Ulrike Böcker

Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study

Hanne Christine Bertram, Achim Köhler, Ulrike Böcker et al. · Journal of Agricultural and Food Chemistry · 2006 · 153 citations

Agriculture, Biochemistry, Food Science +17

Water and Salt Distribution in Atlantic Salmon (<i>Salmo salar</i>) Studied by Low-Field ¹H NMR, ¹H and ²³Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

Ida Grong Aursand, Emil Veliyulin, Ulrike Böcker et al. · Journal of Agricultural and Food Chemistry · 2008 · 111 citations

Natural Resources, Fisheries, Marine Sciences +16

Influence of Aging and Salting on Protein Secondary Structures and Water Distribution in Uncooked and Cooked Pork. A Combined FT-IR Microspectroscopy and ¹H NMR Relaxometry Study

Zhiyun Wu, Hanne Christine Bertram, Achim Köhler et al. · Journal of Agricultural and Food Chemistry · 2006 · 108 citations

Agriculture, Biochemistry, Food Science +17

Revealing Covariance Structures in Fourier Transform Infrared and Raman Microspectroscopy Spectra: A Study on Pork Muscle Fiber Tissue Subjected to Different Processing Parameters

Ulrike Böcker, Ragni Ofstad, Zhiyun Wu et al. · Applied Spectroscopy · 2007 · 97 citations

Natural Sciences, Biochemistry, Food Science +17

Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography

Anne Rieder, Nils Kristian Afseth, Ulrike Böcker et al. · Food Chemistry · 2021 · 91 citations · Full text

Agriculture, Biochemistry, Food Science +12