4.2 Article

Assessment of meat quality by NMR-an investigation of pork products originating from different breeds

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

Discrimination of the Geographical Origin of Beef by 1H NMR-Based Metabolomics

Youngae Jung et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Biochemical Research Methods

icoshift: A versatile tool for the rapid alignment of 1D NMR spectra

F. Savorani et al.

JOURNAL OF MAGNETIC RESONANCE (2010)

Article Agriculture, Multidisciplinary

Water distribution and microstructure in enhanced pork

Hanne Christine Bertram et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

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

Rikke H. Andersen et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

Article Food Science & Technology

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

Hanne Christine Bertram et al.

MEAT SCIENCE (2007)

Article Food Science & Technology

NMR relaxometry and differential scanning calorimetry during meat cooking

Hanne Christine Bertram et al.

MEAT SCIENCE (2006)

Article Agriculture, Multidisciplinary

Origin of the high-frequency resonances in 1H NMR spectra of muscle tissue:: An in vitro slow magic-angle spinning study

HC Bertram et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Dynamic high-resolution 1H and 31P NMR spectroscopy and 1H T2 measurements in postmortem rabbit muscles using slow magic angle spinning

HC Bertram et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

pH dependence of the progression in NMR T2 relaxation times in post-mortem muscle

HC Bertram et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Drip loss sampling in porcine m. longissimus dorsi

LB Christensen

MEAT SCIENCE (2003)

Article Food Science & Technology

NMR-cooking:: monitoring the changes in meat during cooking by low-field 1H-NMR

E Micklander et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)

Article Agriculture, Multidisciplinary

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

HC Bertram et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Biochemical Research Methods

Relationships between 1H NMR relaxation data and some technological parameters of meat:: A chemometric approach

RJS Brown et al.

JOURNAL OF MAGNETIC RESONANCE (2000)