selected publications
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academic article
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Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine..
Journal of Agricultural and Food Chemistry.
66.
2018
Effect of free cysteine on the denaturation and aggregation of holo α-lactalbumin.
International Dairy Journal.
79.
2018
Kinetic investigation of the trapping of Nε-(carboxymethyl)lysine by 4-methylbenzoquinone: A new mechanism to control Nε-(carboxymethyl)lysine levels in foods.
Food Chemistry.
244.
2018
Reduction of Nε-(carboxymethyl) lysine by (-)-epicatechin and (-)-epigallocatechin gallate: the involvement of a possible trapping mechanism by catechin quinones.
Food Chemistry.
266.
2018
The Antibacterial Effect In Vitro of Honey Derived from Various Danish Flora.
Dermatology Research and Practice.
2018.
2018
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms..
Journal of Agricultural and Food Chemistry.
65.
2017
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk..
Journal of Agricultural and Food Chemistry.
65.
2017
Kinetic Models for the Role of Protein Thiols during Oxidation in Beer..
Journal of Agricultural and Food Chemistry.
65.
2017
The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort..
Journal of Agricultural and Food Chemistry.
65.
2017
Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components.
Food Chemistry.
199.
2016
Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems.
International Dairy Journal.
59.
2016
Key role of cysteine residues and sulfenic acids in thermal- and H2O2-mediated modification of β-lactoglobulin.
Free Radical Biology and Medicine.
97.
2016
Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale.
Journal of the American Society of Brewing Chemists.
74.
2016
Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins.
Free Radical Biology and Medicine.
97.
2016
Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer.
Journal of the American Society of Brewing Chemists.
74.
2016
YI-04 Key role of cysteine residues in thermal- and H2O2-mediated modification of beta-lactoglobulin.
Free Radical Biology and Medicine.
96.
2016
7 Quinone Adduction to Proteins: Rate Constants for Adduct Formation at Thiol and Amine Groups and Consequences for Protein Modification.
Free Radical Biology and Medicine.
87.
2015
Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer..
Journal of Agricultural and Food Chemistry.
63.
2015
Dissociation and reduction of covalent β-lactoglobulin–quinone adducts by dithiothreitol, tris(2-carboxyethyl)phosphine, or sodium sulfite.
Analytical Biochemistry.
478.
2015
Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage.
Journal of the American Society of Brewing Chemists.
73.
2015
Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.
Food Chemistry.
182.
2015
Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking.
Meat Science.
100.
2015
Influence of the Oxidation States of 4-Methylcatechol and Catechin on the Oxidative Stability of β-Lactoglobulin..
Journal of Agricultural and Food Chemistry.
63.
2015
PP17 Kinetic investigation of the reaction of 4-methylbenzoquinone with thiol and amine compounds: consequences for protein modification.
Free Radical Biology and Medicine.
86.
2015
PP3 Role of oxidation and thermal unfolding in structural changes to beta-lactoglobulin.
Free Radical Biology and Medicine.
86.
2015
342 Protein Thiols and Sulfite: Competing or Complementary Antioxidants in Beer?.
Free Radical Biology and Medicine.
76.
2014
Competitive reduction of perferrylmyoglobin radicals by protein thiols and plant phenols..
Journal of Agricultural and Food Chemistry.
62.
2014
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions.
Meat Science.
97.
2014
Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage.
Food Packaging and Shelf Life.
1.
2014
Increased protein–thiol solubilization in sweet wort by addition of proteases during mashing.
Journal of the Institute of Brewing.
120.
2014
Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-dithiodipyridine..
Journal of Agricultural and Food Chemistry.
62.
2014
Quality of pilsner malt and roasted malt during storage.
Journal of the Institute of Brewing.
120.
2014
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chapter
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Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection.
Springer Nature.
2017
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hide from search
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Beer thiol-containing compounds and redox stability: kinetic study of 1-hydroxyethyl radical scavenging ability..
Journal of Agricultural and Food Chemistry.
2013
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.
Meat Science.
2013
Emulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure–activity relationships.
Food Research International.
2013
Influence of barley varieties on wort quality and performance..
Journal of Agricultural and Food Chemistry.
2013
Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation.
Analyst.
2013
Storage stability of pasteurized non‐filtered beer.
Journal of the Institute of Brewing.
2013