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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• 2016 | Journal Article | Research Paper
  ​ ​Boar taint detection: A comparison of three sensory protocols​
  Trautmann, J. ; Meier-Dinkel, L.; Gertheiss, J. & Mörlein, D. ​ (2016) 
  Meat Science, 111 pp. 92​-100​.​ DOI: https://doi.org/10.1016/j.meatsci.2015.08.011 
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• 2016 | Journal Article | Research Paper
  ​ ​Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context​
  Meier-Dinkel, L.; Strack, M.; Hoeinghaus, K. & Mörlein, D. ​ (2016) 
  Meat Science, 122 pp. 119​-124​.​ DOI: https://doi.org/10.1016/j.meatsci.2016.07.014 
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• 2017 | Journal Article | Research Paper
  ​ ​Noise and accustomation: A pilot study of trained assessors’ olfactory performance​
  Mörlein, J. ; Meier-Dinkel, L.; Gertheiss, J.   & Mörlein, D. ​ (2017) 
  PLoS One, 12(4) art. e0174697​.​ DOI: https://doi.org/10.1371/journal.pone.0174697 
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• 2018 | Journal Article
  ​ ​Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis​
  Meyerding, S. G.; Gentz, M.; Altmann, B.   & Meier-Dinkel, L.​ (2018) 
  Appetite, 127 pp. 324​-333​.​ DOI: https://doi.org/10.1016/j.appet.2018.05.008 
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• 2018 | Journal Article | Research Paper
  ​ ​Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae​
  Grahl, S.; Palanisamy, M.; Strack, M. ; Meier-Dinkel, L.; Toepfl, S. & Mörlein, D. ​ (2018) 
  Journal of Cleaner Production, 198 pp. 962​-971​.​ DOI: https://doi.org/10.1016/j.jclepro.2018.07.041 
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• 2018 | Journal Article | Research Paper | 
  ​ ​Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual​
  Siekmann, L.; Meier-Dinkel, L.; Janisch, S.; Altmann, B. ; Kaltwasser, C.; Sürie, C. & Krischek, C.​ (2018) 
  Foods, 7(10) art. 156​.​ DOI: https://doi.org/10.3390/foods7100156 
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• 2019 | Journal Article | Research Paper
  ​ ​Sustainable use of tainted boar meat: Blending is a strategy for processed products​
  Mörlein, J. ; Meier-Dinkel, L.; Gertheiss, J. ; Schnäckel, W. & Mörlein, D. ​ (2019) 
  Meat Science, 152 pp. 65​-72​.​ DOI: https://doi.org/10.1016/j.meatsci.2019.02.013 
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