Lista de obras - D Mörlein - Dominio Público Uruguay

A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations

artículo científico publicado en 2012

Boar taint detection: A comparison of three sensory protocols

artículo científico publicado en 2015

Consumer acceptance of fermented sausages made from boars is not distracted by respective information

artículo científico publicado en 2013

Consumer acceptance of minced meat patties from boars in four European countries

artículo científico publicado en 2017

Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone.

artículo científico publicado en 2012

Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context

artículo científico publicado en 2016

Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.

artículo científico publicado en 2016

Correction: Noise and accustomation: A pilot study of trained assessors' olfactory performance

artículo científico publicado en 2017

Different scalding techniques do not affect boar taint.

artículo científico publicado en 2012

Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat

scientific article published on 28 March 2020

Erratum: Aluwé, M. et al. Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets. <i>Animals</i> 2020, <i>10</i>, 1758

artículo científico publicado en 2020

Evaluating the performance of sensory quality control: the case of boar taint.

artículo científico publicado en 2014

Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets

scientific article published on 28 September 2020

Fatty acid composition and its association with chemical and sensory analysis of boar taint.

artículo científico publicado en 2017

Fatty acid composition of subcutaneous adipose tissue from entire male pigs with extremely divergent levels of boar taint compounds--an exploratory study

artículo científico publicado en 2014

Feasibility of boar taint classification using a portable Raman device.

artículo científico publicado en 2016

Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

artículo científico publicado en 2020

Growth Performance of Local Chicken Breeds, a High-Performance Genotype and Their Crosses Fed with Regional Faba Beans to Replace Soy

artículo científico publicado en 2020

How olfactory acuity affects the sensory assessment of boar fat: a proposal for quantification.

artículo científico publicado en 2014

Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint

artículo científico publicado en 2016

Learning to smell: repeated exposure increases sensitivity to androstenone, a major component of boar taint

artículo científico publicado en 2013

Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study.

artículo científico publicado en 2018

Meat Quality Parameters and Sensory Properties of One High-Performing and Two Local Chicken Breeds Fed with Vicia faba

scientific article published on 04 August 2020

Noise and accustomation: A pilot study of trained assessors' olfactory performance.

artículo científico publicado en 2017

Non-destructive estimation of the intramuscular fat content of the longissimus muscle of pigs by means of spectral analysis of ultrasound echo signals.

artículo científico publicado en 2005

Prediction of the intramuscular fat content in loin muscle of pig carcasses by quantitative time-resolved ultrasound.

artículo científico publicado en 2011

Reliable Discrimination of Green Coffee Beans Species: A Comparison of UV-Vis-Based Determination of Caffeine and Chlorogenic Acid with Non-Targeted Near-Infrared Spectroscopy

scientific article published on 16 June 2020

Sensory evaluation of boar loins: trained assessors' olfactory acuity affects the perception of boar taint compounds.

artículo científico publicado en 2012

Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality

scientific article published on 16 May 2007

The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat

artículo científico publicado en 2020

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations

artículo científico publicado en 2020

Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: II. Skin and backfat

scientific article published on 09 December 2010

Validation of boar taint detection by sensory quality control: relationship between sample size and uncertainty of performance indicators

artículo científico publicado en 2015

Lista de obras de D Mörlein

A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations

Boar taint detection: A comparison of three sensory protocols

Consumer acceptance of fermented sausages made from boars is not distracted by respective information

Consumer acceptance of minced meat patties from boars in four European countries

Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone.

Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context

Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.

Correction: Noise and accustomation: A pilot study of trained assessors' olfactory performance

Different scalding techniques do not affect boar taint.

Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat

Erratum: Aluwé, M. et al. Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets. <i>Animals</i> 2020, <i>10</i>, 1758

Evaluating the performance of sensory quality control: the case of boar taint.

Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets

Fatty acid composition and its association with chemical and sensory analysis of boar taint.

Fatty acid composition of subcutaneous adipose tissue from entire male pigs with extremely divergent levels of boar taint compounds--an exploratory study

Feasibility of boar taint classification using a portable Raman device.

Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview

Growth Performance of Local Chicken Breeds, a High-Performance Genotype and Their Crosses Fed with Regional Faba Beans to Replace Soy

How olfactory acuity affects the sensory assessment of boar fat: a proposal for quantification.

Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint

Learning to smell: repeated exposure increases sensitivity to androstenone, a major component of boar taint

Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study.

Meat Quality Parameters and Sensory Properties of One High-Performing and Two Local Chicken Breeds Fed with Vicia faba

Noise and accustomation: A pilot study of trained assessors' olfactory performance.

Non-destructive estimation of the intramuscular fat content of the longissimus muscle of pigs by means of spectral analysis of ultrasound echo signals.

Prediction of the intramuscular fat content in loin muscle of pig carcasses by quantitative time-resolved ultrasound.

Reliable Discrimination of Green Coffee Beans Species: A Comparison of UV-Vis-Based Determination of Caffeine and Chlorogenic Acid with Non-Targeted Near-Infrared Spectroscopy

Sensory evaluation of boar loins: trained assessors' olfactory acuity affects the perception of boar taint compounds.

Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality

The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations

Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: II. Skin and backfat

Validation of boar taint detection by sensory quality control: relationship between sample size and uncertainty of performance indicators