Bertelsen, M. & Lindhard Pedersen, H. (2009).
Smartfresh. Poster session presented at Forskningens Døgn, Svanninge Bakker.
Bertelsen, M. G.
, Kristensen, H. L., Andersen, L.
, Jensen, P. K. & Melander, B., (2012).
Miljøpositivliste for producent-organisationers driftsfonde - Økologi, No. 815361, 6 p., Apr 27, 2012.
Bertelsen, H. P., Gregersen, V. R.
, Poulsen, N. A., Nielsen, R. O., Das, A., Madsen, L. B.
, Buitenhuis, A. J., Holm, L.-E.
, Panitz, F., Larsen, L. B. & Bendixen, C. (2016).
Detection of genetic variation affecting milk coagulation properties in Danish Holstein dairy cattle by analyses of pooled whole-genome sequences from phenotypically extreme samples (pool-seq).
Journal of Animal Science,
94(4), 1365-1376.
https://doi.org/10.2527/jas.2015-9884
Bertelsen, A. S.
, Kidmose, U., Møller, S., Laursen, A. & Knudsen, T. A. (2017).
Bitter-masking effect of different sweeteners on soy protein hydrolysate in a aqueous model. Poster session presented at Pangborn 2017: 12th Pangborn Sensory Science Symposium , Providence, United States.
Bertelsen, A. S., Laursen, A., Knudsen, T. A., Møller, S.
& Kidmose, U. (2018).
Bitter taste masking of enzyme-treated soy protein in water and bread.
Journal of the Science of Food and Agriculture,
98(10), 3860-3869.
https://doi.org/10.1002/jsfa.8903
Bertelsen, A. S., Mielby, L. A.
, Junge, J. Y., Warming, L.
, Byrne, D. V. & Kidmose, U. (2019).
Viscosity, a cross-modal factor in sweet beverages?. Poster session presented at Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.
Bertelsen, A. S., Mielby, L. A.
, Alexi, N., Byrne, D. V. & Kidmose, U. (2020).
Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.
Foods,
9(2), Article 146.
https://doi.org/10.3390/foods9020146
Bertelsen, A. S., Mielby, L. A.
, Byrne, D. V. & Kidmose, U. (2020).
Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices.
Foods,
9(4), Article 395.
https://doi.org/10.3390/foods9040395
Bertelsen, A. S., Mielby, L. A.
, Alexi, N., Byrne, D. V. & Kidmose, U. (2020).
Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling.
Chemical Senses,
45(4), 293-301.
https://doi.org/10.1093/chemse/bjaa012
Bertelsen, A. S., Zeng, Y., Mielby, L. A., Sun, Y.-X.
, Byrne, D. V. & Kidmose, U. (2021).
Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers.
Food Quality and Preference,
87, Article 104036.
https://doi.org/10.1016/j.foodqual.2020.104036
Bertram, H. C., Engelsen, S. B., Busk, H., Karlsson, A. H. & Andersen, H. J. (2004).
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN-gene.
Meat Science,
66, 437-446.
Bertram, H. C., Whittaker, A. K., Shorthose, R., Karlsson, A. H. & Andersen, H. J. (2004).
Water characteristics in cooked beef as influenced by ageing and high-pressure treatment - An NMR micro imaging study.
Meat Science,
66, 301-306.
Bertram, H. C., Andersen, H. J., Karlsson, A. H., Horn, P., Hedegaard, J., Nørgaard, L. & Engelsen, S. B. (2003).
Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics.
Meat Science,
65, 707-712.
Bertram, H. C., Hu, J. Z., Rommerein, D. N., Wind, R. A. & Andersen, H. J. (2004).
Dynamic High-Resolution 1H and 31P NMR Spectroscopy and 1H T2 Measurements in Postmortem Rabbit Muscles Using Slow Magic Angle Spinning.
Journal of Agricultural and Food Chemistry,
52, 2688-2688.