Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

Kathrine Lunde, Bjørg Egelandsdal, E. Skuterud, +4

PLoS ONE

Sensory Science (Early Childhood Education)Meat QualitySensory ScienceOdorant Receptor Or7d4Sensory Perception +14

Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat

Kathrine Lunde, Bjørg Egelandsdal, Jadwiga U. Choinski, +3

Meat Science

PhysiologySensory ScienceSensory ThresholdsSensometricsMeat Quality +3

Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

Kathrine Lunde, E. Skuterud, Margrethe Hersleth, +1

Meat Science

CaprineAllergyAnimal ScienceNorwegian ConsumersAndrostenone Sensitivity +6

Theoretical Basis and Application for Measuring Pork Loin Drip Loss Using Microwave Spectroscopy

Alex Mason, Badr M. Abdullah, Magomed Muradov, +5

Sensors

EngineeringMeasurementEducationLow Cost SensorSensor Technology +14

Assessing quality parameters in dry-cured ham using microwave spectroscopy

Stefania G Bjarnadottir, Kathrine Lunde, Ole Alvseike, +2

Meat Science

Microwave MeasurementQuality ParametersMechanical Engineering

A new method for differentiating the androstenone sensitivity among consumers

Kathrine Lunde, E. Skuterud, Asgeir Nilsen, +1

Food Quality and Preference

AllergyDietary ExposureMedicineToxicologyAndrostenone Sensitivity +4

Influence of Power Input on Efficiency of Dust Scrubbers

Konrad T. Semrau, C. W. Marynowski, Kathrine Lunde, +1

Industrial & Engineering Chemistry

EngineeringEnergy EfficiencyBibliometricsChemistryAltmetrics +15

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

Kathrine Lunde, E. Skuterud, Bjørg Egelandsdal, +6

Food Quality and Preference

Recruitment MethodAllergyMedicineSensory ScienceToxicology +9

Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

M.K. Omer, Bernardo Prieto, Eugenia Rendueles, +3

Meat Science

Meat PackagingHigh Hydrostatic PressureSensory ParametersFood PhysicRaw Meat +10

Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC)

Han Zhu, Marion O’Farrell, Grégory Bouquet, +6

Journal of Food Engineering

MeasurementWater MonitoringSpectroscopyRobust Reference MethodMagnetic Resonance Spectroscopy +9