Lund MN - Search Results

1

Chemical and physical changes induced by cold plasma treatment of foods: A critical review.

Bayati M, Lund MN, Tiwari BK, Poojary MM. Bayati M, et al. Among authors: lund mn. Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13376. doi: 10.1111/1541-4337.13376. Compr Rev Food Sci Food Saf. 2024. PMID: 38923698 Review.

2

Protein oxidation in muscle foods: a review.

Lund MN, Heinonen M, Baron CP, Estévez M. Lund MN, et al. Mol Nutr Food Res. 2011 Jan;55(1):83-95. doi: 10.1002/mnfr.201000453. Epub 2010 Dec 1. Mol Nutr Food Res. 2011. PMID: 21207515 Review.

3

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.

Lund MN, Ray CA. Lund MN, et al. J Agric Food Chem. 2017 Jun 14;65(23):4537-4552. doi: 10.1021/acs.jafc.7b00882. Epub 2017 May 30. J Agric Food Chem. 2017. PMID: 28535048 Free article. Review.

4

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.

Jansson T, Rauh V, Danielsen BP, Poojary MM, Waehrens SS, Bredie WLP, Sørensen J, Petersen MA, Ray CA, Lund MN. Jansson T, et al. Among authors: lund mn. J Agric Food Chem. 2017 Dec 6;65(48):10550-10561. doi: 10.1021/acs.jafc.7b04137. Epub 2017 Nov 17. J Agric Food Chem. 2017. PMID: 29119790

5

Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems.

Zhang W, Ray C, Poojary MM, Jansson T, Olsen K, Lund MN. Zhang W, et al. Among authors: lund mn. J Agric Food Chem. 2019 Jan 23;67(3):875-886. doi: 10.1021/acs.jafc.8b05565. Epub 2019 Jan 8. J Agric Food Chem. 2019. PMID: 30582810

6

Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C.

Zhang W, Poojary MM, Olsen K, Ray CA, Lund MN. Zhang W, et al. Among authors: lund mn. J Agric Food Chem. 2019 Jun 5;67(22):6350-6358. doi: 10.1021/acs.jafc.9b01532. Epub 2019 May 22. J Agric Food Chem. 2019. PMID: 31083944

7

Effect of pH on the reaction between naringenin and methylglyoxal: A kinetic study.

Zhu H, Poojary MM, Andersen ML, Lund MN. Zhu H, et al. Among authors: lund mn. Food Chem. 2019 Nov 15;298:125086. doi: 10.1016/j.foodchem.2019.125086. Epub 2019 Jun 27. Food Chem. 2019. PMID: 31272050

8

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere.

Zainudin MAM, Poojary MM, Jongberg S, Lund MN. Zainudin MAM, et al. Among authors: lund mn. Food Chem. 2019 Nov 30;299:125132. doi: 10.1016/j.foodchem.2019.125132. Epub 2019 Jul 4. Food Chem. 2019. PMID: 31299519

9

Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage.

Zhang W, Poojary MM, Rauh V, Ray CA, Olsen K, Lund MN. Zhang W, et al. Among authors: lund mn. J Agric Food Chem. 2019 Nov 20;67(46):12863-12874. doi: 10.1021/acs.jafc.9b05037. Epub 2019 Nov 12. J Agric Food Chem. 2019. PMID: 31670949

10

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 MM, Zhang W, Greco I, De Gobba C, Olsen K, Lund MN. Poojary MM, et al. Among authors: lund mn. J Chromatogr A. 2020 Mar 29;1615:460767. doi: 10.1016/j.chroma.2019.460767. Epub 2019 Dec 3. J Chromatogr A. 2020. PMID: 31839352

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