I. Trelea

发表

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

Gilles Trystram, Antoine Collignan, G. Trystram, 2004 .

Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels.

M. Panouillé, A. Saint-Eve, I. Déléris, 2011, Journal of agricultural and food chemistry.

Salt and aroma compound release in model cheeses in relation to their mobility.

C. Salles, I. Déléris, I. Souchon, 2009, Journal of agricultural and food chemistry.

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

M. Panouillé, A. Saint-Eve, I. Déléris, 2011 .

A lubrication analysis of pharyngeal peristalsis: application to flavour release.

A. Magnin, I. Souchon, I. Trelea, 2010, Journal of theoretical biology.

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

G. D. Valle, R. Thomopoulos, P. Buche, 2017 .

A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics

M. Ramaioli, I. Souchon, I. Trelea, 2014 .

Predictive modelling of brewing fermentation: from knowledge-based to black-box models

A. Cheruy, Mariana Titica, Eric Latrille, 2001 .

Prediction of Confidence Limits for Diacetyl Concentration during Beer Fermentation

Eric Latrille, Georges Corrieu, Ioan Cristian Tréléa, 2002 .

Towards optimal operation conditions of freeze-drying processes via a multi-level approach

A. Alonso, L. T. Antelo, I. Trelea, 2012 .

IN AROMA COMPOUND RETENTION BY MUCOSA DURING 1 CONSUMPTION THROUGH MATHEMATICAL MODELLING 2

A. Saint-Eve, I. Déléris, I. Souchon, 2019 .

Insights in aroma compound retention by mucosa during consumption through mathematical modelling

A. Saint-Eve, I. Déléris, I. Souchon, 2016 .

Modeling of isoamyl acetate production by fermentation with Pichia fermentans in an aerated system coupled to in situ extraction

J. López-Miranda, N. Soto-Cruz, I. Trelea, 2017 .

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

G. Corrieu, N. Perrot, I. Trelea, 2015, Journal of Dairy Science.

Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method.

É. Latrille, A. Saint-Eve, I. Souchon, 2006, Journal of chromatography. A.

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

I. Trelea, F. Fonseca, G. J. Morris, 2009, Journal of biomechanical engineering.

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

I. Trelea, F. Allais, F. Chemarin, 2018, Journal of Chemical Technology & Biotechnology.

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

I. Trelea, F. Fonseca, S. Passot, 2012 .

Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure

É. Latrille, G. Corrieu, I. Trelea, 2000 .

Scale-Up of Freeze-Drying Cycles, the Use of Process Analytical Technology (PAT), and Statistical Analysis

I. Trelea, F. Fonseca, S. Passot, 2018, Methods in Pharmacology and Toxicology.

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

B. Pollet, I. Trelea, F. Allais, 2017 .

Organic phase screening for in‐stream reactive extraction of bio‐based 3‐hydroxypropionic acid: biocompatibility and extraction performances

I. Trelea, V. Athès, M. Moussa, 2019, Journal of Chemical Technology & Biotechnology.

Insights into lactic acid bacteria cryoresistance using FTIR microspectroscopy

I. Trelea, F. Fonseca, S. Passot, 2021, Analytical and Bioanalytical Chemistry.

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

I. Trelea, V. Athès, K. Lachin, 2022, Social Science Research Network.

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

A. Meynier, I. Trelea, S. Feunteun, 2015 .

Toward Optimal Operation Conditions of Freeze-Drying Processes via a Multilevel Approach

Antonio A. Alonso, Luis T. Antelo, Stéphanie Passot, 2012 .

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

I. Trelea, F. Allais, F. Chemarin, 2019, Separation and Purification Technology.

The particle swarm optimization algorithm: convergence analysis and parameter selection

Ioan Cristian Trelea, I. Trelea, 2003, Inf. Process. Lett..

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

I. Déléris, I. Souchon, I. Trelea, 2011, Food chemistry.

Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

I. Trelea, J. Sablayrolles, J. Mouret, 2011 .

An experimental device to determine the apparent diffusivities of aroma compounds

I. Déléris, I. Souchon, I. Trelea, 2008 .

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

G. Corrieu, I. Trelea, D. Picque, 2012, Journal of dairy science.

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

A. Meynier, I. Trelea, S. Le Feunteun, 2016, Food chemistry.

Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion

Evelyne Lutton, Nathalie Perrot, Ioan Cristian Tréléa, 2014 .

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

Jim R. Jones, J. Bronlund, M. Morgenstern, 2021 .

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

I. Trelea, M. Bedu, M. Moussa, 2021, Chemical Engineering Journal.

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

A. Saint-Eve, I. Déléris, I. Souchon, 2011 .

Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.

Michèle Marin, Ioan Cristian Trelea, Isabelle Souchon, 2007, Chemical senses.

Diffusion of aroma compounds in stirred yogurts with different complex viscosities.

I. Déléris, I. Souchon, I. Trelea, 2007, Journal of agricultural and food chemistry.

Dynamic optimisation of the aroma production in brewing fermentation

Ioan Cristian Tréléa, Mariana Titica, Georges Corrieu, 2004 .

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

Daniel Picque, Georges Corrieu, G. Corrieu, 2007 .

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

I. Déléris, I. Souchon, I. Trelea, 2009 .

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

I. Trelea, F. Fonseca, S. Passot, 2016 .

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

I. Trelea, F. Allais, F. Chemarin, 2017 .

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

Jean-Roch Mouret, Jean-Marie Sablayrolles, Vincent Farines, 2015 .

Model-Based Real Time Operation of the Freeze-Drying Process

Eva Balsa-Canto, Antonio A. Alonso, Carlos Vilas, 2020, Processes.

University of Birmingham Model-based real time operation of the freeze-drying process

A. Alonso, E. Balsa-Canto, C. Vilas, 2020 .

A Binary Gas Transport Model Improves the Prediction of Mass Transfer in Freeze Drying

Denis Flick, Stéphanie Passot, Fernanda Fonseca, 2015 .

A model describing Debaryomyces hansenii growth and substrate consumption during a smear soft cheese deacidification and ripening.

M-N Leclercq-Perlat, G Corrieu, G. Corrieu, 2007, Journal of dairy science.

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

G. Feron, E. Guichard, I. Déléris, 2014, Journal of theoretical biology.

Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.

E. Guichard, I. Déléris, I. Souchon, 2007, Journal of agricultural and food chemistry.

Effect of Freeze Dryer Design on Heat Transfer Variability Investigated Using a 3D Mathematical Model.

I. Trelea, D. Flick, A. Plana-Fattori, 2018, Journal of pharmaceutical sciences.

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

I. Trelea, D. Flick, A. Plana-Fattori, 2017 .

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

Stéphanie Passot, Fernanda Fonseca, Ioan Cristian Tréléa, 2017, Journal of pharmaceutical sciences.

How vial geometry variability influences heat transfer and product 1 temperature during freeze-drying 2 3 Authors :

I. Trelea, F. Fonseca, S. Passot, 2017 .

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

I. Trelea, S. Passot, F. Fonseca, 2021, Foods.

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

I. Trelea, F. Fonseca, S. Passot, 2018, European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V.

Reliable estimation of the key variables and of their rates of change in alcoholic fermentation

Eric Latrille, Georges Corrieu, É. Latrille, 2001 .

DYNAMIC OPTIMAL CONTROL OF BATCH RICE DRYING PROCESS

Gilles Trystram, Francis Courtois, Catherine Bonazzi, 2002 .

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

Gilles Trystram, Francis Courtois, Ioan-Cristian Trelea, 1997 .

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

Gilles Trystram, Francis Courtois, Ioan-Cristian Trelea, 1997 .

Model for heat and mass transfer in freeze-drying of pellets.

I. Trelea, F. Fonseca, S. Passot, 2009, Journal of biomechanical engineering.

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

Cédric Baudrit, Ioan-Cristian Trelea, Paul Bourgine, 2011 .

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

I. Trelea, F. Fonseca, A. Girardeau, 2019, Journal of applied microbiology.

An Exploratory Study on Visual Exploration of Model Simulations by Multiple Types of Experts

Anastasia Bezerianos, Evelyne Lutton, Nadia Boukhelifa, 2019, CHI.

A new method for dynamic modelling of bread dough kneading based on artificial neural network

Guy Della Valle, Gilles Trystram, Nathalie Perrot, 2012 .

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

A. Magnin, I. Souchon, I. Trelea, 2011, Journal of theoretical biology.

An Interactive Tool for the Optimization of Freeze-Drying Cycles Based on Quality Criteria

Stéphanie Passot, Fernanda Fonseca, Ioan Cristian Tréléa, 2007 .