I. Ioannou

Fuzzy sausage drying control based on human sensory evaluations

I. Ioannou, G. Mauris, N. Perrot, 2004, Proceedings of the 21st IEEE Instrumentation and Measurement Technology Conference (IEEE Cat. No.04CH37510).

Development of a control system using the fuzzy set theory applied to a browning process––towards a control system of the browning process combining a diagnosis model and a decision model––part II

Gilles Trystram, Gilles Mauris, I. Ioannou, 2004 .

A fuzzy symbolic model for food browning measurement

Gilles Trystram, Gilles Mauris, I. Ioannou, 2003, The 3rd International Workshop on Scientific Use of Submarine Cables and Related Technologies, 2003..

Expenences about operator/teeftnology cooperation using a fuzzy symbolic approach to decision support system design in food processes

I. Ioannou, G. Mauris, N. Perrot, 2002, IEEE International Conference on Systems, Man and Cybernetics.

The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert

Gilles Trystram, Gilles Mauris, I. Ioannou, 2002 .

Decision support system design using the operator skill to control cheese ripening––application of the fuzzy symbolic approach

Georges Corrieu, Gilles Trystram, Gilles Mauris, 2004 .

Formalization of at-line Human Evaluations to Monitor Product Changes during Processing: The Concept of Sensory Indicator

Gilles Trystram, I. Ioannou, Nathalie Perrot, 2004 .

The Fuzzy Symbolic Approach for the Control of Sensory Properties in Food Processes

Gilles Trystram, Gilles Mauris, I. Ioannou, 2004 .