화학공학소재연구정보센터
검색결과 : 21건
No. Article
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