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27篇 您的检索式：作者名="BERTRAM HC"

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	题名	作者	年代	出处	被引量
1	Heat-Induced changes in myofibrillar protein structures and myowater of two pork qualities, a combined -T-IR spectroscopy and low-field NMR relaxometry study显示文摘	Bertram HC Kohler A Bcker U	2006	Journal of Agricuhur- al and Food Chemistry2006，54，5：	1
2	An NMR - based metabonomic investigation on effects of milk and meat protein diets given to 8 - year - old boys显示文摘	Bertram HC Hoppe C Petersen BO	2007	Br J Nutr2007，97，4：	1
3	Relationships between sensory perception and water distribution determined by low-field NMR T2 relaxation in processed pork-impact of tumbling and RNallele显示文摘	Hullberg A Bertram HC		0，，04：	1
4	Functionality of myofibrillar proteins as affected by pH,ionic strength and heat treatment-a low-field NMR study显示文摘	Bertram HC Kristensen M Andersen HJ	2004	Meat Science2004，68，2：	1
5	Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment: a low-field NMR study显示文摘	BERTRAM HC KRISTENSEN M ANDERSEN HJ	2004	Meat Science2004，68，2：	1
6	Continuous distribution analysis of T2 relaxation in meat-an approach in the determination of water-holding capacity显示文摘	Bertram HC Dcnstrup S Karlsson AH		0，，03：	1
7	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Bertram HC Andersen HJ Karlsson AH		0，，02：	1
8	Water characteristics in cooked beef as influenced by ageing and highpressure treatment-an NMR micro imaging study显示文摘	Bertram HC Whittaker AK Shorthose WR		0，，02：	1
9	Water properties during cooking of pork studied by low-field NMR relaxation:effects of curing and the RN-gene显示文摘	Bertram HC Engelsen SB Busk H		0，，02：	1
10	NMR relaxometry and differential scanning calorimetry during meat cooking显示文摘	Bertram HC Wu Z van den Berg F		0，，04：	1
11	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显示文摘	Mφller SM Gunvig A Bertram HC		0，，02：	1
12	Origin of multii-exponential T2 Relaxation in Muscle Myowater显示文摘	Bertram HC Karlsson AH Rasmusen M	2001	Journal of Agricultural Food Chemistry2001，49，：	1
13	Continuous distribution analysis of T2 relaxation in meat-an approach in the determination of water-holding capacity显示文摘	Bertram HC Sune D Anders H K	2002	Meat Science2002，60，：	1
14	Development in myofibrillar water distribution of two pork qualities during 10month freezer storage显示文摘	Bertram HC Andersen RH Andersen HJ		0，，01：	1
15	Does oxidation affect the water functionality of myofibrillar proteins显示文摘	Bertram HC Kristensen M 0stdal H		0，，06：	1
16	Immunophenotyping large B-cell lymphomas:flow cytometric pitfalls and pathologic correlation显示文摘	Bertram HC Check IJ Milano MA	2001	Am J Clin Pathol2001，116，：	1
17	Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi显示文摘	Christensen L Bertram HC Aaslyng MD		0，，04：	1
18	Direct measurement of phase transitions in milk fat during cooling of cream-a lowfield NMR approach显示文摘	Bertram HC Wiking L Nielsen JH		0，，10：	1
19	Water properties during cooking of pork studied by low-field NMR re- laxation: Effects of curing and the RN-gene显示文摘	Bertram HC Engelsen SB Buska H	2004	Meat Science2004，66，2：	1
20	Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study显示文摘	Bertram HC Purslow P Andersen HJ	2002	Journal of Agricultural and Food Chemistry2002，50，4：	1

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