| Species determination–Can we detect and quantify meat adulteration? NZ Ballin, FK Vogensen, AH Karlsson Meat science 83 (2), 165-174, 2009 | 458 | 2009 |
| Effect of protein composition on the cheese-making properties of milk from individual dairy cows A Wedholm, LB Larsen, H Lindmark-Månsson, AH Karlsson, A Andrén Journal of dairy science 89 (9), 3296-3305, 2006 | 421 | 2006 |
| Skeletal muscle fibres as factors for pork quality AH Karlsson, RE Klont, X Fernandez Livestock Production Science 60 (2-3), 255-269, 1999 | 387 | 1999 |
| 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 | 362 | 2003 |
| Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality JF Young, J Stagsted, SK Jensen, AH Karlsson, P Henckel Poultry science 82 (8), 1343-1351, 2003 | 331 | 2003 |
| Origin of multiexponential T 2 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 | 320 | 2001 |
| Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs A Karlsson, AC Enfält, B Essén-Gustavsson, K Lundström, L Rydhmer, ... journal of Animal Science 71 (4), 930-938, 1993 | 314 | 1993 |
| Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy J Brøndum, L Munck, P Henckel, A Karlsson, E Tornberg, SB Engelsen Meat science 55 (2), 177-185, 2000 | 313 | 2000 |
| 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 |
| Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality B Essen-Gustavsson, A Karlsson, K Lundström, AC Enfält Meat science 38 (2), 269-277, 1994 | 271 | 1994 |
| 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 | 250 | 2002 |
| The role of red and processed meat in colorectal cancer development: a perspective M Oostindjer, J Alexander, GV Amdam, G Andersen, NS Bryan, D Chen, ... Meat science 97 (4), 583-596, 2014 | 243 | 2014 |
| 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 | 207 | 2006 |
| Evaluation of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae yeasts as protein sources in diets for Atlantic salmon (Salmo salar) M Øverland, A Karlsson, LT Mydland, OH Romarheim, A Skrede Aquaculture 402, 1-7, 2013 | 205 | 2013 |
| Oxidative stability of chilled pork chops following long term freeze storage E Hansen, D Juncher, P Henckel, A Karlsson, G Bertelsen, LH Skibsted Meat science 68 (3), 479-484, 2004 | 202 | 2004 |
| 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 | 201 | 2001 |
| Metabolic conditions in porcine longissimus muscle immediately pre-slaughter and its influence on peri-and post mortem energy metabolism P Henckel, A Karlsson, MT Jensen, N Oksbjerg, JS Petersen Meat science 62 (2), 145-155, 2002 | 164 | 2002 |
| 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 | 154 | 2004 |
| Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics HC Bertram, HJ Andersen, AH Karlsson, P Horn, J Hedegaard, ... Meat Science 65 (2), 707-712, 2003 | 149 | 2003 |
| Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models P Henckel, A Karlsson, N Oksbjerg, JS Petersen Meat Science 55 (1), 131-138, 2000 | 148 | 2000 |
Jette Feveile YoungLektor, Aarhus UniversitetDirección de correo verificada de food.au.dk