Concepedia
Statistics
Publications
93
Citations
4.7K
H-Index
36
Active since
1984
Affiliations
University of Copenhagen(Current)
Arla Foods (Denmark)
Novozymes (Denmark)
Teagasc - The Irish Agriculture and Food Development Authority
Danish Meat Trade College
Marianne N. Lund is an author at University of Copenhagen specializing in biochemistry, food chemistry, and health sciences.
Top concepts
BiochemistryFood ChemistryHealthBiomolecular EngineeringMedicineEngineeringFood ProcessingOxidative StressFood TechnologyNatural Sciences
Publications per year
1984–2024
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
Marianne N. Lund, René Lametsch, Marchen Hviid et al. · Meat Science · 2007 · 421 citations
Meat Packaging, Biochemistry, Natural Sciences +10
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods
Yuting Li, Dong He, Bing Li et al. · Trends in Food Science & Technology · 2021 · 282 citations · Full text
Food Function, Polyphenolics, Engineering +11
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
Marianne N. Lund, Marchen Hviid, Leif H. Skibsted · Meat Science · 2006 · 262 citations
Meat Packaging, Food Packaging, Beef Patties +7
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig et al. · Meat Science · 2012 · 246 citations
Food Chemistry, Rosemary Extract, Food Analysis +8
Reactions of plant polyphenols in foods: Impact of molecular structure
Marianne N. Lund · Trends in Food Science & Technology · 2021 · 197 citations · Full text
Food Chemistry, Plant Polyphenols, Polyphenolics +5
1–5 of 93