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Meat Science|April 1, 2011
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat qualityG Gandolfi, L Pomponio, P Ertbjerg, et al.Meat Science|September 19, 2013
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMRR Miklos, H Mora-Gallego, F H Larsen, et al.Journal of Animal Science|December 20, 2011
Changes in protein abundance between tender and tough meat from bovine longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysisS G Bjarnadóttir, K Hollung, M Høy, et al.International Journal of Food Microbiology|November 27, 2025
Enhancing the sensory and nutritional properties of faba bean protein through fermentation with lactic acid bacteria and Bacillus sppN Larsen, M G Henriksen, C Crocoll, et al.Plos One|October 8, 2021
Translation and validation of the Alberta Context Tool for use in Norwegian nursing homesJannicke Igland, Thomas Potrebny, Bente E Bendixen, et al.Journal of Animal Science|December 8, 2011
Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beefC B Li, J Li, G H Zhou, et al.Animal : an International Journal of Animal Bioscience|November 1, 2014
Animal board invited review: advances in proteomics for animal and food sciencesA M Almeida, A Bassols, E Bendixen, et al.Pageof 3