Quality Characteristics of Smoked Skipjack (Katsuwonuspelamis) Using Different Liquid Smoke

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

Vincent Varlet, Carole Prost, Thierry Sérot · Food Chemistry · 2007 · 238 citations

Pharmacy, Toxicology, Biochemical Toxicology +13

Effects of the smoking process on odour characteristics of smoked herring () and relationships with phenolic compound content

Mireille Cardinal, Josiane Cornet, Thierry Sérot et al. · Food Chemistry · 2005 · 80 citations · Full text

Agriculture, Enology, Food Science +15

Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica andListeria monocytogenes at low temperature

Ester Suñén, Belen Fernandez-Galian, Carol Aristimuño · Food Microbiology · 2001 · 67 citations

Life Sciences, Infectious Diseases, Microbiology +7

Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue

Zafer Gönülalan, Ayşe Köse, Hasan Yetim · Meat Science · 2003 · 52 citations

Agriculture, Food Science, Toxicology +14

Sensory Evaluation and Chemical Characteristics of Smoked Stingray (Dasyatis Blekeery) Processed by Using Two Different Liquid Smoke

Fronthea Swastawati, Eko Susanto, Bambang Cahyono et al. · International Journal of Bioscience Biochemistry and Bioinformatics · 2012 · 46 citations

Agriculture, Food Science, Food Analysis +12