Bertelsen G - Search Results

1

The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis.

Nissen LR, Byrne DV, Bertelsen G, Skibsted LH. Nissen LR, et al. Among authors: bertelsen g. Meat Sci. 2004 Nov;68(3):485-95. doi: 10.1016/j.meatsci.2004.05.004. Meat Sci. 2004. PMID: 22062418

2

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

Juncher D, Rønn B, Beck Hansen T, Henckel P, Karlsson A, Skibsted LH, Bertelsen G. Juncher D, et al. Among authors: bertelsen g. Meat Sci. 2003 Feb;63(2):151-9. doi: 10.1016/s0309-1740(02)00054-2. Meat Sci. 2003. PMID: 22062174

3

Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design.

Møller JK, Jakobsen M, Weber CJ, Martinussen T, Skibsted LH, Bertelsen G. Møller JK, et al. Among authors: bertelsen g. Meat Sci. 2003 Feb;63(2):169-75. doi: 10.1016/s0309-1740(02)00066-9. Meat Sci. 2003. PMID: 22062176

4

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

Hansen E, Juncher D, Henckel P, Karlsson A, Bertelsen G, Skibsted LH. Hansen E, et al. Among authors: bertelsen g. Meat Sci. 2004 Nov;68(3):479-84. doi: 10.1016/j.meatsci.2004.05.002. Meat Sci. 2004. PMID: 22062417

5

Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries.

Møller JK, Bertelsen G, Skibsted LH. Møller JK, et al. Among authors: bertelsen g. Meat Sci. 2002 Apr;60(4):421-5. doi: 10.1016/S0309-1740(01)00155-3. Meat Sci. 2002. PMID: 22063646

6

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

Andersen HJ, Bertelsen G, Skibsted LH. Andersen HJ, et al. Among authors: bertelsen g. Meat Sci. 1990;28(2):87-97. doi: 10.1016/0309-1740(90)90033-3. Meat Sci. 1990. PMID: 22055510

7

Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere.

Møller JK, Jensen JS, Olsen MB, Skibsted LH, Bertelsen G. Møller JK, et al. Among authors: bertelsen g. Meat Sci. 2000 Apr;54(4):399-405. doi: 10.1016/s0309-1740(99)00116-3. Meat Sci. 2000. PMID: 22060798

8

Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen Atmosphere.

Jensen C, Flensted-Jensen M, Skibsted LH, Bertelsen G. Jensen C, et al. Among authors: bertelsen g. Meat Sci. 1998 Oct;50(2):211-21. doi: 10.1016/s0309-1740(98)00032-1. Meat Sci. 1998. PMID: 22060955

9

Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product.

Juncher D, Vestergaard CS, Søltoft-Jensen J, Weber CJ, Bertelsen G, Skibsted LH. Juncher D, et al. Among authors: bertelsen g. Meat Sci. 2000 Aug;55(4):483-91. doi: 10.1016/S0309-1740(00)00011-5. Meat Sci. 2000. PMID: 22061582

10

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat.

Jensen C, Guider J, Skovgaar IM, Staun H, Skibsted LH, Jensen SK, Møller AJ, Buckley J, Bertelsen G. Jensen C, et al. Among authors: bertelsen g. Meat Sci. 1997 Apr;45(4):491-500. doi: 10.1016/s0309-1740(96)00130-1. Meat Sci. 1997. PMID: 22061672

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