| 1 |
Reply to "Comment on'Structural Properties of POPC Monolayers under Lateral Compression: Computer Simulations Analysis'"
Huynh L, Perrot N, Beswick V, Rosilio V, Curmi PA, Sanson A, Jamin N
Langmuir, 31(2), 888, 2015 |
| 2 |
Coupling geometric analysis and viability theory for system exploration: Application to a living food system
Mesmoudi S, Alvarez I, Martin S, Reuillon R, Sicard M, Perrot N
Journal of Process Control, 24(12), 18, 2014 |
| 3 |
Structural Properties of POPC Mono layers under Lateral Compression: Computer Simulations Analysis
Huynh L, Perrot N, Beswick V, Rosilio V, Curmi PA, Sanson A, Jamin N
Langmuir, 30(2), 564, 2014 |
| 4 |
Parameter elicitation in probabilistic graphical models for modelling multi-scale food complex systems
Baudrit C, Wuillemin PH, Perrot N
Journal of Food Engineering, 115(1), 1, 2013 |
| 5 |
Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks
Baudrit C, Sicard M, Wuillemin PH, Perrot N
Journal of Food Engineering, 98(3), 283, 2010 |
| 6 |
Joint treatment of imprecision and variability in food engineering: Application to cheese mass loss during ripening
Baudrit C, Helias A, Perrot N
Journal of Food Engineering, 93(3), 284, 2009 |
| 7 |
Modelling the operator know-how to control sensory quality in traditional processes
Allais I, Perrot N, Curt C, Trystram G
Journal of Food Engineering, 83(2), 156, 2007 |
| 8 |
Optimisation of the meat emulsification process using at-line human evaluations and the Simplex method
Curt C, Allais I, Perrot N, Leblanc V, Trystram G
Journal of Food Engineering, 64(1), 33, 2004 |
| 9 |
Decision support system design using the operator skill to control cheese ripening-application of the fuzzy symbolic approach
Perrot N, Agioux L, Ioannou I, Mauris G, Corrieu G, Trystram G
Journal of Food Engineering, 64(3), 321, 2004 |
| 10 |
Development of a control system using the fuzzy set theory applied to a browning process - a fuzzy symbolic approach for the measurement of product browning: development of a diagnosis model - part I
Ioannou I, Perrot N, Curt C, Mauris G, Trystram G
Journal of Food Engineering, 64(4), 497, 2004 |
