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29篇 您的检索式：作者名="Demaimay"

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	题名	作者	年代	出处	被引量
1	Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants显示文摘	Le Guen S Prost C Demaimay M	2001	J Agric Food Chem2001，49，3：	1
2	Rhenium-188 and Technetium-99m Nitridobis (N-ethoxy-N-ethyldithiocarbamate) Leucocyte Labeling Radiopharmaceuticals: and , NOET= Et(EtO) NCS2: Their in Vitro Localization and Chemical Behaviour显示文摘	DEMAIMAY F DAZORD L ROUCOUX A	1997	Nucl Med Biol1997，24，4：	1
3	Aroma extracts from Oyster Crassostrea gigas:comparison of two extraction method显示文摘	Anne-Laure Pennarun Carole Prost Michel Demaimay	2002	Journal of agricultural and food chemistry2002，50，：	1
4	Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis)显示文摘	Le Guen S Prost C Demaimay M	2000	Agriculture and Food Chemistry2000，48，：	1
5	Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatographymass spectrometry显示文摘	Le Guen S Prost C Demaimay M		0，，01：	1
6	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
7	Characterization of odorant compounds of mussels (Mytilus edulis) according totheir origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry显示文摘	Le Guen S Prost C Demaimay M	2000	Journal of Chromatogra-phy A2000，896，1：	1
8	Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas ehromatogramphy-olfactometry and gas chromatography-mass spectrometry显示文摘	LE GUEN S PROST C DEMAIMAY M	2000	J Chromatogr A2000，，：	1
9	Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants显示文摘	Le Guen S Prost C Demaimay M	2001	Journal of Agricultural and Food Chemistry2001，49，3：	1
10	Identification and origin of the character -impact compounds of raw oysterCrassostrea gigas显示文摘	Pennarun AL Prost C Demaimay M	2002	Journal of the Science of Food and Agriculture2002，82，14：	1
11	Critical comparison of three olfactometrie methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis)显示文摘	LE GUEN S PROST C DEMAIMAY M	2000	J Agr Food Chem2000，48，4：	1
12	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
13	Aroma extracts from oyster Crassostrea gigas:comparison of two extraction methods显示文摘	Pennarun A L Prost C Demaimay M	2002	American Chemical Society2002，50，2：	1
14	Aroma of fresh oysters Crassostrea gigas:composition and aroma notes显示文摘	Piveteau F Le G S Gandemer G Baud J P Prost C Demaimay M	2000	J Agric Food Chem2000，48，10：	1
15	显示文摘	Demaimay R	2000	Arch Virol Suppl2000，，16：	1
16	Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and po tent odorants 显示文摘	Guen S Prost C Demaimay M	2001	J Agric Food Chem2001，49，3：	1
17	Strain specific and common pathogenic events in murine models of scrapie and bovine spongiform encephalopathy 显示文摘	Lasmezas CI Deslys JP Demaimay R Adjou KT Hauw JJ Dormont D	1996	J Gen Virol1996，77，：	1
18	Evaluation of the representativeness of the odor of cooked mussel extracts and relationship between sensory description and potent odorants 显示文摘	Sophie Le Guen Carole Prost Michel Demaimay	2001	J Agrie Food Chem2001，49，：	1
19	Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory description and potent odorants显示文摘	Sophie Le Guen Carole Prost Michel Demaimay	2001	J Agric Food Chem2001，49，：	1
20	Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry显示文摘	Le Guen S Prost C Demaimay M	2000	Journal of Chromatogra- phy A2000，896，12：	1

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