| Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure MD Aaslyng, C Bejerholm, P Ertbjerg, HC Bertram, HJ Andersen Food quality and preference 14 (4), 277-288, 2003 | 656 | 2003 |
| Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps TK Thorning, HC Bertram, JP Bonjour, L De Groot, D Dupont, E Feeney, ... The American journal of clinical nutrition 105 (5), 1033-1045, 2017 | 383 | 2017 |
| Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study HC Bertram, PP Purslow, HJ Andersen Journal of Agricultural and Food Chemistry 50 (4), 824-829, 2002 | 349 | 2002 |
| Origin of Multiexponential T2 Relaxation in Muscle Myowater HC Bertram, AH Karlsson, M Rasmussen, OD Pedersen, S Dønstrup, ... Journal of Agricultural and Food Chemistry 49 (6), 3092-3100, 2001 | 318 | 2001 |
| Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork HC Bertram, HJ Andersen, AH Karlsson Meat science 57 (2), 125-132, 2001 | 285 | 2001 |
| 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 … IK Straadt, M Rasmussen, HJ Andersen, HC Bertram Meat Science 75 (4), 687-695, 2007 | 267 | 2007 |
| Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity HC Bertram, S Dønstrup, AH Karlsson, HJ Andersen Meat science 60 (3), 279-285, 2002 | 250 | 2002 |
| Nrf2 negatively regulates STING indicating a link between antiviral sensing and metabolic reprogramming D Olagnier, AM Brandtoft, C Gunderstofte, NL Villadsen, C Krapp, ... Nature communications 9 (1), 3506, 2018 | 245 | 2018 |
| Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system M Han, HC Bertram Meat science 133, 159-165, 2017 | 216 | 2017 |
| WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach? A Astrup, HCS Bertram, JP Bonjour, LCP De Groot, MC de Oliveira Otto, ... Bmj 366, 2019 | 208 | 2019 |
| Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment–a low-field NMR study HC Bertram, M Kristensen, HJ Andersen Meat Science 68 (2), 249-256, 2004 | 195 | 2004 |
| NMR-based milk metabolomics UK Sundekilde, LB Larsen, HC Bertram Metabolites 3 (2), 204-222, 2013 | 182 | 2013 |
| Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study HC Bertram, A Kohler, U Böcker, R Ofstad, HJ Andersen Journal of Agricultural and Food Chemistry 54 (5), 1740-1746, 2006 | 181 | 2006 |
| Gut metabolome meets microbiome: A methodological perspective to understand the relationship between host and microbe S Lamichhane, P Sen, AM Dickens, M Orešič, HC Bertram Methods 149, 3-12, 2018 | 179 | 2018 |
| Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities M Mortensen, HJ Andersen, SB Engelsen, HC Bertram Meat Science 72 (1), 34-42, 2006 | 165 | 2006 |
| Physical changes of significance for early post mortem water distribution in porcine M. longissimus HC Bertram, A Schäfer, K Rosenvold, HJ Andersen Meat Science 66 (4), 915-924, 2004 | 163 | 2004 |
| Applications of NMR in meat science HC Bertram, HJ ERSEN Annual reports on NMR spectroscopy 53, 157-202, 2004 | 157 | 2004 |
| Nuclear magnetic resonance metabonomics reveals strong association between milk metabolites and somatic cell count in bovine milk UK Sundekilde, NA Poulsen, LB Larsen, HC Bertram Journal of dairy science 96 (1), 290-299, 2013 | 155 | 2013 |
| Water properties during cooking of pork studied by low-field NMR relaxation: Effects of curing and the RN−-gene HC Bertram, SB Engelsen, H Busk, AH Karlsson, HJ Andersen Meat Science 66 (2), 437-446, 2004 | 154 | 2004 |
| NMR relaxometry and differential scanning calorimetry during meat cooking HC Bertram, Z Wu, F van den Berg, HJ Andersen Meat science 74 (4), 684-689, 2006 | 150 | 2006 |
