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.
Publications
2014
2013
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
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
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.
2008
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.
2007
Research article2007Peer reviewed
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.
Conference paper2007
Masking of boar taint by fermentation and smoking
Lindahl, Gunilla; Stolzenbach, Nielsen S; Chen, G et al.
2006
Research article2006Peer reviewed
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.
Research article2006Peer reviewed
The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour
Tikk K, Tikk M, Karlsson AH, Andersen HJ.
Research article2006Peer reviewed
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.
Research article2006Peer reviewed
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.
Research article2006Peer reviewedOpen access
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
Research article2004Peer reviewed
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.
2002
Research article2002Peer reviewed
Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress
Rosenvold, K; Laerke, HN; Jensen, SK et al.
2001
Research article2001Peer reviewed
Strategic finishing feeding as a tool in the control of pork quality
Rosenvold, K; Laerke, HN; Jensen, SK et al.
1997
Research article1997Peer reviewed
Estimated frequency of the RN- allele in Swedish Hampshire pigs and comparison of glycolytic potential, carcass composition, and technological meat quality among Swedish Hampshire, Landrace, and Yorkshire pigs
Enfält, Ann-Charlotte; Lundström, Kerstin; Karlsson, Anders et al.
1996
Research article1996Peer reviewed
Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle
Karlsson, A; Andersson, A; Lundstrom, K et al.
Research article1996Peer reviewed
Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle
Karlsson, Anders; Andersson, Annica; Lundström, Kerstin et al.
1995
Research article1995Peer reviewed
Influence of sex and breed on the precision of the official Swedish pig carcass grading
Andersson, Arne; Hansson, Ingemar; Lundström, Kerstin et al.
Research article1995Peer reviewed
Production, carcass and meat quality traits of F2-crosses between European Wild Pigs and domestic pigs including halothane gene carriers
LUNDSTROM, K; KARLSSON, A; HAKANSSON, J et al.
1994
Research article1994Peer reviewed
Muscle glycogen depletion pattern in halothane-gene-free pigs at slaughter and its relation to meat quality
Karlsson, Anders; Essen-Gustavsson, Birgitta; Lundström, Kerstin.
Research article1994Peer reviewed
Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality
ESSENGUSTAVSSON, B; KARLSSON, A; LUNDSTROM, K et al.
1993
Research article1993Peer reviewed
Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs
Karlsson, Anders; Enfält, Ann-Charlotte; Essen-Gustavsson, Birgitta et al.
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