| 1 |
Modelling CO2 transfer in foil ripened semi-hard Swiss-type cheese
Acerbi F, Guillard V, Saubanere M, Guillaume C, Gontard N
Journal of Food Engineering, 222, 73, 2018 |
| 2 |
Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room
Corrieu G, Perret B, Kakouri A, Pappas D, Samelis J
Journal of Food Engineering, 222, 162, 2018 |
| 3 |
Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale
Forgrave R, Donaghy JA, Fisher A, Rowe MT
Journal of Applied Microbiology, 121(5), 1457, 2016 |
| 4 |
Dipeptidase Activity and Growth of Heat-Treated Commercial Dairy Starter Culture
Garbowska M, Pluta A, Berthold-Pluta A
Applied Biochemistry and Biotechnology, 175(5), 2602, 2015 |
| 5 |
Spatio-temporal gradients of dry matter content and fundamental material parameters of Gouda cheese
Vandenberghe E, Choucharina S, Luca S, De Ketelaere B, De Baerdemaeker J, Claes J
Journal of Food Engineering, 142, 31, 2014 |
| 6 |
Quantifying energy savings during cheese ripening after implementation of sequential air ventilation in an industrial cheesemaking plant
Mirade PS, Perret B, Guillemin H, Picque D, Desserre B, Montel MC, Corrieu G
Energy, 46(1), 248, 2012 |
| 7 |
A generalised model for cheese mass loss determination during ripening
Gaucel S, Guillemin H, Corrieu G
Journal of Food Engineering, 110(1), 109, 2012 |
| 8 |
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 |
| 9 |
Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production
Katechaki E, Panas P, Kourkoutas Y, Koliopoulos D, Koutinas AA
Bioresource Technology, 100(14), 3618, 2009 |
| 10 |
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 |
