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。Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi
Line Christensen et al.
MEAT SCIENCE (2011)
Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity
Alessio Di Luca et al.
MEAT SCIENCE (2011)
Discrimination of the Geographical Origin of Beef by 1H NMR-Based Metabolomics
Youngae Jung et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
icoshift: A versatile tool for the rapid alignment of 1D NMR spectra
F. Savorani et al.
JOURNAL OF MAGNETIC RESONANCE (2010)
NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigs
H. C. Bertram et al.
MEAT SCIENCE (2010)
Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry
Sandie M. Moller et al.
MEAT SCIENCE (2010)
The application of NMR to study changes in polar metabolite concentrations in beef longissimus dorsi stored for different periods post mortem
S. F. Graham et al.
METABOLOMICS (2010)
Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31P-NMR Measurements
S. O. Johnsen et al.
JOURNAL OF FOOD SCIENCE (2009)
Water distribution and microstructure in enhanced pork
Hanne Christine Bertram et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
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)
Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities:: A combined FT-IR microspectroscopic and 1H NMR relaxometry study
Zhiyun Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage
Hanne Christine Bertram et al.
MEAT SCIENCE (2007)
NMR relaxometry and differential scanning calorimetry during meat cooking
Hanne Christine Bertram et al.
MEAT SCIENCE (2006)
Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork.: A combined FT-IR microspectroscopy and 1H NMR relaxometry study
Zhiyun Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities.: A combined FT-IR spectroscopy and low-field NMR relaxometry study
HC Bertram et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Combination of NMR and MRI quantitation of structure and structure changes for convection cooking of fresh chicken meat
SM Shaarani et al.
MEAT SCIENCE (2006)
Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory study
HC Bertram et al.
MEAT SCIENCE (2005)
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)
Physical changes of significance for early postmortem water distribution in porcine M-longissimus
HC Bertram et al.
MEAT SCIENCE (2004)
Water properties during cooking of pork studied by low-field NMR relaxation:: effects of curing and the RN--gene
HC Bertram et al.
MEAT SCIENCE (2004)
The use of simultaneous 1H & 31P magic angle spinning nuclear magnetic resonance measurements to characterize energy metabolism during the conversion of muscle to meat
HC Bertram et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)
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)
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
HC Bertram et al.
MEAT SCIENCE (2003)
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)
Drip loss sampling in porcine m. longissimus dorsi
LB Christensen
MEAT SCIENCE (2003)
Post mortem energy metabolism and meat quality of porcine M-longissimus dorsi as influenced by stunning method -: A 31P NMR spectroscopic study
HC Bertram et al.
MEAT SCIENCE (2002)
NMR-cooking:: monitoring the changes in meat during cooking by low-field 1H-NMR
E Micklander et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)
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)
Continuous distribution analysis of T-2 relaxation in meat - an approach in the determination of water-holding capacity
HC Bertram et al.
MEAT SCIENCE (2002)
Post mortem energy metabolism and pH development in porcine M-longissimus dorsi as affected by two different cooling regimes.: A 31P-NMR spectroscopic study
HC Bertram et al.
MAGNETIC RESONANCE IMAGING (2001)
Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork
HC Bertram et al.
MEAT SCIENCE (2001)
Relationships between 1H NMR relaxation data and some technological parameters of meat:: A chemometric approach
RJS Brown et al.
JOURNAL OF MAGNETIC RESONANCE (2000)
Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
J Brondum et al.
MEAT SCIENCE (2000)