Feeding strategy for improving tenderness has opposite effects in two different musclesTHERKILDSEN, Margrethe; HOUBAK, Malene B; BYRNE, Derek V et al.Meat science. 2008, Vol 80, Num 4, pp 1037-1045, issn 0309-1740, 9 p.Article

Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategyTHERKILDSEN, Margrethe; STOLZENBACH, Sandra; BYRNE, Derek V et al.Meat science. 2011, Vol 87, Num 1, pp 73-80, issn 0309-1740, 8 p.Article

Effects of a compensatory growth strategy on sensory and physical properties of meat from young bullsHANSEN, Stine; THERKILDSEN, Margrethe; BYRNE, Derek V et al.Meat science. 2006, Vol 74, Num 4, pp 628-643, issn 0309-1740, 16 p.Article

Sensory shelf life determination of a processed meat product 'rullepølse' and microbial metabolites as potential indicatorsSTOLZENBACH, Sandra; LEISNER, Jørgen J; BYRNE, Derek V et al.Meat science. 2009, Vol 83, Num 2, pp 285-292, issn 0309-1740, 8 p.Article

Application of an electronic nose for measurements of boar taint in entire male pigsVESTERGAARD, Jannie S; HAUGEN, John-Erik; BYRNE, Derek V et al.Meat science. 2006, Vol 74, Num 3, pp 564-577, issn 0309-1740, 14 p.Article

Do you say it like you eat it? The sound symbolism of food names and its role in the multisensory product experienceFAVALLI, Sara; SKOV, Thomas; SPENCE, Charles et al.Food research international. 2013, Vol 54, Num 1, pp 760-771, issn 0963-9969, 12 p.Article

A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female porkBYRNE, Derek V; THAMSBORG, Stig M; HANSEN, Laurits L et al.Meat science. 2008, Vol 79, Num 2, pp 252-269, issn 0309-1740, 18 p.Article

Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsiHANSEN, Stine; HANSEN, Thomas; AASLYNG, Margit Dall et al.Meat science. 2004, Vol 68, Num 4, pp 611-629, issn 0309-1740, 19 p.Article

User-oriented innovation in the food sector : relevant streams of research and an agenda for future workGRUNERT, Klaus G; JENSEN, Birger Boutrup; LETTL, Christopher et al.Trends in food science & technology (Regular ed.). 2008, Vol 19, Num 11, pp 590-602, issn 0924-2244, 13 p.Article

Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juiceSTOLZENBACH, Sandra; BREDIE, Wender L. P; CHRISTENSEN, Rune H. B et al.Food research international. 2013, Vol 52, Num 1, pp 91-98, issn 0963-9969, 8 p.Article

Perceptual masking of boar taint in Swedish fermented sausagesSTOLZENBACH, Sandra; LINDAHL, Gunilla; LUNDSTRÖM, Kerstin et al.Meat science. 2009, Vol 81, Num 4, pp 580-588, issn 0309-1740, 9 p.Article

Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigsHANSEN, Laurits Lydehøj; STOLZENBACH, Sandra; JENSEN, Jens Askov et al.Meat science. 2008, Vol 80, Num 4, pp 1165-1173, issn 0309-1740, 9 p.Article

The impact of sensory quality of pork on consumer preferenceAASLYNG, Margit D; OKSAMA, Marjatta; OLSEN, Eli V et al.Meat science. 2007, Vol 76, Num 1, pp 61-73, issn 0309-1740, 13 p.Article