The role of red and processed meat in colorectal cancer development: a perspective
Oostindjer, Marije, Alexander, Jan, Amdam, Gro V., Andersen, Grethe, Bryan, Nathan S., Chen, Duan, Corpet, Denis E., De Smet, Stefaan, Dragsted, Lars Ove, Haug, Anna, Karlsson, Anders H., Kleter, Gijs, de Kok, Theo M., Kulseng, Bård, Milkowski, Andrew L., Martin, Roy J., Pajari, Anne-Maria, Paulsen, Jan Erik, Pickova, Jana, Rudi, Knut, Sødring, Marianne, Weed, Douglas L., Egelandsdal, Bjørg
Published in Meat science (01.08.2014)
Published in Meat science (01.08.2014)
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Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage
Kaewthong, Pensiri, Pomponio, Luigi, Carrascal, Jorge R., Knøchel, Susanne, Wattanachant, Saowakon, Karlsson, Anders H
Published in The Journal of Poultry Science (2019)
Published in The Journal of Poultry Science (2019)
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A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes
Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón
Published in Animals (Basel) (18.10.2022)
Published in Animals (Basel) (18.10.2022)
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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 Meat
Tikk, Meelis, Tikk, Kaja, Tørngren, Mari Ann, Meinert, Lene, Aaslyng, Margit D, Karlsson, Anders H, Andersen, Henrik J
Published in Journal of agricultural and food chemistry (04.10.2006)
Published in Journal of agricultural and food chemistry (04.10.2006)
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A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes
Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón
Published in Animals (Basel) (11.10.2021)
Published in Animals (Basel) (11.10.2021)
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Mechanical stimuli on C2C12 myoblasts affect myoblast differentiation, focal adhesion kinase phosphorylation and galectin-1 expression: a proteomic approach
Grossi, Alberto, Lametsch, René, Karlsson, Anders H, Lawson, Moira A
Published in Cell biology international (01.06.2011)
Published in Cell biology international (01.06.2011)
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Journal Article
Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi
Bak, Kathrine Holmgaard, Lindahl, Gunilla, Karlsson, Anders H., Orlien, Vibeke
Published in Meat science (01.12.2012)
Published in Meat science (01.12.2012)
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Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences
Huang, Honggang, Larsen, Martin R., Karlsson, Anders H., Pomponio, Luigi, Costa, Leonardo Nanni, Lametsch, René
Published in Proteomics (Weinheim) (01.10.2011)
Published in Proteomics (Weinheim) (01.10.2011)
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Journal Article
Animal handling and stress-related behaviour at mobile slaughter of cattle
Hultgren, Jan, Arvidsson Segerkvist, Katarina, Berg, Charlotte, Karlsson, Anders H., Algers, Bo
Published in Preventive veterinary medicine (01.04.2020)
Published in Preventive veterinary medicine (01.04.2020)
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Journal Article
Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis
Gudjónsdóttir, María, Gacutan, Manuel D., Mendes, Ana C., Chronakis, Ioannis S., Jespersen, Lene, Karlsson, Anders H.
Published in Food chemistry (01.10.2015)
Published in Food chemistry (01.10.2015)
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Journal Article
Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds
Xiang, Chen, Ruiz-Carrascal, Jorge, Petersen, Mikael A., Karlsson, Anders H.
Published in Meat science (01.08.2017)
Published in Meat science (01.08.2017)
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Journal Article
Diffusion of NaCl in meat studied by 1H and 23Na magnetic resonance imaging
Hansen, Christian L., van der Berg, Frans, Ringgaard, Steffen, Stødkilde-Jørgensen, Hans, Karlsson, Anders H.
Published in Meat science (01.11.2008)
Published in Meat science (01.11.2008)
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Journal Article
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl
Bak, Kathrine Holmgaard, Lindahl, Gunilla, Karlsson, Anders H., Lloret, Elsa, Ferrini, Gabriele, Arnau, Jacint, Orlien, Vibeke
Published in Meat science (01.03.2012)
Published in Meat science (01.03.2012)
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Journal Article
Influence of early pH decline on calpain activity in porcine muscle
Pomponio, Luigi, Ertbjerg, Per, Karlsson, Anders H., Costa, Leonardo Nanni, Lametsch, René
Published in Meat science (01.05.2010)
Published in Meat science (01.05.2010)
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Journal Article
Professor Kerstin Lundström, Swedish University of Agricultural Sciences, Uppsala, 1946–2015
Karlsson, Anders H., Lindahl, Gunilla, Warner, Robyn D., Hunt, Melvin C.
Published in Meat science (01.09.2015)
Published in Meat science (01.09.2015)
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Journal Article
The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl
Bak, Kathrine Holmgaard, Lindahl, Gunilla, Karlsson, Anders H., Lloret, Elsa, Gou, Pere, Arnau, Jacint, Orlien, Vibeke
Published in Meat science (01.10.2013)
Published in Meat science (01.10.2013)
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Journal Article
Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue
Christensen, Mette, Tørngren, Mari Ann, Gunvig, Annemarie, Rozlosnik, Noemi, Lametsch, René, Karlsson, Anders H, Ertbjerg, Per
Published in Journal of the science of food and agriculture (01.07.2009)
Published in Journal of the science of food and agriculture (01.07.2009)
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