Author Meier-Dinkel, Lisa

• 2013 | Journal Article | Research Paper
  ​ ​Geruchsabweichungen bei Ebern​
  Mörlein, D. ; Trautmann, J.   & Meier-Dinkel, L.​ (2013) 
  Fleischwirtschaft, 93(4) pp. 105​-110​.​
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• 2013 | Journal Article | Research Paper
  ​ ​Consumer acceptance of fermented sausages made from boars is not distracted by respective information​
  Meier-Dinkel, L.; Sharifi, A. R.; Frieden, L.; Tholen, E.; Fischer, J.; Wicke, M. & Mörlein, D. ​ (2013) 
  Meat Science, 94(4) pp. 468​-473​.​ DOI: https://doi.org/10.1016/j.meatsci.2013.03.031 
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• 2013 | Journal Article | Research Paper
  ​ ​Learning to smell: Repeated exposure increases sensitivity to androstenone, a major component of boar taint​
  Mörlein, D. ; Meier-Dinkel, L.; Moritz, J.; Sharifi, A. R. & Knorr, C.​ (2013) 
  Meat Science, 94(4) pp. 425​-431​.​ DOI: https://doi.org/10.1016/j.meatsci.2013.03.020 
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• 2013 | Journal Article | Research Paper
  ​ ​Sensory evaluation of boar loins: Trained assessors' olfactory acuity affects the perception of boar taint compounds​
  Meier-Dinkel, L.; Sharifi, A. R.; Tholen, E.; Frieden, L.; Buecking, M.; Wicke, M. & Mörlein, D. ​ (2013) 
  Meat Science, 94(1) pp. 19​-26​.​ DOI: https://doi.org/10.1016/j.meatsci.2012.12.009 
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• 2013 | Journal Article | Research Paper
  ​ ​Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone​
  Meier-Dinkel, L.; Trautmann, J. ; Frieden, L.; Tholen, E.; Knorr, C.; Sharifi, A. R. & Buecking, M. et al.​ (2013) 
  Meat Science, 93(2) pp. 248​-256​.​ DOI: https://doi.org/10.1016/j.meatsci.2012.09.002 
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• 2014 | Journal Article | Research Paper
  ​ ​2-Aminoacetophenone - A hepatic skatole metabolite as a potential contributor to boar taint​
  Fischer, J.; Gerlach, C.; Meier-Dinkel, L.; Elsinghorst, P. W.; Boeker, P.; Schmarr, H.-G. & Wuest, M.​ (2014) 
  Food Research International, 62 pp. 35​-42​.​ DOI: https://doi.org/10.1016/j.foodres.2014.02.045 
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• 2015 | Journal Article | Research Paper
  ​ ​Effects of context and repeated exposure on food liking: The case of boar taint​
  Mörlein, D. ; Schiermann, C.; Meier-Dinkel, L.; Trautmann, J. ; Wigger, R.; Buttinger, G. & Wicke, M.​ (2015) 
  Food Research International, 67 pp. 390​-399​.​ DOI: https://doi.org/10.1016/j.foodres.2014.11.037 
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• 2015 | Journal Article | Research Paper
  ​ ​Evaluating the performance of sensory quality control: The case of boar taint​
  Meier-Dinkel, L.; Gertheiss, J.; Mueller, S.; Wesoly, R. & Mörlein, D. ​ (2015) 
  Meat Science, 100 pp. 73​-84​.​ DOI: https://doi.org/10.1016/j.meatsci.2014.09.013 
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• 2016 | Journal Article | Research Paper
  ​ ​Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat​
  Meier-Dinkel, L.; Gertheiss, J. ; Schnäckel, W. & Mörllein, D. ​ (2016) 
  Meat Science, 118 pp. 34​-42​.​ DOI: https://doi.org/10.1016/j.meatsci.2016.03.018 
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• 2016 | Journal Article | Research Paper
  ​ ​Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint​
  Mörlein, D. ; Trautmann, J. ; Gertheiss, J.; Meier-Dinkel, L.; Fischer, J.; Eynck, H.-J. & Heres, L. et al.​ (2016) 
  Journal of Agricultural and Food Chemistry, 64(22) pp. 4556​-4565​.​ DOI: https://doi.org/10.1021/acs.jafc.6b00355 
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