Thierry Sérot - Concepedia

Author

Thierry Sérot

École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires

Also Known As

Prost, Carole, Sérot, Thierry, T SEROT, T. Serot, T. Sérot, THIERRY SEROT, Thierry Serot, Thierry Sérot

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires Institut National Polytechnique de Toulouse Ifremer Centre National de la Recherche Scientifique Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

About

Thierry Sérot is an author at École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires specializing in food chemistry, health sciences, and toxicology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	495
2	Engineering	6	6	387
3	Medicine	6	6	426
4	Education	1	1	13
5	Natural Sciences	1	1	78

Thierry Sérot

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation Vincent Varlet, Carole Prost, Thierry Sérot Food Chemistry Volatile AldehydesSmoked FishToxicologyFish ImmunologyEcotoxicology	2007	230
Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon Vincent Varlet, Camille Knockaërt, Carole Prost, Journal of Agricultural and Food Chemistry	2006	227
Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis Emmanuel Jaffrès, Valérie Lalanne, Sabrina Macé, International Journal of Food Microbiology Microbial InactivationTropical ShrimpsVolatile CompoundsFood SpoilageMicrobial Contamination	2011	156
Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging Sabrina Macé, Jean‐Jacques Joffraud, Mireille Cardinal, International Journal of Food Microbiology Microbial InactivationSpoiled Raw SalmonFood PackagingAtmosphere PackagingFood Spoilage	2012	140
Characterization of Aroma-Active Compounds in Rainbow Trout (<i>Oncorhynchus mykiss</i>) Eliciting an Off-Odor Serkan Selli, Cécile Rannou, Carole Prost, Journal of Agricultural and Food Chemistry	2006	108
Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (<i>Psetta maxima</i>) Thierry Sérot, Christelle Regost, Carole Prost, Journal of the Science of Food and Agriculture Lipid AnalysisNutritionFlavoromicsFood AnalysisOdour‐active Compounds	2001	103
Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models Marie Cornu, Annie Beaufort, Sylvie Rudelle, International Journal of Food Microbiology Water-phase SaltMicrobial ContaminationFoodborne IllnessFood MicrobiologySecondary Models	2005	102
Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction Serkan Selli, Carole Prost, Thierry Sérot Food Chemistry Food ChemistryRainbow TroutDistillation–solvent ExtractionEngineeringEnvironmental Engineering	2008	96
Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan ( Citrus sinensis L. Osbeck) Serkan Selli, Ahmet Canbaş, Vincent Varlet, Journal of Agricultural and Food Chemistry	2007	87
Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging Sabrina Macé, Mireille Cardinal, Emmanuel Jaffrès, Food Microbiology Microbial InactivationAtmosphere PackagingFood PackagingEngineeringFood Spoilage	2013	85

Page 1