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Sensory evaluation of boar meat products by trained experts.
Wauters J, Verplanken K, Vercruysse V, Ampe B, Aluwé M, Vanhaecke L. Wauters J, et al. Food Chem. 2017 Dec 15;237:516-524. doi: 10.1016/j.foodchem.2017.05.128. Epub 2017 May 25. Food Chem. 2017. PMID: 28764028
Development of a quantitative method for the simultaneous analysis of the boar taint compounds androstenone, skatole and indole in porcine serum and plasma by means of ultra-high performance liquid chromatography coupled to high resolution mass spectrometry.
Wauters J, Vanden Bussche J, Verplanken K, Bekaert KM, Aluwé M, Van den Broeke A, Coussé A, Buys N, Vanhaecke L. Wauters J, et al. Food Chem. 2015 Nov 15;187:120-9. doi: 10.1016/j.foodchem.2015.04.066. Epub 2015 Apr 22. Food Chem. 2015. PMID: 25977006
478 results