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Henrik jørgen Andersen
Henrik jørgen Andersen
Arla Fooods amba
Verified email at arlafoods.com
Title
Cited by
Cited by
Year
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
9932011
Factors of significance for pork quality—a review
K Rosenvold, HJ Andersen
Meat science 64 (3), 219-237, 2003
7152003
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
6152003
Feeding and meat quality–a future approach
HJ Andersen, N Oksbjerg, JF Young, M Therkildsen
Meat science 70 (3), 543-554, 2005
4652005
Myoglobin-induced lipid oxidation. A review
CP Baron, HJ Andersen
Journal of agricultural and food chemistry 50 (14), 3887-3897, 2002
3992002
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
3532003
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
3422002
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
3122001
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
2872002
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
2772001
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
2552007
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
2422002
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
2132003
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
1932006
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
1932004
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
1892006
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
1892001
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
1762006
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
1682004
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
1582006
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