Hanne Christine Bertram
Hanne Christine Bertram
Bekræftet mail på food.au.dk - Startside
Citeret af
Citeret af
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
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
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
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
TK Thorning, HC Bertram, JP Bonjour, L De Groot, D Dupont, E Feeney, ...
The American journal of clinical nutrition 105 (5), 1033-1045, 2017
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
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
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
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
HC Bertram, SB Engelsen, H Busk, AH Karlsson, HJ Andersen
Meat Science 66 (2), 437-446, 2004
Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities
M Mortensen, HJ Andersen, SB Engelsen, HC Bertram
Meat science 72 (1), 34-42, 2006
NMR-based milk metabolomics
UK Sundekilde, LB Larsen, HC Bertram
Metabolites 3 (2), 204-222, 2013
Applications of NMR in meat science
HC Bertram, HJ ERSEN
Annual reports on NMR spectroscopy 53, 157-202, 2004
NMR relaxometry and differential scanning calorimetry during meat cooking
HC Bertram, Z Wu, F van den Berg, HJ Andersen
Meat science 74 (4), 684-689, 2006
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics
HC Bertram, HJ Andersen, AH Karlsson, P Horn, J Hedegaard, ...
Meat Science 65 (2), 707-712, 2003
An NMR-based metabonomic investigation on effects of milk and meat protein diets given to 8-year-old boys
HC Bertram, C Hoppe, BO Petersen, JØ Duus, C Mølgaard, ...
British Journal of Nutrition 97 (4), 758-763, 2007
Potential of human saliva for nuclear magnetic resonance-based metabolomics and for health-related biomarker identification
HC Bertram, N Eggers, N Eller
Analytical chemistry 81 (21), 9188-9193, 2009
Nuclear magnetic resonance metabonomics reveals strong association between milk metabolites and somatic cell count in bovine milk
UK Sundekilde, NA Poulsen, LB Larsen, HC Bertram
Journal of Dairy Science 96 (1), 290-299, 2013
Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study
Z Wu, HC Bertram, A Kohler, U Böcker, R Ofstad, HJ Andersen
Journal of Agricultural and Food Chemistry 54 (22), 8589-8597, 2006
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