Search Results - "Serot, T"

Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models by Cornu, M., Beaufort, A., Rudelle, S., Laloux, L., Bergis, H., Miconnet, N., Serot, T., Delignette-Muller, M.L.

“…Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in…”
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Effect of storage time on raw sardine (Sardina pilchardus) flavor and aroma quality by Prost, C, Hallier, A, Cardinal, M, Serot, T, Courcoux, P

“…Qualitative and semi-relative quantitative changes in flavor profiles associated with the storage of raw sardine (Sardina pilchardus) were investigated. A…”
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Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation by Varlet, Vincent, Prost, Carole, Serot, Thierry

“…The carbonyl function of volatile aldehydes is discussed from methodological point of view (reactivity and analysis method). From this presentation, an…”
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Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon by Varlet, Vincent, Knockaert, Camille, Prost, Carole, Serot, Thierry

“…The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography−olfactometry methods (frequency detection and…”
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Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor by Selli, Serkan, Rannou, Cecile, Prost, Carole, Robin, Joel, Serot, Thierry

“…The aroma-active and off-flavor compounds of cooked rainbow trout (Oncorhynchus mykiss) were analyzed by sensory and instrumental analyses. Sensory analysis…”
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Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck) by Selli, Serkan, Canbas, Ahmet, Varlet, Vincent, Kelebek, Hasim, Prost, Carole, Serot, Thierry

“…The aroma-active compounds of cv. Turkish Kozan orange wine were analyzed by sensory and instrumental analyses. Liquid–liquid extraction with dichloromethane…”
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Effects of the smoking process on odour characteristics of smoked herring ( Clupea harengus) and relationships with phenolic compound content by Cardinal, Mireille, Cornet, Josiane, Sérot, Thierry, Baron, Régis

“…The relationship between smoking parameters and odour characteristics, evaluated by a trained sensory panel, were studied on smoked herring. In addition, a…”
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Lipid and fatty acid compositions of muscle from farmed and wild adult turbot by Serot, T, Gandemer, G, Demaimay, M

“…The aim of this study was to compare the total lipid, neutral lipid, phospholipid contents, phospholipid class distribution and fatty acid composition of these…”
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Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques by Varlet, Vincent, Serot, Thierry, Cardinal, Mireille, Knockaert, Camille, Prost, Carole

“…The volatile compounds of salmon fillets smoked according to four smoked generation techniques (smoldering, thermostated plates, friction, and liquid smoke)…”
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Influence of Rearing Conditions on the Volatile Compounds of Cooked Fillets of Silurus glanis (European Catfish) by Hallier, Arnaud, Prost, Carole, Serot, Thierry

“…Volatile compounds of cooked fillets of Silurus glanis reared under two conditions occurring in France were studied. They were extracted by dynamic headspace,…”
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Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes by Chopin, Christine, Kone, Matenin, Serot, Thierry

“…The aim of this study was to assess the modifications of fish myosin induced by interactions with four aldehydes: hexanal, 2-hexenal, 2,4-hexadienal, and…”
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Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources by Sérot, Thierry, Regost, Christelle, Arzel, Jacqueline

“…The effect of fatty acid composition on odour‐active compounds in brown trout (Salmo trutta) muscle was evaluated. The fillets were obtained from three groups…”
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New procedure for the study of odour representativeness of aromatic extracts from smoked salmon by Varlet, Vincent, Prost, Carole, Serot, Thierry

“…The representativeness of an aromatic extract of smoked salmon obtained from simultaneous steam distillation and extraction with diethyl ether is discussed…”
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Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring ( Cuplea harengus) by Sérot, Thierry, Baron, Régis, Knockaert, Camille, Vallet, Jean Luc

“…This study evaluated the effects of five smoking processes on the contents of 10 major phenolic compounds in fillets of herring ( Cuplea harengus), namely two…”
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New gas chromatography–olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization by Hallier, Arnaud, Courcoux, Philippe, Sérot, Thierry, Prost, Carole

“…A new gas chromatography–olfactometric method, gas chromatography–global olfactometry omission detection (GC–GOOD), was applied to dynamic headspace odor…”
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Optimisation of solid-phase microextraction coupled to gas chromatography for determination of phenolic compounds in smoked herring by Sérot, Thierry, Lafficher, Cécile

“…Solid-phase microextraction coupled to gas chromatography was evaluated for analysis of phenolic compounds in herring fillet samples, using a polyacrylate…”
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Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima) by Sérot, Thierry, Regost, Christelle, Prost, Carole, Robin, Jean, Arzel, Jacqueline

“…Odour‐active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing fish oil (FO), soybean oil (SO) or linseed oil (LO) were…”
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Influence of farming conditions on colour and texture of European catfish (Silurus glanis) flesh by Hallier, A, Chevallier, S, Serot, T, Prost, C

“…The colour of raw fillets and the texture of cooked fillets of European catfish (Silurus glanis) were studied. The catfish fillets resulted from two types of…”
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Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques by Varlet, Vincent, Serot, Thierry, Monteau, Fabrice, Le Bizec, Bruno, Prost, Carole

“…An analytical method based on gas chromatography/tandem mass spectrometry (GC-MS/MS) (triple quadrupole device) has been developed for quantification of…”
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Identification of the Main Odor-Active Compounds in Musts from French and Romanian Hybrids by Three Olfactometric Methods by Serot, Thierry, Prost, Carole, Visan, Luminita, Burcea, Mirella

“…Three olfactometric methods (frequency of detection, time−intensity method, and aroma extract dilution analysis) were used to evaluate the main odorants of…”
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