Henrik jørgen Andersen
Henrik jørgen Andersen
Arla Fooods Ingredients P/S
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Citeret af
Citeret af
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review
KL Pearce, K Rosenvold, HJ Andersen, DL Hopkins
Meat science 89 (2), 111-124, 2011
Factors of significance for pork quality—a review
K Rosenvold, HJ Andersen
Meat science 64 (3), 219-237, 2003
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
MD Aaslyng, C Bejerholm, P Ertbjerg, HC Bertram, HJ Andersen
Food quality and preference 14 (4), 277-288, 2003
Feeding and meat quality–a future approach
HJ Andersen, N Oksbjerg, JF Young, M Therkildsen
Meat science 70 (3), 543-554, 2005
Myoglobin-induced lipid oxidation. A review
CP Baron, HJ Andersen
Journal of agricultural and food chemistry 50 (14), 3887-3897, 2002
Postmortem proteome changes of porcine muscle related to tenderness
R Lametsch, A Karlsson, K Rosenvold, HJ Andersen, P Roepstorff, ...
Journal of Agricultural and Food Chemistry 51 (24), 6992-6997, 2003
Origin of Multiexponential T2 Relaxation in Muscle Myowater
HC Bertram, AH Karlsson, M Rasmussen, OD Pedersen, S Dønstrup, ...
Journal of Agricultural and Food Chemistry 49 (6), 3092-3100, 2001
Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study
HC Bertram, PP Purslow, HJ Andersen
Journal of Agricultural and Food Chemistry 50 (4), 824-829, 2002
Physiological and structural events post mortem of importance for drip loss in pork
A Schäfer, K Rosenvold, PP Purslow, HJ Andersen, P Henckel
Meat science 61 (4), 355-366, 2002
Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork
HC Bertram, HJ Andersen, AH Karlsson
Meat science 57 (2), 125-132, 2001
Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity
HC Bertram, S Dønstrup, AH Karlsson, HJ Andersen
Meat science 60 (3), 279-285, 2002
Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss–A combined confocal laser …
IK Straadt, M Rasmussen, HJ Andersen, HC Bertram
Meat Science 75 (4), 687-695, 2007
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
MG O'sullivan, DV Byrne, H Martens, LH Gidskehaug, HJ Andersen, ...
Meat science 65 (2), 909-918, 2003
Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs
K Rosenvold, JS Petersen, HN Læerke, SK Jensen, M Therkildsen, ...
Journal of Animal Science 79 (2), 382-391, 2001
Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment–a low-field NMR study
HC Bertram, M Kristensen, HJ Andersen
Meat Science 68 (2), 249-256, 2004
Effect of organic pig production systems on performance and meat quality
LL Hansen, C Claudi-Magnussen, SK Jensen, HJ Andersen
Meat Science 74 (4), 605-615, 2006
Farmers’ choice of medical treatment of mastitis in Danish dairy herds based on qualitative research interviews
M Vaarst, B Paarup-Laursen, H Houe, C Fossing, HJ Andersen
Journal of Dairy Science 85 (4), 992-1001, 2002
Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the …
M Tikk, K Tikk, MA Tørngren, L Meinert, MD Aaslyng, AH Karlsson, ...
Journal of agricultural and food chemistry 54 (20), 7769-7777, 2006
Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study
HC Bertram, A Kohler, U Böcker, R Ofstad, HJ Andersen
Journal of Agricultural and Food Chemistry 54 (5), 1740-1746, 2006
Physical changes of significance for early post mortem water distribution in porcine M. longissimus
HC Bertram, A Schäfer, K Rosenvold, HJ Andersen
Meat Science 66 (4), 915-924, 2004
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