Rødbotten R - Search Results

1

Vitamin K2 in different bovine muscles and breeds.

Rødbotten R, Gundersen T, Vermeer C, Kirkhus B. Rødbotten R, et al. Meat Sci. 2014 May;97(1):49-53. doi: 10.1016/j.meatsci.2014.01.005. Epub 2014 Jan 22. Meat Sci. 2014. PMID: 24508562

2

Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force.

Hildrum KI, Rødbotten R, Høy M, Berg J, Narum B, Wold JP. Hildrum KI, et al. Among authors: rodbotten r. Meat Sci. 2009 Oct;83(2):302-7. doi: 10.1016/j.meatsci.2009.05.016. Epub 2009 May 28. Meat Sci. 2009. PMID: 20416729

3

Modelling of beef sensory quality for a better prediction of palatability.

Hocquette JF, Van Wezemael L, Chriki S, Legrand I, Verbeke W, Farmer L, Scollan ND, Polkinghorne R, Rødbotten R, Allen P, Pethick DW. Hocquette JF, et al. Among authors: rodbotten r. Meat Sci. 2014 Jul;97(3):316-22. doi: 10.1016/j.meatsci.2013.07.031. Epub 2013 Aug 13. Meat Sci. 2014. PMID: 24035246

4

Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon.

Steppeler C, Haugen JE, Rødbotten R, Kirkhus B. Steppeler C, et al. Among authors: rodbotten r. J Agric Food Chem. 2016 Jan 20;64(2):487-96. doi: 10.1021/acs.jafc.5b04201. Epub 2016 Jan 11. J Agric Food Chem. 2016. PMID: 26654171

5

Can postmortem proteolysis explain tenderness differences in various bovine muscles?

Veiseth-Kent E, Pedersen ME, Rønning SB, Rødbotten R. Veiseth-Kent E, et al. Among authors: rodbotten r. Meat Sci. 2018 Mar;137:114-122. doi: 10.1016/j.meatsci.2017.11.011. Epub 2017 Nov 8. Meat Sci. 2018. PMID: 29169065

6

Vitamin K2 improves proliferation and migration of bovine skeletal muscle cells in vitro.

Rønning SB, Pedersen ME, Berg RS, Kirkhus B, Rødbotten R. Rønning SB, et al. Among authors: rodbotten r. PLoS One. 2018 Apr 4;13(4):e0195432. doi: 10.1371/journal.pone.0195432. eCollection 2018. PLoS One. 2018. PMID: 29617432 Free PMC article.

7

Meat consumption and consumer attitudes - A Norwegian perspective.

Ueland Ø, Rødbotten R, Varela P. Ueland Ø, et al. Among authors: rodbotten r. Meat Sci. 2022 Oct;192:108920. doi: 10.1016/j.meatsci.2022.108920. Epub 2022 Jul 19. Meat Sci. 2022. PMID: 35901582 Free article.

8

Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion - The impact of adding nitrite and spinach (Spinacia oleracea L.).

Niklas AA, Borge GIA, Rødbotten R, Berget I, Müller MHB, Herrmann SS, Granby K, Kirkhus B. Niklas AA, et al. Among authors: rodbotten r. Food Res Int. 2023 Apr;166:112595. doi: 10.1016/j.foodres.2023.112595. Epub 2023 Feb 23. Food Res Int. 2023. PMID: 36914322 Free article.

9

The effect of technology information on consumer expectations and liking of beef.

Van Wezemael L, Ueland Ø, Rødbotten R, De Smet S, Scholderer J, Verbeke W. Van Wezemael L, et al. Among authors: rodbotten r. Meat Sci. 2012 Feb;90(2):444-50. doi: 10.1016/j.meatsci.2011.09.005. Epub 2011 Sep 16. Meat Sci. 2012. PMID: 21981934

10

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin.

Wold JP, Solberg LE, Gaarder MØ, Carlehøg M, Sanden KW, Rødbotten R. Wold JP, et al. Among authors: rodbotten r. Foods. 2022 Apr 22;11(9):1219. doi: 10.3390/foods11091219. Foods. 2022. PMID: 35563942 Free PMC article.

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