Hanne Christine Bertram

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Margit Dall Aaslyng, C. Bejerholm, Per Ertbjerg et al. · Food Quality and Preference · 2003 · 469 citations

Cooking Procedure, Cooking Loss, Meat Packaging +4

Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps ,

Tanja Kongerslev Thorning, Hanne Christine Bertram, Jean‐Philippe Bonjour et al. · American Journal of Clinical Nutrition · 2017 · 347 citations · Full text

Nutrition, Animal Nutrition, Public Health Nutrition +8

Relationship between Meat Structure, Water Mobility, and Distribution:  A Low-Field Nuclear Magnetic Resonance Study

Hanne Christine Bertram, Peter P. Purslow, Henrik J. Andersen · Journal of Agricultural and Food Chemistry · 2002 · 278 citations

Nrf2 negatively regulates STING indicating a link between antiviral sensing and metabolic reprogramming

David Olagnier, Aske M. Brandtoft, Camilla Gunderstofte et al. · Nature Communications · 2018 · 269 citations · Full text

Origin of Multiexponential <i>T</i>₂ Relaxation in Muscle Myowater

Hanne Christine Bertram, Anders Karlsson, Marianne H. Rasmussen et al. · Journal of Agricultural and Food Chemistry · 2001 · 246 citations