BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

127 related articles for article (PubMed ID: 23403304)

  • 1. Evaluation of different heating methods for the detection of boar taint by means of the human nose.
    Bekaert KM; Aluwé M; Vanhaecke L; Heres L; Duchateau L; Vandendriessche F; Tuyttens FA
    Meat Sci; 2013 May; 94(1):125-32. PubMed ID: 23403304
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A human nose scoring system for boar taint and its relationship with androstenone and skatole.
    Mathur PK; ten Napel J; Bloemhof S; Heres L; Knol EF; Mulder HA
    Meat Sci; 2012 Aug; 91(4):414-22. PubMed ID: 22436660
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat.
    Whittington FM; Zammerini D; Nute GR; Baker A; Hughes SI; Wood JD
    Meat Sci; 2011 Jun; 88(2):249-55. PubMed ID: 21251766
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sensory evaluation of boar loins: trained assessors' olfactory acuity affects the perception of boar taint compounds.
    Meier-Dinkel L; Sharifi AR; Tholen E; Frieden L; Bücking M; Wicke M; Mörlein D
    Meat Sci; 2013 May; 94(1):19-26. PubMed ID: 23357575
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Boar taint detection: A comparison of three sensory protocols.
    Trautmann J; Meier-Dinkel L; Gertheiss J; Mörlein D
    Meat Sci; 2016 Jan; 111():92-100. PubMed ID: 26348414
    [TBL] [Abstract][Full Text] [Related]  

  • 6. How olfactory acuity affects the sensory assessment of boar fat: a proposal for quantification.
    Trautmann J; Gertheiss J; Wicke M; Mörlein D
    Meat Sci; 2014 Oct; 98(2):255-62. PubMed ID: 24976560
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Different scalding techniques do not affect boar taint.
    Mörlein D; Grave A; Sharifi AR; Bücking M; Wicke M
    Meat Sci; 2012 Aug; 91(4):435-40. PubMed ID: 22445490
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Olfactory evaluation of boar taint: effect of factors measured at slaughter and link with boar taint compounds.
    Heyrman E; Millet S; Tuyttens FAM; Ampe B; Janssens S; Buys N; Wauters J; Vanhaecke L; Aluwé M
    Animal; 2017 Nov; 11(11):2084-2093. PubMed ID: 28514973
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Prevalence of boar taint in commercial pigs from Spanish farms.
    Borrisser-Pairó F; Panella-Riera N; Zammerini D; Olivares A; Garrido MD; Martínez B; Gil M; García-Regueiro JA; Oliver MA
    Meat Sci; 2016 Jan; 111():177-82. PubMed ID: 26468980
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking.
    Hemeryck LY; Wauters J; Dewulf L; Decloedt AI; Aluwé M; De Smet S; Fraeye I; Vanhaecke L
    Food Chem; 2020 Nov; 330():126897. PubMed ID: 32569929
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.
    Meinert L; Lund B; Bejerholm C; Aaslyng MD
    Meat Sci; 2017 May; 127():51-56. PubMed ID: 28130984
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The use of smoke as a strategy for masking boar taint in sausages and bacon.
    Aaslyng MD; Koch AG
    Food Res Int; 2018 Jun; 108():387-395. PubMed ID: 29735071
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluating the performance of sensory quality control: the case of boar taint.
    Meier-Dinkel L; Gertheiss J; Müller S; Wesoly R; Mörlein D
    Meat Sci; 2015 Feb; 100():73-84. PubMed ID: 25310880
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.
    Borrisser-Pairó F; Panella-Riera N; Gil M; Kallas Z; Linares MB; Egea M; Garrido MD; Oliver MA
    Meat Sci; 2017 Jan; 123():198-204. PubMed ID: 27756017
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry.
    Verplanken K; Wauters J; Van Durme J; Claus D; Vercammen J; De Saeger S; Vanhaecke L
    J Chromatogr A; 2016 Sep; 1462():124-33. PubMed ID: 27492596
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of various boar taint detection methods.
    Aluwé M; Tuyttens FA; Bekaert KM; De Smet S; De Brabander DL; Millet S
    Animal; 2012 Nov; 6(11):1868-77. PubMed ID: 22717070
    [TBL] [Abstract][Full Text] [Related]  

  • 17. An overlooked compound contributing to boar taint and consumer rejection of meat products: 2-Aminoacetophenone.
    Mörlein D; Mörlein J; Gerlach C; Strack M; Kranz B; Brüggemann DA
    Meat Sci; 2024 Jul; 213():109497. PubMed ID: 38508078
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Boar taint detection using parasitoid biosensors.
    Wäckers F; Olson D; Rains G; Lundby F; Haugen JE
    J Food Sci; 2011; 76(1):S41-7. PubMed ID: 21535714
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Threshold detection of boar taint chemicals using parasitic wasps.
    Olson D; Wäckers F; Haugen JE
    J Food Sci; 2012 Oct; 77(10):S356-61. PubMed ID: 22924645
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Predicting the likelihood of developing boar taint: early physical indicators in entire male pigs.
    Bekaert KM; Aluwé M; Millet S; Goethals K; Nijs G; Isebaert S; De Brabander DL; Verheyden K; De Brabander HF; Vanhaecke L; Tuyttens FA
    Meat Sci; 2012 Dec; 92(4):382-5. PubMed ID: 22664053
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.