Lisa Meier-Dinkel - Search Results

Year	Number of Results
2012	2
2013	3
2014	1
2015	2
2016	4
2017	2
2018	2
2019	1
2024	0

1

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

Trautmann J, Meier-Dinkel L, Gertheiss J, Mörlein D. Trautmann J, et al. Among authors: meier dinkel l. PLoS One. 2017 Apr 5;12(4):e0174697. doi: 10.1371/journal.pone.0174697. eCollection 2017. PLoS One. 2017. PMID: 28380041 Free PMC article.

2

Boar taint detection: A comparison of three sensory protocols.

Trautmann J, Meier-Dinkel L, Gertheiss J, Mörlein D. Trautmann J, et al. Among authors: meier dinkel l. Meat Sci. 2016 Jan;111:92-100. doi: 10.1016/j.meatsci.2015.08.011. Epub 2015 Aug 20. Meat Sci. 2016. PMID: 26348414

3

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

Mörlein D, Meier-Dinkel L, Moritz J, Sharifi AR, Knorr C. Mörlein D, et al. Among authors: meier dinkel l. Meat Sci. 2013 Aug;94(4):425-31. doi: 10.1016/j.meatsci.2013.03.020. Epub 2013 Mar 28. Meat Sci. 2013. PMID: 23611883

4

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

Mörlein D, Trautmann J, Gertheiss J, Meier-Dinkel L, Fischer J, Eynck HJ, Heres L, Looft C, Tholen E. Mörlein D, et al. Among authors: meier dinkel l. J Agric Food Chem. 2016 Jun 8;64(22):4556-65. doi: 10.1021/acs.jafc.6b00355. Epub 2016 May 26. J Agric Food Chem. 2016. PMID: 27180946 Free article.

5

Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual.

Siekmann L, Meier-Dinkel L, Janisch S, Altmann B, Kaltwasser C, Sürie C, Krischek C. Siekmann L, et al. Among authors: meier dinkel l. Foods. 2018 Sep 25;7(10):156. doi: 10.3390/foods7100156. Foods. 2018. PMID: 30257499 Free PMC article.

6

Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis.

Meyerding SGH, Gentz M, Altmann B, Meier-Dinkel L. Meyerding SGH, et al. Among authors: meier dinkel l. Appetite. 2018 Aug 1;127:324-333. doi: 10.1016/j.appet.2018.05.008. Epub 2018 May 22. Appetite. 2018. PMID: 29792892

7

Sustainable use of tainted boar meat: Blending is a strategy for processed products.

Mörlein J, Meier-Dinkel L, Gertheiss J, Schnäckel W, Mörlein D. Mörlein J, et al. Among authors: meier dinkel l. Meat Sci. 2019 Jun;152:65-72. doi: 10.1016/j.meatsci.2019.02.013. Epub 2019 Feb 22. Meat Sci. 2019. PMID: 30826630

8

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

Meier-Dinkel L, Strack M, Höinghaus K, Mörlein D. Meier-Dinkel L, et al. Meat Sci. 2016 Dec;122:119-124. doi: 10.1016/j.meatsci.2016.07.014. Epub 2016 Jul 22. Meat Sci. 2016. PMID: 27521500

9

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. Meier-Dinkel L, et al. Meat Sci. 2013 May;94(1):19-26. doi: 10.1016/j.meatsci.2012.12.009. Epub 2012 Dec 28. Meat Sci. 2013. PMID: 23357575

10

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

Meier-Dinkel L, Gertheiss J, Schnäckel W, Mörlein D. Meier-Dinkel L, et al. Meat Sci. 2016 Aug;118:34-42. doi: 10.1016/j.meatsci.2016.03.018. Epub 2016 Mar 19. Meat Sci. 2016. PMID: 27038338

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