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	1.	Fatty acid composition of subcutaneous adipose tissue from entire male pigs with extremely divergent levels of boar taint compounds--an exploratory study. [electronic resource] by Mörlein, Daniel Tholen, Ernst Producer: 20150724 In: Meat science vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Feasibility of boar taint classification using a portable Raman device. [electronic resource] by Liu, Xiaoye Schmidt, Heinar Mörlein, Daniel Producer: 20161213 In: Meat science vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality. [electronic resource] by Mörlein, Daniel Link, Gregor Werner, Carsten Wicke, Michael Producer: 20121002 In: Meat science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	How olfactory acuity affects the sensory assessment of boar fat: a proposal for quantification. [electronic resource] by Trautmann, Johanna Gertheiss, Jan Wicke, Michael Mörlein, Daniel Producer: 20150330 In: Meat science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Validation of boar taint detection by sensory quality control: relationship between sample size and uncertainty of performance indicators. [electronic resource] by Mörlein, Daniel Christensen, Rune Haubo Bojesen Gertheiss, Jan Producer: 20150909 In: Meat science vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat. [electronic resource] by Gkarane, Vasiliki Ciulu, Marco Altmann, Brianne Mörlein, Daniel Publication details: Foods (Basel, Switzerland) Mar 2020 In: Foods (Basel, Switzerland) vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat. [electronic resource] by Meier-Dinkel, Lisa Gertheiss, Jan Schnäckel, Wolfram Mörlein, Daniel Producer: 20170516 In: Meat science vol. 118 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Correction: Noise and accustomation: A pilot study of trained assessors' olfactory performance. [electronic resource] by Mörlein, Johanna Trautmann Meier-Dinkel, Lisa Gertheiss, Jan Mörlein, Daniel Publication details: PloS one In: PloS one vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Boar taint detection: A comparison of three sensory protocols. [electronic resource] by Trautmann, Johanna Meier-Dinkel, Lisa Gertheiss, Jan Mörlein, Daniel Producer: 20160906 In: Meat science vol. 111 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context. [electronic resource] by Meier-Dinkel, Lisa Strack, Micha Höinghaus, Kathrin Mörlein, Daniel Producer: 20170724 In: Meat science vol. 122 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Noise and accustomation: A pilot study of trained assessors' olfactory performance. [electronic resource] by Trautmann, Johanna Meier-Dinkel, Lisa Gertheiss, Jan Mörlein, Daniel Producer: 20170830 In: PloS one vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Evaluating the performance of sensory quality control: the case of boar taint. [electronic resource] by Meier-Dinkel, Lisa Gertheiss, Jan Müller, Simone Wesoly, Raffael Mörlein, Daniel Producer: 20150831 In: Meat science vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Fatty acid composition and its association with chemical and sensory analysis of boar taint. [electronic resource] by Liu, Xiaoye Trautmann, Johanna Wigger, Ruth Zhou, Guanghong Mörlein, Daniel Producer: 20170731 In: Food chemistry vol. 231 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study. [electronic resource] by Altmann, Brianne A Neumann, Carmen Velten, Susanne Liebert, Frank Mörlein, Daniel Publication details: Foods (Basel, Switzerland) Mar 2018 In: Foods (Basel, Switzerland) vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations. [electronic resource] by Mörlein, Daniel Lungershausen, Mara Steinke, Kirsten Sharifi, Ahmad Reza Knorr, Christoph Producer: 20130129 In: Meat science vol. 92 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Different scalding techniques do not affect boar taint. [electronic resource] by Mörlein, Daniel Grave, Anne Sharifi, Ahmad Reza Bücking, Mark Wicke, Michael Producer: 20120816 In: Meat science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Sustainable use of tainted boar meat: Blending is a strategy for processed products. [electronic resource] by Mörlein, Johanna Meier-Dinkel, Lisa Gertheiss, Jan Schnäckel, Wolfram Mörlein, Daniel Producer: 20190517 In: Meat science vol. 152 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets. [electronic resource] by Altmann, Brianne A Neumann, Carmen Rothstein, Susanne Liebert, Frank Mörlein, Daniel Producer: 20190730 In: Meat science vol. 153 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: II. Skin and backfat. [electronic resource] by Koch, Tim Lakshmanan, Sannachi Brand, Sebastian Wicke, Michael Raum, Kay Mörlein, Daniel Producer: 20110505 In: Meat science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Learning to smell: repeated exposure increases sensitivity to androstenone, a major component of boar taint. [electronic resource] by Mörlein, Daniel Meier-Dinkel, Lisa Moritz, Jasmin Sharifi, Ahmad Reza Knorr, Christoph Producer: 20131101 In: Meat science vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 24 results.