Ida Krestine Straadt

Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study

Ida Krestine Straadt, Marianne H. Rasmussen, Henrik J. Andersen et al. · Meat Science · 2006 · 216 citations

Cooking Loss, Microscopy, Food Physic +8

An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception

Ida Krestine Straadt, Margit Dall Aaslyng, Hanne Christine Bertram · Meat Science · 2013 · 70 citations

Food Chemistry, Different Crossbreeds, Biochemistry +13

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

Sandie M. Møller, Alberto Grossi, Mette Christensen et al. · Meat Science · 2010 · 63 citations

Meat Packaging, Food Physic, High-pressure Processing +7

Creatine-induced activation of antioxidative defence in myotube cultures revealed by explorative NMR-based metabonomics and proteomics

J.F. Young, Lotte Bach Larsen, Anders Malmendal et al. · Journal of the International Society of Sports Nutrition · 2010 · 57 citations · Full text

Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days

Hanne Christine Bertram, Ida Krestine Straadt, Jens Askov Jensen et al. · Meat Science · 2007 · 48 citations

Animal Physiology, Nutrition, Sensory Attributes +12