Trelea IC - Search Results

1

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

Leclercq-Perlat MN, Sicard M, Trelea IC, Picque D, Corrieu G. Leclercq-Perlat MN, et al. Among authors: trelea ic. J Dairy Sci. 2012 Aug;95(8):4666-82. doi: 10.3168/jds.2012-5368. J Dairy Sci. 2012. PMID: 22818481 Free article.

2

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

Riahi MH, Trelea IC, Picque D, Leclercq-Perlat MN, Hélias A, Corrieu G. Riahi MH, et al. Among authors: trelea ic. J Dairy Sci. 2007 May;90(5):2525-37. doi: 10.3168/jds.2006-357. J Dairy Sci. 2007. PMID: 17430957 Free article.

3

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

Leclercq-Perlat MN, Sicard M, Perrot N, Trelea IC, Picque D, Corrieu G. Leclercq-Perlat MN, et al. Among authors: trelea ic. J Dairy Sci. 2015 Feb;98(2):1325-35. doi: 10.3168/jds.2014-8916. Epub 2014 Dec 12. J Dairy Sci. 2015. PMID: 25497800 Free article.

4

Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations.

Leclercq-Perlat MN, Saint-Eve A, Picque D, Trelea IC. Leclercq-Perlat MN, et al. Among authors: trelea ic. J Dairy Sci. 2024 Aug;107(8):6393-6411. doi: 10.3168/jds.2024-24307. Epub 2024 Mar 14. J Dairy Sci. 2024. PMID: 38490552 Free article.

5

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

Girardeau A, Puentes C, Keravec S, Peteuil P, Trelea IC, Fonseca F. Girardeau A, et al. Among authors: trelea ic. J Appl Microbiol. 2019 May;126(5):1468-1479. doi: 10.1111/jam.14223. Epub 2019 Mar 20. J Appl Microbiol. 2019. PMID: 30762266

6

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

Lauverjat C, Déléris I, Tréléa IC, Salles C, Souchon I. Lauverjat C, et al. Among authors: trelea ic. J Agric Food Chem. 2009 Nov 11;57(21):9878-87. doi: 10.1021/jf901446w. J Agric Food Chem. 2009. PMID: 19817409

7

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

Doyennette M, Déléris I, Féron G, Guichard E, Souchon I, Trelea IC. Doyennette M, et al. Among authors: trelea ic. J Theor Biol. 2014 Jan 7;340:209-21. doi: 10.1016/j.jtbi.2013.09.005. Epub 2013 Sep 14. J Theor Biol. 2014. PMID: 24045155 Free article.

8

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

Scutellà B, Trelea IC, Bourlès E, Fonseca F, Passot S. Scutellà B, et al. Among authors: trelea ic. Eur J Pharm Biopharm. 2018 Jul;128:379-388. doi: 10.1016/j.ejpb.2018.05.004. Epub 2018 May 7. Eur J Pharm Biopharm. 2018. PMID: 29746910

9

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

de Loubens C, Magnin A, Doyennette M, Tréléa IC, Souchon I. de Loubens C, et al. Among authors: trelea ic. J Theor Biol. 2011 Jul 7;280(1):180-8. doi: 10.1016/j.jtbi.2011.04.016. Epub 2011 Apr 22. J Theor Biol. 2011. PMID: 21530546 Free article.

10

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

Atlan S, Trelea IC, Saint-Eve A, Souchon I, Latrille E. Atlan S, et al. Among authors: trelea ic. J Chromatogr A. 2006 Mar 31;1110(1-2):146-55. doi: 10.1016/j.chroma.2006.01.055. Epub 2006 Jan 31. J Chromatogr A. 2006. PMID: 16451802

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