M.D. Aaslyng: search on Z-Library

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1

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Margit Dall Aaslyng, Camilla Bejerholm, Per Ertbjerg, Hanne C Bertram, Henrik J Andersen

Journal:

Food Quality and Preference

Year:

2003

Language:

english

File:

PDF, 245 KB

english, 2003

2

Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes

Margit Dall Aaslyng, Leif Poll, P. M. Nielsen, Hanne Flyge

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 229 KB

english, 1999

3

INTELLIGROW: A COMPONENT-BASED CLIMATE CONTROL SYSTEM FOR DECREASING GREENHOUSE ENERGY CONSUMPTION

Aaslyng, J.M., Ehler, N., Karlsen, P., Rosenqvist, E.

Journal:

Acta Horticulturae

Year:

1999

File:

PDF, 384 KB

1999

4

The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

Margit Dall Aaslyng, L. M. Larsen, Per Munk Nielsen

Journal:

European Food Research and Technology

Year:

1999

Language:

english

File:

PDF, 108 KB

english, 1999

5

The use of smoke as a strategy for masking boar taint in sausages and bacon

Aaslyng, Margit Dall, Koch, Anette Granly

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 617 KB

english, 2018

6

Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy

Aaslyng, Margit Dall, Elmore, J. Stephen, Mottram, Donald S.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 54 KB

english, 1998

7

Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring

Aaslyng, Margit Dall, Martens, Magni, Poll, Leif, Nielsen, Per Munk, Flyge, Hanne, Larsen, Lone Melchior

Journal:

Journal of Agricultural and Food Chemistry

Year:

1998

Language:

english

File:

PDF, 100 KB

english, 1998

8

Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre—Effects on sensory quality and subjective appetite sensations

Kehlet, Ursula, Pagter, Mette, Aaslyng, Margit D., Raben, Anne

Journal:

Year:

2016

Language:

english

File:

PDF, 416 KB

english, 2016

9

Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza

Straadt, Ida K., Aaslyng, Margit D., Bertram, Hanne Christine

Journal:

Year:

2013

Language:

english

File:

PDF, 612 KB

english, 2013

10

A good taste in the meat, a good taste in the mouth – animal welfare as an aspect of pork quality in three European countries

Thorslund, Cecilie A.H., Sandøe, Peter, Aaslyng, Margit Dall, Lassen, Jesper

Journal:

Livestock Science

Year:

2016

Language:

english

File:

PDF, 647 KB

english, 2016

11

Classification of wooden breast myopathy in chicken pectoralis major by a standardised method and association with conventional quality assessments

Dalgaard, Line B., Rasmussen, Martin Krøyer, Bertram, Hanne C., Jensen, Jens A., Møller, Hanne S., Aaslyng, Margit D., Hejbøl, Eva K., Pedersen, Jacob R., Elsser-Gravesen, Dieter, Young, Jette F.

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 534 KB

english, 2018

12

Consumer acceptance of minced meat patties from boars in four European countries

Aluwé, M., Aaslyng, M., Backus, G., Bonneau, M., Chevillon, P., Haugen, J.-E., Meier-Dinkel, L., Mörlein, D., Oliver, M.A., Snoek, H.M., Tuyttens, F.A.M., Font-i-Furnols, M.

Journal:

Year:

2018

Language:

english

File:

PDF, 572 KB

english, 2018

13

Low night temperatures change whole-plant physiology and increase starch accumulation in Chrysanthemum morifolium

Kjær, K. Heinsvig, Thorup-Kristensen, K., Rosenqvist, E., Aaslyng, J. Mazanti

Journal:

The Journal of Horticultural Science and Biotechnology

Year:

2007

Language:

english

File:

PDF, 244 KB

english, 2007

14

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

Christian Dehlholm, Per B. Brockhoff, Lene Meinert, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2012

Language:

english

File:

PDF, 851 KB

english, 2012

15

Meat flavour in pork and beef – From animal to meal

Aaslyng, Margit D., Meinert, Lene

Journal:

Year:

2017

Language:

english

File:

PDF, 618 KB

english, 2017

16

Consuming pork proteins at breakfast reduces the feeling of hunger before lunch

Meinert, Lene, Kehlet, Ursula, Aaslyng, Margit Dall

Journal:

Year:

2012

Language:

english

File:

PDF, 491 KB

english, 2012

17

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Lene Meinert, Annette Schäfer, Charlotte Bjergegaard, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Year:

2009

Language:

english

File:

PDF, 243 KB

english, 2009

18

Encyclopedia of Meat Sciences || SENSORY ASSESSMENT OF MEAT

Year:

2014

Language:

english

File:

PDF, 687 KB

english, 2014

19

Assessment of meat quality by NMR—an investigation of pork products originating from different breeds

Ida K. Straadt, Margit D. Aaslyng, Hanne C. Bertram

Journal:

Magnetic Resonance in Chemistry

Year:

2011

Language:

english

File:

PDF, 412 KB

english, 2011

20

Scandinavian consumer preference for beef steaks packed with or without oxygen

M.D. Aaslyng, M.A. Tørngren, N.T. Madsen

Journal:

Year:

2010

Language:

english

File:

PDF, 258 KB

english, 2010

21

Pathological and Radiological Investigations on Osteochondrosis in Pigs, Associated with Leg Weakness

B. Jørgensen, J. Arnbjerg, M. Aaslyng

Journal:

Transboundary and Emerging Diseases

Year:

1995

Language:

english

File:

PDF, 889 KB

english, 1995

22

IntelliGrow: a greenhouse component-based climate control system

J.M. Aaslyng, J.B. Lund, N. Ehler, E. Rosenqvist

Journal:

Environmental Modelling & Software

Year:

2003

Language:

english

File:

PDF, 226 KB

english, 2003

23

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

Line Christensen, Per Ertbjerg, Margit Dall Aaslyng, Mette Christensen

Journal:

Year:

2011

Language:

english

File:

PDF, 240 KB

english, 2011

24

Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat

Tikk, Meelis, Tikk, Kaja, Tørngren, Mari Ann, Meinert, Lene, Aaslyng, Margit D., Karlsson, Anders H., Andersen, Henrik J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 252 KB

english, 2006

25

Estimating the risk of dislike: An industry tool for setting sorting limits for boar taint compounds

Christensen, Rune H., Nielsen, Dennis B., Aaslyng, Margit D.

Journal:

Food Quality and Preference

Year:

2019

Language:

english

File:

PDF, 1.20 MB

english, 2019

26

Climate control software integration with a greenhouse environmental control computer

Jesper Mazanti Aaslyng, Niels Ehler, Lene Jakobsen

Journal:

Environmental Modelling & Software

Year:

2005

Language:

english

File:

PDF, 170 KB

english, 2005

27

Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork – A combined NMR and sensory study

Hanne Christine Bertram, Margit Dall Aaslyng

Journal:

Year:

2007

Language:

english

File:

PDF, 271 KB

english, 2007

28

Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses

Lene Meinert, Sara C. Christiansen, Lars Kristensen, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 426 KB

english, 2008

29

Identification of post-mortem indicators of welfare of finishing pigs on the day of slaughter

Brandt, Pia, Rousing, Tine, Herskin, Mette S., Aaslyng, Margit Dall

Journal:

Livestock Science

Year:

2013

Language:

english

File:

PDF, 715 KB

english, 2013

30

Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole

Font-i-Furnols, M., Aaslyng, M.D., Backus, G.B.C., Han, J., Kuznetsova, T.G., Panella-Riera, N., Semenova, A.A., Zhang, Y., Oliver, M.A.

Journal:

Year:

2016

Language:

english

File:

PDF, 781 KB

english, 2016

31

Meat quality in the Danish pig population anno 2018

Aaslyng, Margit Dall, Hviid, Marchen

Journal:

Year:

2019

Language:

english

File:

PDF, 792 KB

english, 2019

32

Sensory characteristics of meat cooked for prolonged times at low temperature

Line Christensen, Annemarie Gunvig, Mari Ann Tørngren, Margit Dall Aaslyng, Susanne Knøchel, Mette Christensen

Journal:

Year:

2012

Language:

english

File:

PDF, 394 KB

english, 2012

33

SIMULATING DYNAMIC CONTROL OF SUPPLEMENTARY LIGHTING

Körner, O., Andreassen, A.U., Aaslyng, J.M.

Journal:

Acta Horticulturae

Year:

2006

Language:

english

File:

PDF, 217 KB

english, 2006

34

Sensory and instrumental analysis of longitudinal and transverse textural variation in pork longissimus dorsi

Stine Hansen, Thomas Hansen, Margit Dall Aaslyng, Derek V Byrne

Journal:

Year:

2004

Language:

english

File:

PDF, 397 KB

english, 2004

35

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Lene Meinert, Lene T. Andersen, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2007

Language:

english

File:

PDF, 417 KB

english, 2007

36

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Lene Meinert, Kaja Tikk, Meelis Tikk, Per B. Brockhoff, Camilla Bejerholm, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 286 KB

english, 2008

37

Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy

Meinert, Lene, Frøst, Michael B., Bejerholm, Camilla, Aaslyng, Margit D.

Journal:

Journal of Culinary Science & Technology

Year:

2011

Language:

english

File:

PDF, 791 KB

english, 2011

38

INTEGRATED OPTIMIZATION OF TEMPERATURE, CO2, SCREEN USE AND ARTIFICIAL LIGHTING IN GREENHOUSE CROPS USING A PHOTOSYNTHESIS MODEL

Aaslyng, J.M., Andreassen, A.U., Körner, O., Lund, J.B., Jakobsen, L., Pedersen, J.S., Ottosen, C.O., Rosenqvist, E.

Journal:

Acta Horticulturae

Year:

2006

Language:

english

File:

PDF, 272 KB

english, 2006

39

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

Kehlet, Ursula, Mitra, Bhaskar, Ruiz Carrascal, Jorge, Raben, Anne, Aaslyng, Margit

Journal:

Year:

2017

Language:

english

File:

PDF, 1.22 MB

english, 2017

40

Meat quality in the Danish pig population anno 2018

Aaslyng, Margit Dall, Hviid, Marchen

Journal:

Year:

2019

File:

PDF, 792 KB

2019

41

Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Sara R. Jaeger, Anne S. Jørgensen, Margit D. Aaslyng, Wender L.P. Bredie

Journal:

Food Quality and Preference

Year:

2008

Language:

english

File:

PDF, 444 KB

english, 2008

42

Significance of fat supplemented diets on pork quality – Connections between specific fatty acids and sensory attributes of pork

Kaja Tikk, Meelis Tikk, Margit D. Aaslyng, Anders H. Karlsson, Gunilla Lindahl, Henrik J. Andersen

Journal:

Year:

2007

Language:

english

File:

PDF, 339 KB

english, 2007

43

Volatile Components in Pork Semimembranosus Panfried at Two Pan Temperatures

M D AASLYNG, A SCHÄFER, L LAURIDSEN, L ANDERSEN

Journal:

Annals of the New York Academy of Sciences

Year:

2005

File:

PDF, 63 KB

2005

44

Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics

Meinert, Lene, Lund, Birgitte, Bejerholm, Camilla, Aaslyng, Margit Dall

Journal:

Year:

2017

Language:

english

File:

PDF, 476 KB

english, 2017

45

The gender background of texture attributes of pork loin

Aaslyng, Margit D., Jensen, Henriette, Karlsson, Anders H.

Journal:

Year:

2018

Language:

english

File:

PDF, 404 KB

english, 2018

46

Physico‐chemical, orosensory, and microstructural properties of meat products containing rye bran, pea fiber or a combination of the two

Kehlet, Ursula, Christensen, Lars Bager, Raben, Anne, Aaslyng, Margit D.

Journal:

International Journal of Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 297 KB

english, 2019

47

Nondestructive, Stereological Estimation of Canopy Surface Area

Dvoralai Wulfsohn, Marco Sciortino, Jesper M. Aaslyng, Marta García-Fiñana

Journal:

Year:

2010

Language:

english

File:

PDF, 286 KB

english, 2010

48

VALIDATION OF CANOPY PHOTOSYNTHESIS MODELS FOR CLIMATE CONTROL IN GREENHOUSES

Sciortino, M., Wulfsohn, D., Andreassen, A., Gianquinto, G., Aaslyng, J.M.

Journal:

Acta Horticulturae

Year:

2008

Language:

english

File:

PDF, 463 KB

english, 2008

49

Compensatory growth response in pigs, muscle protein turn-over and meat texture: effects of restriction/realimentation period

Therkildsen, M., Riis, B., Karlsson, A., Kristensen, L., Ertbjerg, P., Purslow, P. P., Dall Aaslyng, M., Oksbjerg, N.

Journal:

Year:

2002

Language:

english

File:

PDF, 135 KB

english, 2002

50

Improved animal welfare, the right technology and increased business

Støier, S., Larsen, H.D., Aaslyng, M.D., Lykke, L.

Journal:

Year:

2016

Language:

english

File:

PDF, 764 KB

english, 2016

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