H. J. Andersen

发表

The influence of the anticaking agent potassium ferrocyanide and salt on the oxidative stability of frozen minced pork meat.

T. B. Hansen, L. Skibsted, H. J. Andersen, 1996, Meat science.

Prediction of sensory texture quality attributes of cooked potatoes by NMR-imaging (MRI) of raw potatoes in combination with different image analysis methods

Anette Kistrup Thybo, Piotr M. Szczypiński, Henrik J. Andersen, 2004 .

NMR-based metabonomic studies reveal changes in the biochemical profile of plasma and urine from pigs fed high-fibre rye bread

H. J. Andersen, N. Nielsen, A. Malmendal, 2006, British Journal of Nutrition.

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.

H. J. Andersen, D. Hopkins, K. Pearce, 2011, Meat science.

Direct decomposition of NMR relaxation profiles and prediction of sensory attributes of potato samples

H. J. Andersen, A. Thybo, V. Povlsen, 2003 .

Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy.

H. J. Andersen, D. Pedersen, S. Morel, 2003, Meat science.

Nitrosylmyoglobin as antioxidant—kinetics and proposed mechanism for reduction of hydroperoxides

L. Skibsted, H. J. Andersen, J. K. Møller, 2007, Free radical research.

Reaction between protein radicals and other biomolecules.

H. J. Andersen, M. Davies, H. Østdal, 2002, Free radical biology & medicine.

Protein radicals in the reaction between H2O2-activated metmyoglobin and bovine serum albumin

H. J. Andersen, E. Bendixen, H. Østdal, 2001, Free radical research.

Kinetics of reduction of hypervalent iron in myoglobin by crocin in aqueous solution.

L. Skibsted, H. J. Andersen, L. V. Jørgensen, 1997, Free radical research.

Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis.

D. V. Byrne, H. J. Andersen, H. Martens, 2003, Meat science.

The Serum Metabolite Response to Diet Intervention with Probiotic Acidified Milk in Irritable Bowel Syndrome Patients Is Indistinguishable from that of Non-Probiotic Acidified Milk by 1H NMR-Based Metabonomic Analysis

Henrik J. Andersen, H. J. Andersen, L. Öhman, 2010, Nutrients.

Proteolytic side-activity of lactase preparations

L. B. Larsen, H. J. Andersen, Thao T. Le, 2018 .

Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage

L. B. Larsen, H. J. Andersen, H. C. Bertram, 2017 .

Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.

L. B. Larsen, H. J. Andersen, H. C. Bertram, 2014, Journal of agricultural and food chemistry.

Effect of organic pig production systems on performance and meat quality.

H. J. Andersen, S. K. Jensen, L. L. Hansen, 2006, Meat science.

Potential quality control tools in the production of fresh pork, beef and lamb demanded by the European society

H. J. Andersen, M. Therkildsen, N. Oksbjerg, 2005 .

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

H. J. Andersen, A. Karlsson, S. Dønstrup, 2001, Journal of agricultural and food chemistry.

Concentration effects in myoglobin-catalyzed peroxidation of linoleate.

L. Skibsted, H. J. Andersen, Caroline P Baron, 2002, Journal of agricultural and food chemistry.

What is pork quality

H. J. Andersen, 2000 .

Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity

H. J. Andersen, J. Hedegaard, A. Karlsson, 2002 .

Visualization of drip channels in meat using NMR microimaging.

H. J. Andersen, A. Whittaker, A. Karlsson, 2004, Meat science.

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 scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.

H. J. Andersen, H. C. Bertram, I. K. Straadt, 2007, Meat science.

Administration of Bovine Milk Oligosaccharide to Weaning Gnotobiotic Mice Inoculated with a Simplified Infant Type Microbiota

H. J. Andersen, A. K. Hansen, D. Nielsen, 2021, Microorganisms.

Metabolic Effects of Bovine Milk Oligosaccharides on Selected Commensals of the Infant Microbiome—Commensalism and Postbiotic Effects

H. J. Andersen, D. Nielsen, María X. Maldonado-Gomez, 2020, Metabolites.

Lactose and Bovine Milk Oligosaccharides Synergistically Stimulate B. longum subsp. longum Growth in a Simplified Model of the Infant Gut Microbiome.

H. J. Andersen, D. Nielsen, H. C. Bertram, 2019, Journal of proteome research.

Dietary manipulation of pro- and macroglycogen in porcine skeletal muscle.

H. J. Andersen, B. Essén-Gustavsson, K. Rosenvold, 2003, Journal of animal science.

Original article Curing-induced water mobility and distribution within intra- and extra-myofibrillar spaces of three pork qualities

H. J. Andersen, H. C. Bertram, R. H. Andersen, 2007 .

Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

H. J. Andersen, M. T. Jensen, L. L. Hansen, 2002 .

Identification of specific oxidatively modified proteins in chicken muscles using a combined immunologic and proteomic approach.

H. J. Andersen, E. Bendixen, J. Stagsted, 2004, Journal of agricultural and food chemistry.

Proton NMR Relaxometry in Meat Science

H. J. Andersen, H. C. Bertram, 2008 .

Characterisation of a whey protein hydrolysate as antioxidant

L. Skibsted, H. J. Andersen, M. Andersen, 2015 .

Hemichrome formation, lipid peroxidation, enzyme inactivation and protein degradation as indexes of oxidative damage in homogenates of chicken kidney and liver.

H. J. Andersen, A. Tappel, L. Pellett, 1994, Chemico-biological interactions.

Formation of long-lived radicals on proteins by radical transfer from heme enzymes--a common process?

H. J. Andersen, M. Davies, H. Ostdal, 1999, Archives of biochemistry and biophysics.

Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.

L. B. Larsen, H. J. Andersen, H. C. Bertram, 2014, Journal of agricultural and food chemistry.

Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study

L. B. Larsen, H. J. Andersen, H. C. Bertram, 2014 .

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

L. B. Larsen, H. J. Andersen, H. C. Bertram, 2015, European Food Research and Technology.

Does oxidation affect the water functionality of myofibrillar proteins?

H. J. Andersen, H. C. Bertram, J. F. Young, 2007, Journal of agricultural and food chemistry.

β-carotene alters vitamin E protection against heme protein oxidation and lipid peroxidation in chicken liver slices

H. J. Andersen, A. Tappel, L. Pellett, 1994 .

NMR relaxometry and differential scanning calorimetry during meat cooking.

H. J. Andersen, F. V. D. van den Berg, H. C. Bertram, 2006, Meat science.

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.

H. J. Andersen, M. Aaslyng, K. Tikk, 2006, Journal of agricultural and food chemistry.

Factors of significance for pork quality-a review.

H. J. Andersen, K. Rosenvold, Henrik J Andersen, 2003, Meat science.

Relationship between RN(-) genotype and drip loss in meat from Danish pigs.

H. J. Andersen, H. C. Bertram, J. S. Petersen, 2000, Meat science.

Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E.

D. V. Byrne, H. J. Andersen, M. Martens, 2002, Meat science.

Formation of long-lived protein radicals in the reaction between H2O2-activated metmyoglobin and other proteins.

L. Skibsted, H. J. Andersen, H. Østdal, 1997, Free radical biology & medicine.

Myoglobin-induced lipid oxidation. A review.

H. J. Andersen, C. Baron, 2002, Journal of agricultural and food chemistry.

Peroxidation of linoleate at physiological pH: hemichrome formation by substrate binding protects against metmyoglobin activation by hydrogen peroxide.

L. Skibsted, H. J. Andersen, C. Baron, 2000, Free radical biology & medicine.

Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics.

Søren Balling Engelsen, Lars Nørgaard, Hanne Christine Bertram, 2003, Meat science.

Feeding and meat quality - a future approach.

H. J. Andersen, J. F. Young, M. Therkildsen, 2005, Meat science.

Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase

H. J. Andersen, L. Axelsson, A. Holck, 2007 .

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

H. J. Andersen, A. Karlsson, S. K. Jensen, 2001, Journal of animal science.

Water distribution and microstructure in enhanced pork.

Hanne Christine Bertram, Xingfei Zhou, Zhiyun Wu, 2008, Journal of agricultural and food chemistry.

Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study.

Hanne Christine Bertram, H. J. Andersen, P. Purslow, 2002, Journal of agricultural and food chemistry.

Chemical deterioration and physical instability of dairy products

H. J. Andersen, G. Mortensen, J. Nielsen, 2010 .

Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems.

H. J. Andersen, J. K. Møller, L. Hinrichsen, 1998, International journal of food microbiology.

Partial purification and characterisation of a lipase from Lactobacillus plantarum MF32

H. J. Andersen, H. Blom, H. Østdal, 1995 .

Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies

H. J. Andersen, L. Hinrichsen, 1995 .

Direct measurement of phase transitions in milk fat during cooling of cream—a low-field NMR approach

Hanne Christine Bertram, Jacob Holm Nielsen, Henrik J. Andersen, 2005 .

Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method

Søren Balling Engelsen, Lars Nørgaard, Hanne Christine Bertram, 2005 .

Physiological and structural events post mortem of importance for drip loss in pork.

H. J. Andersen, P. Purslow, K. Rosenvold, 2002, Meat science.

Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt

L. Skibsted, H. J. Andersen, 1991 .

Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method - A (31)P NMR spectroscopic study.

Hans Stødkilde-Jørgensen, Hanne Christine Bertram, H. J. Andersen, 2002, Meat science.

Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham.

L. Skibsted, H. J. Andersen, G. Bertelsen, 1990, Meat science.

Effect of light and packaging conditions on the colour stability of sliced ham.

G Bertelsen, L. Skibsted, H. J. Andersen, 1988, Meat science.

Cross-linking of tyrosine-containing peptides by hydrogen peroxide-activated Coprinus Cinereus peroxidase

H. J. Andersen, J. Buchert, M. Mattinen, 2008 .

Low-field NMR relaxation and NMR-imaging as tools in differentiation between potato sample and determination of dry matter content in potatoes

Anette Kistrup Thybo, Hans Stødkilde-Jørgensen, Henrik J. Andersen, 2003 .

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Hanne Christine Bertram, Margit Dall Aaslyng, Camilla Bejerholm, 2003 .

Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN(-) gene.

H. J. Andersen, P. Theil, M. Ylä-Ajos, 2007, Meat science.

Postmortem proteome changes of porcine muscle related to tenderness.

H. J. Andersen, P. Roepstorff, R. Lametsch, 2003, Journal of agricultural and food chemistry.

Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork.

H. J. Andersen, M. Aaslyng, K. Tikk, 2007, Meat science.

Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds.

H. J. Andersen, J. F. Young, N. Oksbjerg, 2006, Meat science.

A second mutant allele (V199I) at the PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loin.

H. J. Andersen, L. Andersson, A. Enfält, 2004, Meat science.

The significance of pre-slaughter stress and diet on colour and colour stability of pork.

H. J. Andersen, K. Rosenvold, 2003, Meat science.

The significance of a muscle glycogen reducing diet on porcine meat and fat color

H. J. Andersen, K. Tikk, A. Karlsson, 2005 .

Significance of vitamin E supplementation, dietary content of polyunsaturated fatty acids, and preslaughter stress on oxidative status in pig as reflected in cell integrity and antioxidative enzyme activities in porcine muscle.

H. J. Andersen, J. F. Young, J. Nielsen, 2005, Journal of agricultural and food chemistry.

Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products.

H. J. Andersen, J. Haugen, M. Aaslyng, 2008, Meat science.

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

H. J. Andersen, K. Tikk, A. Karlsson, 2008, Meat science.

Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution

L. Skibsted, H. J. Andersen, 1992 .

The use of simultaneous 1H & 31P magic angle spinning nuclear magnetic resonance measurements to characterize energy metabolism during the conversion of muscle to meat

H. J. Andersen, A. Whittaker, A. Karlsson, 2004 .

Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities.

H. J. Andersen, S. Engelsen, H. C. Bertram, 2006, Meat science.

Strategic finishing feeding as a tool in the control of pork quality.

H. J. Andersen, A. Karlsson, S. K. Jensen, 2001, Meat science.

Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus.

H. J. Andersen, A. Enfält, K. Lundström, 2006, Meat science.

Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds.

H. J. Andersen, A. Karlsson, K. Lundström, 2006, Meat science.

A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin.

H. J. Andersen, L. Andersson, A. Enfält, 2004, Meat Science.

Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene.

H. J. Andersen, S. Engelsen, H. Busk, 2004, Meat science.

Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment - a low-field NMR study.

H. J. Andersen, H. C. Bertram, M. Kristensen, 2004, Meat science.

Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage.

Hanne Christine Bertram, H. J. Andersen, H. C. Bertram, 2007, Meat science.

Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory study.

Hanne Christine Bertram, Margit Dall Aaslyng, H. J. Andersen, 2005, Meat science.

The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene-a low-field NMR relaxation study.

H. J. Andersen, A. Karlsson, H. C. Bertram, 2003, Meat science.

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

Hans Busk, Hanne Christine Bertram, H. J. Andersen, 2002, Journal of magnetic resonance.

Continuous distribution analysis of T(2) relaxation in meat-an approach in the determination of water-holding capacity.

H. J. Andersen, A. Karlsson, S. Dønstrup, 2002, Meat science.

Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork.

H. J. Andersen, A. Karlsson, H. C. Bertram, 2001, Meat Science.

Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.

Achim Kohler, Hanne Christine Bertram, H. J. Andersen, 2006, Journal of agricultural and food chemistry.

Water characteristics in cooked beef as influenced by ageing and high-pressure treatment-an NMR micro imaging study.

H. J. Andersen, A. Whittaker, A. Karlsson, 2004, Meat science.

Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.

H. J. Andersen, A. Karlsson, P. Henckel, 2006, Meat science.

Cellular model for induction of drip loss in meat.

H. J. Andersen, N. Ørtenblad, J. Nielsen, 2001, Journal of agricultural and food chemistry.

Sensory and chemical assessment of pork supplemented with iron and vitamin E.

D. V. Byrne, H. J. Andersen, M. Martens, 2003, Meat science.

Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN(-) allele.

D. V. Byrne, H. J. Andersen, M. Martens, 2003, Meat science.

Pork loins stored in carbon dioxide: colour and microbiological shelf life

H. J. Andersen, O. Sørheim, H. Nissen, 1995 .

The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour.

H. J. Andersen, K. Tikk, A. Karlsson, 2006, Meat science.

Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress.

H. J. Andersen, A. Karlsson, S. K. Jensen, 2002, Meat science.

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.

H. J. Andersen, A. Karlsson, S. Dønstrup, 2001, Magnetic resonance imaging.

pH Dependence of the Progression in NMR T2 Relaxation Times in Post-mortem Muscle

H. J. Andersen, A. Whittaker, A. Karlsson, 2003 .

Quantitation of heme proteins from spectra of mixtures

H. J. Andersen, A. Tappel, Hao Chen, 1994 .

NMR and the water-holding issue of pork.

H. J. Andersen, H. C. Bertram, H C Bertram, 2007, Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie.

Effect of Heat Denaturation on the Pro-oxidative Activity of Metmyoglobin in Linoleic Acid Emulsions

H. J. Andersen, L. Kristensen, 1997 .

Prooxidative activity of myoglobin species in linoleic acid emulsions

L. Skibsted, H. J. Andersen, C. Baron, 1997 .

Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions.

L. Skibsted, H. J. Andersen, G. Bertelsen, 1990, Meat science.

Protection by vitamin E, selenium, and beta-carotene against oxidative damage in rat liver slices and homogenate.

H. J. Andersen, A. Tappel, L. Pellett, 1993, Free radical biology & medicine.

Physical changes of significance for early post mortem water distribution in porcine M. longissimus.

H. J. Andersen, H. C. Bertram, K. Rosenvold, 2004, Meat science.

Storage life of frozen salmonoids Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation

Pia Knuthsen, Grete Bertelsen, Henrik J. Andersen, 1992 .

A GC–MS-based metabonomic investigation of blood serum from irritable bowel syndrome patients undergoing intervention with acidified milk products

Hanne Christine Bertram, Johan Olsson, Henrik J. Andersen, 2011 .

Non-enzymic protein induced hydrolysis of p-nitrophenyl acyl esters in relation to lipase/esterase assays

H. J. Andersen, H. Østdal, 1996 .

Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation.

H. J. Andersen, S. Engelsen, A. Thybo, 2005, Journal of agricultural and food chemistry.

Ferrous-iron-induced oxidation in chicken liver slices as measured by hemichrome formation and thiobarbituric acid-reactive substances: effects of dietary vitamin E and beta-carotene.

H. J. Andersen, A. Tappel, L. Pellett, 1993, Free radical biology & medicine.

A metabolomic investigation of splanchnic metabolism using 1H NMR spectroscopy of bovine blood plasma

R. Bro, H. J. Andersen, N. Kristensen, 2005 .

Significance of preslaughter stress and different tissue PUFA levels on the oxidative status and stability of porcine muscle and meat.

H. J. Andersen, J. F. Young, J. Nielsen, 2003, Journal of Agricultural and Food Chemistry.

Multivariate data analysis as a tool in advanced quality monitoring in the food production chain

Rasmus Bro, Bo Jørgensen, Frans van den Berg, 2002 .

A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose.

Maurice G. O'Sullivan, D. V. Byrne, Derek V. Byrne, 2003, Meat science.

Oxidation of ascorbate in raw milk induced by enzymes and transition metals.

H. J. Andersen, J. Nielsen, H. Østdal, 2001, Journal of agricultural and food chemistry.

Salt effect on acid-catalyzed autoxidation of oxymyoglobin

L. Skibsted, H. J. Andersen, D. L. Powell, 1988 .

Deoxyhemoglobin-mediated lipid oxidation in washed fish muscle.

H. J. Andersen, M. Richards, H. Østdal, 2002, Journal of Agricultural and Food Chemistry.

Aldehyde-induced xanthine oxidase activity in raw milk.

H. J. Andersen, J. Nielsen, C. Steffensen, 2002, Journal of agricultural and food chemistry.

Volatile Compounds and Chemical Changes in Cured Pork: Role of Three Halotolerant Bacteria

H. J. Andersen, L. Hinrichsen, 1994 .

Antioxidative activity of nitrite in metmyoglobin induced lipid peroxidation

L. Skibsted, H. J. Andersen, B. Arendt, 1997 .

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties

H. J. Andersen, M. Hammershøj, L. Peters, 2004 .

Interactive packaging as protection against photodegradation of the colour of pasteurized, sliced ham.

H. J. Andersen, M. Rasmussen, 2007 .

EARLY POSTMORTEM MUSCLE SHORTENING AND TENSION IN RELATION TO TENDERNESS IN BEEF M. LONGISSIMUS

H. J. Andersen, E. Slinde, K. I. Hildrum, 2003 .

Antioxidative activity of urate in bovine milk.

H. J. Andersen, J. Nielsen, H. Ostdal, 2000, Journal of agricultural and food chemistry.

Physical changes of significance for early post mortem water distribution in porcine M. longissimus.

H. J. Andersen, H. C. Bertram, K. Rosenvold, 2004, Meat science.

The issue ‘Raw milk quality’ from the point of view of a major dairy industry

H. J. Andersen, 2007 .

Ascorbic acid and ascorbic acid 6-palmitate induced oxidation in egg yolk dispersions.

H. J. Andersen, J. Nielsen, G. Kristiansen, 2000, Journal of agricultural and food chemistry.