cured ham during its processing ' , Meat Science , vol. 206 , 109323 . https://doi.org/10.1016/j.meatsci.2023.109323

مصطلحات موضوعية: Dry-cured ham, Flavor, Kokumi, Peptidomics, γ-glutamyl peptides

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/generation-of-kokumi-glutamyl-short-peptides-in-spanish-drycured-ham-during-its-processing(0563bd4d-d4b1-4341-a2dc-256b6da1aec8).html
https://doi.org/10.1016/j.meatsci.2023.109323
https://curis.ku.dk/ws/files/369343185/Generation_of_kokumi_glutamyl_short_peptides_in_Spanish_dry_cured_ham_during_its_processing.pdf

المؤلفون: Heres, Alejandro, Li, Qian, Toldrá, Fidel, Lametsch, René, Mora, Leticia

المصدر: Heres , A , Li , Q , Toldrá , F , Lametsch , R & Mora , L 2023 , ' Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production ' , Foods , vol. 12 , no. 14 , 2814 . https://doi.org/10.3390/foods12142814

مصطلحات موضوعية: dry-cured ham, kokumi, peptide extraction, peptidomics, salt, γ-glutamyl peptides

وصف الملف: application/pdf

الاتاحة: https://curis.ku.dk/portal/da/publications/comparative-quantitation-of-kokumi-glutamyl-peptides-in-spanish-drycured-ham-under-saltreduced-production(41051b63-38ba-440c-82f8-c83a95b68368).html
https://doi.org/10.3390/foods12142814
https://curis.ku.dk/ws/files/363054745/Comparative_Quantitation_of_Kokumi_Glutamyl_Peptides_in.pdf

المؤلفون: Gouseti, Ourania, Larsen, Mads Emil, Amin, Ashwitha, Bakalis, Serafim, Petersen, Iben Lykke, Lametsch, Rene, Jensen, Poul Erik

المصدر: Gouseti , O , Larsen , M E , Amin , A , Bakalis , S , Petersen , I L , Lametsch , R & Jensen , P E 2023 , ' Applications of Enzyme Technology to Enhance Transition to Plant Proteins : A Review ' , Foods , vol. 12 , no. 13 , 2518 . https://doi.org/10.3390/foods12132518

مصطلحات موضوعية: analogues, cross-linking, deamidation, enzyme-assisted extraction, plant-based foods, protein functionality, protein hydrolysis

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/applications-of-enzyme-technology-to-enhance-transition-to-plant-proteins(0ccef791-c352-4529-aaaa-88b6b4061731).html
https://doi.org/10.3390/foods12132518
https://curis.ku.dk/ws/files/362382351/Applications_of_Enzyme_Technology_to_Enhance_Transition_to_Plant_Proteins.pdf

المؤلفون: Li, Qian, Zhang, Longteng, Li, Yan, Lametsch, René

المصدر: Li , Q , Zhang , L , Li , Y & Lametsch , R 2023 , ' Decolorization of porcine hemoglobin hydrolysates : The role of peptide characteristics and pH values ' , Journal of Food Science , vol. 88 , no. 8 . https://doi.org/10.1111/1750-3841.16679

مصطلحات موضوعية: decolor, endopeptidase, heme, hemoglobin hydrolysates, pH

وصف الملف: application/pdf

الاتاحة: https://curis.ku.dk/portal/da/publications/decolorization-of-porcine-hemoglobin-hydrolysates(e4b54424-912b-40ab-bf4e-24513a02b58d).html
https://doi.org/10.1111/1750-3841.16679
https://curis.ku.dk/ws/files/361833963/Decolorization_of_porcine_hemoglobin_hydrolysates.pdf

المؤلفون: Zhang, Longteng, Li, Qian, Bao, Yulong, Tan, Yuqing, Lametsch, René, Hong, Hui, Luo, Yongkang

المصدر: Zhang , L , Li , Q , Bao , Y , Tan , Y , Lametsch , R , Hong , H & Luo , Y 2024 , ' Recent advances on characterization of protein oxidation in aquatic products : A comprehensive review ' , Critical Reviews in Food Science and Nutrition , vol. 64 , no. 6 , pp. 1572–1591 .

مصطلحات الفهرس: aquatic products, generic evaluation, oxidative products, protein functionality, protein oxidation, targeted proteomics, article

URL: https://curis.ku.dk/portal/da/publications/recent-advances-on-characterization-of-protein-oxidation-in-aquatic-products(276a3a62-5160-4a38-b532-7ec5e4709989).html
https://doi.org/10.1080/10408398.2022.2117788

المؤلفون: Cosovanu, Diana Gabriela, Millán Acosta, Alberto, Cabañeros López, Pau, Gernaey, Krist V., Li, Qian, Lametsch, Rene, Canela i Garayoa, Ramon, Eras i Joli, Jordi, Villorbina Noguera, Gemma

مصطلحات موضوعية: Waste valorization, Peptones, 5-hydroxymethylfurfural, Biotransformation, 2,5-di(hydroxymethyl)furan, Enginyeria bioquímica

Relation: MINECO/PN2017-2020/PID2019-110735RB-C21; Reproducció del document publicat a https://doi.org/10.3390/catal12080839; Catalysts, 2002, vol. 12, núm. 8, p. 1-22; https://doi.org/10.3390/catal12080839; http://hdl.handle.net/10459.1/84384

الاتاحة: http://hdl.handle.net/10459.1/84384
https://doi.org/10.3390/catal12080839

المؤلفون: Sprotte, Sabrina, Rasmussen, Torben, Cho, Gyu-Sung, Brinks, Erik, Lametsch, Rene, Neve, Horst, Vogensen, Finn, Nielsen, Dennis, Franz, Charles M. A. P.

مصطلحات موضوعية: article, Text, ddc:570

Relation: Viruses -- 1999-4915 -- 2516098-9 -- http://www.mdpi.com/journal/viruses -- https://www.ncbi.nlm.nih.gov/pmc/journals/1559/ -- http://www.bibliothek.uni-regensburg.de/ezeit/?2516098; https://doi.org/10.3390/v14081598; https://www.openagrar.de/receive/openagrar_mods_00081061; https://www.openagrar.de/servlets/MCRFileNodeServlet/openagrar_derivate_00047534/W3211.pdf; https://www.mdpi.com/1999-4915/14/8/1598

الاتاحة: https://doi.org/10.3390/v14081598
https://www.openagrar.de/receive/openagrar_mods_00081061
https://www.openagrar.de/servlets/MCRFileNodeServlet/openagrar_derivate_00047534/W3211.pdf
https://www.mdpi.com/1999-4915/14/8/1598

المؤلفون: Wang, Hong, van den Berg, Frans W.J., Zhang, Wei, Czaja, Tomasz Pawel, Zhang, Longteng, Jespersen, Birthe Møller, Lametsch, René

المصدر: Wang , H , van den Berg , F W J , Zhang , W , Czaja , T P , Zhang , L , Jespersen , B M & Lametsch , R 2022 , ' Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates ' , Food Hydrocolloids , vol. 128 , 107540 . https://doi.org/10.1016/j.foodhyd.2022.107540

مصطلحات موضوعية: Barrel temperature, Fibrous structure, High-moisture extrusion, Pea protein isolate, Soy protein isolate

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/differences-in-physicochemical-properties-of-highmoisture-extrudates-prepared-from-soy-and-pea-protein-isolates(5a1404be-77d6-4659-a8d2-7f8c5a55d9cf).html
https://doi.org/10.1016/j.foodhyd.2022.107540
https://curis.ku.dk/ws/files/298034861/1_s2.0_S0268005X22000601_main.pdf

المؤلفون: Li, Qian, Zhang, Longteng, Arneborg, Nils, Lametsch, René

المصدر: Li , Q , Zhang , L , Arneborg , N & Lametsch , R 2022 , ' Influence of growth medium and yeast species on the formation of γ -glutamyl peptides ' , LWT , vol. 165 , 113716 . https://doi.org/10.1016/j.lwt.2022.113716

مصطلحات موضوعية: Debaryomyces hansenii, Fermentation, Hemoglobin hydrolysates, Saccharomyces cerevisiae, γ-Glutamyl peptides

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/influence-of-growth-medium-and-yeast-species-on-the-formation-of-glutamyl-peptides(3845b390-61a9-4e60-bb59-912ba2dc6aed).html
https://doi.org/10.1016/j.lwt.2022.113716
https://curis.ku.dk/ws/files/316398387/Influence_of_growth_medium_and_yeast_species_on_the_formatio.pdf

المؤلفون: Xue, Dejiang, Jiang, Shuai, He, Hui, Lametsch, René, Zhang, Miao, Li, Chunbao

المصدر: Journal of Agricultural & Food Chemistry; 7/10/2024, Vol. 72 Issue 27, p15237-15247, 11p

المؤلفون: Gao, Song, Zhuang, Shuai, Zhang, Longteng, Lametsch, René, Tan, Yuqing, Li, Bo, Hong, Hui, Luo, Yongkang

المصدر: Gao , S , Zhuang , S , Zhang , L , Lametsch , R , Tan , Y , Li , B , Hong , H & Luo , Y 2024 , ' Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage ' , Food Chemistry , vol. 433 , 137312 . https://doi.org/10.1016/j.foodchem.2023.137312

مصطلحات موضوعية: Bighead carp, Modified amino acid, Oxidative site, Protein degradation, Protein oxidation, Proteomic

الاتاحة: https://researchprofiles.ku.dk/da/publications/proteomic-evidence-of-protein-degradation-and-oxidation-in-brined-bighead-carp-fillets-during-longterm-frozen-storage(3bb8fa19-6c07-47cd-8a80-dc23a2b1076b).html
https://doi.org/10.1016/j.foodchem.2023.137312

المؤلفون: Bak, Kathrine H., Waehrens, Sandra S., Fu, Yu, Chow, Ching Yue, Petersen, Mikael A., Ruiz-Carrascal, Jorge, Bredie, Wender L.P., Lametsch, René

المصدر: Bak , K H , Waehrens , S S , Fu , Y , Chow , C Y , Petersen , M A , Ruiz-Carrascal , J , Bredie , W L P & Lametsch , R 2021 , ' Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation ' , Foods , vol. 10 , no. 12 , 3008 . https://doi.org/10.3390/foods10123008

مصطلحات موضوعية: GC-MS, Glucosamine, Hydrolysates, Maillard reaction, Sensory, Volatile compounds

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/flavor-characterization-of-animal-hydrolysates-and-potential-of-glucosamine-in-flavor-modulation(edbf6f14-9f67-4a68-9a36-b84ab851781f).html
https://doi.org/10.3390/foods10123008
https://curis.ku.dk/ws/files/288271162/foods_10_03008_v2.pdf

المؤلفون: Zhang, Longteng, Li, Qian, Bao, Yulong, Tan, Yuqing, Lametsch, René, Hong, Hui, Luo, Yongkang

المصدر: Critical Reviews in Food Science & Nutrition; 2024, Vol. 64 Issue 6, p1572-1591, 20p

مصطلحات موضوعية: PRODUCT reviews, MICROBIAL lipids, PROTEINS, LIPIDS, PROTEOMICS, AMINO acids