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88篇 您的检索式：作者名="Serot"

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	题名	作者	年代	出处	被引量
1	电动汽车共享服务选址方法研究显示文摘简要介绍了汽车共享这种新型交通出行方式,并提出了其与电动汽车结合对目前中国新能源汽车产业发展中突破商业模式创新瓶颈的重要意义。探讨了电动汽车共享商业模式中如何进行选址规划,研究了影响站点选址的参数、定位方法和原则,布设方式及设施要求。	Edourad Serot 杨帆	2013	上海汽车2013，，7：	7
2	Odour-active and off-odour components in rainbow trout ( Oncorhynchus mykiss ) extracts obtained by microwave assisted distillation–solvent extraction显示文摘	Serkan Selli Carole Prost Thierry Serot	2008	Food Chemistry2008，，1：	2
3	The relativistic nuclear many- body problem显示文摘	SEROT B D WALECKA J D	1986	Advances in Nuclear Physics1986，16，：	1
4	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
5	Selfconsistent hartree descrip- tion of finite nuclei in a relativistic quantum field theory 显示文摘	HOROWITZ C J SEROT B D	1981	Nuel Phys A1981，368，3：	1
6	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
7	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
8	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
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	CSF-folate levels are decreased in late-onset AD patients显示文摘	Serot JM	2001	Neural Transm2001，108，：	1
11	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
12	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
13	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
14	Increased protein glycation in cerebrospinal fluid of Alzheimer's disease显示文摘	Shuvaev VV Laffont I Serot JM	2001	Neurobiol Aging2001，22，3：	1
15	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
16	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
17	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
18	Identification of the main odor-Active compounds in musts from French and Romanian hybrids by three olfactmetric metheds显示文摘	THIERRY SEROT CAROLE PROST LUMlNITA VISAN MIRELLA BURCEA	2001	J Agric Food Chem2001，，49：	1
19	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
20	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

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