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Hanne Christine Bertram

Hanne Christine Bertram

D-Index & Metrics

Chemistry

D-Index
55
Citations
10399
World Ranking
12172
National Ranking
102

Overview

Hanne Christine Bertram is affiliated with Aarhus University in Denmark and focuses research primarily within the fields of Medicine and Biochemistry, Genetics and Molecular Biology. Their work encompasses several closely related subfields, including Physiology, Molecular Biology, Nutrition and Dietetics, Public Health, Environmental and Occupational Health, and Food Science.

The scientist's research spans multiple topical areas centered on human health and nutrition. Key topics include:

  • Diet and metabolism studies
  • Gut microbiota and health
  • Nutritional Studies and Diet
  • Probiotics and Fermented Foods
  • Digestive system and related health
  • Meat and Animal Product Quality
  • Muscle metabolism and nutrition

Bertram has contributed to a number of scholarly publications that explore these themes. Recent papers include:

  • "Meat and Human Health-Current Knowledge and Research Gaps," 2021, Foods
  • "Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles," 2021, Food Chemistry
  • "Effects of Calcium Source, Inulin, and Lactose on Gut-Bone Associations in an Ovarierectomized Rat Model," 2022, Molecular Nutrition & Food Research
  • "Background Diet Influences TMAO Concentrations Associated with Red Meat Intake without Influencing Apparent Hepatic TMAO-Related Activity in a Porcine Model," 2020, Metabolites
  • "Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract - A review of current knowledge and evidence of health prospects," 2020, Trends in Food Science & Technology

Bertram frequently publishes in journals such as Food & Function, Foods, Food Chemistry, Molecular Nutrition & Food Research, and Metabolites. The scientist collaborates with a core group of co-authors, including Weiwei He, Banny Silva Barbosa Correia, Louise Margrethe Arildsen Jakobsen, Rebekka Thøgersen, and Dennis Sandris Nielsen.

Best Publications

  • Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

    Margit Dall Aaslyng;Camilla Bejerholm;Per Ertbjerg;Hanne C Bertram

  • Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study.

    Hanne Christine Bertram;Peter Patrick Purslow;Henrik Jørgen Andersen

  • Origin of multiexponential T(2) relaxation in muscle myowater.

    Hanne Christine Bertram;Anders Hans Karlsson;Marianne Rasmussen;Ole Dahl Pedersen

  • Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork.

    Hanne C Bertram;Henrik J Andersen;Anders H Karlsson

  • Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.

    Ida Krestine Straadt;Marianne Rasmussen;Henrik Jørgen Andersen;Hanne Christine Bertram

  • Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity

    Hanne Christine Bertram;Sune Dønstrup;Anders Hans Karlsson;Henrik Jørgen Andersen

  • Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system.

    Minyi Han;Hanne Christine Bertram

  • Gut metabolome meets microbiome: A methodological perspective to understand the relationship between host and microbe.

    Santosh Lamichhane;Partho Sen;Alex M. Dickens;Matej Orešič

  • Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment - a low-field NMR study.

    Hanne Christine Bertram;Mette Kristensen;Henrik Jørgen Andersen

  • WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach?

    Arne Astrup;Hanne C.S. Bertram;Jean Philippe Bonjour;Lisette C.P. De Groot

  • Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.

    Hanne Christine Bertram;Achim Kohler;Ulrike Böcker;Ragni Ofstad

  • NMR-Based Milk Metabolomics.

    Ulrik K. Sundekilde;Lotte B. Larsen;Hanne C. Bertram

  • Physical changes of significance for early post mortem water distribution in porcine M. longissimus.

    Hanne Christine Bertram;Annette Schäfer;Katja Rosenvold;Henrik Jørgen Andersen

  • Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities.

    Margit Mortensen;Henrik Jørgen Andersen;Søren Balling Engelsen;Hanne Christine Bertram

  • Meat and Human Health-Current Knowledge and Research Gaps

    Nina Rica Wium Geiker;Hanne Christine Bertram;Heddie Mejborn;Lars O. Dragsted

  • Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene.

    Hanne Christine Bertram;Søren Balling Engelsen;Hans Busk;Anders Hans Karlsson

  • Applications of NMR in Meat Science

    Hanne Christine Bertram;Henrik J. Ersen

  • Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics

    Hanne Christine Bertram;Henrik Jørgen Andersen;Anders Hans Karlsson;Per Horn

  • NMR relaxometry and differential scanning calorimetry during meat cooking

    Hanne Christine Bertram;Zhiyun Wu;Frans van den Berg;Henrik Jørgen Andersen

  • Relationship between the Metabolite Profile and Technological Properties of Bovine Milk from Two Dairy Breeds Elucidated by NMR-Based Metabolomics

    Ulrik Kræmer Sundekilde;Pernille Dorthea Frederiksen;Morten Rahr Clausen;Lotte Bach Larsen

  • Nuclear magnetic resonance metabonomics reveals strong association between milk metabolites and somatic cell count in bovine milk.

    U.K. Sundekilde;N.A. Poulsen;L.B. Larsen;H.C. Bertram

  • An NMR-based metabonomic investigation on effects of milk and meat protein diets given to 8-year-old boys.

    Hanne Christine Bertram;Camilla Hoppe;Bent O. Petersen;Jens Ø. Duus

Frequent Co-Authors

Henrik J. Andersen
Henrik J. Andersen Arla Foods (Denmark)
Anders Karlsson
Anders Karlsson Swedish University of Agricultural Sciences
Lotte Bach Larsen
Lotte Bach Larsen Aarhus University
Niels Oksbjerg
Niels Oksbjerg Aarhus University
Bent O. Petersen
Bent O. Petersen University of Copenhagen
Jens Ø. Duus
Jens Ø. Duus Technical University of Denmark
Niels Chr. Nielsen
Niels Chr. Nielsen Aarhus University
Arne Astrup
Arne Astrup Novo Nordisk Foundation
Karsten Kristiansen
Karsten Kristiansen University of Copenhagen
Søren Balling Engelsen
Søren Balling Engelsen University of Copenhagen

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