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| Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3β-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products | | Food chemistry |
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| Effect of information provisioning on attitude toward surgical castration of male piglets and alternative strategies for avoiding boar taint | | Research in veterinary science |
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| Semiquantitative detection of male pork tissue in meat and meat products by PCR | | Meat science |
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| A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations | | Meat science |
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| The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panel | | Meat science |
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| Using near infrared spectroscopy to determine haloanisoles and halophenols in barrel aged red wines | | Lebensmittel-Wissenschaft |
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| Steroid hormones, boar taint compounds, and reproductive organs in pigs according to the delay between immunocastration and slaughter | | Theriogenology |
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| Consumer attitudes towards castration of piglets and alternatives to surgical castration | | Research in veterinary science |
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| Carbon dioxide flavour taint in modified atmosphere packed beef steaks | | Lebensmittel-Wissenschaft |
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| Determination of the boar taint compound skatole in meat juice by means of stable isotope dilution analysis–direct immersion–solid phase microextraction–gas chromatography/mass spectrometry | | Meat science |
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| Impact of single-sex and mixed-sex group housing of boars vaccinated against GnRF or physically castrated on body lesions, feeding behaviour and weight gain | | Applied animal behaviour science |
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| Microwave assisted extraction combined with dispersive liquid–liquid microextraction as a sensitive sample preparation method for the determination of haloanisoles and halophenols in cork stoppers and oak barrel sawdust | | Food chemistry |
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| Influence of soiling on boar taint in boars | | Meat science |
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| The chemical ecology of Harmonia axyridis | | BioControl |
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| A comparison of slaughter performance and meat quality of pigs immunised with a gonadotrophin-releasing factor vaccine against boar taint with physically castrated pigs | | Animal production science |
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| A human nose scoring system for boar taint and its relationship with androstenone and skatole | | Meat science |
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| Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine | | Food chemistry |
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| Impact of consumer's sensitivity to androstenone on acceptability of meat from entire male pigs in three European countries: France, Spain and United Kingdom | | Meat science |
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| Immunisation against gonadotrophin-releasing hormone (GnRH) increases growth and reduces variability in group-housed boars | | Animal production science |
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| Androstenone and testosterone levels and testicular morphology of Duroc boars related to estimated breeding value for androstenone | | Theriogenology |
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| Consumer studies on sensory acceptability of boar taint: A review | | Meat science |
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| Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production | | Meat science |
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| 4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German ‘Württemberg' region | | European food research and technology |
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| Diversity and frequencies of methoxypyrazines in hemolymph of Harmonia axyridis and Coccinella septempunctata and their influence on the taste of wine | | European food research and technology |
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| Pig producer attitude towards surgical castration of piglets without anaesthesia versus alternative strategies | | Research in veterinary science |
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| Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity | | Meat science |
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| The sensitivity of Flemish citizens to androstenone: Influence of gender, age, location and smoking habits | | Meat science |
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| Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat | | Meat science |
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| Different scalding techniques do not affect boar taint | | Meat science |
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| Multivariate analysis of volatile compounds detected by headspace solid-phase microextraction/gas chromatography: A tool for sensory classification of cork stoppers | | Food chemistry |
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| A simple alternative analysis for threshold data determined by ascending forced-choice methods of limits | | Journal of sensory studies |
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| Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars | | Meat science |
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| Expected effects on carcass and pork quality when surgical castration is omitted — Results of a meta-analysis study | | Meat science |
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| Animal welfare versus food quality: Factors influencing organic consumers' preferences for alternatives to piglet castration without anaesthesia | | Meat science |
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| Effect of tasting and information on consumer opinion about pig castration | | Meat science |
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| Short-term physiological effects of smoke on grapevine leaves | | International journal of wildland fire |
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| Tainting of farmed fish by geosmin and 2-methyl-iso-borneol: a review of sensory aspects and of uptake/depuration | | Aquaculture |
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| Application of an electronic nose for measurements of boar taint in entire male pigs | | Meat science |
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| Effects of raw potato starch and live weight on fat and plasma skatole, indole and androstenone levels measured by different methods in entire male pigs | | Food chemistry |
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| Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine | | Food microbiology |
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