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4 matching references were found.

Varlet V.; Knockaert C.; Prost C.; Serot T., Comparison of odor-active volatile compounds of fresh and smoked salmon, J. Agric. Food Chem., 2006, 54, 9, 3391-3401, https://doi.org/10.1021/jf053001p . [all data]

Veyrand, B.; Brosseaud, A.; Sarcher, L.; Varlet, V.; Monteau, F.; Marchand, P.; Andre, F.; le Bizec, B., Innovative method for determination of 19 polycyclic aromatic hydrocarbons in food and oil samples using gas chromatography coupled to tandem mass spectrometry based on an isotope dilution approach, J. Chromatogr. A, 2007, 1149, 2, 333-344, https://doi.org/10.1016/j.chroma.2007.03.043 . [all data]

Varlet, V.; Serot, T.; Cardinal, M.; Knockaert, C.; Prost, C., Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques, J. Agric. Food Chem., 2007, 55, 11, 4518-4525, https://doi.org/10.1021/jf063468f . [all data]

Varlet, V.; Prost, C.; Serot, T., Analytical, Nutritional and Clinical Methods. Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation, Food Chem., 2007, 105, 4, 1536-1556, https://doi.org/10.1016/j.foodchem.2007.03.041 . [all data]