| Sourdough volatile compounds and their contribution to bread: A review C Pétel, B Onno, C Prost Trends in Food Science & Technology 59, 105-123, 2017 | 340 | 2017 |
| Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation V Varlet, C Prost, T Serot Food chemistry 105 (4), 1536-1556, 2007 | 306 | 2007 |
| Comparison of odor-active volatile compounds of fresh and smoked salmon V Varlet, C Knockaert, C Prost, T Serot Journal of agricultural and food chemistry 54 (9), 3391-3401, 2006 | 303 | 2006 |
| Relationship between texture and pectin composition of two apple cultivars during storage L Billy, E Mehinagic, G Royer, CMGC Renard, G Arvisenet, C Prost, ... Postharvest Biology and Technology 47 (3), 315-324, 2008 | 247 | 2008 |
| Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods C Rannou, D Laroque, E Renault, C Prost, T Sérot Food Research International 90, 154-176, 2016 | 246 | 2016 |
| Acrylamide in baking products: a review article J Keramat, A LeBail, C Prost, M Jafari Food and Bioprocess Technology 4, 530-543, 2011 | 217 | 2011 |
| Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage E Mehinagic, G Royer, R Symoneaux, F Jourjon, C Prost Journal of Agricultural and Food Chemistry 54 (7), 2678-2687, 2006 | 217 | 2006 |
| Acrylamide in foods: chemistry and analysis. A review J Keramat, A LeBail, C Prost, N Soltanizadeh Food and bioprocess technology 4, 340-363, 2011 | 158 | 2011 |
| Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor S Selli, C Rannou, C Prost, J Robin, T Serot Journal of Agricultural and Food Chemistry 54 (25), 9496-9502, 2006 | 142 | 2006 |
| Critical Comparison of Three Olfactometric Methods for the Identification of the Most Potent Odorants in Cooked Mussels (Mytilus edulis) S Le Guen, C Prost, M Demaimay Journal of Agricultural and Food Chemistry 48 (4), 1307-1314, 2000 | 140 | 2000 |
| Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction S Selli, C Prost, T Serot Food Chemistry 114 (1), 317-322, 2009 | 134 | 2009 |
| Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking P Poinot, G Arvisenet, J Grua-Priol, C Fillonneau, A Le-Bail, C Prost Food Chemistry 119 (4), 1474-1484, 2010 | 123 | 2010 |
| Aroma of Fresh Oysters Crassostrea gigas: Composition and Aroma Notes F Piveteau, S Le Guen, G Gandemer, JP Baud, C Prost, M Demaimay Journal of Agricultural and Food Chemistry 48 (10), 4851-4857, 2000 | 118 | 2000 |
| Identification of the Most Potent Odorants in Wild and Farmed Cooked Turbot (Scophtalamus maximus L.) C Prost, T Serot, M Demaimay Journal of Agricultural and Food Chemistry 46 (8), 3214-3219, 1998 | 116 | 1998 |
| Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography–olfactometry and gas chromatography–mass spectrometry S Le Guen, C Prost, M Demaimay Journal of Chromatography A 896 (1-2), 361-371, 2000 | 113 | 2000 |
| Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception H Lesme, C Rannou, MH Famelart, S Bouhallab, C Prost Trends in food science & technology 98, 140-149, 2020 | 111 | 2020 |
| Influence of formulation and process on the aromatic profile and physical characteristics of bread P Poinot, G Arvisenet, J Grua-Priol, D Colas, C Fillonneau, A Le Bail, ... Journal of Cereal Science 48 (3), 686-697, 2008 | 111 | 2008 |
| Effect of dietary lipid sources on odour‐active compounds in muscle of turbot (Psetta maxima) T Sérot, C Regost, C Prost, J Robin, J Arzel Journal of the Science of Food and Agriculture 81 (14), 1339-1346, 2001 | 111 | 2001 |
| Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck) S Selli, A Canbas, V Varlet, H Kelebek, C Prost, T Serot Journal of agricultural and food chemistry 56 (1), 227-234, 2008 | 108 | 2008 |
| Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts P Poinot, J Grua-Priol, G Arvisenet, C Rannou, M Semenou, A Le Bail, ... Food Research International 40 (9), 1170-1184, 2007 | 102 | 2007 |