Grete Bertelsen

6.1k citations

72 papers · 4.6k indexed · 1 hit paper · h-index 37

Animal Science and Zoology top 0.1%
- Meat and Animal Product Quality 54
- Animal Nutrition and Physiology 23
Biochemistry top 0.2%
- Antioxidant Activity and Oxidative Stress 14
- Phytochemicals and Antioxidant Activities 6
Food Science top 0.5%
Biomaterials top 1%
- Nanocomposite Films for Food Packaging 5
Aquatic Science top 2%
Biomedical Engineering
- Advanced Chemical Sensor Technologies 25
Analytical Chemistry
- Spectroscopy and Chemometric Analyses 6
Plant Science
- Postharvest Quality and Shelf Life Management 5

Co-authors: Leif H. Skibsted Helle Lindberg Madsen Marianne Uhre Jakobsen Christian S. Jensen V. K. Haugaard Grith Mortensen Lise R. Nissen Charlotte Lauridsen
Cited by: Animal Science and Zoology Biochemistry Food Science
Journals: Meat Science (23 papers)European Food Research and Technology (13 papers)Food Chemistry (7 papers)
Partner nations: United Kingdom Denmark Russia

In The Last Decade

Grete Bertelsen

71 papers receiving 4.1k citations

Hit Papers

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Peers

Countries citing papers authored by Grete Bertelsen

Since Specialization

Citations

This map shows the geographic impact of Grete Bertelsen's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Grete Bertelsen with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Grete Bertelsen more than expected).

Fields of papers citing papers by Grete Bertelsen

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Grete Bertelsen. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Grete Bertelsen. The network helps show where Grete Bertelsen may publish in the future.

Co-authorship network

The 25 scholars most cited alongside Grete Bertelsen, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Grete Bertelsen Line = papers co-authored together Grete Bertelsen links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters Meat Science ·Meng M. Meng,Marianne Uhre Jakobsen,Frans van den Berg,Hamed SAFIKHANI,Jens K.S. Møller,Grete Bertelsen	2004	27
2	Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham Meat Science ·Dorte Juncher,Birgitte Rønn,Tina Beck Hansen,Poul Henckel,Anders Karlsson,Leif H. Skibsted,Grete Bertelsen	2003	26
3	Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design Meat Science ·Jens K.S. Møller,Marianne Uhre Jakobsen,Kelly K. Ward,Torben Martinussen,Leif H. Skibsted,Grete Bertelsen	2003	52
4	Production and applications of biobased packaging materials for the food industry Food Additives & Contaminants ·Donald R. Morris,V. K. Haugaard,国土庁地方振興局過疎対策室,Grete Bertelsen	2002	228
5	Photooxidation of nitrosylmyoglobin at low oxygen pressure. Quantum yields and reaction stoechiometries Meat Science ·Jens K.S. Møller,Grete Bertelsen,Leif H. Skibsted	2002	17
6	Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork Meat Science ·Dorte Juncher,Birgitte Rønn,Bangun Putra Wicaksana,Poul Henckel,Anders Karlsson,Leif H. Skibsted,Grete Bertelsen	2001	85
7	Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress Meat Science ·Derek V. Byrne,Wender L.P. Bredie,Abdul Hakim Sutrisno,Grete Bertelsen,Harald Martens,M. Martens	2001	65
8	Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere Meat Science ·Jens K.S. Møller,Hamed SAFIKHANI,M. Olsen,Leif H. Skibsted,Grete Bertelsen	2000	66
9	Influence of supranutritional vitamin E and copper on α-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsi Meat Science ·Charlotte Lauridsen,Søren Krogh Jensen,Leif H. Skibsted,Grete Bertelsen	2000	30
10	Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition Meat Science ·Marianne Uhre Jakobsen,Grete Bertelsen	2000	189
11	Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study Meat Science ·Antonios O. Roussos,Derek V. Byrne,Abdul Hakim Sutrisno,Grete Bertelsen,Søren Balling Engelsen	2000	60
12	Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht ·Claus Jensen,Silvia Pélaez Herrero,Leif H. Skibsted,Grete Bertelsen	1998	14
13	Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat Meat Science ·Christian S. Jensen,Tarek B. A. El-Naggar,张冠英,P Cristau,Leif H. Skibsted,Søren Krogh Jensen,A.J. Møller,Joe Buckley,Grete Bertelsen	1997	122
14	Supplementation of Broiler Diets with all-rac-ケ- or a Mixture of Natural Source RRR-ケ-, コ-, ゴ-Tocopheryl Acetate. Poultry Science ·Claus Jensen,Leif H. Skibsted,Kirsten Jakobsen,Grete Bertelsen	1995	45
15	Supplementation of Broiler Diets with all-rac-ケ- or a Mixture of Natural Source RRR-ケ-, コ-, ゴ-Tocopheryl Acetate. Poultry Science ·Kirsten Jakobsen,Ricarda M. Engberg,J. O. Andersen,Søren Krogh Jensen,Charlotte Lauridsen,Fauzan Baehaqi,Poul Henckel,Grete Bertelsen,Leif H. Skibsted,Claus Jensen	1995	33
16	Chromatographic Isolation of Antioxidants Guided by a Methyl Linoleate Assay Journal of Agricultural and Food Chemistry ·Grete Bertelsen,Carsten Christophersen,Per Halfdan Nielsen,Helle Lindberg Madsen,Nick Saviano	1995	33
17	Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham Meat Science ·Henrik J. Andersen,Grete Bertelsen,Anne Ohlen,Leif H. Skibsted	1990	21
18	Development of rancidity in salmonoid steaks during retail display European Food Research and Technology ·Henrik J. Andersen,Grete Bertelsen,H.-H. Brackmann,Anne Ohlen,Leif H. Skibsted	1990	39
19	Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions Meat Science ·Henrik J. Andersen,Grete Bertelsen,Leif H. Skibsted	1990	28
20	Colour stability of minced beef. Ultraviolet barrier in packaging material reduces light-induced discoloration of frozen products during display Meat Science ·Henrik J. Andersen,Grete Bertelsen,Leif H. Skibsted	1989	17

About Grete Bertelsen

Grete Bertelsen is a scholar working on Animal Science and Zoology, Biochemistry, Analytical Chemistry, Nutrition and Dietetics and Biomedical Engineering, having authored 72 papers that have together received 4.6k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (54 papers), Advanced Chemical Sensor Technologies (25 papers), Animal Nutrition and Physiology (23 papers), Antioxidant Activity and Oxidative Stress (14 papers), Spectroscopy and Chemometric Analyses (6 papers), Phytochemicals and Antioxidant Activities (6 papers), Postharvest Quality and Shelf Life Management (5 papers) and Nanocomposite Films for Food Packaging (5 papers). The work is most often cited by research in Animal Science and Zoology (2.3k citations), Biochemistry (1.2k citations), Food Science (1.4k citations), Biomaterials (806 citations) and Aquatic Science (255 citations). Grete Bertelsen has collaborated with scholars based in United Kingdom, Denmark and Russia. Frequent co-authors include Leif H. Skibsted, Helle Lindberg Madsen, Marianne Uhre Jakobsen, Christian S. Jensen, V. K. Haugaard, Grith Mortensen, Lise R. Nissen, Charlotte Lauridsen, Per Væggemose Nielsen and Mark Lawther. Their work appears in journals such as Meat Science, European Food Research and Technology, Food Chemistry, Trends in Food Science & Technology and Journal of Agricultural and Food Chemistry.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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