A. Karlsson

发表

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 .

Species determination - Can we detect and quantify meat adulteration?

F. Vogensen, A. Karlsson, N. Z. Ballin, 2009, Meat science.

Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy.

S B Engelsen, S. Engelsen, L. Munck, 2000, Meat science.

Effect of protein composition on the cheese-making properties of milk from individual dairy cows.

L. B. Larsen, A. Karlsson, H. Lindmark-Månsson, 2006, Journal of dairy science.

Metabolic conditions in Porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolism.

A. Karlsson, N. Oksbjerg, P. Henckel, 2002, Meat science.

Animal handling and stress-related behaviour at mobile slaughter of cattle.

C. Berg, K. Arvidsson Segerkvist, A. Karlsson, 2020, Preventive veterinary medicine.

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi.

A. Karlsson, K. Bak, V. Orlien, 2012, Meat science.

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.

A. Karlsson, J. Arnau, K. Bak, 2012, Meat science.

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

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

Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements.

J. F. Young, A. Karlsson, P. Henckel, 2004, Poultry science.

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

A. Karlsson, S. Knøchel, J. R. Carrascal, 2019, The journal of poultry science.

Meat quality in pigs reared in groups kept as a unit during the fattening period and slaughter

A. Karlsson, K. Lundström, 1992 .

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

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

Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs.

E. Olsen, A. Karlsson, P. Barton-Gade, 1998, Meat science.

Visualization of drip channels in meat using NMR microimaging.

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

Interaction between alcohol intake and oxidative defence in breast cancer

Sañudo, F. J., A. Karlsson, 2018 .

Letter to the editor: Colorectal cancer risk and association with red meat--is it inconsistent? Answer to the letter by Corpet, De Smet and Demeyer.

G. Amdam, N. Bryan, B. Egelandsdal, 2014, Meat science.

Analysis of acid-soluble glycogen in pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods.

F. H. Larsen, R. Lametsch, A. Karlsson, 2011, Journal of agricultural and food chemistry.

Differences between Bligh and Dyer and Soxhlet extractions of PCBs and lipids from fat and lean fish muscle: Implications for data evaluation

A. Karlsson, G. Ewald, G. Bremle, 1998 .

Effect of long-term selenium yeast supplementation on biomarkers of oxidative defence in healthy elderly volunteers

Sañudo, F. J., A. Karlsson, 2006 .

Production, carcass and meat quality traits of F2-crosses between European wild pigs and domestic pigs including halothane gene carriers

L. Andersson, I. Hansson, A. Karlsson, 1995 .

Preslaughter stress and beef quality in relation to slaughter transport of cattle

C. Berg, A. Karlsson, B. Algers, 2022, Livestock Science.

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality.

R. Davoli, R. Lametsch, R. Davoli, 2011, Meat science.

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

R. Lametsch, A. Karlsson, P. Ertbjerg, 2010, Meat science.

Evidence for post-mortem m-calpain autolysis in porcine muscle.

R. Lametsch, A. Karlsson, P. Ertbjerg, 2008, Meat science.

Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle.

A. Karlsson, P. Henckel, P. Ertbjerg, 1999, Journal of animal 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.

The influence of feeding crimped kernel maize silage on broiler production, nutrient digestibility and meat quality

M. Petersen, W. Bredie, A. Karlsson, 2016, British poultry science.

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.

I. Hansson, A. Karlsson, A. Enfält, 1997, Journal of animal science.

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.

Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality.

J. F. Young, A. Karlsson, S. K. Jensen, 2003, Poultry science.

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.

Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds.

M. Petersen, J. Ruiz-Carrascal, A. Karlsson, 2017, Meat science.

Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis.

L. Jespersen, A. Karlsson, I. Chronakis, 2015, Food chemistry.

Effect of high pressure treatment on the color of fresh and processed meats: A review

A. Karlsson, K. Bak, A. Karlsson, 2019, Critical reviews in food science and nutrition.

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.

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.

P. Gou, A. Karlsson, J. Arnau, 2013, Meat science.

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham.

L. Skibsted, A. Karlsson, G. Bertelsen, 2003, Meat science.

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 .

Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

R. Lametsch, A. Karlsson, N. Rozlosnik, 2009 .

Prevalence of diagnostic characteristics indicating canine autoimmune lymphocytic thyroiditis in giant schnauzer and hovawart dogs.

A. Karlsson, Å. Hedhammar, G. Andersson, 2009, The Journal of small animal practice.

Skeletal muscle fibres as factors for pork quality

R. Klont, A. Karlsson, X. Fernandez, 1999 .

Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality.

A. Karlsson, B. Essén-Gustavsson, A. Enfält, 1994, Meat science.

Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs.

A. Karlsson, B. Essén-Gustavsson, L. Rydhmer, 1993, Journal of animal science.

Carcass characteristics of Nordic native cattle breeds

F. Fikse, M. Røe, B. Egelandsdal, 2023, Genetic Resources.

Postmortem proteome changes of porcine muscle related to tenderness.

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

Effect of minor milk proteins in chymosin separated whey and casein fractions on cheese yield as determined by proteomics and multivariate data analysis.

L. B. Larsen, A. Stensballe, A. Karlsson, 2008, Journal of dairy science.

A within litter comparison of muscle fibre characteristics and growth of halothane carrier and halothane free crossbreed pigs

H. Busk, A. Karlsson, E. Bendixen, 2001 .

The gender background of texture attributes of pork loin.

M. Aaslyng, A. Karlsson, Henriette Jensen, 2018, Meat science.

Gel‐based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences

M. Larsen, R. Lametsch, A. Karlsson, 2011, Proteomics.

Compensatory growth in slaughter pigs—in vitro muscle protein turnover at slaughter, circulating IGF-I, performance and carcass quality

H. Busk, A. Karlsson, B. Riis, 2004 .

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.

Total and heat soluble collagen in different European cattle breeds - preliminary results

J. Hocquette, A. Karlsson, B. Panea, 2005 .

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork.

L. Skibsted, A. Karlsson, G. Bertelsen, 2001, Meat science.

Halothane gene effect on carcass and meat quality by use of Duroc × Piétrain boars.

H. Busk, A. Karlsson, S. Hertel, 2000 .

Muscle glycogen depletion pattern in halothane-gene-free pigs at slaughter and its relation to meat quality.

A. Karlsson, K. Lundström, B Essen-Gustavsson, 1994, Meat science.

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

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

The role of red and processed meat in colorectal cancer development: a perspective.

Jan Alexander, Knut Rudi, Gijs Kleter, 2014, Meat science.

Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period

M. Aaslyng, P. Purslow, A. Karlsson, 2002 .

PCR amplification of repetitive sequences as a possible approach in relative species quantification.

F. Vogensen, A. Karlsson, N. Z. Ballin, 2012, 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.

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 .

Influence of marinade pH on muscle fibre area and water holding capacity of raw porcine longissimus dorsi muscle

A. Karlsson, Y. Ridderstråle, K. Lundström, 1996 .

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

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

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.

Diffusion of NaCl in meat studied by (1)H and (23)Na magnetic resonance imaging.

Steffen Ringgaard, Hans Stødkilde-Jørgensen, A. Karlsson, 2008, 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.

Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation.

Xinglian Xu, Chunbao Li, R. Lametsch, 2015, 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.

Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef.

Chunbao Li, G. Zhou, M. Hviid, 2012, Journal of animal science.

Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models.

A. Karlsson, N. Oksbjerg, P. Henckel, 2000, 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.

A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

A. Karlsson, A. Ólafsdóttir, María Gudjónsdóttir, 2022, Animals : an open access journal from MDPI.

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.

Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.

D. V. Byrne, M. Martens, S. Møller, 2003, 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.

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

A. Karlsson, A. Ólafsdóttir, María Gudjónsdóttir, 2021, Animals : an open access journal from MDPI.

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

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

Oxidative stability of chilled pork chops following long term freeze storage.

L. Skibsted, A. Karlsson, E. Hansen, 2004, Meat science.

ORGANIC PORK : CONSUMER QUALITY PERCEPTIONS

N. A. Nielsen, E. Dransfield, J. Scholderer, 2004 .

Porcine muscle fibres - biochemical and histochemical properties in relation to meat quality

A. Karlsson, 1993 .

Meat pigment determination by a simple and non-toxic alkaline haematin method-(An alternative to the hornsey and the cyanometmyoglobin methods).

A. Karlsson, K. Lundström, Kerstin Lundström, 1991, Meat science.

Thrombocytopenia in the cavalier King Charles spaniel

J. Häggström, A. Karlsson, P. Eksell, 1994 .

The Use of principal component analysis (PCA) for evaluating results from pig meat quality measurements.

A. Karlsson, 1992, Meat science.

Moderate indoor exercise: effect on production and carcass traits, muscle enzyme activities and meat quality in pigs

I. Hansson, A. Karlsson, B. Essén-Gustavsson, 1993 .

LMC International Food Congress 2006 : Nutrigenomics and Health / From Vision to Food

Sañudo, F. J., A. Karlsson, 2022 .

Sensory Analysis for Magnetic Resonance-image Analysis: Using Human Perception and Cognition to Segment and Assess the Interior of Potatoes

Hans Stødkilde-Jørgensen, Anette Kistrup Thybo, Magni Martens, 2002 .

The role of red and processed meat in colorectal cancer development: a perspective.

J. Pickova, G. Kleter, D. Weed, 2014, Meat science.

47. The perfect beef? Ethical aspects of grass-fed beef of high meat quality

A. Karlsson, H. Röcklinsberg, 2019, Sustainable governance and management of food systems.

Influence of chicory roots (Cichorium intybus L) on boar taint in entire male and female pigs

D. V. Byrne, M. Tuomola, A. Karlsson, 2006 .

Small-scale and mobile slaughter of cattle: Animal welfare and meat quality

A. Karlsson, B. Algers, J. Hultgren, 2018 .

The calibration temperature of pH-glass electrodes: significance for meat quality classification.

A. Karlsson, K. Rosenvold, 2002, Meat science.

Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs.

E. Olsen, A. Karlsson, P. Barton-Gade, 1998, Meat science.