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Meat Science|October 3, 2017
Myofibrillar protein oxidation affects filament charges, aggregation and water-holdingYulong Bao, Sjef Boeren, Per ErtbjergFood Chemistry|September 14, 2020
Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strengthYuemei Zhang, Eero Puolanne, Per ErtbjergFoods (Basel, Switzerland)|April 13, 2023
Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early StorageXueshen Zhu, Eero Puolanne, Per ErtbjergFood Chemistry|December 1, 2015
Novel DNPH-based method for determination of protein carbonylation in muscle and meatFrancesca Soglia, Massimiliano Petracci, Per ErtbjergJournal of Agricultural and Food Chemistry|September 18, 2003
A capillary electrophoresis method to study postmortem proteolysis in relation to pork tendernessLars Kristensen, Margrethe Therkildsen, Per ErtbjergMeat Science|January 6, 2023
Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradationJian Lyu, Eero Puolanne, Per ErtbjergMeat Science|May 3, 2017
Relationship between proteolysis and water-holding of myofibrilsZhen Zeng, Cheng Li, Per ErtbjergMeat Science|June 25, 2016
Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperaturesYulong Bao, Eero Puolanne, Per ErtbjergMeat Science|June 14, 2014
Temperature induced denaturation of myosin: evidence of structural alterations of myosin subfragment-1Jiao Liu, Eero Puolanne, Per ErtbjergMeat Science|November 9, 2011
In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpainMalene Bergh Houbak, Per Ertbjerg, Margrethe TherkildsenPageof 6