Karlsson AH - Search Results

1

The significance of diet, slaughter weight and aging time on pork colour and colour stability.

Tikk K, Lindahl G, Karlsson AH, Andersen HJ. Tikk K, et al. Among authors: karlsson ah. Meat Sci. 2008 Aug;79(4):806-16. doi: 10.1016/j.meatsci.2007.11.015. Epub 2007 Nov 28. Meat Sci. 2008. PMID: 22063045

2

Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs.

Rosenvold K, Petersen JS, Lwerke HN, Jensen SK, Therkildsen M, Karlsson AH, Møller HS, Andersen HJ. Rosenvold K, et al. Among authors: karlsson ah. J Anim Sci. 2001 Feb;79(2):382-91. doi: 10.2527/2001.792382x. J Anim Sci. 2001. PMID: 11219447

3

Origin of multiexponential T(2) relaxation in muscle myowater.

Bertram HC, Karlsson AH, Rasmussen M, Pedersen OD, Dønstrup S, Andersen HJ. Bertram HC, et al. Among authors: karlsson ah. J Agric Food Chem. 2001 Jun;49(6):3092-100. doi: 10.1021/jf001402t. J Agric Food Chem. 2001. PMID: 11410014

4

Post mortem energy metabolism and pH development in porcine M. longissimus dorsi as affected by two different cooling regimes. A (31)P-NMR spectroscopic study.

Bertram HC, Dønstrup S, Karlsson AH, Andersen HJ, Stødkilde-Jørgensen H. Bertram HC, et al. Among authors: karlsson ah. Magn Reson Imaging. 2001 Sep;19(7):993-1000. doi: 10.1016/s0730-725x(01)00412-x. Magn Reson Imaging. 2001. PMID: 11595371

5

Changes in orcine muscle water characteristics during growth--an in vitro low-field NMR relaxation study.

Bertram HC, Rasmussen M, Busk H, Oksbjerg N, Karlsson AH, Andersen HJ. Bertram HC, et al. Among authors: karlsson ah. J Magn Reson. 2002 Aug;157(2):267-76. doi: 10.1006/jmre.2002.2600. J Magn Reson. 2002. PMID: 12323145

6

Post-mortem changes in porcine M. longissimus studied by solid-state 13C cross-polarization magic-angle spinning nuclear magnetic resonance spectroscopy.

Bertram HC, Jakobsen HJ, Andersen HJ, Karlsson AH, Engelsen SB. Bertram HC, et al. Among authors: karlsson ah. J Agric Food Chem. 2003 Mar 26;51(7):2064-9. doi: 10.1021/jf020919x. J Agric Food Chem. 2003. PMID: 12643674

7

pH Dependence of the progression in NMR T(2) relaxation times in post-mortem muscle.

Bertram HC, Whittaker AK, Andersen HJ, Karlsson AH. Bertram HC, et al. Among authors: karlsson ah. J Agric Food Chem. 2003 Jul 2;51(14):4072-8. doi: 10.1021/jf020968+. J Agric Food Chem. 2003. PMID: 12822949

8

Postmortem proteome changes of porcine muscle related to tenderness.

Lametsch R, Karlsson A, Rosenvold K, Andersen HJ, Roepstorff P, Bendixen E. Lametsch R, et al. J Agric Food Chem. 2003 Nov 19;51(24):6992-7. doi: 10.1021/jf034083p. J Agric Food Chem. 2003. PMID: 14611160

9

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 M, Tikk K, Tørngren MA, Meinert L, Aaslyng MD, Karlsson AH, Andersen HJ. Tikk M, et al. Among authors: karlsson ah. J Agric Food Chem. 2006 Oct 4;54(20):7769-77. doi: 10.1021/jf060145a. J Agric Food Chem. 2006. PMID: 17002451

10

Influence of early pH decline on calpain activity in porcine muscle.

Pomponio L, Ertbjerg P, Karlsson AH, Costa LN, Lametsch R. Pomponio L, et al. Among authors: karlsson ah. Meat Sci. 2010 May;85(1):110-4. doi: 10.1016/j.meatsci.2009.12.013. Epub 2009 Dec 13. Meat Sci. 2010. PMID: 20374873

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