Forskningsartikel2008Vetenskapligt granskad
Evidence for post-mortem m-calpain autolysis in porcine muscle
Pomponio, Luigi; Lametsch, Rene; Karlsson, Anders H. et al.
Publikationer
2008
Forskningsartikel2008Vetenskapligt granskad
Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradation
Grossi, Alberto; Karlsson, Anders H.; Lawson, Moira A..
Forskningsartikel2008Vetenskapligt granskad
The significance of diet, slaughter weight and aging time on pork colour and colour stability
Tikk, Kaja; Lindahl, Gunilla; Karlsson, Anders H. et al.
Forskningsartikel2008Vetenskapligt granskadÖppen tillgång
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.
2007
Forskningsartikel2007Vetenskapligt granskad
Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork
Tikk K, Tikk M, Aaslyng MD, Karlsson AH, Lindahl G, Andersen HJ.
Konferensartikel2007
Masking of boar taint by fermentation and smoking
Lindahl, Gunilla; Stolzenbach, Nielsen S; Chen, G et al.
2006
Forskningsartikel2006Vetenskapligt granskad
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 meat
Tikk, Meelis; Tikk, Kaja; Torngren, Mari Ann et al.
Forskningsartikel2006Vetenskapligt granskad
Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds
Lindahl G, Henckel P, Karlsson AH, Andersen HJ.
Forskningsartikel2006Vetenskapligt granskad
The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour
Tikk K, Tikk M, Karlsson AH, Andersen HJ.
Forskningsartikel2006Vetenskapligt granskad
Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds
Lindahl G, Karlsson AH, Lundstrom K, Andersen HJ.
Forskningsartikel2006Vetenskapligt granskad
Comparison of milk protein composition in a Swedish and a Danish dairy herd using reversed phase HPLC
Wedholm A, Hallen E, Larsen LB, Lindmark-Mansson H, Karlsson AH, Allmere T.
Forskningsartikel2006Vetenskapligt granskadÖppen tillgång
Effect of protein composition on the cheese-making properties of milk from individual dairy cows
Wedholm A, Larsen LB, Lindmark-Mansson H, Karlsson AH, Andren A.
2004
Forskningsartikel2004Vetenskapligt granskad
Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods
Thybo, AK; Szczypinski, PM; Karlsson, AH et al.
Forskningsartikel2004Vetenskapligt granskad
Compensatory growth in slaughter pigs-in vitro muscle protein turnover at slaughter, circulating IGF-I, performance and carcass quality
Therkildsen, M; Vestergaard, M; Busk, H et al.
Forskningsartikel2004Vetenskapligt granskad
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN--gene
Bertram, HC; Engelsen, SB; Busk, H et al.
Forskningsartikel2004Vetenskapligt granskad
The use of simultaneous H-1 & P-31 magic angle spinning nuclear magnetic resonance measurements to characterize energy metabolism during the conversion of muscle to meat
Bertram, HC; Whittaker, AK; Andersen, HJ et al.
Forskningsartikel2004Vetenskapligt granskad
Visualization of drip channels in meat using NMR microimaging
Bertram, HC; Whittaker, AK; Andersen, HJ et al.
Forskningsartikel2004Vetenskapligt granskad
Water characteristics in cooked beef as influenced by ageing and high-pressure treatment - an NMR micro imaging study
Bertram, HC; Whittaker, AK; Shorthose, WR et al.
Forskningsartikel2004Vetenskapligt granskad
Oxidative stability of chilled pork chops following long term freeze storage
Hansen, E; Juncher, D; Henckel, P et al.
Forskningsartikel2004Vetenskapligt granskadÖppen tillgång
Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements
Young, JF; Karlsson, AH; Henckel, P.
2003
Forskningsartikel2003Vetenskapligt granskad
Low-field NMR relaxation and NMR-imaging as tools in differentiation between potato sample and determination of dry matter content in potatoes
Thybo, AK; Andersen, HJ; Karlsson, AH et al.
Forskningsartikel2003Vetenskapligt granskad
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham
Juncher, D; Ronn, B; Hansen, TB et al.
Forskningsartikel2003Vetenskapligt granskad
Post-mortem changes in porcine M. longissimus studied by solid-state C-13 cross-polarization magic-angle spinning nuclear magnetic resonance spectroscopy
Bertram, HC; Jakobsen, HJ; Andersen, HJ et al.
Forskningsartikel2003Vetenskapligt granskadÖppen tillgång
Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality
Young, JF; Stagsted, J; Jensen, SK et al.
Forskningsartikel2003Vetenskapligt granskad
Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia
Bryhni, EA; Byrne, DV; Rodbotten, M et al.