2024

2023

2022

2021

2020

• Milovanovic, Djekic, Miocinovic, Djordjevic, Lorenzo, Barba, Mörlein, Tomasevic (2020). What Is the Color of Milk and Dairy Products and How Is It Measured? Foods, 9(11), 1629
• Škrlep, Tomašević, Mörlein, Novaković, Egea, Garrido, Linares, Peñaranda, Aluwé, Font-i-Furnols (2020). The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations Animals, 10(10), 1754
• Aluwé, Heyrman, Almeida, Babol, Battacone, Čítek, Font-i-Furnols, Getya, Karolyi, Kostyra, Kress, Kušec, Mörlein, Semenova, Škrlep, Stoyanchev, Tomašević, Tudoreanu, Van Son, Żakowska-Biemans, Zamaratskaia, Van den Broeke, Egea (2020). Exploratory Survey on European Consumer and Stakeholder Attitudes towards Alternatives for Surgical Castration of Piglets Animals, 10(10), 1758
• Font-i-Furnols, Martín-Bernal, Aluwé, Bonneau, Haugen, Mörlein D., Mörlein J., Panella-Riera, Škrlep (2020). Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview Animals 10(10), 1886
• Gkarane, V., Ciulu, M., Altmann, B.A., Schmitt, A.O., Mörlein, D. (2020). The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat. Foods 9(9), 1235.
• Escobedo del Bosque, C.I., Altmann, B.A., Ciulu, M., Halle, I., Jansen, S., Nolte, T., Weigend, S., Mörlein, D. (2020). Meat quality parameters and sensory properties of one high-performing and two local chicken breeds fed with Vicia faba. Foods 9(8), 1052.
• Altmann, Wigger, Ciulu, Mörlein: The effect of insect or microalga alternative protein feeds on broiler meat quality Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.10473.
• Grahl, Strack, Mensching, Mörlein: Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta Food Quality and Preference, 84, https://doi.org/10.1016/j.foodqual.2020.103933
• Nolte, Jansen, Weigend, Moerlein, Halle, Link, Hummel, Simianer, Sharifi: Growth Performance of Local Chicken Breeds, a High-Performance Genotype and Their Crosses Fed with Regional Faba Beans to Replace Soy Animals, 10(4), 702; https://doi.org/10.3390/ani10040702
• Gkarane, Ciulu, Altmann, Mörlein: Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat Foods, 9(4), 392; https://doi.org/10.3390/foods9040392

2019

• Altmann, Neumann, Rothstein, Liebert, Mörlein: Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets. Meat Science 153, 26-34. Free Access until 28.04.2019. here
• Mörlein, Meier-Dinkel, Gertheiss, Schnäckel, Mörlein: Sustainable use of tainted boar meat: Blending is a strategy for processed products. Meat Science 152, 65–72. Free Access until 20.04.2019. here
• Mörlein: Sensory evaluation of meat and meat products: fundamentals and applications IOP Conference Series: Earth and Environmental Science, 333.

2018

• Siekmann, Janisch, Wigger, Urban, Zentek, Krischek: Lohmann Dual: A dual-purpose chicken as an alternative to commercial broiler chicken? Aspects of meat quality, lipid oxidation, shear force and muscle structure. European Poultry Science 2018, 82. doi:10.1399/eps.2018.254.
• Siekmann, Meier-Dinkel, Janisch, Altmann, Kaltwasser, Sürie, Krischek: Carcass Quality, Meat Quality and Sensory Properties of the Dual-Purpose Chicken Lohmann Dual. Foods 7(10), 156. doi:10.3390/foods7100156.
• Aluwe, Aaslyng, Backus, Bonneau, Chevillon, Haugen, Meier-Dinkel, Mörlein, Oliver, Snoek, Tuyttens, Font-i-Furnols: Consumer acceptance of minced meat patties from boars in four European countries. Meat Science 137, 235-243. doi.org/10.1016/j.meatsci.2017.11.034.
• Altmann, Neumann, Velten, Liebert, Mörlein: Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study.Foods 7(3), 34; doi:10.3390/foods7030034.
• Grahl, Palanisamy, Strack, Meier-Dinkel, Toepfl, Mörlein: Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae. Journal of Cleaner Production 198. 962-971. doi:10.1016/j.jclepro.2018.07.041.
• Grahl, Strack, Weinrich, Mörlein: Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations. Journal of Food Quality, vol. 2018, Article ID 1919482, 11 pages. doi:10.1155/2018/1919482

2017

• Adnan, von Hörsten, Pawelzik, Mörlein: Rapid Prediction of Moisture Content in Intact Green Coffee Beans Using Near Infrared Spectroscopy Foods 6(5), 38. https://doi.org/10.3390/foods6050038
• Liu, Trautmann/Mörlein, Wigger, Zhou, Mörlein: Fatty acid composition and its association with chemical and sensory analysis of boar taint. Food Chemistry 15; 231:301-308. doi: 10.1016/j.foodchem.2017.03.112.
• Adnan, von Hörsten, Pawelzik, Mörlein: Rapid Prediction of Moisture Content in Intact Green Coffee Beans Using Near Infrared Spectroscopy. Foods 6(5). doi: 10.3390/foods6050038.
• Trautmann/Mörlein, Meier-Dinkel, Gertheiss, Mörlein: Noise and accustomation: A pilot study of trained assessors olfactory performance. PLOS ONE 12(4).

2016

• Mörlein, Trautmann/Mörlein, Gertheiss, Meier-Dinkel, Fischer, Eynck, Heres, Looft, Tholen: Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint. Journal of Agricultural and Food Chemistry 64 (22), 4556-4565.
• Krischek, Janisch, Naraballobh, Brunner, Wimmers, Wicke: Altered incubation temperatures between embryonic Days 7 and 13 influence the weights and the mitochondrial respiratory and enzyme activities in breast and leg muscles of broiler embryos. Molecular Reproduction and Development, 83, 71-78.
• Liu, Trakooljul, Muráni, Krischek, Schellander, Wicke, Wimmers, Ponsuksili: Molecular changes in mitochondrial respiratory activity and metabolic enzyme activity in muscle of four pig breeds with distinct metabolic types. Journal of Bioenergetics and Biomembranes 48, 55-65.
• Naraballobh, Trakooljul, Murani, Brunner, Krischek, Janisch, Wicke, Ponsuksili, Wimmers: Transient Shifts of Incubation Temperature Reveal Immediate and Long-Term Transcriptional Response in Chicken Breast Muscle Underpinning Resilience and Phenotypic Plasticity. PlosOne. doi.org/10.1371/journal.pone.0162485.
• Naraballobh, Trakooljul, Murani, Brunner, Krischek, Janisch, Wicke, Ponsuksili, Wimmers: Immediate and long-term transcriptional response of hind muscle tissue to transient variation of incubation temperature in broilers. BMC Genomics17, 323.
• Meier-Dinkel, Strack, Höinghaus, Mörlein: Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context. Meat Science 122, 119-124.
• Mörlein, Trautmann/Mörlein, Gertheiss, Meier-Dinkel, Fischer, Eynck, Heres, Looft, Tholen: Interaction of Skatole and Androstenone in the Olfactory Perception of Boar Taint. Journal of Agriculture and Food Chemistry 64, 4556-4565.
• Meier-Dinkel, Gertheiss, Schnäckel, Mörlein: Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat. Meat Science 118, 34-42.
• Trautmann/Mörlein, Meier-Dinkel, Gertheiss, Mörlein: Boar taint detection: A comparison of three sensory protocols. Meat Science 111, 92-100.
• Liu, Schmidt, Mörlein: Feasibility of boar taint classification using a portable Raman device. Meat Science 116, 133-136.

2015

• Liu, Du, Trakooljul, Brand, Muráni, Krischek, Wicke, Schwerin, Wimmers, Ponsuksili: Muscle Transcriptional Profile Based on Muscle Fiber, Mitochondrial Respiratory Activity, and Metabolic Enzymes. International Journal of Biological Sciences 11, 1348-1362.
• Janisch, Sharifi, Wicke, Krischek: Changing the incubation temperature during embryonic myogenesis influences the weight performance and meat quality of male and female broilers. Poultry Science 94, 2581-2588.
• Meier-Dinkel, Gertheiss, Müller, Wesoly, Mörlein: Evaluating the performance of sensory quality control: The case of boar taint. Meat Science 100, 73-84.
• Mörlein, Christensen, Gertheiss: Validation of boar taint detection by sensory quality control: Relationship between sample size and uncertainty of performance indicators. Meat Science 100, 232-236.
• Mörlein, Tholen: Fatty acid composition of subcutaneous adipose tissue from entire male pigs with extremely divergent levels of boar taint compounds - An exploratory study. Meat Science 99, 1-7.
• Mörlein, Schiermann, Meier-Dinkel, Trautmann/Mörlein, Wigger, Buttinger, Wicke: Effects of context and repeated exposure on food liking: The case of boar taint. Food Research International 67, 390-399.
• Popp, Wicke, Klein, Krischek: The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure. Animal 9, 356-361.

2014

• Bunmee, Jaturasitha, Kreuzer, Wicke: Can calcium chloride injection facilitate the ageing-derived improvement in the quality of meat from culled dairy cows? Meat Science 96, 1440-1445.
• Fischer, Gerlach, Meier-Dinkel, Elsinghorst, Boeker, Schmarr, Wüst:2-Aminoacetophenone? A hepatic skatole metabolite as a potential contributor to boar taint. Food Research International 62, 35-42.
• Lambertz, Pranpasert, Holtz, Moors, Jaturasitha, Wicke, Gauly: Carcass Characteristics and Meat Quality of Swamp Buffaloes (Bubalus bubalis) Fattened at Different Feeding Intensities. Asian-Australian Journal of Animal Sciences 27, 551-560.
• Trautmann/Mörlein, Gertheiss, Wicke, Mörlein: How olfactory acuity affects the sensory assessment of boar fat: A proposal for quantification. Meat Science 98, 255-262.

2013

• Krischek, Gerken, Wicke: Effects of a higher incubation temperature between embryonic day 9 and 12 on growth and meat quality characteristics of turkeys. British Poultry Science 54, 5-11.
• Krischek, Kuembet, Wicke, Gerken: A higher incubation temperature between embryonic day 3 and 6 influences growth and meat quality characteristics of broiler after hatch. European Poultry Science 77, 59-65.
• Meier-Dinkel, Sharifi, Frieden, Tholen, Fischer, Wicke, Mörlein: Consumer acceptance of fermented sausages made from boars is not distracted by respective information. Meat Science 94, 468-473.
• Meier-Dinkel, Sharifi, Tholen, Frieden, Bucking, Wicke, Mörlein: Sensory evaluation of boar loins: Trained assessors' olfactory acuity affects the perception of boar taint compounds. Meat Science 94, 19-26.
• Meier-Dinkel, Trautmann/Mörlein, Frieden, Tholen, Knorr, Sharifi, Bucking, Wicke, Mörlein: Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone. Meat Science 93, 248-256.
• Mörlein, Meier-Dinkel, Moritz, Sharifi, Knorr: Learning to smell: Repeated exposure increases sensitivity to androstenone, a major component of boar taint. Meat Science 94, 425-431.
• Popp, Krischek, Janisch, Wicke, Klein: Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat. Poultry Science 92, 1366-1375.

2012

• Lakshmanan, Koch, Brand, Mannicke, Wicke, Mörlein, Raum: Prediction of the intramuscular fat content in loin muscle of pig carcasses by quantitative time-resolved ultrasound. Meat Science 90, 216-225.
• Mörlein, Lungerhausen, Sharifi, Knorr: A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations. Meat Science 92, 739-744.
• Mörlein, Grave, Sharifi, Bucking, Wicke: Different scalding techniques do not affect boar taint. Meat Science 91, 435-440.

2011

• Koch, Lakshmanan, Brand, Wicke, Raum, Morlein: Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: I. Muscle. Meat Science 88, 51-58.
• Koch, Lakshmanan, Brand, Wicke, Raum, Morlein: Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: II. Skin and backfat. Meat Science 88, 67-74.