Kathrine Lunde

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

Kathrine Lunde, Bjørg Egelandsdal, E. Skuterud et al. · PLoS ONE · 2012 · 77 citations · Full text

Sensory Science (Early Childhood Education), Meat Quality, Sensory Science +16

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

Kathrine Lunde, Bjørg Egelandsdal, Jadwiga U. Choinski et al. · Meat Science · 2008 · 64 citations

Physiology, Sensory Science, Sensory Thresholds +5

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 et al. · Meat Science · 2010 · 43 citations

Caprine, Allergy, Animal Science +8

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

Alex Mason, Badr M. Abdullah, Magomed Muradov et al. · Sensors · 2016 · 43 citations · Full text

Engineering, Measurement, Education +16

Assessing quality parameters in dry-cured ham using microwave spectroscopy

Stefania G Bjarnadottir, Kathrine Lunde, Ole Alvseike et al. · Meat Science · 2015 · 37 citations · Full text

Microwave Measurement, Quality Parameters, Mechanical Engineering