| Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review KL Pearce, K Rosenvold, HJ Andersen, DL Hopkins Meat science 89 (2), 111-124, 2011 | 1091 | 2011 |
| Factors of significance for pork quality—a review K Rosenvold, HJ Andersen Meat science 64 (3), 219-237, 2003 | 752 | 2003 |
| 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 | 671 | 2003 |
| Feeding and meat quality–a future approach HJ Andersen, N Oksbjerg, JF Young, M Therkildsen Meat science 70 (3), 543-554, 2005 | 488 | 2005 |
| Myoglobin-induced lipid oxidation. A review CP Baron, HJ Andersen Journal of agricultural and food chemistry 50 (14), 3887-3897, 2002 | 417 | 2002 |
| Postmortem proteome changes of porcine muscle related to tenderness R Lametsch, A Karlsson, K Rosenvold, HJ Andersen, P Roepstorff, ... Journal of Agricultural and Food Chemistry 51 (24), 6992-6997, 2003 | 365 | 2003 |
| 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 | 351 | 2002 |
| 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 | 324 | 2001 |
| Physiological and structural events post mortem of importance for drip loss in pork A Schäfer, K Rosenvold, PP Purslow, HJ Andersen, P Henckel Meat science 61 (4), 355-366, 2002 | 298 | 2002 |
| 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 | 289 | 2001 |
| 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 | 272 | 2007 |
| 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 | 251 | 2002 |
| Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis MG O'sullivan, DV Byrne, H Martens, LH Gidskehaug, HJ Andersen, ... Meat science 65 (2), 909-918, 2003 | 228 | 2003 |
| Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the … M Tikk, K Tikk, MA Tørngren, L Meinert, MD Aaslyng, AH Karlsson, ... Journal of agricultural and food chemistry 54 (20), 7769-7777, 2006 | 212 | 2006 |
| Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs K Rosenvold, JS Petersen, HN Læerke, SK Jensen, M Therkildsen, ... Journal of Animal Science 79 (2), 382-391, 2001 | 203 | 2001 |
| 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 | 196 | 2004 |
| Effect of organic pig production systems on performance and meat quality LL Hansen, C Claudi-Magnussen, SK Jensen, HJ Andersen Meat science 74 (4), 605-615, 2006 | 190 | 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, A Kohler, U Böcker, R Ofstad, HJ Andersen Journal of Agricultural and Food Chemistry 54 (5), 1740-1746, 2006 | 186 | 2006 |
| 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 | 168 | 2006 |
| 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 | 164 | 2004 |