| 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 | 645 | 2003 |
| Live weight, body size and carcass characteristics of young bulls of fifteen European breeds P Albertí, B Panea, C Sañudo, JL Olleta, G Ripoll, P Ertbjerg, ... Livestock Science 114 (1), 19-30, 2008 | 349 | 2008 |
| Muscle structure, sarcomere length and influences on meat quality: A review P Ertbjerg, E Puolanne Meat science 132, 139-152, 2017 | 312 | 2017 |
| Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds M Christensen, P Ertbjerg, S Failla, C Sañudo, RI Richardson, GR Nute, ... Meat Science 87 (1), 61-65, 2011 | 270 | 2011 |
| Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms E Dominguez-Hernandez, A Salaseviciene, P Ertbjerg Meat Science 143, 104-113, 2018 | 246 | 2018 |
| Dietary-induced changes of muscle growth rate in pigs: Effects on in vivo and postmortem muscle proteolysis and meat quality L Kristensen, M Therkildsen, B Riis, MT Sørensen, N Oksbjerg, ... Journal of animal science 80 (11), 2862-2871, 2002 | 218 | 2002 |
| Effect of prolonged heat treatment from 48 C to 63 C on toughness, cooking loss and color of pork L Christensen, P Ertbjerg, MD Aaslyng, M Christensen Meat science 88 (2), 280-285, 2011 | 197 | 2011 |
| Tenderization of beef by lactic acid injected at different times post mortem P Berge, P Ertbjerg, LM Larsen, T Astruc, X Vignon, AJ Møller Meat science 57 (4), 347-357, 2001 | 194 | 2001 |
| Characterization of ligand binding to acyl-CoA-binding protein J Rosendal, P Ertbjerg, J Knudsen Biochemical Journal 290 (2), 321-326, 1993 | 190 | 1993 |
| Myofibrillar protein oxidation affects filament charges, aggregation and water-holding Y Bao, S Boeren, P Ertbjerg Meat science 135, 102-108, 2018 | 175 | 2018 |
| Effects of protein oxidation on the texture and water-holding of meat: A review Y Bao, P Ertbjerg Critical reviews in food science and nutrition 59 (22), 3564-3578, 2019 | 171 | 2019 |
| Long-term changes in performance and meat quality of Danish Landrace pigs: a study on a current compared with an unimproved genotype N Oksbjerg, JS Petersen, IL Sørensen, P Henckel, M Vestergaard, ... Animal Science 71 (1), 81-92, 2000 | 154 | 2000 |
| Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times L Christensen, P Ertbjerg, H Løje, J Risbo, FWJ van den Berg, ... Meat science 93 (4), 787-795, 2013 | 151 | 2013 |
| Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef I Clausen, M Jakobsen, P Ertbjerg, NT Madsen Packaging Technology and Science: An International Journal 22 (2), 85-96, 2009 | 144 | 2009 |
| Novel DNPH-based method for determination of protein carbonylation in muscle and meat F Soglia, M Petracci, P Ertbjerg Food chemistry 197, 670-675, 2016 | 138 | 2016 |
| On the origin of thaw loss: Relationship between freezing rate and protein denaturation Y Zhang, P Ertbjerg Food Chemistry 299, 125104, 2019 | 126 | 2019 |
| Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period M Therkildsen, B Riis, A Karlsson, L Kristensen, P Ertbjerg, PP Purslow, ... Animal Science 75 (3), 367-377, 2002 | 126 | 2002 |
| Changes in the muscle proteome after compensatory growth in pigs R Lametsch, L Kristensen, MR Larsen, M Therkildsen, N Oksbjerg, ... Journal of animal science 84 (4), 918-924, 2006 | 125 | 2006 |
| The effect of temperature on the activity of μ-and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle L Pomponio, P Ertbjerg Meat science 91 (1), 50-55, 2012 | 107 | 2012 |
| Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage F Soglia, J Gao, M Mazzoni, E Puolanne, C Cavani, M Petracci, P Ertbjerg Poultry Science 96 (9), 3465-3472, 2017 | 106 | 2017 |
Jean-Francois HOCQUETTEDirecteur de recherches INRAE de classe exceptionnelle在 inra.fr 的电子邮件经过验证
