D. Picque

发表

Validation of a new in vitro dynamic system to simulate infant digestion.

D. Dupont, A. Deglaire, I. Souchon, 2014, Food chemistry.

Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food.

D. Dupont, I. Souchon, D. Picque, 2020, Food chemistry.

Monitoring of fermentation by infrared spectrometry: Alcoholic and lactic fermentations

G. Corrieu, D. Picque, D. Lefier, 1993 .

Characterizing acidification kinetics by measuring pH and electrical conductivity in batch thermophilic lactic fermentations

Bruno Perret, Daniel Picque, Eric Latrille, 1992 .

General Method for Lactic Acid Batch Fermentation Processes Monitoring

É. Latrille, G. Corrieu, D. Picque, 1994 .

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.

Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.

C. Monnet, D. Picque, M. Leclercq-Perlat, 2013, Journal of dairy science.

Classification of red wines analysed by middle infrared spectroscopy of dry extract according to their geographical origin

G. Corrieu, T. Cattenoz, D. Picque, 2001 .

Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

G. Corrieu, D. Picque, C. Callon, 2011 .

A probabilistic graphical model for describing the grape berry maturity

Bruno Perret, Hervé Guillemin, Daniel Picque, 2015, Comput. Electron. Agric..

Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

J. Bosset, R. Karoui, T. Cattenoz, 2004 .

Fluorescence and infrared spectroscopies: a tool for the determination of the geographic origin of Emmental cheeses manufactured during summer

J. Bosset, R. Karoui, T. Cattenoz, 2004 .

A decision-support system to predict grape berry quality and wine potential for a Chenin vineyard

B. Perret, A. Tonda, H. Guillemin, 2022, Computers and Electronics in Agriculture.

A comparison and joint use of NIR and MIR spectroscopic methods for the determination of some parameters in European Emmental cheese

J. Baerdemaeker, A. Mouazen, J. Bosset, 2006 .

Comparison of Partial Least Squares Algorithm and Artificial Neural Networks for the Prediction of the Concentration of Molecules Involved in Alcoholic Fermentation with Mid Infra-Red Spectroscopy

B. Perret, G. Corrieu, D. Picque, 1995 .

Performances of aseptic sampling devices for on‐line monitoring of fermentation processes

G. Corrieu, D. Picque, 1992, Biotechnology and bioengineering.

Reusable solid phase immunoassay for the detection of citrate lyase

G. Corrieu, D. Picque, C. Boquien, 1996 .

Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

D. Picque, A. Cardador-Martínez, H. Spinnler, 2016 .

Angiotensin Converting Enzyme Inhibitors and Antioxidant Peptides Release During Ripening of Mexican Cotija Hard Cheese

D. Picque, A. Cardador-Martínez, H. Spinnler, 2016 .

Microbial dynamics in industrial blue veined cheeses in different packaging

D. Picque, Etienne Rifa, P. Bouchard, 2016 .

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.

Determination of Major Compounds of Alcoholic Fermentation by Middle-Infrared Spectroscopy: Study of Temperature Effects and Calibration Methods

B. Perret, É. Latrille, G. Corrieu, 1996 .

QUANTITATIVE ANALYSIS OF DIACETYL, PENTANEDIONE AND THEIR PRECURSORS DURING BEER FERMENTATION BY AN ACCURATE GC/MS METHOD

D. Picque, S. Landaud, P. Lieben, 1998 .

Effect of temperature on diacetyl and acetoin production by Lactococcus lactis subsp. lactis biovar diacetilactis CNRZ 483

G. Corrieu, D. Picque, C. Boquien, 1995, Journal of Dairy Research.

21. Camembert cheese: processing and ripening

G. Corrieu, D. Picque, M. Leclercq-Perlat, 2013 .

Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging

D. Picque, Etienne Rifa, P. Bouchard, 2018 .

Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses.

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

Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy.

G Corrieu, G. Corrieu, D. Picque, 2007, Journal of dairy science.

Effect of Initial Oxygen Concentration on Diacetyl and Acetoin Production by Lactococcus lactis subsp. lactis biovar diacetylactis

G. Corrieu, D. Picque, C. Boquien, 1993, Applied and environmental microbiology.

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Micloth Lopez del Castillo Lozano, D. Picque, A. Cardador-Martínez, 2016 .

The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Daniel Picque, Eric Dufour, Romdhane Karoui, 2005 .

Local air velocity, a key factor governing the Raclette cheese mass loss in an industrial ripening room

B. Perret, G. Corrieu, B. Perret, 2018, Journal of Food Process Engineering.

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 .

A rapid method for the assessment of the vitality of microorganisms using flow cytometry

B. Perret, D. Picque, M. Bouix, 2022, Cytometry. Part A : the journal of the International Society for Analytical Cytology.

PURIFICATION OF PECTINESTERASE FROM ASPERGILLUS NIGER BY CHROMATOGRAPHY ON AN AMIDE DERIVATIVE OF THE CROSS-LINKED PECTATE

M. Vijayalakshmi, D. Picque, E. Segard, 1978 .

Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

G. Corrieu, D. Picque, N. Bonnaire, 2009 .

Impact of packaging on the quality of Saint-Nectaire cheese

G. Corrieu, T. Cattenoz, H. Guillemin, 2011 .

Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.

B. Perret, G. Corrieu, T. Cattenoz, 2010, Journal of dairy science.

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.

Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.

M-N Leclercq-Perlat, G Corrieu, G. Corrieu, 2006, Journal of dairy science.

Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.

M-N Leclercq-Perlat, G Corrieu, G. Corrieu, 2006, Journal of dairy science.

Methods for the determination of aroma compounds in dairy products: a comparative study

G. Corrieu, D. Picque, C. Boquien, 1994, Journal of Dairy Research.

Cross-Linked Pectate

M. Vijayalakshmi, D. Picque, G. Broun, 1980 .

Production of methylanthranilate by the basidiomycete Pycnoporus cinnabarinus (Karst.)

G. Corrieu, M. Asther, D. Picque, 1990, Applied Microbiology and Biotechnology.

Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.

A. Saint-Eve, D. Picque, S. Morge, 2019, Journal of dairy science.

Mid-infrared spectrometry: A tool for the determination of chemical parameters in Emmental cheeses produced during winter

J. Baerdemaeker, A. Mouazen, J. Bosset, 2006 .

Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer

A. Mouazen, J. Bosset, R. Karoui, 2006 .

Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

E. Schaller, J. Bosset, D. Picque, 2003 .

Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion.

R. Briandet, T. Cattenoz, D. Picque, 2017, Food research international.

New instrument for on‐line viscosity measurement of fermentation media

G Corrieu, G. Corrieu, D. Picque, 1988, Biotechnology and bioengineering.

Alcoholic fermentation in winemaking: On-line measurement of density and carbon dioxide evolution

Georges Corrieu, G. Corrieu, D. Picque, 1988 .

On-line monitoring of fermentation processes by a new remote dispersive middle-infrared spectrometer

Daniel Picque, Georges Corrieu, G. Corrieu, 2000 .

Monitoring of fermentation processes producing lactic acid bacteria by mid-infrared spectroscopy

Daniel Picque, Georges Corrieu, G. Corrieu, 1997 .

Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms

B. Perret, G. Corrieu, P. Mirade, 2009 .

A Decision Support System Coupling Fuzzy Logic and Probabilistic Graphical Approaches for the Agri-Food Industry: Prediction of Grape Berry Maturity

Bruno Perret, Hervé Guillemin, Daniel Picque, 2015, PloS one.

Effect of design of blowing duct on ventilation homogeneity around cheeses in a ripening chamber

Pierre-Sylvain Mirade, Daniel Picque, Jean-Dominique Daudin, 2006 .

Assessment of maturity of Loire Valley wine grapes by mid-infrared spectroscopy

D. Picque, P. Lieben, Laurence Guerin, 2010 .