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A discussion of differences in preparation, performance and postreflections in participant observations within two grounded theory approaches.

Scandinavian journal of caring sciences

Berthelsen CB, Lindhardt T, Frederiksen K.
PMID: 27163329
Scand J Caring Sci. 2017 Jun;31(2):413-420. doi: 10.1111/scs.12353. Epub 2016 May 10.

This paper presents a discussion of the differences in using participant observation as a data collection method by comparing the classic grounded theory methodology of Barney Glaser with the constructivist grounded theory methodology by Kathy Charmaz. Participant observations allow...

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Berthelsen CB, Lindhardt T, Frederiksen K. A discussion of differences in preparation, performance and postreflections in participant observations within two grounded theory approaches. Scand J Caring Sci. 2016;31(2):413-420doi: 10.1111/scs.12353.
Berthelsen, C. B., Lindhardt, T., & Frederiksen, K. (2017). A discussion of differences in preparation, performance and postreflections in participant observations within two grounded theory approaches. Scandinavian journal of caring sciences, 31(2), 413-420. https://doi.org/10.1111/scs.12353
Berthelsen, Connie Bøttcher, et al. "A discussion of differences in preparation, performance and postreflections in participant observations within two grounded theory approaches." Scandinavian journal of caring sciences vol. 31,2 (2017): 413-420. doi: https://doi.org/10.1111/scs.12353
Berthelsen CB, Lindhardt T, Frederiksen K. A discussion of differences in preparation, performance and postreflections in participant observations within two grounded theory approaches. Scand J Caring Sci. 2017 Jun;31(2):413-420. doi: 10.1111/scs.12353. Epub 2016 May 10. PMID: 27163329.
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Transcriptomic landscape of lncRNAs in inflammatory bowel disease.

Genome medicine

Mirza AH, Berthelsen CH, Seemann SE, Pan X, Frederiksen KS, Vilien M, Gorodkin J, Pociot F.
PMID: 25991924
Genome Med. 2015 May 13;7(1):39. doi: 10.1186/s13073-015-0162-2. eCollection 2015.

BACKGROUND: Inflammatory bowel disease (IBD) is a complex multi-factorial inflammatory disease with Crohn's disease (CD) and ulcerative colitis (UC) being the two most common forms. A number of transcriptional profiling studies have provided compelling evidence that describe the role...

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Mirza AH, Berthelsen CH, Seemann SE, et al. Transcriptomic landscape of lncRNAs in inflammatory bowel disease. Genome Med. 2015;7(1):39doi: 10.1186/s13073-015-0162-2.
Mirza, A. H., Berthelsen, C. H., Seemann, S. E., Pan, X., Frederiksen, K. S., Vilien, M., Gorodkin, J., & Pociot, F. (2015). Transcriptomic landscape of lncRNAs in inflammatory bowel disease. Genome medicine, 7(1), 39. https://doi.org/10.1186/s13073-015-0162-2
Mirza, Aashiq H, et al. "Transcriptomic landscape of lncRNAs in inflammatory bowel disease." Genome medicine vol. 7,1 (2015): 39. doi: https://doi.org/10.1186/s13073-015-0162-2
Mirza AH, Berthelsen CH, Seemann SE, Pan X, Frederiksen KS, Vilien M, Gorodkin J, Pociot F. Transcriptomic landscape of lncRNAs in inflammatory bowel disease. Genome Med. 2015 May 13;7(1):39. doi: 10.1186/s13073-015-0162-2. eCollection 2015. PMID: 25991924; PMCID: PMC4437449.
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On the origin of critical care units: a clarification.

Anesthesiology

Berthelsen PG, Trubuhovich RV.
PMID: 16306755
Anesthesiology. 2005 Dec;103(6):1317; author reply 1317. doi: 10.1097/00000542-200512000-00036.

No abstract available.

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Berthelsen PG, Trubuhovich RV. On the origin of critical care units: a clarification. Anesthesiology. 2005;103(6):1317; author reply 1317doi: 10.1097/00000542-200512000-00036.
Berthelsen, P. G., & Trubuhovich, R. V. (2005). On the origin of critical care units: a clarification. Anesthesiology, 103(6), 1317; author reply 1317. https://doi.org/10.1097/00000542-200512000-00036
Berthelsen, Preben G, and Trubuhovich, Ronald V. "On the origin of critical care units: a clarification." Anesthesiology vol. 103,6 (2005): 1317; author reply 1317. doi: https://doi.org/10.1097/00000542-200512000-00036
Berthelsen PG, Trubuhovich RV. On the origin of critical care units: a clarification. Anesthesiology. 2005 Dec;103(6):1317; author reply 1317. doi: 10.1097/00000542-200512000-00036. PMID: 16306755.
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Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham.

Meat science

Andersen HJ, Bertelsen G, Ohlen A, Skibsted LH.
PMID: 22055440
Meat Sci. 1990;28(1):77-83. doi: 10.1016/0309-1740(90)90021-W.

Carbon dioxide flushing and packaging under slight overpressure has been found to eliminate discoloration of vacuum-packed ham, normally encountered as a result of photooxidation of nitric oxide pigments during the first 24 h of display in illuminated cabinets. On...

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Andersen HJ, Bertelsen G, Ohlen A, et al. Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham. Meat Sci. 1990;28(1):77-83doi: 10.1016/0309-1740(90)90021-W.
Andersen, H. J., Bertelsen, G., Ohlen, A., & Skibsted, L. H. (1990). Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham. Meat science, 28(1), 77-83. https://doi.org/10.1016/0309-1740(90)90021-W
Andersen, H J, et al. "Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham." Meat science vol. 28,1 (1990): 77-83. doi: https://doi.org/10.1016/0309-1740(90)90021-W
Andersen HJ, Bertelsen G, Ohlen A, Skibsted LH. Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham. Meat Sci. 1990;28(1):77-83. doi: 10.1016/0309-1740(90)90021-W. PMID: 22055440.
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Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions.

Meat science

Andersen HJ, Bertelsen G, Skibsted LH.
PMID: 22055510
Meat Sci. 1990;28(2):87-97. doi: 10.1016/0309-1740(90)90033-3.

Minced beef based on hot processed meat was found to show an improved red colour and, more significantly, to show a better colour stability with respect to brown discoloration, when compared to minced beef resulting from a traditional (cold)...

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Andersen HJ, Bertelsen G, Skibsted LH. Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions. Meat Sci. 1990;28(2):87-97doi: 10.1016/0309-1740(90)90033-3.
Andersen, H. J., Bertelsen, G., & Skibsted, L. H. (1990). Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions. Meat science, 28(2), 87-97. https://doi.org/10.1016/0309-1740(90)90033-3
Andersen, H J, et al. "Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions." Meat science vol. 28,2 (1990): 87-97. doi: https://doi.org/10.1016/0309-1740(90)90033-3
Andersen HJ, Bertelsen G, Skibsted LH. Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions. Meat Sci. 1990;28(2):87-97. doi: 10.1016/0309-1740(90)90033-3. PMID: 22055510.
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Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study.

Meat science

Brøndum J, Byrne DV, Bak LS, Bertelsen G, Engelsen SB.
PMID: 22063716
Meat Sci. 2000 Jan;54(1):83-95. doi: 10.1016/s0309-1740(99)00085-6.

The effectiveness of applying rapid spectral techniques in the prediction of meat quality in relation to pre-slaughter stress and warmed-over flavour (WOF) was investigated. The effect of pre-slaughter stress on the development of WOF is a relatively new area...

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Brøndum J, Byrne DV, Bak LS, et al. Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. Meat Sci. 2000;54(1):83-95doi: 10.1016/s0309-1740(99)00085-6.
Brøndum, J., Byrne, D. V., Bak, L. S., Bertelsen, G., & Engelsen, S. B. (2000). Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. Meat science, 54(1), 83-95. https://doi.org/10.1016/s0309-1740(99)00085-6
Brøndum, J, et al. "Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study." Meat science vol. 54,1 (2000): 83-95. doi: https://doi.org/10.1016/s0309-1740(99)00085-6
Brøndum J, Byrne DV, Bak LS, Bertelsen G, Engelsen SB. Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study. Meat Sci. 2000 Jan;54(1):83-95. doi: 10.1016/s0309-1740(99)00085-6. PMID: 22063716.
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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

Lauridsen C, Jensen SK, Skibsted LH, Bertelsen G.
PMID: 22060795
Meat Sci. 2000 Apr;54(4):377-84. doi: 10.1016/s0309-1740(99)00113-8.

Addition of 200 ppm all-rac-α-tocopheryl acetate to pig feed supplemented with 6% high-oleic rapeseed oil gave mitochondrial membranes, which had a lower rate of formation of free radicals as determined by ESR-spectroscopy using the spin-trapping technique. Addition of 175...

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Lauridsen C, Jensen SK, Skibsted LH, et al. 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 Sci. 2000;54(4):377-84doi: 10.1016/s0309-1740(99)00113-8.
Lauridsen, C., Jensen, S. K., Skibsted, L. H., & Bertelsen, G. (2000). 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, 54(4), 377-84. https://doi.org/10.1016/s0309-1740(99)00113-8
Lauridsen, C, et al. "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 vol. 54,4 (2000): 377-84. doi: https://doi.org/10.1016/s0309-1740(99)00113-8
Lauridsen C, Jensen SK, Skibsted LH, Bertelsen G. 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 Sci. 2000 Apr;54(4):377-84. doi: 10.1016/s0309-1740(99)00113-8. PMID: 22060795.
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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

Jensen C, Guider J, Skovgaar IM, Staun H, Skibsted LH, Jensen SK, Møller AJ, Buckley J, Bertelsen G.
PMID: 22061672
Meat Sci. 1997 Apr;45(4):491-500. doi: 10.1016/s0309-1740(96)00130-1.

The effect of feeding supra-nutritional levels of α-tocopheryl acetate on its deposition in two porcine muscles of different metabolic rates (m. longissimus dorsi and m. psoas major) and the effect on meat quality (lipid oxidation, colour stability and drip...

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Jensen C, Guider J, Skovgaar IM, et al. 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 Sci. 1997;45(4):491-500doi: 10.1016/s0309-1740(96)00130-1.
Jensen, C., Guider, J., Skovgaar, I. M., Staun, H., Skibsted, L. H., Jensen, S. K., Møller, A. J., Buckley, J., & Bertelsen, G. (1997). 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, 45(4), 491-500. https://doi.org/10.1016/s0309-1740(96)00130-1
Jensen, C, et al. "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 vol. 45,4 (1997): 491-500. doi: https://doi.org/10.1016/s0309-1740(96)00130-1
Jensen C, Guider J, Skovgaar IM, Staun H, Skibsted LH, Jensen SK, Møller AJ, Buckley J, Bertelsen G. 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 Sci. 1997 Apr;45(4):491-500. doi: 10.1016/s0309-1740(96)00130-1. PMID: 22061672.
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Predicting the amount of carbon dioxide absorbed in meat.

Meat science

Jakobsen M, Bertelsen G.
PMID: 22062537
Meat Sci. 2004 Dec;68(4):603-10. doi: 10.1016/j.meatsci.2004.05.012.

Carbon dioxide is commonly used in modified atmosphere packaging of meat and the gas is highly soluble in meat. Both intrinsic (pH, water and fat content) and extrinsic (CO(2) partial pressure, headspace to meat volume ratio and storage temperature)...

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Jakobsen M, Bertelsen G. Predicting the amount of carbon dioxide absorbed in meat. Meat Sci. 2004;68(4):603-10doi: 10.1016/j.meatsci.2004.05.012.
Jakobsen, M., & Bertelsen, G. (2004). Predicting the amount of carbon dioxide absorbed in meat. Meat science, 68(4), 603-10. https://doi.org/10.1016/j.meatsci.2004.05.012
Jakobsen, Marianne, and Bertelsen, Grete. "Predicting the amount of carbon dioxide absorbed in meat." Meat science vol. 68,4 (2004): 603-10. doi: https://doi.org/10.1016/j.meatsci.2004.05.012
Jakobsen M, Bertelsen G. Predicting the amount of carbon dioxide absorbed in meat. Meat Sci. 2004 Dec;68(4):603-10. doi: 10.1016/j.meatsci.2004.05.012. PMID: 22062537.
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Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product.

Meat science

Juncher D, Vestergaard CS, Søltoft-Jensen J, Weber CJ, Bertelsen G, Skibsted LH.
PMID: 22061582
Meat Sci. 2000 Aug;55(4):483-91. doi: 10.1016/S0309-1740(00)00011-5.

Two combinations of hurdles, 2.0% lactate+0.5% acetate or 2.0% lactate+0.25 % glucono-delta-lactone (GdL), were both found to prevent growth of Listeria monocytogenes inoculated onto sliced saveloys manufactured with 60 or 150 ppm nitrite. The saveloys were packed in modified...

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Juncher D, Vestergaard CS, Søltoft-Jensen J, et al. Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product. Meat Sci. 2000;55(4):483-91doi: 10.1016/S0309-1740(00)00011-5.
Juncher, D., Vestergaard, C. S., Søltoft-Jensen, J., Weber, C. J., Bertelsen, G., & Skibsted, L. H. (2000). Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product. Meat science, 55(4), 483-91. https://doi.org/10.1016/S0309-1740(00)00011-5
Juncher, D, et al. "Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product." Meat science vol. 55,4 (2000): 483-91. doi: https://doi.org/10.1016/S0309-1740(00)00011-5
Juncher D, Vestergaard CS, Søltoft-Jensen J, Weber CJ, Bertelsen G, Skibsted LH. Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product. Meat Sci. 2000 Aug;55(4):483-91. doi: 10.1016/S0309-1740(00)00011-5. PMID: 22061582.
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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

Juncher D, Rønn B, Beck Hansen T, Henckel P, Karlsson A, Skibsted LH, Bertelsen G.
PMID: 22062174
Meat Sci. 2003 Feb;63(2):151-9. doi: 10.1016/s0309-1740(02)00054-2.

Pre-slaughter physiological conditions (A serving as control, B subjected to treadmill exercise immediately prior to stunning, C epinephrine injection 15 h prior to slaughter, and D epinephrine injection 15 h prior to slaughter and subjected to treadmill exercise immediately...

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Juncher D, Rønn B, Beck Hansen T, et al. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. Meat Sci. 2003;63(2):151-9doi: 10.1016/s0309-1740(02)00054-2.
Juncher, D., Rønn, B., Beck Hansen, T., Henckel, P., Karlsson, A., Skibsted, L. H., & Bertelsen, G. (2003). 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, 63(2), 151-9. https://doi.org/10.1016/s0309-1740(02)00054-2
Juncher, Dorte, et al. "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 vol. 63,2 (2003): 151-9. doi: https://doi.org/10.1016/s0309-1740(02)00054-2
Juncher D, Rønn B, Beck Hansen T, Henckel P, Karlsson A, Skibsted LH, Bertelsen G. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham. Meat Sci. 2003 Feb;63(2):151-9. doi: 10.1016/s0309-1740(02)00054-2. PMID: 22062174.
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Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle.

Meat science

Nielsen JH, Sørensen B, Skibsted LH, Bertelsen G.
PMID: 22062042
Meat Sci. 1997 Jun;46(2):191-7. doi: 10.1016/s0309-1740(97)00016-8.

During storage for four days at 4 °C of pre-cooked minced pork, lipid oxidation measured as thiobarbituric acid reactive substances (TBARS) and as hexanal by solid phase microextraction was found to depend on the level of lipid hydroperoxides rather...

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Nielsen JH, Sørensen B, Skibsted LH, et al. Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle. Meat Sci. 1997;46(2):191-7doi: 10.1016/s0309-1740(97)00016-8.
Nielsen, J. H., Sørensen, B., Skibsted, L. H., & Bertelsen, G. (1997). Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle. Meat science, 46(2), 191-7. https://doi.org/10.1016/s0309-1740(97)00016-8
Nielsen, J H, et al. "Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle." Meat science vol. 46,2 (1997): 191-7. doi: https://doi.org/10.1016/s0309-1740(97)00016-8
Nielsen JH, Sørensen B, Skibsted LH, Bertelsen G. Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle. Meat Sci. 1997 Jun;46(2):191-7. doi: 10.1016/s0309-1740(97)00016-8. PMID: 22062042.
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Showing 1 to 12 of 87 entries