1. Casein–casein interactions in the presence of dairy associated carbohydrates analysed using surface plasmon resonance. (June 2020) Authors: De Gobba, Cristian; Møller, Marie S.; Rauh, Valentin; Svensson, Birte; Lund, Marianne N. Journal: International dairy journal Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula. (2nd January 2019) Authors: Chen, Zhifei; Leinisch, Fabian; Greco, Ines; Zhang, Wei; Shu, Nan; Chuang, Christine Y.; Lund, Marianne N.; Davies, Michael J. Journal: Free radical research Issue: Volume 53:Number 1(2019) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterisation of protein‐polyphenol interactions in beer during forced aging. Issue 4 (31st August 2020) Authors: Jongberg, Sisse; Andersen, Mogens L.; Lund, Marianne N. Journal: Journal of the Institute of Brewing Issue: Volume 126:Issue 4(2020) Page Start: 371 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol. (1st January 2021) Authors: Zainudin, Mohd Asraf Mohd; Jongberg, Sisse; Lund, Marianne N. Journal: Food chemistry Issue: Volume 334(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components. (15th May 2016) Authors: Jongberg, Sisse; Lund, Marianne N.; Pattison, David I.; Skibsted, Leif H.; Davies, Michael J. Journal: Food chemistry Issue: Volume 199(2016) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components. (15th May 2016) Authors: Jongberg, Sisse; Lund, Marianne N.; Pattison, David I.; Skibsted, Leif H.; Davies, Michael J. Journal: Food chemistry Issue: Volume 199(2016) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages. (1st March 2023) Authors: Poojary, Mahesha M.; Hellwig, Michael; Henle, Thomas; Lund, Marianne N. Journal: Food chemistry Issue: Volume 403(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Covalent bonding of 4-methylcatechol to β-lactoglobulin results in the release of cysteine-4-methylcatechol adducts after in vitro digestion. (15th December 2022) Authors: Waqar, Khadija; Engholm-Keller, Kasper; Joehnke, Marcel S.; Chatterton, Dereck E.W.; Poojary, Mahesha M.; Lund, Marianne N. Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer. (2nd April 2020) Authors: Jongberg, Sisse; Andersen, Mogens L.; Lund, Marianne N. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 78:Number 2(2020) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Detection of protein oxidation products by fluorescence spectroscopy and trilinear data decomposition: Proof of concept. (1st December 2022) Authors: Bevilacqua, Marta; Engholm-Keller, Kasper; Risum, Anne Bech; Rinnan, Åsmund; Lund, Marianne N. Journal: Food chemistry Issue: Volume 396(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗