Meinert L - Search Results

1

Characterization of eQTLs associated with androstenone by RNA sequencing in porcine testis.

Drag MH, Kogelman LJA, Maribo H, Meinert L, Thomsen PD, Kadarmideen HN. Drag MH, et al. Among authors: meinert l. Physiol Genomics. 2019 Oct 1;51(10):488-499. doi: 10.1152/physiolgenomics.00125.2018. Epub 2019 Aug 2. Physiol Genomics. 2019. PMID: 31373884

2

Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.

Meinert L, Lund B, Bejerholm C, Aaslyng MD. Meinert L, et al. Meat Sci. 2017 May;127:51-56. doi: 10.1016/j.meatsci.2017.01.010. Epub 2017 Jan 19. Meat Sci. 2017. PMID: 28130984

3

Antioxidant capacity of hydrolyzed porcine tissues.

Damgaard TD, Otte JA, Meinert L, Jensen K, Lametsch R. Damgaard TD, et al. Among authors: meinert l. Food Sci Nutr. 2014 May;2(3):282-8. doi: 10.1002/fsn3.106. Epub 2014 Mar 21. Food Sci Nutr. 2014. PMID: 24936298 Free PMC article.

4

Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.

Aaslyng MD, Duedahl-Olesen L, Jensen K, Meinert L. Aaslyng MD, et al. Among authors: meinert l. Meat Sci. 2013 Jan;93(1):85-91. doi: 10.1016/j.meatsci.2012.08.004. Epub 2012 Aug 10. Meat Sci. 2013. PMID: 22910802

5

Meat flavour in pork and beef - From animal to meal.

Aaslyng MD, Meinert L. Aaslyng MD, et al. Among authors: meinert l. Meat Sci. 2017 Oct;132:112-117. doi: 10.1016/j.meatsci.2017.04.012. Epub 2017 Apr 20. Meat Sci. 2017. PMID: 28457663 Review.

6

Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.

Tikk M, Tikk K, Tørngren MA, Meinert L, Aaslyng MD, Karlsson AH, Andersen HJ. Tikk M, et al. Among authors: meinert l. J Agric Food Chem. 2006 Oct 4;54(20):7769-77. doi: 10.1021/jf060145a. J Agric Food Chem. 2006. PMID: 17002451

7

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.

Meinert L, Tikk K, Tikk M, Brockhoff PB, Bejerholm C, Aaslyng MD. Meinert L, et al. Meat Sci. 2008 Oct;80(2):249-58. doi: 10.1016/j.meatsci.2007.11.029. Epub 2008 Jan 29. Meat Sci. 2008. PMID: 22063329

8

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses.

Meinert L, Christiansen SC, Kristensen L, Bjergegaard C, Aaslyng MD. Meinert L, et al. Meat Sci. 2008 Oct;80(2):304-14. doi: 10.1016/j.meatsci.2007.12.021. Epub 2008 Jan 2. Meat Sci. 2008. PMID: 22063335

9

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature.

Meinert L, Andersen LT, Bredie WL, Bjergegaard C, Aaslyng MD. Meinert L, et al. Meat Sci. 2007 Feb;75(2):229-42. doi: 10.1016/j.meatsci.2006.07.004. Epub 2006 Aug 28. Meat Sci. 2007. PMID: 22063654

10

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities.

Meinert L, Tikk K, Tikk M, Brockhoff PB, Bredie WL, Bjergegaard C, Aaslyng MD. Meinert L, et al. Meat Sci. 2009 Jan;81(1):255-62. doi: 10.1016/j.meatsci.2008.07.031. Epub 2008 Aug 15. Meat Sci. 2009. PMID: 22063992

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