Henrik J. Andersen

Factors of significance for pork quality—a review

Katja Rosenvold, Henrik J. Andersen · Meat Science · 2003 · 544 citations

Nutrition, Animal Nutrition, Pork Quality—a Review +6

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

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

Postmortem Proteome Changes of Porcine Muscle Related to Tenderness

René Lametsch, Anders Karlsson, Katja Rosenvold et al. · Journal of Agricultural and Food Chemistry · 2003 · 264 citations

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