Publications by authors named "Valentin Rauh"

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Insight into protein crosslinking and casein polymerization in pre- and posthydrolyzed lactose-free ultra-high-temperature milk during long-term storage.
Lotte J Knudsen, Valentin Rauh, Jannik N Pedersen, Peter Dekker, Daniel E Otzen

J Dairy Sci· December 2024

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Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristics.
Miguel Aguilera-Toro, Martin Laage Kragh, Amalie Vestergård Thomasen, Vittoria Piccini, Valentin Rauh

Int J Food Microbiol· April 2023

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Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation.
Miguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, Valentin Rauh, Lotte Bach Larsen

Foods· May 2022

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Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and Whey.
Søren D Nielsen, Lotte J Knudsen, Line T Bækgaard, Valentin Rauh, Lotte B Larsen

Foods· March 2022

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Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year Storage.
Mahesha M Poojary, Wei Zhang, Sarah Bisgaard Olesen, Valentin Rauh, Marianne N Lund

J Agric Food Chem· November 2020

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Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production.
Wei Zhang, Mahesha M Poojary, Valentin Rauh, Colin A Ray, Karsten Olsen

J Agric Food Chem· March 2020

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Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage.
Wei Zhang, Mahesha M Poojary, Valentin Rauh, Colin A Ray, Karsten Olsen

J Agric Food Chem· November 2019

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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
Therese Jansson, Valentin Rauh, Bente P Danielsen, Mahesha M Poojary, Sandra S Waehrens

J Agric Food Chem· December 2017

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Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness.
Valentin M Rauh, Lene B Johansen, Richard Ipsen, Marie Paulsson, Lotte B Larsen

J Agric Food Chem· July 2014

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