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The particle swarm optimization algorithm: convergence analysis and parameter selection

Information processing letters, 2003-03, Vol.85 (6), p.317-325

Trelea, Ioan Cristian

2003

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How Vial Geometry Variability Influences Heat Transfer and Product Temperature During Freeze-Drying

Journal of pharmaceutical sciences, 2017-03, Vol.106 (3), p.770-778

2017

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Modelling mastication and aroma release from white rice during food oral processing

Journal of food engineering, 2023-11, Vol.357, p.111636, Article 111636

2023

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Insights into lactic acid bacteria cryoresistance using FTIR microspectroscopy

Analytical and bioanalytical chemistry, 2022, Vol.414 (3), p.1425-1443

2022

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Determination of the dried product resistance variability and its influence on the product temperature in pharmaceutical freeze-drying

European journal of pharmaceutics and biopharmaceutics, 2018-07, Vol.128, p.379-388

2018

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Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria

Food chemistry, 2012-06, Vol.132 (4), p.1699-1705

2012

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Dynamic Modeling of Carnobacterium maltaromaticum CNCM I-3298 Growth and Metabolite Production and Model-Based Process Optimization

Foods, 2021-08, Vol.10 (8), p.1922

2021

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Effect of controlled ice nucleation on primary drying stage and protein recovery in vials cooled in a modified freeze-dryer

Journal of biomechanical engineering, 2009-07, Vol.131 (7), p.074511

2009

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Salt and Aroma Compound Release in Model Cheeses in Relation to Their Mobility

Journal of agricultural and food chemistry, 2009-11, Vol.57 (21), p.9878-9887

2009

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A lubrication analysis of pharyngeal peristalsis: Application to flavour release

Journal of theoretical biology, 2010-12, Vol.267 (3), p.300-311

2010

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A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release

Journal of theoretical biology, 2011-07, Vol.280 (1), p.180-188

2011

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Reactive liquid–liquid extraction of bio-based 3-hydroxypropionic acid using a biocompatible organic phase containing a tertiary amine: A model-based approach to elucidate dominant mechanisms

Separation and purification technology, 2022-08, Vol.294, p.121184, Article 121184

2022

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Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase

Journal of food engineering, 2009-10, Vol.94 (3), p.205-214

2009

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Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Food science & technology, 2021-04, Vol.141, p.110918, Article 110918

2021

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Mechanistic Model To Understand in Vivo Salt Release and Perception during the Consumption of Dairy Gels

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2534-2542

2011

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Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices

Journal of food engineering, 2009-08, Vol.93 (4), p.407-415

2009

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Heat Transfer During Freeze-Drying Using a High-throughput vial System in view of Process Scale-up to Serum vials

Journal of pharmaceutical sciences, 2021-03, Vol.110 (3), p.1323-1336

2021

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Use of 3D mathematical modelling to understand the heat transfer mechanisms during freeze-drying using high-throughput vials

Applied thermal engineering, 2022-05, Vol.207, p.118099, Article 118099

2022

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Microbial production of 3-hydroxypropionic acid by acetic acid bacteria: Modeling including the buffering capacity of the biological medium enables prediction of pH and metabolite concentrations

Biochemical engineering journal, 2024-08, Vol.208, p.109346, Article 109346

2024

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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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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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Comment on New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

Journal of agricultural and food chemistry, 2015-12, Vol.63 (47), p.10352-10353

2015

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Towards an in situ product recovery of bio‐based 3‐hydroxypropionic acid: influence of bioconversion broth components on membrane‐assisted reactive extraction

Journal of chemical technology and biotechnology (1986), 2019-03, Vol.94 (3), p.964-972

2019

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Dynamic modeling of the secondary drying stage of freeze drying reveals distinct desorption kinetics for bound water

Drying technology, 2016-01, Vol.34 (3), p.335-345

2016

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Multiobjective optimization of frozen and freeze-dried Lactobacillus delbrueckii subsp. bulgaricus CFL1 production via the modification of fermentation conditions

Journal of applied microbiology, 2023-02, Vol.134 (2), p.1-34

2023

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The particle swarm optimization algorithm: convergence analysis and parameter selection

How Vial Geometry Variability Influences Heat Transfer and Product Temperature During Freeze-Drying

Modelling mastication and aroma release from white rice during food oral processing

Insights into lactic acid bacteria cryoresistance using FTIR microspectroscopy

Determination of the dried product resistance variability and its influence on the product temperature in pharmaceutical freeze-drying

Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria

Dynamic Modeling of Carnobacterium maltaromaticum CNCM I-3298 Growth and Metabolite Production and Model-Based Process Optimization

Effect of controlled ice nucleation on primary drying stage and protein recovery in vials cooled in a modified freeze-dryer

Salt and Aroma Compound Release in Model Cheeses in Relation to Their Mobility

A lubrication analysis of pharyngeal peristalsis: Application to flavour release

A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release

Reactive liquid–liquid extraction of bio-based 3-hydroxypropionic acid using a biocompatible organic phase containing a tertiary amine: A model-based approach to elucidate dominant mechanisms

Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Mechanistic Model To Understand in Vivo Salt Release and Perception during the Consumption of Dairy Gels

Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices

Heat Transfer During Freeze-Drying Using a High-throughput vial System in view of Process Scale-up to Serum vials

Use of 3D mathematical modelling to understand the heat transfer mechanisms during freeze-drying using high-throughput vials

Microbial production of 3-hydroxypropionic acid by acetic acid bacteria: Modeling including the buffering capacity of the biological medium enables prediction of pH and metabolite concentrations

Diffusion of Aroma Compounds in Stirred Yogurts with Different Complex Viscosities

An experimental device to determine the apparent diffusivities of aroma compounds

Comment on New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

Towards an in situ product recovery of bio‐based 3‐hydroxypropionic acid: influence of bioconversion broth components on membrane‐assisted reactive extraction

Dynamic modeling of the secondary drying stage of freeze drying reveals distinct desorption kinetics for bound water

Multiobjective optimization of frozen and freeze-dried Lactobacillus delbrueckii subsp. bulgaricus CFL1 production via the modification of fermentation conditions

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