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42篇 您的检索式：作者名="Varlet V"

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	题名	作者	年代	出处	被引量
1	Olfactometric determination of the most potent odor-active compounds insalmon muscle (Salmo salar) smoked by using four smoke generation techniques显示文摘	Varlet V Serot T Cardinal M	2007	Journal of Agricultural and FoodChemistry2007，55，11：	1
2	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
3	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
4	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
5	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
6	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
7	Volatile aldehydes in smoked fish:Analysis methods,occurence and mechanisms of formation显示文摘	VARLET V PROST C SEROT T	2007	FoodChemistry2007，105，4：	1
8	Comparison of odour-active volatile compounds of fresh and smoked salmon显示文摘	Varlet V Knockaert C Prost C Serot T		0，，：	1
9	Comparison of odor-active volatile compounds of fresh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C		0，，09：	1
10	Comparison of odor-active volatile compounds of fresh and smoked salmon 显示文摘	Varlet V Knockaert C Prost C	2006	Journal of Agriculture of Food and Chemistry2006，54，9：	1
11	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
12	Volatile aldehydes in smoked fish:analysis methods,occurrence and mechanisms of formation显示文摘	VARLET V PROST C SEROT T	2007	Food Chemistry2007，100，2：	1
13	Comparison of odor-active volatile compounds of fresh andsmoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	Journal of Agricultural and Food Chemistry2006，54，：	1
14	Comparison of odor-active volatile compounds of flesh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	Journal of Agricultural and Food Chemistry2006，54，9：	1
15	Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques显示文摘	VARLET V SEROT T KNOCKAERT C	2007	Journal of the Science of Food and Agriculture2007，87，5：	1
16	Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques显示文摘	VARLET V SEROT T CARDINAL M	2007	Journal of Agricultural and Food Chemistry2007，55，11：	1
17	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
18	Indirect hydrogen monitoring by chemi-ionisation following an associative ionisation pathway aftermetastable helium atoms production by electron impact ionisation: Protonation and deuteration of carrier gas显示文摘	Varlet V Giuliani N Augsburger M	2015	International Journal ofMass Spectrometry2015，376，：	1
19	Comparison of odoractive volatile compounds of fresh and smoked salmon显示文摘	VARLET V KNOCKAERT C PROST C	2006	J Sci Food Agr2006，54，9：	1
20	Determination of PAH profiles by GC-MS/MS in salmon muscle meat processed with four cold smoking techniques显示文摘	VARLET V SEROT T MONTEAU F	2007	Food Additives and Contaminants A2007，24，7：	1

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