Bruno Le Fur

Comparison of methods of differentiating between fresh and frozen–thawed fish or fillets

Guillaume Duflos, Bruno Le Fur, Véronique Mulak et al. · Journal of the Science of Food and Agriculture · 2002 · 77 citations

Natural Resources, Fisheries, Zoology +13

Differentiation of fresh and frozen/thawed fish, European sea bass (<i>Dicentrarchus labrax</i>), gilthead seabream (<i>Sparus aurata</i>), cod (<i>Gadus morhua</i>) and salmon (<i>Salmo salar</i>), using volatile compounds by SPME/GC/MS

François Leduc, Frédéric Krzewinski, Bruno Le Fur et al. · Journal of the Science of Food and Agriculture · 2012 · 57 citations

Agriculture, Fisheries, Fish Biology +13

Development of a qPCR Method for the Identification and Quantification of Two Closely Related Tuna Species, Bigeye Tuna (<i>Thunnus obesus</i>) and Yellowfin Tuna (<i>Thunnus albacares</i>), in Canned Tuna

Périne Doyen, Bruno Le Fur, Urania Christaki et al. · Journal of Agricultural and Food Chemistry · 2017 · 35 citations · Full text

Life Sciences, Fisheries, Marine Biology +12

Identification and quantification of tuna species in canned tunas with sunflower medium by means of a technique based on front face fluorescence spectroscopy (FFFS)

Ferdaous Boughattas, Bruno Le Fur · Food Control · 2019 · 30 citations · Full text

Natural Sciences, Fisheries, Food Science +8

Evolution of Volatile Compounds and Biogenic Amines throughout the Shelf Life of Marinated and Salted Anchovies (<i>Engraulis encrasicolus</i>)

Alexandre Dehaut, Charlotte Himber, Véronique Mulak et al. · Journal of Agricultural and Food Chemistry · 2014 · 28 citations

Agriculture, Biochemistry, Food Science +17