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20篇 您的检索式：作者名="Hallier C"

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	题名	作者	年代	出处	被引量
1	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
2	Effects of sampling and extraction on deoxynivalenol quantification显示文摘	HALLIER A CELETTE F DAVID C	2011	Food Chemistry2011，127，1：	1
3	Effects of sampling and extraction on deoxynivalenol quantification显示文摘	Hallier A Celette F David C	2011	Food chemistry2011，127，：	1
4	Effects of sampling and extraction on deoxynivalenol quantification显示文摘	Hallier A Celette F David C	2011	Food Chemistry2011，127，1：	1
5	Influence of rearing conditions on the volatile compounds of cooked fillets of Silurns glanis (European catfish)显示文摘	Hallier A Prost C Serot T	2005	Journal of agricultural and food chemistry2005，53，18：	1
6	A pilot study of bioaerosol reduction using an air cleaning system during dental procedures 显示文摘	Hallier C Williams DW Potts A J	2011	Quintessence Int2011，42，5：	1
7	Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace显示文摘	HALLIER A SEROT T PROST C	2004	J Sci Food Agr2004，84，15：	1
8	Photoinhibition by visible and ultraviolet radiation in the red macroalga Porphyra umbilicalis grown in the laboratory 显示文摘	HADER D P NIGER G R A HALLIER C	1999	Plant Eeol1999，145，：	1
9	Influence of UV radiation and visible light on Porphym umbilicalis: photoinhibition and MAA concentration 显示文摘	Grniger A Hallier C Hder DP	1999	Journal of Applied Phycology1999，11，：	1
10	Effect of storage time on raw sardine (Sardina pilchardus) :flavor and aroma quality 显示文摘	PROST C HALLIER A CARDINAL M	2013	Journal of Food Science2013，69，5：	1
11	A comparative investi- gation of the metabolism of methyl bromide and methyl iodide in hu- man erythrocytes 显示文摘	Hallier E Deutschmann S Reichel C	1990	Int Arch Occup Environ Health1990，62，3：	1
12	Influence in rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catflsh)显示文摘	HALLIER A PROST C SEROT T	2005	Journal of Agricultural and Food Chemistry2005，53，18：	1
13	Odour of cooked silurus (Si- lurus glanis ) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour repr- esentativeness of extracts obtained by dynamic headspace 显示文摘	Hallier A Serot T Prost C	2004	J Sci Food Agr2004，84，15：	1
14	Effect of storage time on raw sardine (Sardina pilchardus) flavor and aroma quality显示文摘	PROST C HALLIER A CARDINAL M	2004	J Food Sci2004，69，5：	1
15	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	Journal of Agriculture and Food Chemistry2005，53，：	1
16	Photoinhibition by visible and ultraviolet radiation in the red macroalga Porphyra umbilicalis grown in the laboratory 显示文摘	Hader D Gr6niger A Hallier C	1999	Plant Ecology1999，145，2：	1
17	Odour of cooked silurus (Silurus glanis) flesh: evaluation by sensory analysis and comparison of collection methods to assess the odour representativeness of extracts obtained by dynamic headspace显示文摘	HALLIER A SEROT T PROST C	2004	J Sci Food Agr2004，84，15：	1
18	Photoinhibition by visible and ultraviolet radiation in the red macroalga Porphyra umbilicalis grown in the laboratory显示文摘	H(a)der D P Gr(o)niger A Hallier C	1999	Plant Ecol1999，145，：	1
19	A PCR - based method for monitoring Legionella pneumophila in water samples detects viable but noncuhivable legionellae that can recover their cultivability 显示文摘	Dusserre E Ginevra C Hallier - Soulier S	2008	Appl Environ Microbiol2008，74，15：	1
20	Influence of Rearing Conditions on the Volatile Compounds of Cooked Fillets of Silurus glanis (European Catfish)显示文摘	Hallier A Prost C Serot T	2005	Journal of Agricultural and Food Chemistry2005，53，18：	1

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