Henrik jørgen Andersen
Henrik jørgen Andersen
Arla Fooods Ingredients P/S
Bekræftet mail på arlafoods.com
Titel
Citeret af
Citeret af
År
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
7042011
Factors of significance for pork quality—a review
K Rosenvold, HJ Andersen
Meat science 64 (3), 219-237, 2003
5792003
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
4682003
Feeding and meat quality–a future approach
HJ Andersen, N Oksbjerg, JF Young, M Therkildsen
Meat science 70 (3), 543-554, 2005
3902005
Myoglobin-induced lipid oxidation. A review
CP Baron, HJ Andersen
Journal of agricultural and food chemistry 50 (14), 3887-3897, 2002
3342002
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
3122003
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
2792001
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
2722002
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
2572002
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
2322001
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
2142002
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
1922007
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
1902003
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
1712001
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
1682004
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
1562006
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
1532002
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
1462006
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
1422006
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
1412004
Systemet kan ikke foretage handlingen nu. Prøv igen senere.
Artikler 1–20