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Journal Abstract Search

246 related items for PubMed ID: 26186398

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  • 2. 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
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  • 4. 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 15; 330():126897. PubMed ID: 32569929
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  • 9. Consumer acceptance of minced meat patties from boars in four European countries.
    Aluwé M, Aaslyng M, Backus G, Bonneau M, Chevillon P, Haugen JE, Meier-Dinkel L, Mörlein D, Oliver MA, Snoek HM, Tuyttens FAM, Font-I-Furnols M.
    Meat Sci; 2018 Mar 15; 137():235-243. PubMed ID: 29223558
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  • 12. Reduction of androstenone perception in pan-fried boar meat by different masking strategies.
    Egea M, Linares MB, Gil M, López MB, Garrido MD.
    J Sci Food Agric; 2018 Apr 15; 98(6):2251-2257. PubMed ID: 28981163
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  • 14. Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole.
    Font-I-Furnols M, Aaslyng MD, Backus GBC, Han J, Kuznetsova TG, Panella-Riera N, Semenova AA, Zhang Y, Oliver MA.
    Meat Sci; 2016 Nov 15; 121():96-103. PubMed ID: 27294519
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  • 15. Impact of consumer's sensitivity to androstenone on acceptability of meat from entire male pigs in three European countries: France, Spain and United Kingdom.
    Blanch M, Panella-Riera N, Chevillon P, Furnols MF, Gil M, Gil JM, Kallas Z, Oliver MA.
    Meat Sci; 2012 Mar 15; 90(3):572-8. PubMed ID: 22030109
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