1 |
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 |
2 |
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 |
3 |
A generalised model for cheese mass loss determination during ripening Gaucel S, Guillemin H, Corrieu G Journal of Food Engineering, 110(1), 109, 2012 |
4 |
Starvation Induces Physiological Changes That Act on the Cryotolerance of Lactobacillus Acidophilus RD758 Wang Y, Delettre J, Corrieu G, Beal C Biotechnology Progress, 27(2), 342, 2011 |
5 |
Acid adaptation of Lactobacillus delbrueckii subsp bulgaricus induces physiological responses at membrane and cytosolic levels that improves cryotolerance Streit F, Delettre J, Corrieu G, Beal C Journal of Applied Microbiology, 105(4), 1071, 2008 |
6 |
Assessment of respiratory activity during surface-mould cheese ripening Helias A, Trelea LC, Corrieu G Journal of Food Engineering, 85(4), 632, 2008 |
7 |
Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber Mirade PS, Rougier T, Daudin JD, Picque D, Corrieu G Journal of Food Engineering, 75(1), 59, 2006 |
8 |
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 |
9 |
Dynamic optimisation of the aroma production in brewing fermentation Trelea IC, Titica M, Corrieu G Journal of Process Control, 14(1), 1, 2004 |
10 |
Identification of interacting mixed cultures of lactic acid bacteria by their exclusion from a model predicting the acidifying activity of non-interacting mixed cultures Sodini I, Latrille E, Corrieu G Applied Microbiology and Biotechnology, 54(5), 715, 2000 |