Foto på Per Ertbjerg
  • PL 66 (Agnes Sjöbergin katu 2)

    00014

    Finland

1993 …2020
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Publikationer 1993 2020

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A capillary electrophoresis method to study postmortem proteolysis in relation to pork tenderness

Kristensen, L., Therkildsen, M. & Ertbjerg, P., 2003, I : Journal of Agricultural and Food Chemistry. 51, s. 5895-5899 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Activities of calpastatin, mu-calpain and m-calpain are stable during frozen storage of meat

Kristensen, L., Christensen, M. & Ertbjerg, P., 2006, I : Meat Science. 72, s. 116-120 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere - Effect on shear force, calpain activity, desmin degradation and protein oxidation

Lindahl, G., Lagerstedt, A., Ertbjerg, P., Sampels, S. & Lundstrom, K., 2010, I : Meat Science. 85, s. 160-166 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

AN FPLC METHOD FOR DETERMINATION OF CALPAINS AND CALPASTATIN IN PORCINE M LONGISSIMUS-DORSI

IVERSEN, P., ERTBJERG, P., LARSEN, L. M., MONLLAO, S. & MOLLER, A. J., 1993, I : Biochimie. 75, s. 869-872 4 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Calcium content and respiratory control index of isolated skeletal muscle mitochondria: Effects of different isolation media

Madsen, K., Ertbjerg, P. & Pedersen, P. K., 1996, I : Analytical Biochemistry. 237, s. 37-41 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Calcium content and respiratory control index of skeletal muscle mitochondria during exercise and recovery

Madsen, K., Ertbjerg, P., Djurhuus, M. S. & Pedersen, P. K., 1996, I : American Journal of Physiology: Endocrinology and Metabolism. 271, s. E1044-E1050 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Changes in the muscle proteome after compensatory growth in pigs

Lametsch, R., Kristensen, L., Larsen, M. R., Therkildsen, M., Oksbjerg, N. & Ertbjerg, P., 2006, I : Journal of Animal Science. 84, s. 918-924 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

CHARACTERIZATION OF LIGAND-BINDING TO ACYL-COA-BINDING PROTEIN

ROSENDAL, J., ERTBJERG, P. & KNUDSEN, J., 1993, I : Biochemical Journal. 290, s. 321-326 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Colour variability of beef in young bulls from fifteen European breeds

Ripoll, G., Alberti, P., Panea, B., Failla, S., Hocquette, J. F., Dunner, S., Sanudo, C., Olleta, J. L., Christensen, M., Ertbjerg, P., Richardson, I., Concetti, S. & Williams, J. L., dec 2018, I : International Journal of Food Science and Technology. 53, 12, s. 2777-2785 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Combined effect of epinephrine and exercise on calpain/calpastatin and cathepsin B and L activity in porcine longissimus muscle

Ertbjerg, P., Henckel, P., Karlsson, A., Larsen, L. M. & Moller, A. J., 1999, I : Journal of Animal Science. 77, s. 2428-2436 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Compensatory growth improves meat tenderness in gilts but not in barrows

Kristensen, L., Therkildsen, M., Aaslyng, M. D., Oksbjerg, N. & Ertbjerg, P., 2004, I : Journal of Animal Science. 82, s. 3617-3624 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Compensatory growth in slaughter pigs-in vitro muscle protein turnover at slaughter, circulating IGF-I, performance and carcass quality

Therkildsen, M., Vestergaard, M., Busk, H., Jensen, M. T., Riis, B., Karlsson, A. H., Kristensen, L., Ertbjerg, P. & Oksbjerg, N., 2004, I : Livestock production science. 88, s. 63-75 13 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M-longissimus thoracis

Stolzenbach, S., Therkildsen, M., Oksbjerg, N., Lazarotti, R., Ertbjerg, P., Lametsch, R. & Byrne, D. V., 2009, I : Meat Science. 81, s. 163-170 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period

Therkildsen, M., Riis, B., Karlsson, A., Kristensen, L., Ertbjerg, P., Purslow, P. P., Aaslyng, M. D. & Oksbjerg, N., 2002, I : Animal Science. 75, s. 367-377 11 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Aaslyng, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C. & Andersen, H. J., 2003, I : Food Quality and Preference. 14, s. 277-288 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Desmin and troponin T are degraded faster in type IIb muscle fibers than in type I fibers during postmortem aging of porcine muscle

Muroya, S., Ertbjerg, P., Pomponio, L. & Christensen, M., 2010, I : Meat Science. 86, s. 764-769 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Dietary-induced changes of muscle growth rate in pigs: Effects on in vivo and postmortem muscle proteolysis and meat quality

Kristensen, L., Therkildsen, M., Riis, B., Sorensen, M. T., Oksbjerg, N., Purslow, P. P. & Ertbjerg, P., 2002, I : Journal of Animal Science. 80, s. 2862-2871 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Bao, Y., Puolanne, E. & Ertbjerg, P., nov 2016, I : Meat Science. 121, s. 189-195 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of prerigor lactic acid treatment on lysosomal enzyme release in bovine muscle

Ertbjerg, P., Larsen, L. M. & Moller, A. J., 1999, I : Journal of the Science of Food and Agriculture. 79, s. 95-100 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of prolonged heat treatment from 48 degrees C to 63 degrees C on toughness, cooking loss and color of pork

Christensen, L., Ertbjerg, P., Aaslyng, M. D. & Christensen, M., 2011, I : Meat Science. 88, s. 280-285 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of proteolytic enzyme activity and heating on the mechanical properties of bovine single muscle fibres

Christensen, M., Larsen, L. M., Ertbjerg, P. & Purslow, P. P., 2004, I : Meat Science. 66, s. 361-369 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters

Wagh, R. V., Chatli, M. K., Ruusunen, M., Puolanne, E. & Ertbjerg, P., aug 2015, I : Asian - Australasian Journal of Animal Sciences. 28, 8, s. 1178-1186 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

Zhang, Y. & Ertbjerg, P., nov 2018, I : Meat Science. 145, s. 375-382 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Electrical stimulation affects metabolic enzyme phosphorylation, protease activation and meat tenderization in beef

Li, C. B., Li, J., Zhou, G. H., Lametsch, R., Ertbjerg, P., Brüggemann, D. A., Huang, H. G., Karlsson, A. H., Hviid, M. & Lundström, K., 2012, I : Journal of Animal Science. 90, 5, s. 1638-1649 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Electrical stimulation of pigs - effect on pH fall, meat quality and Cathepsin B+L activity

Maribo, H., Ertbjerg, P., Andersson, M., Barton-Gade, P. & Moller, A. J., 1999, I : Meat Science. 52, s. 179-187 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Epinephrine upregulates calpain activity in cultured C2C12 muscle cells

Ertbjerg, P., Lawson, M. A. & Purslow, P. P., 2000, I : Biochimie. 82, s. 197-201 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Evidence for post-mortem m-calpain autolysis in porcine muscle

Pomponio, L., Lametsch, R., Karlsson, A. H., Costa, L. N., Grossi, A. & Ertbjerg, P., 2008, I : Meat Science. 80, s. 761-764 4 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Evolution of proteolytic indicators during storage of broiler wooden breast meat

Soglia, F., Zeng, Z., Gao, J., Puolanne, E., Cavani, C., Petracci, M. & Ertbjerg, P., apr 2018, I : Poultry Science. 97, 4, s. 1448-1455 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosin

Larsen, A. K., Lametsch, R., Elce, J. S., Larsen, J. K., Thomsen, B., Larsen, M. R., Lawson, M. A., Greer, P. A. & Ertbjerg, P., 2008, I : Biochemical Journal. 411, s. 657-666 10 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation

Grossi, A., Gkarane, V., Otte, J. A., Ertbjerg, P. & Orlien, V., 2012, I : Food Chemistry. 134, s. 1556-1563 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Influence of early pH decline on calpain activity in porcine muscle

Pomponio, L., Ertbjerg, P., Karlsson, A. H., Costa, L. N. & Lametsch, R., 2010, I : Meat Science. 85, s. 110-114 5 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Influence of vitamins A, D-3 and E status on post-mortem meat quality in steers under winter housing or pasture finishing systems

Turner, T., Pickova, J., Ertbjerg, P., Lindqvist, H., Nadeau, E., Hymoller, L. & Lundstrom, K., 2011, I : Animal. 5, s. 1141-1148 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Injection of marinade with actinidin increases tenderness of porcine M. biceps femoris and affects myofibrils and connective tissue

Christensen, M., Torngren, M. A., Gunvig, A., Rozlosnik, N., Lametsch, R., Karlsson, A. H. & Ertbjerg, P., 2009, I : Journal of the Science of Food and Agriculture. 89, s. 1607-1614 8 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Investigation of the influence of calpain on membrane ruffling

Lametsch, R., Larsen, A., Lawson, M., Ertbjerg, P. & Larsen, M., 2005, I : Molecular & Cellular Proteomics. 4, s. S37-S37 1 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality

Gandolfi, G., Pomponio, L., Ertbjerg, P., Karlsson, A. H., Costa, L. N., Lametsch, R., Russo, V. & Davoli, R., 2011, I : Meat Science. 88, s. 694-700 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and mu-calpain

Houbak, M. B., Ertbjerg, P. & Therkildsen, M., 2008, I : Meat Science. 79, s. 77-85 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Jäljitettävyys ja hygienia liha-alalla ovat parantuneet huimasti

Puolanne, E. & Ertbjerg, P., 2013, I : Kehittyvä Elintarvike. 5, s. 24-25 2 s.

Forskningsoutput: TidskriftsbidragArtikelProfessionell

Live weight, body size and carcass characteristics of young bulls of fifteen European breeds

Alberti, P., Panea, B., Sanudo, C., Olleta, J. L., Ripoll, G., Ertbjerg, P., Christensen, M., Gigli, S., Failla, S., Concetti, S., Hocquette, J. F., Jailler, R., Rudel, S., Renand, G., Nute, G. R., Richardson, R. I. & Williams, J. L., 2008, I : Livestock Science. 114, s. 19-30 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Long-term changes in performance and meat quality of Danish Landrace pigs: a study on a current compared with an unimproved genotype

Oksbjerg, N., Petersen, J. S., Sorensen, I. L., Henckel, P., Vestergaard, M., Ertbjerg, P., Moller, A. J., Bejerholm, C. & Stoier, S., 2000, I : Animal Science. 71, s. 81-92 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Mechanical properties of type I and type IIB single porcine muscle fibres

Christensen, M., Kok, C. & Ertbjerg, P., 2006, I : Meat Science. 73, s. 422-425 4 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Metabolite profile based on H-1 NMR of broiler chicken breasts affected by wooden breast myodegeneration

Wang, Y., Yang, Y., Pan, D., He, J., Cao, J., Wang, H. & Ertbjerg, P., 25 apr 2020, I : Food Chemistry. 310, 7 s., 125852.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Modified Atmosphere Packaging Affects Lipid Oxidation, Myofibrillar Fragmentation Index and Eating Quality of Beef

Clausen, I., Jakobsen, M., Ertbjerg, P. & Madsen, N. T., 2009, I : Packaging technology and science. 22, s. 85-96 12 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Muscle structure, sarcomere length and influences on meat quality: A review

Ertbjerg, P. & Puolanne, E., okt 2017, I : Meat Science. 132, s. 139-152 14 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

Wang, H., Luo, Y. & Ertbjerg, P., 1 sep 2017, I : Food Chemistry. 230, s. 475-481 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

Bao, Y., Boeren, S. & Ertbjerg, P., jan 2018, I : Meat Science. 135, s. 102-108 7 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

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Novel DNPH-based method for determination of protein carbonylation in muscle and meat

Soglia, F., Petracci, M. & Ertbjerg, P., 15 apr 2016, I : Food Chemistry. 197, Part A, s. 670-675 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Novel method for determination of myofibril fragmentation post-mortem

Lametsch, R., Knudsen, J. C., Ertbjerg, P., Oksbjerg, N. & Therkildsen, M., 2007, I : Meat Science. 75, s. 719-724 6 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Zhang, Y. & Ertbjerg, P., 30 nov 2019, I : Food Chemistry. 299, 8 s., 125104.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

Liu, J., Arner, A., Puolanne, E. & Ertbjerg, P., sep 2016, I : Meat Science. 119, s. 32-40 9 s.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review