C. H Herremans

发表

Design of low complexity artificial neural networks to describe the effects of food processes on food quality and safety

Jan Van Impe, Annemie Geeraerd, C Cenens, 1998 .

Position paper - Review of existing inactivation models in the framework of pasteurisation processes

Jan Van Impe, Annemie Geeraerd, C. H Herremans, 1999 .

Evaluation of model parameter accuracy by using joint confidence regions: application to low complexity neural networks to describe enzyme inactivation

Jan Van Impe, Marc Hendrickx, Annemie Geeraerd, 1998 .

A prototype grey box model using neural networks for prediction of microbial growth

Jan Van Impe, Annemie Geeraerd, C Cenens, 1997 .

Application of ANN's as a modular modeling tool in food processes

Jan Van Impe, Annemie Geeraerd, C Cenens, 1997 .

Structural model requirements to describe microbial inactivation

Jan Van Impe, Annemie Geeraerd, C. H Herremans, 1999 .

Modeling the kinetics of isobaric-isothermal inactivation of Bacillus subtilis α-amylase with artificial neural networks

Jan Van Impe, Annemie Geeraerd, Marc Hendrickx, 1997 .