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21篇 您的检索式：作者名="Demaimay M"

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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	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
3	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
4	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
5	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
6	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
7	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
8	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
9	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
10	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
11	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
12	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
13	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
14	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
15	Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants显示文摘	Guen S-le Prost C Demaimay M	2001	J Agric Food Chem2001，49，3：	1
16	Aroma extracts from oyster Crassostrea gigas: comparison of two extraction methods 显示文摘	Pennarun A L Prost C Demaimay M	2002	J Agric Food Chem2002，50，2：	1
17	Critical comparison of three olfactometric methods for the identification of themost potent odorants in cooked mussels (Mytilus edulis) 显示文摘	Le Guen S Prost C Demaimay M	2000	Journal of Agricultural and Food Chemistry2000，48，4：	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	Le GUEN S PROST C DEMAIMAY M	2001	J Agric Food Chem2001，49，3：	1
19	Characterization of odor- ant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry显示文摘	Guen S L Prost C Demaimay M	2000	Journal of Chromatog- raphy A2000，896，12：	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 Chromatography A2000，896，1：	1

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