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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor > taint × 56 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (1)    (Click to View) Carbon dioxide flavour taint in modified atmosphere packed beef steaks Lebensmittel-Wissenschaft ecology (2)    (Click to View) The chemical ecology of Harmonia axyridis BioControl (Click to View) Pig producer attitude towards surgical castration of piglets without anaesthesia versus alternative strategies Research in veterinary science environment (1)    (Click to View) Testicular germ cell development in relation to 5α-Androstenone levels in pubertal entire male pigs Theriogenology environmental science (3)    (Click to View) The chemical ecology of Harmonia axyridis BioControl (Click to View) A simple alternative analysis for threshold data determined by ascending forced-choice methods of limits Journal of sensory studies (Click to View) Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke Journal of agricultural and food chemistry fire science and management (4)    (Click to View) Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine Food chemistry (Click to View) Short-term physiological effects of smoke on grapevine leaves International journal of wildland fire (Click to View) Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine Journal of agricultural and food chemistry (Click to View) Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke Journal of agricultural and food chemistry natural resource management (1)    (Click to View) Short-term physiological effects of smoke on grapevine leaves International journal of wildland fire natural resources (5)    (Click to View) 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 (Click to View) Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine Food chemistry (Click to View) Androstenone and testosterone levels and testicular morphology of Duroc boars related to estimated breeding value for androstenone Theriogenology (Click to View) 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 (Click to View) Short-term physiological effects of smoke on grapevine leaves International journal of wildland fire soil science (1)    (Click to View) Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars Meat science