Anders H. Karlsson

Professor Dr
Department of Food Science
University of Copenhagen
E-mail: ahka@food.ku.dk
Page: http://food.ku.dk/ansatte/?pure=da/persons/310772

Fields of interest:

Meat Production, Meat Science, Meat Technology, Meat Analogues

Recent publications:

Li, Chunbao; Zhou, Guanghong; Xu, Xinglian ; Lundström, Kerstin; Karlsson, Anders H; Lametsch Rene, Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation. Food Chemistry, Vol. 175 (2015) s. 197-202.

Oostindjer, Marije; Alexander, Jan; Amdam, Gro V.; Andersen, Grethe; Bryan, Nathan S.; Chen, Duan; Corpet, Denis E.; De Smet, Stefaan; Dragsted, Lars Ove; Haug, Anna; Karlsson, Anders H; Kleter, Gijs; de Kok, Theo M.; Kulseng, Bård; Milkowski, Andrew L.; Martin, Roy J.; Pajari, Anne-Maria; Paulsen, Jan Erik; Pickova, Jana; Rudi, Knut; Sødring, Marianne; Weed, Douglas L.; Egelandsdal, Bjørg, The role of red and processed meat in colorectal cancer development : a perspective. Meat Science, Vol. 97, Nr. 4 (2014) s. 583-596.

Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Lloret, Elsa; Gou, Pere; Arnau, Jacint; Orlien, Vibeke, The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Science, Vol. 95, Nr. 2 (2013) s. 433-443.

Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Orlien, Vibeke, Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi. Meat Science, Vol. 92, Nr. 4 (2012) s. 374-381.

Li, C.B.; Li, J.; Zhou, G.H.; Lametsch, Rene; Ertbjerg, Per; Brüggemann, Dagmar Adeline; Huang, Honggang; Karlsson, Anders H; Hviid, M.; Lundström, K., Electrical stimulation affects metabolic enzyme phosphorylation, protease activation and meat tenderization in beef. Journal of Animal Science, Vol. 90, Nr. 5 (2012) s. 1638-1649.

Bak, Kathrine Holmgaard; Lindahl, Gunilla Karin; Karlsson, Anders H; Lloret, Elsa; Ferrini, Gabriele; Arnau, Jacint; Orlien, Vibeke, High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl. Meat Science, Vol. 90, Nr. 3 (2012) s. 690-696.

Ballin, Nicolai Zederkopff; Vogensen, Finn Kvist; Karlsson, Anders H., PCR amplification of repetitive sequences as a possible approach in relative species quantification. Meat Science, Vol. 90, Nr. 2 (2012) s. 438-443.

Huang, Honggang; Larsen, Martin R; Karlsson, Anders H; Lametsch, Rene, Phosphoproteomics analysis of postmortem porcine muscle with pH decline rate and time difference. International Congress on Meat Science and Technology. Proceedings, 2012.

Larsen, Flemming Hofmann; Essén-Gustavsson, Birgitta; Jensen-Waern, Marianne; Lametsch, Rene; Karlsson, Anders H; Lindahl, Gunilla Karin, Analysis of acid-soluble glucogenin pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods. Journal of Agricultural and Food Chemistry, Vol. 59, Nr. 22 (2011) s. 11895-11902.

Huang, Honggang; Larsen, Martin Røssel; Karlsson, Anders H; Pomponio, Luigi; Costa, Leonardo Nanni; Lametsch, Rene, Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences. Proteomics – Practical Proteomics, Vol. 11, Nr. 20 (2011) s. 4063-4076.