Prost C - Search Results

1

Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).

Hallier A, Prost C, Serot T. Hallier A, et al. Among authors: prost c. J Agric Food Chem. 2005 Sep 7;53(18):7204-11. doi: 10.1021/jf050559o. J Agric Food Chem. 2005. PMID: 16131131

2

Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).

Le Guen S, Prost C, Demaimay M. Le Guen S, et al. Among authors: prost c. J Agric Food Chem. 2000 Apr;48(4):1307-14. doi: 10.1021/jf990745s. J Agric Food Chem. 2000. PMID: 10775390

3

Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.

Piveteau F, Le Guen S, Gandemer G, Baud JP, Prost C, Demaimay M. Piveteau F, et al. Among authors: prost c. J Agric Food Chem. 2000 Oct;48(10):4851-7. doi: 10.1021/jf991394k. J Agric Food Chem. 2000. PMID: 11052745

4

Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry.

Le Guen S, Prost C, Demaimay M. Le Guen S, et al. Among authors: prost c. J Chromatogr A. 2000 Oct 27;896(1-2):361-71. doi: 10.1016/s0021-9673(00)00729-9. J Chromatogr A. 2000. PMID: 11093671

5

Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods.

Serot T, Prost C, Visan L, Burcea M. Serot T, et al. Among authors: prost c. J Agric Food Chem. 2001 Apr;49(4):1909-14. doi: 10.1021/jf0012291. J Agric Food Chem. 2001. PMID: 11308345

6

Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants.

Le Guen S, Prost C, Demaimay M. Le Guen S, et al. Among authors: prost c. J Agric Food Chem. 2001 Mar;49(3):1321-7. doi: 10.1021/jf000781n. J Agric Food Chem. 2001. PMID: 11312858

7

Aroma extracts from oyster Crassostrea gigas: comparison of two extraction methods.

Pennarun AL, Prost C, Demaimay M. Pennarun AL, et al. Among authors: prost c. J Agric Food Chem. 2002 Jan 16;50(2):299-304. doi: 10.1021/jf0105687. J Agric Food Chem. 2002. PMID: 11782198

8

Comparison of two microalgal diets. 1. Influence on the biochemical and fatty acid compositions of raw oysters (Crassostrea gigas).

Pennarun AL, Prost C, Haure J, Demaimay M. Pennarun AL, et al. Among authors: prost c. J Agric Food Chem. 2003 Mar 26;51(7):2006-10. doi: 10.1021/jf020548k. J Agric Food Chem. 2003. PMID: 12643666

9

Comparison of two microalgal diets. 2. Influence on odorant composition and organoleptic qualities of raw oysters (Crassostrea gigas).

Pennarun AL, Prost C, Haure J, Demaimay M. Pennarun AL, et al. Among authors: prost c. J Agric Food Chem. 2003 Mar 26;51(7):2011-8. doi: 10.1021/jf020549c. J Agric Food Chem. 2003. PMID: 12643667

This study shows that the profile of fatty acids of oysters is influenced by the contribution of fatty acids from the two microalgae (as reported in the first paper in this series: Pennarun, A.-L.; Prost, C.; Haure, J.; Demaimay, M. Comparison of Two Microalgal Diet …

This study shows that the profile of fatty acids of oysters is influenced by the contribution of fatty acids from the two microalgae (as rep …

10

Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components.

Le Pape MA, Grua-Priol J, Prost C, Demaimay M. Le Pape MA, et al. Among authors: prost c. J Agric Food Chem. 2004 Feb 11;52(3):550-6. doi: 10.1021/jf030478x. J Agric Food Chem. 2004. PMID: 14759147

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