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Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon

Journal of agricultural and food chemistry, 2006-05, Vol.54 (9), p.3391-3401

2006

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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Food research international, 2016-12, Vol.90, p.154-176

2016

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Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

International journal of food microbiology, 2013-01, Vol.160 (3), p.227-238

2013

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Optimisation of solid-phase microextraction coupled to gas chromatography for determination of phenolic compounds in smoked herring

Food chemistry, 2003-09, Vol.82 (4), p.513-519

2003

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Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

International journal of food microbiology, 2011-06, Vol.147 (3), p.195-202

2011

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Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques

Food additives and contaminants, 2007-07, Vol.24 (7), p.744-757

2007

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Odour-active and off-odour components in rainbow trout ( Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

Food chemistry, 2009-05, Vol.114 (1), p.317-322

2009

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Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

Food microbiology, 2014-06, Vol.40, p.9-17

2014

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Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Food chemistry, 2007, Vol.105 (4), p.1536-1556

2007

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Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC-MS-O and GC x GC-TOF-MS

Food chemistry, 2012-04, Vol.131 (4), p.1561-1568

2012

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Effects of the smoking process on odour characteristics of smoked herring ( Clupea harengus) and relationships with phenolic compound content

Food chemistry, 2006-05, Vol.96 (1), p.137-146

2006

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Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Journal of the Institute of Brewing, 2015-02, Vol.121 (1), p.95-105

2015

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Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources

Journal of the science of food and agriculture, 2002-05, Vol.82 (6), p.636-643

2002

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Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor

Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9496-9502

2006

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Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Journal of agricultural and food chemistry, 2008-01, Vol.56 (1), p.227-234

2008

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Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring ( Cuplea harengus)

Food chemistry, 2004-03, Vol.85 (1), p.111-120

2004

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Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)

Journal of the science of food and agriculture, 2001-11, Vol.81 (14), p.1339-1346

2001

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Analytical Methods: Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation -solvent extraction

Food chemistry, 2009-05, Vol.114 (1), p.317-322

2009

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Influence of rearing conditions and feed on the biochemical composition of fillets of the European catfish ( Silurus glanis)

Food chemistry, 2007, Vol.103 (3), p.808-815

2007

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Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques

Journal of agricultural and food chemistry, 2007-05, Vol.55 (11), p.4518-4525

2007

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Influence of Rearing Conditions on the Volatile Compounds of Cooked Fillets of Silurus glanis (European Catfish)

Journal of agricultural and food chemistry, 2005-09, Vol.53 (18), p.7204-7211

2005

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Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes

Food chemistry, 2007, Vol.105 (1), p.126-132

2007

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Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques

Journal of the science of food and agriculture, 2007-04, Vol.87 (5), p.847-854

2007

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New procedure for the study of odour representativeness of aromatic extracts from smoked salmon

Food chemistry, 2007, Vol.100 (2), p.820-829

2007

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Freezing-thawing effects on the colour and texture of European catfish flesh

International journal of food science & technology, 2008-07, Vol.43 (7), p.1253-1262

2008

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Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

Optimisation of solid-phase microextraction coupled to gas chromatography for determination of phenolic compounds in smoked herring

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques

Odour-active and off-odour components in rainbow trout ( Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC-MS-O and GC x GC-TOF-MS

Effects of the smoking process on odour characteristics of smoked herring ( Clupea harengus) and relationships with phenolic compound content

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources

Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring ( Cuplea harengus)

Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)

Analytical Methods: Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation -solvent extraction

Influence of rearing conditions and feed on the biochemical composition of fillets of the European catfish ( Silurus glanis)

Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques

Influence of Rearing Conditions on the Volatile Compounds of Cooked Fillets of Silurus glanis (European Catfish)

Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes

Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques

New procedure for the study of odour representativeness of aromatic extracts from smoked salmon

Freezing-thawing effects on the colour and texture of European catfish flesh

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