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55篇 您的检索式：作者名="SEROT T"

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	题名	作者	年代	出处	被引量
1	Cerebrospinal fluid transthyretin: aging and late onset Alzheimer's disease 显示文摘	Christmann D Dubost T	1997	J Neurol Neurosurg Psychiatry1997，63，4：	1
2	Odour-active and ofF-odour components in rainbow trout (Oncorhynchus mykiss) extractsobtained by microwave assisted distillation-solvent extraction显示文摘	Selli S Prost C Serot T	2009	Food Chemistry2009，114，1：	1
3	Olfactometric determination of the most potent odor-active compounds insalmon muscle (Salmo salar) smoked by using four smoke generation techniques显示文摘	Varlet V Serot T Cardinal M	2007	Journal of Agricultural and FoodChemistry2007，55，11：	1
4	Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content显示文摘	CARDINAL M CORNET J SEROT T	2006	Food Chemistry2006，96，1：	1
5	Volatile aldehydes in smoked fish: Analysis methods, occurrence and mechanisms of formation 显示文摘	Varlet V Prost C Serot T	2007	Food Chemistry2007，105，：	1
6	Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)显示文摘	SEROT T BARON R KNOCKAERT C	2004	Food Chemistry2004，85，1：	1
7	Identification of the most potentodorants in wild and farmed cooked XwrboXiScophtalamus maximus L_)显示文摘	PROST C SEROT T DEMAIMAY M	1998	Journal of Agricultural and Food Chemistry1998，46，8：	1
8	Study of the interaction of fish myosin with the products of lipid oxidation: the case of aldehydes显示文摘	Chopin C Kone M Serot T	2007	Food Chemistry2007，，105：	1
9	Volatile aldehydes in smoked fish:analysis methods occurrence and mechanisms of formation 显示文摘	Varlet V Prost C Serot T	2007	Food Chemistry2007，105，：	1
10	Influence in rearing conditions on thevolatile compounds of cooked fillets of Silurus glanis ( Europeancatfish) 显示文摘	Hallier A Prost C Serot T	2005	Agric Food Chem2005，53，：	1
11	Volatile aldehydes insmoked fish: analysis methods occurrence and mechanisms of formation显示文摘	VARLET V PROST C SEROT T	2007	Food Chemistry2007，105，4：	1
12	Effects of the smoking press on odour characteristics of smoked herring (Clupeaharengus) and relationships with phenolic compound content 显示文摘	Cardinal M Comet J Serot T	2006	Food hemistry2006，96，1：	1
13	Volatile aldehydes in smoked fish:Analysis methods,occurence and mechanisms of formation显示文摘	VARLET V PROST C SEROT T	2007	FoodChemistry2007，105，4：	1
14	Comparison of odour-active volatile compounds of fresh and smoked salmon显示文摘	Varlet V Knockaert C Prost C Serot T		0，，：	1
15	Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)显示文摘	SEROT T BARON R KNOCKAERT C	2004	Food Chemistry2004，85，1：	1
16	Lipid and fatty acid compositions of muscle from farmed and wild adult turbot 显示文摘	Serot T Gandemer G Demaimay M	1998	Aquaculture International1998，6，：	1
17	Volatile aldehydes in smoked fish:analysis methods,occurrence and mechanisms of formation显示文摘	VARLET V PROST C SEROT T	2007	Food Chemistry2007，100，2：	1
18	Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content显示文摘	CARDINAL M CORNET J SEROT T	2006	Food Chemistry2006，96，：	1
19	Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques显示文摘	VARLET V SEROT T KNOCKAERT C	2007	Journal of the Science of Food and Agriculture2007，87，5：	1
20	Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques显示文摘	VARLET V SEROT T CARDINAL M	2007	Journal of Agricultural and Food Chemistry2007，55，11：	1

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