Publikationer pr. år
Publikationer pr. år
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2024
A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs
Aasmul-Olsen, K., Akıllıoğlu, H. G., Christiansen, L. I., Engholm-Keller, K., Brunse, A., Stefanova, D. V., Bjørnshave, A., Bechshøft, M. R., Skovgaard, K., Thymann, T., Sangild, P. T., Lund, M. N. & Bering, S. B., 2024, I: Molecular Nutrition and Food Research. 68, 6, 2300458.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Chemical and physical changes induced by cold plasma treatment of foods: A critical review
Bayati, M., Lund, M. N., Tiwari, B. K. & Poojary, M. M., 2024, I: Comprehensive Reviews in Food Science and Food Safety. 23, 4, 28 s., e13376.Publikation: Bidrag til tidsskrift › Review › Forskning › peer review
Åben adgangFil2 Citationer (Scopus)4 Downloads (Pure) -
pH and NaCl dependent complexation between rapeseed cruciferin and napin
Mudau, C. P. K., Moutkane, M., Chassenieux, C., Lund, M. N. & Nicolai, T., 2024, I: Food Hydrocolloids. 154, 7 s., 110138.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
1 Citationer (Scopus) -
Reactivity and mechanism of the reactions of 4-methylbenzoquinone with amino acid residues in β-lactoglobulin: A kinetic and product investigation
Liu, J., Engholm-Keller, K., Poojary, M. M., Bevilacqua, M., Andersen, M. L. & Lund, M. N., 2024, I: Food Chemistry. 434, 10 s., 137473.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil2 Citationer (Scopus)27 Downloads (Pure) -
Resolving fluorescence spectra of Maillard reaction products formed on bovine serum albumin using parallel factor analysis
Risum, A. B., Bevilacqua, M., Li, C., Engholm-Keller, K., Poojary, M. M., Rinnan, Å. & Lund, M. N., 2024, I: Food Research International. 178, 113950.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage
Murmann, A. N., Bevilacqua, M., Danielsen, B. P., Jansson, T., Engholm-Keller, K., Poojary, M. M., Arneborg, N. & Lund, M. N., 2024, I: European Food Research and Technology. 250, s. 715-725Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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2023
Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages
Poojary, M. M., Hellwig, M., Henle, T. & Lund, M. N., 2023, I: Food Chemistry. 403, 9 s., 134406.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil28 Citationer (Scopus)74 Downloads (Pure) -
Phenolic Acid-Amino Acid Adducts Exert Distinct Immunomodulatory Effects in Macrophages Compared to Parent Phenolic Acids
Liu, J., Poojary, M. M., Zhu, L., Williams, A. R. & Lund, M. N., 2023, I: Journal of Agricultural and Food Chemistry. 71, 5, s. 2344−2355Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil8 Citationer (Scopus)20 Downloads (Pure) -
Predicting the reaction rates between flavonoids and methylglyoxal by combining molecular properties and machine learning
Zhu, H., Liu, J., Andersen, M. L., Peters, G. H. J. & Lund, M. N., 2023, I: Food Bioscience. 54, 8 s., 102890.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil3 Citationer (Scopus)18 Downloads (Pure) -
Temperature affects the kinetics but not the products of the reaction between 4-methylbenzoquinone and lysine
Liu, J., Poojary, M. M., Thygesen, M. B., Andersen, M. L. & Lund, M. N., 2023, I: Food Research International. 163, 12 s., 112187.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil7 Citationer (Scopus)38 Downloads (Pure) -
Ultra-High Temperature Treatment of Liquid Infant Formula, Systemic Immunity, and Kidney Development in Preterm Neonates
Sun, J., Akıllıoğlu, H. G., Zhong, J., Muk, T., Pan, X., Lund, M. N., Sangild, P. T., Nguyen, D. N. & Bering, S. B., 2023, I: Molecular Nutrition and Food Research. 67, 24, 12 s., 2300318.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil3 Citationer (Scopus)13 Downloads (Pure) -
2022
Application of pressurized liquids to extract high-value compounds from marine biomass
Poojary, M. M., Laurora, A., Lund, M. N. & Tiwari, B. K., 2022, Innovative and Emerging Technologies in the Bio-marine Food Sector. 1 udg. Academic Press, s. 441-479Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review
Fil5 Citationer (Scopus) -
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction
Poojary, M. M. & Lund, M. N., 2022, I: Annual review of food science and technology. 13, s. 35-58Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil48 Citationer (Scopus)20 Downloads (Pure) -
Covalent bonding of 4-methylcatechol to β-lactoglobulin results in the release of cysteine-4-methylcatechol adducts after in vitro digestion
Waqar, K., Engholm-Keller, K., Joehnke, M. S., Chatterton, D. E. W., Poojary, M. M. & Lund, M. N., 2022, I: Food Chemistry. 397, 9 s., 133775.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil10 Citationer (Scopus)26 Downloads (Pure) -
Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Li, C., Paulsen, P. A., Akıllıoğlu, G., Nielsen, S. B., Engholm-Keller, K. & Lund, M. N., 2022, I: Food Chemistry: Molecular Sciences. 5, 9 s., 100120.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil5 Citationer (Scopus)49 Downloads (Pure) -
Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept
Bevilacqua, M., Engholm-Keller, K., Risum, A. B., Rinnan, Å. & Lund, M. N., 2022, I: Food Chemistry. 396, 9 s., 133732.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil4 Citationer (Scopus)68 Downloads (Pure) -
Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula
Lund, P., Bechshoft, M. R., Ray, C. A. & Lund, M. N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 1, s. 319–332Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil15 Citationer (Scopus)26 Downloads (Pure) -
Effect of solvent composition on the extraction of proteins from hemp oil processing stream
Cabral, E. M., Poojary, M. M., Lund, M. N., Curtin, J., Fenelon, M. & Tiwari, B. K., 2022, I: Journal of the Science of Food and Agriculture. 102, 14, s. 6293-6298 6 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil13 Citationer (Scopus)28 Downloads (Pure) -
Formation of whey protein aggregates by partial hydrolysis and reduced thermal treatment
Li, R., Lund, P., Nielsen, S. B. & Lund, M. N., 2022, I: Food Hydrocolloids. 124, 9 s., 107206.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil18 Citationer (Scopus)21 Downloads (Pure) -
Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
Akıllıoğlu, H. G., Chatterton, D. E. W. & Lund, M. N., 2022, I: Food Chemistry. 396, 10 s., 133687.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
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Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach
Li, C., Nielsen, S. B., Engholm-Keller, K. & Lund, M. N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 14, s. 4391-4406Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil8 Citationer (Scopus)17 Downloads (Pure) -
Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula
Lund, P., Mardal, F., Ray, C. A. & Lund, M. N., 2022, I: International Dairy Journal. 132, 12 s., 105397.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil1 Citationer (Scopus)25 Downloads (Pure) -
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis
Akıllıoğlu, H. G. & Lund, M. N., 2022, I: Food Chemistry. 366, 10 s., 130601.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil33 Citationer (Scopus)42 Downloads (Pure) -
Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry
Li, C., Engholm-Keller, K. & Lund, M. N., 2022, I: Journal of Agricultural and Food Chemistry. 70, 3, s. 847-856Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil16 Citationer (Scopus)17 Downloads (Pure) -
UHT treatment and storage of liquid infant formula affects protein digestion and release of bioactive peptides
Ye, Y., Engholm-Keller, K., Fang, Y., Nielsen, C. F., Jorda, A., Lund, M. N. & Chatterton, D. E. W., 2022, I: Food & Function. 13, 1, s. 344-355Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil14 Citationer (Scopus)23 Downloads (Pure) -
Ultra-High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs
Sun, J., Akıllıoğlu, H. G., Aasmul-Olsen, K., Ye, Y., Lund, P., Zhao, X., Brunse, A., Nielsen, C. F., Chatterton, D. E. W., Sangild, P. T., Lund, M. N. & Bering, S. B., 2022, I: Molecular Nutrition & Food Research. 66, 20, 13 s., 2200132.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil9 Citationer (Scopus)29 Downloads (Pure) -
2021
Application of ultrasound to obtain food additives and nutraceuticals
Laurora, A., Lund, M. N., Tiwari, B. K. & Poojary, M. M., 2021, Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products. Barba, F. J., Cravotto, G., Chemat, F., Rodriguez, J. M. L. & Munekata, P. E. S. (red.). Academic Press, s. 111-141 31 s.Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review
5 Citationer (Scopus) -
Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol
Zainudin, M. A. M., Jongberg, S. & Lund, M. N., 2021, I: Food Chemistry. 334, 8 s., 127611.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil19 Citationer (Scopus)20 Downloads (Pure) -
Effect of Addition of Tryptophan on Aggregation of Apo-α-Lactalbumin Induced by UV-Light
Zhao, Z., Li, R., Poojary, M. M., Nielsen, S. B. & Lund, M. N., 2021, I: Foods. 10, 7, 10 s., 1577.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil2 Citationer (Scopus)34 Downloads (Pure) -
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Li, Y., He, D., Li, B., Lund, M. N., Xing, Y., Wang, Y., Li, F., Cao, X., Liu, Y., Chen, X., Yu, J., Zhu, J., Zhang, M., Wang, Q., Zhang, Y., Li, B., Wang, J., Xing, X. & Li, L., 2021, I: Trends in Food Science and Technology. 110, s. 470-482Publikation: Bidrag til tidsskrift › Review › Forskning › peer review
Åben adgangFil196 Citationer (Scopus)26 Downloads (Pure) -
Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus
Ummat, V., Garcia-Vaquero, M., Poojary, M. M., Lund, M. N., O'Donnell, C., Zhang, Z. & Tiwari, B. K., 2021, I: Journal of Applied Phycology. 33, s. 4083–4091Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil14 Citationer (Scopus)29 Downloads (Pure) -
Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering
Lund, P., Nielsen, S. B., Nielsen, C. F., Ray, C. A. & Lund, M. N., 2021, I: Food Chemistry. 348, 10 s., 129145.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil15 Citationer (Scopus)20 Downloads (Pure) -
Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques
Wen, L., Álvarez, C., Zhang, Z., Poojary, M. M., Lund, M. N., Sun, D-W. & Tiwari, B. K., 2021, I: Biomass Conversion and Biorefinery. 11, s. 1575–1585Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil37 Citationer (Scopus)42 Downloads (Pure) -
Reactions of plant polyphenols in foods: Impact of molecular structure
Lund, M. N., 2021, I: Trends in Food Science and Technology. 112, s. 241-251Publikation: Bidrag til tidsskrift › Review › Forskning › peer review
Åben adgangFil113 Citationer (Scopus)55 Downloads (Pure) -
Selective and sensitive UHPLC-ESI-MS/MS method for simultaneous quantification of protein oxidation products in food systems
Poojary, M. M., Tiwari, B. K. & Lund, M. N., 2021. 1 s.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review
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Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markers
Poojary, M. M., Tiwari, B. K. & Lund, M. N., 2021, I: Talanta. 234, 16 s., 122700.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil15 Citationer (Scopus)36 Downloads (Pure) -
The utilisation of amino acids by Debaryomyces hansenii and Yamadazyma triangularis associated with cheese
Zhang, L., Huang, C., Johansen, P. G., Petersen, M. A., Poojary, M. M., Lund, M. N., Jespersen, L. & Arneborg, N., 2021, I: International Dairy Journal. 121, 8 s., 105135.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
11 Citationer (Scopus) -
Ultrasound processing of coffee silver skin, brewer’s spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study
Zhang, Z., Poojary, M. M., Choudhary, A., Rai, D. K., Lund, M. N. & Tiwari, B. K., 2021, I: Journal of Food Science and Technology. 58, 6, s. 2273–2282 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
Åben adgangFil18 Citationer (Scopus)18 Downloads (Pure) -
2020
24 Messages on a Sustainable Career in Research at UCPH
Larsen, K. R. (red.), Wegener, H. C., Stein, A., Bach, A., Williams, A. R., Gall, C., Gravert, C., Gloriam, D. E., Lorenzen, E., Yvanez, E., Cappellini, E., Poulsen, F., Mortensen, J., Bentzen, J. S., Shik, J. Z., Miskowiak, K. W., Elgaard, K. K. E., Jønsson, K. A., Won, K. J., Nørgaard, L. C. & 9 flere, , 2020, University of Copenhagen. 31 s.Publikation: Bog/antologi/afhandling/rapport › Rapport › Formidling
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Casein–casein interactions in the presence of dairy associated carbohydrates analysed using surface plasmon resonance
De Gobba, C., Møller, M. S., Rauh, V., Svensson, B. & Lund, M. N., 2020, I: International Dairy Journal. 105, 4 s., 104686.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
3 Citationer (Scopus) -
Characterisation of protein-polyphenol interactions in beer during forced aging
Jongberg, S., Andersen, M. L. & Lund, M. N., 2020, I: Journal of the Institute of Brewing. 126, 4, s. 371-381 11 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
11 Citationer (Scopus) -
Cleavage of Disulfide Bonds in Cystine by UV-B Illumination Mediated by Tryptophan or Tyrosine as Photosensitizers
Zhao, Z., Poojary, M. M., Skibsted, L. H. & Lund, M. N., 2020, I: Journal of Agricultural and Food Chemistry. 68, 25, s. 6900-6909 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
19 Citationer (Scopus) -
Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer
Jongberg, S., Andersen, M. L. & Lund, M. N., 2020, I: Journal of the American Society of Brewing Chemists. 78, 2, s. 153-164 12 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
18 Citationer (Scopus) -
Forbedret UHT-mælk med enzymer?
Lund, M. N. & Rauh, V., 2020, I: Mælketidende. 2, s. 16-17 2 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning
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Generation of Aggregates of α-Lactalbumin by UV-B Light Exposure
Zhao, Z., Engholm-Keller, K., Poojary, M. M., Boelt, S. G., Rogowska-Wrzesinska, A., Skibsted, L. H., Davies, M. J. & Lund, M. N., 2020, I: Journal of Agricultural and Food Chemistry. 68, 24, s. 6701-6714 14 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
23 Citationer (Scopus) -
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage
Poojary, M. M., Zhang, W., Olesen, S. B., Rauh, V. & Lund, M. N., 2020, I: Journal of Agricultural and Food Chemistry. 68, 48, s. 14261-14273Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
17 Citationer (Scopus) -
Investigating challenges with scattering and inner filter effects in front-face fluorescence by PARAFAC
Bevilacqua, M., Rinnan, Å. & Lund, M. N., 2020, I: Journal of Chemometrics. 34, 9, 15 s., e3286.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
12 Citationer (Scopus) -
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
Zhang, W., Poojary, M. M., Rauh, V., Ray, C. A., Olsen, K. & Lund, M. N., 2020, I: Journal of Agricultural and Food Chemistry. 68, 11, s. 3568-3575 8 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
16 Citationer (Scopus) -
Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and biological matrices
Poojary, M. M., Zhang, W., Greco, I., De Gobba, C., Olsen, K. & Lund, M. N., 2020, I: Journal of Chromatography A. 1615, 10 s., 460767.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review
54 Citationer (Scopus) -
Pulsed electric field (PEF) as an efficient technology for food additives and nutraceuticals development
Poojary, M. M., Lund, M. N. & Barba, F. J., 2020, Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow . Barba, F., Parniakov, O. & Wiktor, A. (red.). Academic Press, s. 65-99Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review
13 Citationer (Scopus)