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Use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Mailla...

by Cardinal, Mireille, Chaussy, Marianne, Donnay-moreno, Claire, Cornet, Josiane, Rannou, Cecile, Fillonneau, Catherine, Prost, Carole, Baron, Regis, Courcoux, Philippe
Published in Food Research International (2020)

Quality assessment of fresh fish by biochemical approaches

by Leduc, François
Published 2011

A triangle study of human, instrument and bioelectronic nose for non-destructive sensing of seafood freshness

by 박태현, Lee, Kyung Mi, Son, Manki, Kang, Ju Hee, Kim, Daesan, Hong, Seung Hun, Park, Tai Hyun, Chun, Hyang Sook, Choi, Shin Sik
Published in Scientific Reports (2018)

Evaluation de la qualité des poissons frais par des approches chimiques

by Leduc, François
Published 2011

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'GUESSAN, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets

by Dehaut, Alexandre, Duthen, Simon, Grard, Thierry, Krzewinski, Frédéric, N'Guessan, Assi, Brisabois, Anne, Duflos, Guillaume
Published in Journal of the Science of Food and Agriculture (2016)

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Mailla...

by Cardinal, Mireille, Chaussy, Marianne, Donnay-Moreno, Claire, Cornet, Josiane, Rannou, Cécile, Fillonneau, Catherine, Prost, Carole, Baron, Régis, Courcoux, Philippe
Published in Food Research International (2020)

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Mailla...

by Cardinal, Mireille, Chaussy, Marianne, Donnay-Moreno, Claire, Cornet, Josiane, Rannou, Cécile, Fillonneau, Catherine, Prost, Carole, Baron, Régis, Courcoux, Philippe
Published in Food Research International (2020)

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

by Mace, Sabrina, Joffraud, Jean-Jacques, Cardinal, Mireille, Malcheva, Mariya, Cornet, Josiane, Lalanne, Valerie, Chevalier, Frédérique, Sérot, Thierry, Pilet, Marie-France, Dousset, Xavier
Published in International Journal of Food Microbiology (2013)

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

by Mace, Sabrina, S., Joffraud, Jean-Jacques, Cardinal, Mireille, Malcheva, Mariya, Cornet, Josiane, Lalanne, Valerie, Chevalier, Frédérique, Sérot, Thierry, Pilet, Marie-France, M.-F., Dousset, Xavier, X.
Published in International Journal of Food Microbiology (2013)

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

by Mace, Sabrina, S., Joffraud, Jean-Jacques, Cardinal, Mireille, Malcheva, Mariya, Cornet, Josiane, Lalanne, Valerie, Chevalier, Frédérique, Sérot, Thierry, Pilet, Marie-France, M.-F., Dousset, Xavier, X.
Published in International Journal of Food Microbiology (2013)

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 degrees C

by Parlapani, F. F., Haroutounian, S. A., Nychas, G. J. E., Boziaris, I. S.
Published in Food Microbiology (2015)