| Protein oxidation in muscle foods: A review MN Lund, M Heinonen, CP Baron, M Estévez Molecular nutrition & food research 55 (1), 83-95, 2011 | 1227 | 2011 |
| Control of Maillard reactions in foods: Strategies and chemical mechanisms MN Lund, CA Ray Journal of agricultural and food chemistry 65 (23), 4537-4552, 2017 | 761 | 2017 |
| High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage MN Lund, R Lametsch, MS Hviid, ON Jensen, LH Skibsted Meat Science 77 (3), 295-303, 2007 | 528 | 2007 |
| The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage MN Lund, MS Hviid, LH Skibsted Meat Science 76 (2), 226-233, 2007 | 341 | 2007 |
| Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork S Jongberg, MA Tørngren, A Gunvig, LH Skibsted, MN Lund Meat science 93 (3), 538-546, 2013 | 324 | 2013 |
| Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties S Jongberg, SH Skov, MA Tørngren, LH Skibsted, MN Lund Food Chemistry 128 (2), 276-283, 2011 | 240 | 2011 |
| Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods Y Li, D He, B Li, MN Lund, Y Xing, Y Wang, F Li, X Cao, Y Liu, X Chen, ... Trends in Food Science & Technology 110, 470-482, 2021 | 224 | 2021 |
| Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking S Jongberg, LS Terkelsen, R Miklos, MN Lund Meat Science 100, 2-9, 2015 | 166 | 2015 |
| Reactions of plant polyphenols in foods: Impact of molecular structure MN Lund Trends in Food Science & Technology 112, 241-251, 2021 | 150 | 2021 |
| Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links MN Lund, C Luxford, LH Skibsted, MJ Davies Biochemical Journal 410 (3), 565-574, 2008 | 143 | 2008 |
| Quinone-induced protein modifications: Kinetic preference for reaction of 1, 2-benzoquinones with thiol groups in proteins Y Li, S Jongberg, ML Andersen, MJ Davies, MN Lund Free Radical Biology and Medicine 97, 148-157, 2016 | 136 | 2016 |
| Thiol–quinone adduct formation in myofibrillar proteins detected by LC-MS S Jongberg, NE Gislason, MN Lund, LH Skibsted, AL Waterhouse Journal of Agricultural and Food Chemistry 59 (13), 6900-6905, 2011 | 126 | 2011 |
| Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction G Hildebrand, MM Poojary, C O’Donnell, MN Lund, M Garcia-Vaquero, ... Journal of Applied Phycology 32, 1709-1718, 2020 | 99 | 2020 |
| 4-Methylcatechol inhibits protein oxidation in meat but not disulfide formation S Jongberg, MN Lund, AL Waterhouse, LH Skibsted Journal of Agricultural and Food Chemistry 59 (18), 10329-10335, 2011 | 90 | 2011 |
| Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage S Jongberg, J Wen, MA Tørngren, MN Lund Food Packaging and Shelf Life 1 (1), 38-48, 2014 | 83 | 2014 |
| Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage MN Lund, MS Hviid, C Claudi-Magnussen, LH Skibsted Meat Science 79 (4), 727-733, 2008 | 82 | 2008 |
| The Antibacterial Effect In Vitro of Honey Derived from Various Danish Flora RD Matzen, J Zinck Leth-Espensen, T Jansson, DS Nielsen, MN Lund, ... Dermatology Research and Practice 2018 (1), 7021713, 2018 | 79 | 2018 |
| Liquid chromatography quadrupole-Orbitrap mass spectrometry for the simultaneous analysis of advanced glycation end products and protein-derived cross-links in food and … MM Poojary, W Zhang, I Greco, C De Gobba, K Olsen, MN Lund Journal of Chromatography A 1615, 460767, 2020 | 67 | 2020 |
| Oxidation of porcine myosin by hypervalent myoglobin: the role of thiol groups AM Frederiksen, MN Lund, ML Andersen, LH Skibsted Journal of Agricultural and Food Chemistry 56 (9), 3297-3304, 2008 | 67 | 2008 |
| Chemical stability of proteins in foods: Oxidation and the Maillard reaction MM Poojary, MN Lund Annual review of food science and technology 13 (1), 35-58, 2022 | 63 | 2022 |