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Dernière mise à jour : Mai 2018

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Publications of the MALICES team

Publications of the MALICES team from 2008-2013, in peer-reviewed scientific journals and book chapters.

Peer-reviewed scientific journals

2013

  1. BAUDRIT C., WUILLEMIN P.H., PERROT N. 2013. Parameter elicitation in probabilistic graphical models for modelling multi-scale food complex systems Journal of Food Engineering 115:1 - 10.
  2. SUREL C., FOUCQUIER J., PERROT N., MACKIE A, GARNIER C. , RIAUBLANC A. and ANTON M. 2013 Composition and structure of interface impacts texture of O/W emulsions (sous presse) Food Hydrocolloids.
  3. DOYENNETTE M., DÉLÉRIS I., FÉRON G., GUICHARD E., SOUCHON I., TRÉLÉA I.C. 2013. In-mouth flavor release during eating a solid food product: mechanistic modeling and experimental validation (sous presse). Journal of Theoretical Biology.
  4. ERCILI-CURA D., LILLE M., LEGLAND D., GAUCEL S., POUTANEN K., PARTANEN R., LANTTO R. 2013. Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase. Food Hydrocolloids. 30:419 - 427.
  5. VAN DEN BERG F., GAUCEL S., LANNOU C., GILLIGAN C.A., VAN DEN BOSCH F. 2013. High levels of auto-infection in plant pathogens favour short latent periods: a theoretical approach. Evolutionary Ecology. 27:409-428.

2012

  1. ANTELO L.T., PASSOT S., FONSECA F., TRELEA I.C., ALONSO A.A. 2012. Towards optimal operation conditions of freeze-drying processes via a multi-level approach. Drying Technology.
  2. FOUCQUIER J., CHANTOISEAU E., LE FEUNTEUN S., FLICK D., GAUCEL S., PERROT N. 2012. Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models. Food Hydrocolloids. 27:1-13.
  3. GAUCEL S., GUILLEMIN H., CORRIEU G. 2012. A generalised model for cheese mass loss determination during ripening. Journal of Food Engineering. 110:109-116
  4. GROSSO M., HOLGUIN W.P., SANCHEZ E., REORDA M.S., TONDA A., MEDINA J.V. 2012. Software-Based Testing for System Peripherals. Journal of Electronic Testing. 28:189-200.
  5. LAMRINI B., DELLA VALLE G., TRELEA I.C., PERROT N., TRYSTRAM G. 2012. A new method for dynamic modelling of bread dough kneading based on artificial neural network. Food Control. 26:512-524.
  6. LECLERCQ-PERLAT M.N., SICARD M., TRELEA I.C., PICQUE D., CORRIEU G. 2012. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening. Journal of Dairy Science. 95:4666-4682.
  7. PASSOT S., CENARD S., DOUANIA I., TRELEA I.C., FONSECA F. 2012. Critical water activity and amorphous state for optimal preservation of lyophilized lactic acid bacteria. Food Chemistry. 132:1699–1705.
  8. SICARD M., PERROT N., REUILLON R., MESMOUDI S., ALVAREZ I., MARTIN S. 2012. A viability approach to control food processes: Application to a Camembert cheese ripening process. Food Control. 23:312-319.
  9. TONDA A., LUTTON E., SQUILLERO G. 2012. A benchmark for cooperative coevolution. Memetic Computing. 4:263-277 
  10. VIDAL F.P., VILLARD P.F., LUTTON E. 2012. Tuning of Patient Specific Deformable Models using an Adaptive Evolutionary Optimization Strategy. IEEE Transactions on Biomedical Engineering. PP.

2011

  1. DE LOUBENS C., MAGNIN A., DOYENNETTE M., TRELEA I.C., SOUCHON I. 2011. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release. Journal of Theoretical Biology. 280:180-188.
  2. DE LOUBENS C., PANOUILLÉ M., SAINT-EVE A., DELERIS I., TRELEA I.C., SOUCHON I. 2011. Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication. Journal of Food Engineering. 105:161-168.
  3. DE LOUBENS C., SAINT-EVE A., DÉLÉRIS I., PANOUILLÉ M., DOYENNETTE M., TRELEA I.C., SOUCHON I. 2011. Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels. Journal of Agricultural and Food Chemistry. 59:2534-2542.
  4. DI CARLO S., FALASCONI M., SANCHEZ E., SCIONTI A., SQUILLERO G., TONDA A. 2011. Increasing pattern recognition accuracy for chemical sensing by evolutionary based drift compensation. Pattern Recognition Letters. 32:1594-1603.
  5. DOYENNETTE M., DE LOUBENS C., DELERIS I., SOUCHON I., TRELEA I.C. 2011. Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. Food Chemistry. 128:380-390.
  6. DOYENNETTE M., DÉLÉRIS I., SAINT-EVE A., GASIGLIA A., SOUCHON I., TRELEA I.C. 2011. The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions. Food Research International. 44:3174–3181.
  7. GROSSO M., HOLGUIN W.J.P., RAVOTTO D., SANCHEZ E., REORDA M.S., TONDA A., MEDINA J.V. 2011. Functional Verification of DMA Controllers. Journal of Electronic Testing. 27:505-516.
  8. MORAKUL S., MOURET J.R., NICOLLE P., TRELEA I.C., SABLAYROLLES J.M., ATHES V. 2011. Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses. Process Biochemistry. 46:1125-1131.
  9. PASSOT S., CENARD S., TRELEA I.C., FONSECA F. 2011. Freeze-drying of lactic acid bacteria: effect of process variables on cell injury (abstract). Cryobiology. 63:320.
  10. PERROT N., TRELEA I.C., BAUDRIT C., TRYSTRAM G., BOURGINE P. 2011. Modelling and analysis of complex food systems: state of the art and new trends. Trends in Food Science & Technology. 22:304-314.
  11. SICARD M., BAUDRIT C., LECLERCQ-PERLAT M.-N., WUILLEMIN P.H., PERROT N. 2011. Expert knowledge integration to model complex food processes. Application on the camembert cheese ripening process. Expert Systems with Applications. 38 (9):11804-11812
  12. SICARD M., PERROT N., LECLERCQ-PERLAT M.-N., BAUDRIT C., CORRIEU G. 2011. Towards Integration of Experts’ Skills and Instrumental Data to control food processes. Application to Camembert-type cheese ripening. Journal of Dairy Science. 94(1):1-13.
  13. TRUJILLO L., OLAGUE G., LUTTON E., FERNANDEZ DE VEGA F., DOZAL L., CLEMENTE E. 2011. Speciation in Behavioral Space for Evolutionary Robotics. Journal of Intelligent and Robotic Systems:1-29.

2010

  1. BAUDRIT C., SICARD M., WUILLEMIN P.H., PERROT N. 2010. Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks Journal of Food Engineering 98:283 - 293.
  2. CHASSAGNE-BERCES S., GUILLON F., DEVAUX M.-F., TRAORE A., PIGORINI G., GAUCEL S., MARIN M., FONSECA F. 2010. Characterization of Water Mobility and Ice Crystallisation in Plant Tissue During Freezing. Cryoletters. 31:179.
  3. DE LOUBENS C., MAGNIN A., VERIN E., DOYENNETTE M., TRÉLÉA I.C., SOUCHON I. 2010. A lubrication analysis of pharyngeal peristalsis: application to flavour release. Journal of Theoretical Biology. 267:300-311.
  4. GANDINI S., RUZZARIN W., SANCHEZ E., SQUILLERO G., TONDA A. 2010. A framework for automated detection of power-related software errors in industrial verification processes. Journal of Electronic Testing. 26:689-697.
  5. ROHMER J., BAUDRIT C. 2010. The use of the possibility theory to investigate the epistemic uncertainties within scenario-based earthquake risk assessments. Natural Hazards:20 p.

2009

  1. BAUDRIT C., HÉLIAS A., PERROT N. 2009. Joint treatment of imprecision and variability in food engineering: Application to cheese mass loss during ripening Journal of Food Engineering 93:284 - 292.
  2. DÉLÉRIS I., ZOUID I., SOUCHON I., TRELEA I.C. 2009. Calculation of apparent diffusion coefficients in dairy emulsions based on fat content and physicochemical properties in each phase. Journal of Food Engineering. 94:205-214.
  3. GAUCEL S., LAROCHE B., EZANNO P., VERGU E., TOUZEAU S. 2009. Using singular perturbations to reduce an epidemiological model: Application to bovine viral diarrhoea virus within-herd spread. Journal of Theoretical Biology. 258:426-436.
  4. LAUVERJAT C., DE LOUBENS C., DÉLÉRIS I., TRELEA I.C., SOUCHON I. 2009. Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices. Journal of Food Engineering. 93:407-415.
  5. LAUVERJAT C., DÉLÉRIS I., TRÉLÉA I.C., SALLES C., SOUCHON I. 2009. Salt and Aroma Compound Release in Model Cheeses in Relation to Their Mobility. Journal of Agricultural and Food Chemistry. 57:9878-9887.
  6. PASSOT S., TRÉLÉA I.C., MARIN M., GALAN M., MORRIS G.J., FONSECA F. 2009. Effect of controlled ice nucleation on primary drying stage and protein recovery in vials cooled in a modified freeze-dryer. Journal of Biomechanical Engineering-Transactions of the ASME. 131:0745111-5.
  7. PEREZ C., OLAGUE G., FERNANDEZ F., LUTTON E. 2009. An Artificial Life Approach to Dense Stereo Disparity. Artificial Life and Robotics. 13.
  8. TRELEA I.C., PASSOT S., MARIN M., FONSECA F. 2009. Model for heat and mass transfer in freeze-drying of pellets. Journal of Biomechanical Engineering-Transactions of the ASME. 131:074501:1-4.

2008

  1. BACCOU J., CHOJNACKI E., MERCAT-ROMMENS C., BAUDRIT C.D. 2008. Extending Monte Carlo Simulations to Represent and Propagate Uncertainties in Presence of Incomplete Knowledge: Application to the Transfer of a Radionuclide in the Environment. Journal of Environmental Engineering-asce.
  2. BAUDRIT C., DUBOIS D., PERROT N. 2008. Representing parametric probabilistic models tainted with imprecision Fuzzy Sets and Systems 159:1913 - 1928.
  3. BARRIERE, O., LUTTON, E., BAUDRIT, C., SICARD, M., PINAUD B., PERROT, N. (2008). Modeling Human Expertise on a Cheese Ripening Industrial Process Using GP. Lecture Notes in Computer Science, Parallel Problem Solving from Nature – PPSNX , Springer Berlin/Heidelberg (Eds). Vol 5199, pp. 859-868.
  4. BAUDRIT, C., WUILLEMIN, P.H., SICARD M., PERROT, N. (2008). A Dynamic Bayesian Network to Represent a Ripening Process of a Soft Mould Cheese. Lecture Notes in Computer Science, Knowledge-Based Intelligent Information and Engineering Systems. Springer Berlin/Heidelberg (Eds). Vol 5178, pp. 265-272.
  5. DELERIS I., ATLAN S., SOUCHON I., MARIN M., TRELEA I.C. 2008. An experimental device to determine the apparent diffusivities of aroma compounds. Journal of Food Engineering. 85:232-242.
  6. HÉLIAS A., TRELEA I.C., CORRIEU G. 2008. Assessment of respiratory activity during surface-mould cheese ripening. Journal of Food Engineering. 85:632-638.
  7. TRELEA I.C., ATLAN S., DÉLÉRIS I., SAINT-EVE A., MARIN M., SOUCHON I. 2008. Mechanistic mathematical model for in vivo aroma release during eating of semi-liquid foods. Chemical Senses. 33:181-192.

Book chapters

  1. BARRIERE O., LUTTON E., WUILLEMIN P.H., SICARD M., PERROT N. 2013. EVOLVE - a bridge between probability, set oriented numerics and evolutionary computation. Book Series: Studies in Computational Intelligence, 247-287.
  2. BARRIERE O.A.L., E. AND WUILLEMIN, P.H. AND BAUDRIT, C. AND SICARD, M. PERROT, N. 2012. Cooperative coevolution for modeling a cheese ripening process
  3. In Intelligence S.S.i.C. (ed.). EVOLVE - A bridge between Probability, Set Oriented Numerics and Evolutionary Computation. Springer Verlag
  4. PASSOT S., TRÉLÉA I.C., MARIN M., FONSECA F. 2010. The relevance of thermal properties for improving formulation and cycle development: Application to freeze-drying of proteins. In Rey L., May J.C. (ed.). Freeze-Drying/Lyophilization of Pharmaceuticals and Biological Products, 3rd Edition. Informa Healthcare USA Inc, New York
  5. MARIN M., PASSOT S., FONSECA F., TRELEA I.C. 2009. Optimization of Freeze-Drying Process Applied to Food and Biological Products: From Response Surface Methodologies to an Interactive Tool. In Erdoğdu F. (ed.). Optimization in Food Engineering, 415-427.
  6. PASSOT S., TRELEA I.C., MARIN M., FONSECA F. 2009. The relevance of the thermal properties for improving formulation and cycle development: Application on freeze-drying of proteins. In Rey L., May J.C. (ed.). Freeze-drying / lyophilization of pharmaceuticals and biological products. Informa Publishing, New York, 140-168.
  7. BARRIERE O., LUTTON E., BAUDRIT C., SICARD M., PINAUD B., PERROT N. 2008. Modeling Human Expertise on a Cheese Ripening Industrial Process Using GP. Lecture Notes in Computer Science, Parallel Problem Solving from Nature. 5199:859-868.
  8. BAUDRIT C., WUILLEMIN P., SICARD M., PERROT N. 2008. A Dynamic Bayesian Network to Represent a Ripening Process of a Soft Mould Cheese. Lecture Notes in Computer Science, Knowledge-Based Intelligent Information and Engineering Systems, 262-272.
  9. MARIN M., PASSOT S., FONSECA F., TRELEA I.C. 2008. Optimization of freeze-drying process applied to food and biological products: from response surface methodologies to an interactive tool. In Erdogdu F. (ed.). Optimization in food engineering. Taylor and Francis, 413-420.
  10. PERROT N., BAUDRIT C. 2012. Intelligent Quality Control Systems in Food Processing Based on Fuzzy Logic. Robotics and automation in the food industry: Current and future technologies. Woodhead Publishing Series in Food Science, Technology and Nutrition No. 236, 201-225.
  11. TRELEA I.C. 2008. Real-time nonlinear predictive optimal control of refrigeration processes. In Erdogdu F. (ed.). Optimization in food engineering. Taylor and Francis, 521-541.