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107篇 您的检索式：作者名="Prost C"

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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	Mechanism of actin - based motility : a dynamic state diagram 显示文摘	Bernheim GA Prost J Sykes C	2005	Biophys J2005，89，2：	1
3	HLA class Ⅰ polymorphism contributes to specify desmoglein derived peptides in pemphigus vulgaris and pemphigus foliaceus显示文摘	Loiseau P Leeleach L prost C	2000	J Autoimmun2000，15，：	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	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	The use of the L-curve in the regularization of discrete ill-posed problems 显示文摘	Hansen P C Dianne Prost O'Leary	1993	SIAM J Sci Comput1993，14，6：	1
8	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
9	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
10	Transforming growth factor-β1 in the presence of granulocyte/macrophage colony-stimulating factor and interleukin 4,induces differentiation of human peripheral blood monocytes into dendritic Langerhans cells显示文摘	Geissmann F Prost C Monnet J P	1998	J Exp Med1998，187，：	1
11	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
12	Localized pretibial pemphigoid and pemphigoid nodularis显示文摘	Borradori L Prost C Wolkenstein P	1992	J Am Acad Dermatol1992，27，52：	1
13	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
14	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
15	Comparison of odor-active volatile compounds of fresh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1
16	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
17	Comparison of odor active volatile compounds of fresh and smoked salmon 显示文摘	Varlet V Knockaert C Prost C	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1
18	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
19	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
20	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

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