Camille Knockaërt

Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon

Vincent Varlet, Camille Knockaërt, Carole Prost et al. · Journal of Agricultural and Food Chemistry · 2006 · 238 citations

Agriculture, Food Science, Analytical Toxicology +16

Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

Mireille Cardinal, Camille Knockaërt, Ole Torrissen et al. · Food Research International · 2001 · 165 citations · Full text

Agriculture, Fisheries, Food Science +12

Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)

Thierry Sérot, Régis Baron, Camille Knockaërt et al. · Food Chemistry · 2003 · 71 citations · Full text

Agriculture, Biochemistry, Food Science +8

Organoleptic characterization and PAH content of salmon (<i>Salmo salar</i>) fillets smoked according to four industrial smoking techniques

Vincent Varlet, Thierry Sérot, Camille Knockaërt et al. · Journal of the Science of Food and Agriculture · 2007 · 50 citations · Full text

Agriculture, Environmental Sciences, Food Science +16

Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (<i>Salmo salar</i>) Smoked by Using Four Smoke Generation Techniques

Vincent Varlet, Thierry Sérot, Mireille Cardinal et al. · Journal of Agricultural and Food Chemistry · 2007 · 38 citations

Agriculture, Food Science, Analytical Toxicology +16