Per Ertbjerg - Concepedia

Author

Per Ertbjerg

University of Helsinki ORCID

Also Known As

Ertbjerg, Per, P Ertbjerg, P. Ertbjerg, Per Ertbjerg

137

Publications

6.2K

Citations

H-Index

102

Concepts

All Affiliations

University of Helsinki University of Copenhagen Royal Agricultural University Danish Meat Trade College University of Bologna

About

Per Ertbjerg is an author at University of Helsinki specializing in health sciences, animal physiology, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	29	38	2.8K
2	Medicine	22	28	1.7K
3	Education	5	5	733
4	Engineering	5	5	121
5	Natural Sciences	4	4	394

Per Ertbjerg

Publications

5.1K

Citations

H-Index

Page 1

	Year	Citations
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure Margit Dall Aaslyng, C. Bejerholm, Per Ertbjerg, Food Quality and Preference Cooking ProcedureCooking LossMeat PackagingMeat QualityFood Quality	2003	469
Live weight, body size and carcass characteristics of young bulls of fifteen European breeds P. Albertı́, B. Panea, C. Sañudo, Livestock Science Animal PhysiologyAnimal PerformanceLive WeightAnimal StudyBody Composition	2007	248
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds Mette Christensen, Per Ertbjerg, S. Failla, Meat Science Animal PhysiologyNutritionAnimal NutritionAnimal ScienceYoung Bulls	2010	195
Myofibrillar protein oxidation affects filament charges, aggregation and water-holding Yulong Bao, Sjef Boeren, Per Ertbjerg Meat Science Biophysical ModelingBiochemistryProtein FoldingBioenergeticsBiophysical Aspect	2017	170
Characterization of ligand binding to acyl-CoA-binding protein J Rosendal, Per Ertbjerg, J Knudsen Biochemical Journal	1993	166
On the origin of thaw loss: Relationship between freezing rate and protein denaturation Yuemei Zhang, Per Ertbjerg Food Chemistry Protein ChemistryProtein DenaturationBiochemistryProtein FoldingThaw Loss	2019	165
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation Yulong Bao, Per Ertbjerg, Mario Estévez, Comprehensive Reviews in Food Science and Food Safety Food PreservationMeat QualityProtein RefoldingOxidative StressFood Chemistry	2021	161
Dietary-induced changes of muscle growth rate in pigs: Effects on in vivo and postmortem muscle proteolysis and meat quality1 Lars Kristensen, Margrethe Therkildsen, Bent Riis, Journal of Animal Science	2002	152
Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork Line Bach Christensen, Per Ertbjerg, Margit Dall Aaslyng, Meat Science Prolonged Heat TreatmentThermal ProcessingHeat TreatingMeat QualityMeat Science	2011	143
Novel DNPH-based method for determination of protein carbonylation in muscle and meat Francesca Soglia, Massimiliano Petracci, Per Ertbjerg Food Chemistry Health SciencesBiochemistryBioanalysisPhysiologyNovel Dnph-based Method	2015	143

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