Conference paper2017Peer reviewed
Effect of lamb production system om carcass characteristics
Stenberg, Elin; Arnesson, Annika; Wallin, Karin et al.
Publications
2017
Research article2017Peer reviewed
Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds
Xiang, Chen; Ruiz-Carrascal, Jorge; Petersen, Mikael A. et al.
2016
Research article2016Peer reviewed
The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality
Ranjitkar, S.; Karlsson, A. H.; Petersen, M. A. et al.
2015
Research article2015Peer reviewed
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis
Gudjonsdottir, Maria; Gacutan, Manuel D., Jr.; Mendes, Ana C. et al.
Research article2015Peer reviewed
Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation
Li, Chunbao; Zhou, Guanghong; Xu, Xinglian et al.
2014
Other publication2014Peer reviewed
Letter to the Editor: Colorectal cancer risk and association with red meat - Is it inconsistent? Answer to the letter by Carpet, De Smet and Demeyer
Dragsted, Lars O.; Alexander, Jan; Amdam, Gro et al.
Research article2014Peer reviewedOpen access
The role of red and processed meat in colorectal cancer development: a perspective
Oostindjer, Marije; Alexander, Jan; Amdam, Gro V. et al.
2013
Other publication2013Peer reviewed
The Official Journal of THE AMERICAN MEAT SCIENCE ASSOCIATION Introduction
Karlsson, Anders H.; Young, Jette F.; Christensen, Mette.
Research article2013Peer reviewed
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl
Bak, Kathrine Holmgaard; Lindahl, Gunilla; Karlsson, Anders H. et al.
2012
Research article2012Peer reviewed
Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi
Bak, Kathrine Holmgaard; Lindahl, Gunilla; Karlsson, Anders H. et al.
Research article2012Peer reviewed
PCR amplification of repetitive sequences as a possible approach in relative species quantification
Ballin, N. Z.; Vogensen, F. K.; Karlsson, A. H..
Research article2012Peer reviewed
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl
Bak, Kathrine Holmgaard; Lindahl, Gunilla; Karlsson, Anders H. et al.
Research article2012Peer reviewed
Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef
Li CB, Li J, Zhou GH, Lametsch R, Ertbjerg P, Bruggemann DA, Huang HG, Karlsson AH, Hviid M, Lundstrom K.
2011
Research article2011Peer reviewed
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality
Gandolfi, G.; Pomponio, L.; Ertbjerg, P. et al.
Research article2011Peer reviewed
Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approach
Grossi, Alberto; Lametsch, Rene; Karlsson, Anders H. et al.
Research article2011Peer reviewed
Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences
Huang, Honggang; Larsen, Martin R.; Karlsson, Anders H. et al.
Research article2011Peer reviewed
Analysis of Acid-Soluble Glycogen in Pork Extracts of Two PRKAG3 Genotypes by H-1 Liquid-State NMR Spectroscopy and Biochemical Methods
Larsen FH, Essen-Gustavsson B, Jensen-Waern M, Lametsch R, Karlsson AH, Lindahl G.
2010
Research article2010Peer reviewed
Influence of early pH decline on calpain activity in porcine muscle
Pomponio, Luigi; Ertbjerg, Per; Karlsson, Anders H. et al.
2009
Review article2009Peer reviewed
Species determination - Can we detect and quantify meat adulteration?
Ballin, Nicolai Z.; Vogensen, Finn K.; Karlsson, Anders H..
Research article2009Peer reviewed
Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue
Christensen, Mette; Torngren, Mari Ann; Gunvig, Annemarie et al.
2008
Research article2008Peer reviewed
Diffusion of NaCl in meat studied by H-1 and Na-23 magnetic resonance imaging
Hansen, Christian L.; van der Berg, Frans; Ringgaard, Steffen et al.
Research article2008Peer reviewed
Evidence for post-mortem m-calpain autolysis in porcine muscle
Pomponio, Luigi; Lametsch, Rene; Karlsson, Anders H. et al.
Research article2008Peer reviewed
Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradation
Grossi, Alberto; Karlsson, Anders H.; Lawson, Moira A..
Research article2008Peer reviewed
The significance of diet, slaughter weight and aging time on pork colour and colour stability
Tikk, Kaja; Lindahl, Gunilla; Karlsson, Anders H. et al.
Research article2008Peer reviewedOpen access
Effect of minor milk proteins in chymosin separated whey and casein fractions on cheese yield as determined by proteomics and multivariate data analysis
Wedholm, A.; Moller, H. S.; Stensballe, A. et al.