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Recovery of 3-hydroxypropionic acid from organic phases after reactive extraction with amines in an alcohol-type solvent

Separation and purification technology, 2019-07, Vol.219, p.260-267

2019

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Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

Food chemistry, 2011-09, Vol.128 (2), p.380-390

2011

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New insights in reactive extraction mechanisms of organic acids: An experimental approach for 3-hydroxypropionic acid extraction with tri-n-octylamine

Separation and purification technology, 2017, Vol.179, p.523-532

2017

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Mechanistic modeling and equilibrium prediction of the reactive extraction of organic acids with amines: A comparative study of two complexation-solvation models using 3-hydroxypropionic acid

Separation and purification technology, 2017, Vol.189, p.475-487

2017

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Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations

Biochemical engineering journal, 2015-11, Vol.103, p.211-218

2015

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Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening

Journal of dairy science, 2012-08, Vol.95 (8), p.4666-4682

2012

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Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity

International dairy journal, 2007-08, Vol.17 (8), p.946-953

2007

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Predictive modeling and experimental implementation of organic acids in stream recovery by reactive extraction in membrane contactors

Chemical engineering journal (Lausanne, Switzerland : 1996), 2022-03, Vol.431 (part 2), p.134067, Article 134067

2022

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Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics

Food chemistry, 2016-03, Vol.194, p.1180-1188

2016

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A Model Describing Debaryomyces hansenii Growth and Substrate Consumption During a Smear Soft Cheese Deacidification and Ripening

Journal of dairy science, 2007-05, Vol.90 (5), p.2525-2537

2007

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Influence of culture conditions on the technological properties of Carnobacterium maltaromaticum CNCM I‐3298 starters

Journal of applied microbiology, 2019-05, Vol.126 (5), p.1468-1479

2019

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Modelling and analysis of complex food systems: State of the art and new trends

Trends in food science & technology, 2011-06, Vol.22 (6), p.304-314

2011

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Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

Journal of dairy science, 2015-02, Vol.98 (2), p.1325-1335

2015

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Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion

Food hydrocolloids, 2015-01, Vol.43, p.66-72

2015

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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation

Journal of theoretical biology, 2014-01, Vol.340, p.209-221

2014

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Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process

Food science & technology, 2004-01, Vol.37 (7), p.763-770

2004

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Optimal constrained non-linear control of batch processes: Application to corn drying

Journal of food engineering, 1997, Vol.31 (4), p.403-421

1997

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The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Food research international, 2011-12, Vol.44 (10), p.3174-3181

2011

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Dynamic models for drying and wet-milling quality degradation of corn using neural networks

Drying technology, 1997, Vol.15 (3-4), p.1095-1102

1997

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3D mathematical modelling to understand atypical heat transfer observed in vial freeze-drying

Applied thermal engineering, 2017-11, Vol.126, p.226-236

2017

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An experimental device to determine the apparent diffusivities of aroma compounds

Journal of food engineering, 2008-03, Vol.85 (2), p.232-242

2008

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Assessment of respiratory activity during surface-mould cheese ripening

Journal of food engineering, 2008-04, Vol.85 (4), p.632-638

2008

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Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties

Journal of agricultural and food chemistry, 2007-05, Vol.55 (9), p.3577-3584

2007

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Diffusion of Aroma Compounds in Stirred Yogurts with Different Complex Viscosities

Journal of agricultural and food chemistry, 2007-10, Vol.55 (21), p.8681-8687

2007

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Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Journal of food engineering, 2011-07, Vol.105 (1), p.161-168

2011

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Recovery of 3-hydroxypropionic acid from organic phases after reactive extraction with amines in an alcohol-type solvent

Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

New insights in reactive extraction mechanisms of organic acids: An experimental approach for 3-hydroxypropionic acid extraction with tri-n-octylamine

Mechanistic modeling and equilibrium prediction of the reactive extraction of organic acids with amines: A comparative study of two complexation-solvation models using 3-hydroxypropionic acid

Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations

Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening

Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity

Predictive modeling and experimental implementation of organic acids in stream recovery by reactive extraction in membrane contactors

Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics

A Model Describing Debaryomyces hansenii Growth and Substrate Consumption During a Smear Soft Cheese Deacidification and Ripening

Influence of culture conditions on the technological properties of Carnobacterium maltaromaticum CNCM I‐3298 starters

Modelling and analysis of complex food systems: State of the art and new trends

Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening

Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion

Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation

Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process

Optimal constrained non-linear control of batch processes: Application to corn drying

The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Dynamic models for drying and wet-milling quality degradation of corn using neural networks

3D mathematical modelling to understand atypical heat transfer observed in vial freeze-drying

An experimental device to determine the apparent diffusivities of aroma compounds

Assessment of respiratory activity during surface-mould cheese ripening

Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties

Diffusion of Aroma Compounds in Stirred Yogurts with Different Complex Viscosities

Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

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