Marianne N. Lund

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