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

Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

(2011) Line Christensen et al.   MEAT SCIENCE

Discrimination of the Geographical Origin of Beef by1H NMR-Based Metabolomics

(2010) Youngae Jung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) Sandie M. Møller et al.   MEAT SCIENCE

Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

(2010) Alessio Di Luca et al.   MEAT SCIENCE

The application of NMR to study changes in polar metabolite concentrations in beef longissimus dorsi stored for different periods post mortem

(2010) S. F. Graham et al.   Metabolomics

Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by31P-NMR Measurements

(2009) S.O. Johnsen et al.   JOURNAL OF FOOD SCIENCE

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

(2009) F. Savorani et al.   JOURNAL OF MAGNETIC RESONANCE

NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigs

(2009) H.C. Bertram et al.   MEAT SCIENCE

Water Distribution and Microstructure in Enhanced Pork

(2008) Hanne Christine Bertram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY