Lista de obras - Anders H Karlsson - Dominio Público Uruguay

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

scientific article published on 01 November 2011

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

artículo científico publicado en 2017

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

artículo científico publicado en 2001

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

artículo científico publicado en 2003

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

artículo científico publicado en 2002

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

scientific article published on 01 May 2000

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

artículo científico publicado en 2006

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

scientific article published on 11 April 2008

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

artículo científico publicado en 1998

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

artículo científico publicado en 2017

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

artículo científico publicado en 2012

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

artículo científico publicado en 2008

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

artículo científico publicado en 2001

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

artículo científico publicado en 2003

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

artículo científico publicado en 2015

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

artículo científico publicado en 2011

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

artículo científico publicado en 1997

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

scientific article published on 26 March 2008

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

artículo científico publicado en 2011

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

artículo científico publicado en 2011

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

Influence of early pH decline on calpain activity in porcine muscle

artículo científico publicado en 2009

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

artículo científico publicado en 1994

Introduction

artículo científico publicado en 2013

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

article

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.

artículo científico publicado en 2014

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

scientific article published on 01 December 2002

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

scientific article published on 01 January 1991

Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradation.

artículo científico publicado en 2008

Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approach

artículo científico publicado en 2011

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

artículo científico publicado en 2002

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

artículo científico publicado en 1994

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

artículo científico publicado en 1993

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

artículo científico publicado en 2001

Oxidative stability of chilled pork chops following long term freeze storage

artículo científico publicado en 2004

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

artículo científico publicado en 2011

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

artículo científico publicado en 2014

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

artículo científico publicado el 1 de septiembre de 2002

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.

artículo científico publicado en 2001

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

artículo científico publicado en 2003

Postmortem proteome changes of porcine muscle related to tenderness.

artículo científico publicado en 2003

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

artículo científico publicado en 2003

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

artículo científico publicado en 2000

Professor Kerstin Lundström, Swedish University of Agricultural Sciences, Uppsala, 1946–2015.

artículo científico publicado en 2015

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

artículo científico publicado en 2005

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

artículo científico publicado en 2007

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

scientific article published on 11 November 2005

Species determination - Can we detect and quantify meat adulteration?

artículo científico publicado en 2009

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

scientific article published on 01 December 2001

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

artículo científico publicado en 1992

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

artículo científico publicado en 2002

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

scientific article published on 24 February 2006

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

artículo científico publicado en 2013

The gender background of texture attributes of pork loin

artículo científico publicado en 2017

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

artículo científico publicado en 2015

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

artículo científico publicado en 2014

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

artículo científico publicado en 2003

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

artículo científico publicado en 2007

Visualization of drip channels in meat using NMR microimaging

artículo científico publicado en 2004

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

artículo científico publicado en 2004

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

artículo científico publicado en 2004

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

artículo científico publicado en 2004

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

artículo científico publicado en 2003

Lista de obras de Anders H Karlsson

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Influence of early pH decline on calpain activity in porcine muscle

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

Introduction

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

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.

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

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

Mechanical stimulation of C2C12 cells increases m-calpain expression, focal adhesion plaque protein degradation.

Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approach

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

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

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

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

Oxidative stability of chilled pork chops following long term freeze storage

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

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

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

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.

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

Postmortem proteome changes of porcine muscle related to tenderness.

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

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

Professor Kerstin Lundström, Swedish University of Agricultural Sciences, Uppsala, 1946–2015.

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

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

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

Species determination - Can we detect and quantify meat adulteration?

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

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

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

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

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

The gender background of texture attributes of pork loin

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

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

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

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

Visualization of drip channels in meat using NMR microimaging

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

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

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

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