Carole Prost
Publications by Year
Research Areas
Meat and Animal Product Quality, Advanced Chemical Sensor Technologies, Fermentation and Sensory Analysis, Olfactory and Sensory Function Studies, Sensory Analysis and Statistical Methods
Most-Cited Works
- → Sourdough volatile compounds and their contribution to bread: A review(2016)312 cited
- → Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon(2006)231 cited
- → Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation(2007)231 cited
- → Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods(2016)211 cited
- → Relationship between texture and pectin composition of two apple cultivars during storage(2007)181 cited
- → Characterization of Odor-Active Volatiles in Apples: Influence of Cultivars and Maturity Stage(2006)171 cited
- → Acrylamide in Baking Products: A Review Article(2010)156 cited
- → Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception(2020)119 cited
- → Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking(2009)112 cited
- → Critical Comparison of Three Olfactometric Methods for the Identification of the Most Potent Odorants in Cooked Mussels (Mytilus edulis)(2000)111 cited