Caroline Pénicaud

发表

[MS]^2O - A Multi-scale and Multi-step Ontology for Transformation Processes: Application to Micro-Organisms

Juliette Dibie, Stéphane Dervaux, Estelle Doriot, 2016, ICCS.

A Use Case of Data Integration in Food Production

Juliette Dibie, Stéphane Dervaux, Liliana Ibanescu, 2018, EKAW.

Environmentally eco-reasoned design process for functional yeast production and stabilization

Caroline Pénicaud, Stéphanie Passot, Fernanda Fonseca, 2015 .

Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database

Bruno Perret, Hervé Guillemin, Caroline Pénicaud, 2021, International Dairy Journal.

Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food

Caroline Pénicaud, Nathalie Gontard, Valérie Guillard, 2011 .

Oxygen transfer in foods using oxygen luminescence sensors: Influence of oxygen partial pressure and food nature and composition

Caroline Pénicaud, Nathalie Gontard, Stéphane Guilbert, 2010 .

Physiological and Biochemical Responses of Yarrowia lipolytica to Dehydration Induced by Air-Drying and Freezing

Caroline Pénicaud, Fernanda Fonseca, Frédéric Jamme, 2014, PloS one.

Oxygen Quantification Methods and Application to the Determination of Oxygen Diffusion and Solubility Coefficients in Food

Caroline Pénicaud, Nathalie Gontard, Valérie Guillard, 2012 .

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

Caroline Pénicaud, Philippe Bohuon, Nawel Achir, 2011 .