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Hanne Christine Bertram
Hanne Christine Bertram
Professor
Verified email at food.au.dk - Homepage
Title
Cited by
Cited by
Year
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
MD Aaslyng, C Bejerholm, P Ertbjerg, HC Bertram, HJ Andersen
Food quality and preference 14 (4), 277-288, 2003
6152003
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
TK Thorning, HC Bertram, JP Bonjour, L De Groot, D Dupont, E Feeney, ...
The American journal of clinical nutrition 105 (5), 1033-1045, 2017
3512017
Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study
HC Bertram, PP Purslow, HJ Andersen
Journal of Agricultural and Food Chemistry 50 (4), 824-829, 2002
3422002
Origin of Multiexponential T2 Relaxation in Muscle Myowater
HC Bertram, AH Karlsson, M Rasmussen, OD Pedersen, S Dønstrup, ...
Journal of Agricultural and Food Chemistry 49 (6), 3092-3100, 2001
3122001
Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork
HC Bertram, HJ Andersen, AH Karlsson
Meat science 57 (2), 125-132, 2001
2772001
Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss–A combined confocal laser …
IK Straadt, M Rasmussen, HJ Andersen, HC Bertram
Meat Science 75 (4), 687-695, 2007
2552007
Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity
HC Bertram, S Dønstrup, AH Karlsson, HJ Andersen
Meat science 60 (3), 279-285, 2002
2422002
Nrf2 negatively regulates STING indicating a link between antiviral sensing and metabolic reprogramming
D Olagnier, AM Brandtoft, C Gunderstofte, NL Villadsen, C Krapp, ...
Nature communications 9 (1), 3506, 2018
2112018
Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment–a low-field NMR study
HC Bertram, M Kristensen, HJ Andersen
Meat Science 68 (2), 249-256, 2004
1932004
Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
M Han, HC Bertram
Meat science 133, 159-165, 2017
1902017
WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach?
A Astrup, HCS Bertram, JP Bonjour, LCP De Groot, MC de Oliveira Otto, ...
Bmj 366, 2019
1862019
WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach?
A Astrup, HCS Bertram, JP Bonjour, LCP De Groot, MC de Oliveira Otto, ...
Bmj 366, 2019
1862019
NMR-based milk metabolomics
UK Sundekilde, LB Larsen, HC Bertram
Metabolites 3 (2), 204-222, 2013
1762013
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, A Kohler, U Böcker, R Ofstad, HJ Andersen
Journal of Agricultural and Food Chemistry 54 (5), 1740-1746, 2006
1762006
Physical changes of significance for early post mortem water distribution in porcine M. longissimus
HC Bertram, A Schäfer, K Rosenvold, HJ Andersen
Meat Science 66 (4), 915-924, 2004
1682004
Gut metabolome meets microbiome: A methodological perspective to understand the relationship between host and microbe
S Lamichhane, P Sen, AM Dickens, M Orešič, HC Bertram
Methods 149, 3-12, 2018
1592018
Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities
M Mortensen, HJ Andersen, SB Engelsen, HC Bertram
Meat Science 72 (1), 34-42, 2006
1582006
Applications of NMR in meat science
HC Bertram, HJ ERSEN
Annual reports on NMR spectroscopy 53, 157-202, 2004
1542004
Nuclear magnetic resonance metabonomics reveals strong association between milk metabolites and somatic cell count in bovine milk
UK Sundekilde, NA Poulsen, LB Larsen, HC Bertram
Journal of dairy science 96 (1), 290-299, 2013
1512013
Water properties during cooking of pork studied by low-field NMR relaxation: Effects of curing and the RN−-gene
HC Bertram, SB Engelsen, H Busk, AH Karlsson, HJ Andersen
Meat Science 66 (2), 437-446, 2004
1492004
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