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Journal of Agricultural and Food Chemistry|March 2, 2006
Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry studyHanne Christine Bertram, Achim Kohler, Ulrike Böcker, et al.Journal of the Science of Food and Agriculture|April 15, 2015
Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscleMagnus Åsli, Ragni Ofstad, Ulrike Böcker, et al.Poultry Science|August 31, 2018
Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water bindingJens Petter Wold, Ingrid Måge, Atle Løvland, et al.Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology|February 7, 2006
Identification and distribution of heparan sulfate proteoglycans in the white muscle of Atlantic cod (Gadus morhua) and spotted wolffish (Anarhichas minor)Monica G Tingbø, Svein O Kolset, Ragni Ofstad, et al.Journal of Agricultural and Food Chemistry|December 19, 2008
Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: effects of raw material quality and brine saltingIda G Aursand, Emil Veliyulin, Ulrike Böcker, et al.Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology|February 8, 2005
Sulfated glycosaminoglycans in the extracellular matrix of muscle tissue in Atlantic cod (Gadus morhua) and Spotted wolffish (Anarhichas minor)Monica G Tingbø, Svein O Kolset, Ragni Ofstad, et al.Journal of Agricultural and Food Chemistry|October 26, 2006
Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry studyZhiyun Wu, Hanne Christine Bertram, Achim Kohler, et al.Journal of Agricultural and Food Chemistry|March 5, 2009
Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imagingVegard H Segtnan, Martin Høy, Oddvin Sørheim, et al.Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology|February 3, 2007
An immunological study of glycosaminoglycans in the connective tissue of bovine and cod skeletal muscleKirsten O Hannesson, Monica G Tingbø, Ragnar L Olsen, et al.Applied Spectroscopy|October 26, 2007
Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: a study on pork muscle fiber tissue subjected to different processing parametersUlrike Böcker, Ragni Ofstad, Zhiyun Wu, et al.Pageof 3