Thierry Sérot

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Vincent Varlet, Carole Prost, Thierry Sérot · Food Chemistry · 2007 · 230 citations

Volatile Aldehydes, Smoked Fish, Toxicology +5

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 · 227 citations

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 et al. · International Journal of Food Microbiology · 2011 · 156 citations · Full text

Microbial Inactivation, Tropical Shrimps, Volatile Compounds +9

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 et al. · International Journal of Food Microbiology · 2012 · 140 citations · Full text

Microbial Inactivation, Spoiled Raw Salmon, Food Packaging +12

Characterization of Aroma-Active Compounds in Rainbow Trout (<i>Oncorhynchus mykiss</i>) Eliciting an Off-Odor

Serkan Selli, Cécile Rannou, Carole Prost et al. · Journal of Agricultural and Food Chemistry · 2006 · 108 citations