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Researcher identifiers

Number of documents

194

Ioan-Cristian TRELEA

2010-present Professor at AgroParisTech, Food process engineering and microbiology lab (UMR GMPA) in Grignon, France

1998-2009 Associate professor at Institut National Agronomique Paris-Grignon (INA P-G)

1997 Research fellow at International research centre Daniel Carasso, Danone, France

2003 Habilitation to supervise PhD (HDR) in Process engineering from Université Paris 13

1997 PhD (Doctorat) in Process engineering from Ecole Nationale Supérieure des Industries Alimentaires (ENSIA) Massy, France

1993 MSc (DEA) in Automatic control from Institut National Polytechnique de Grenoble (INPG), France

1992 Engineering degree in Automatic control from Polytechnic Institute of Iasi, Romania

Teaching: Dynamic systems, automatic control, modelling, process and bio-process engineering

Research interests: Dynamic modelling, optimisation and control of food and bio-processes

 

Journal articles86 documents

  • Juan Patricio Buceta, Ioan Trelea, Bernadette Scutellà, Erwan Bourlés, Fernanda Fonseca, et al.. Heat Transfer During Freeze-Drying Using a High-throughput vial System in view of Process Scale-up to Serum vials. Journal of Pharmaceutical Sciences, Wiley, 2021, 110 (3), pp.1323-1336. ⟨10.1016/j.xphs.2020.11.029⟩. ⟨hal-03117931⟩
  • Muhammad Syahmeer How, Jim Jones, Marco Morgenstern, Eli Gray-Stuart, John Bronlund, et al.. Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation. LWT - Food Science and Technology, Elsevier, 2021, 141, pp.110918. ⟨10.1016/j.lwt.2021.110918⟩. ⟨hal-03120245⟩
  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Kondjoyan, et al.. A digital learning tool based on models and simulators for food engineering (MESTRAL). Journal of Food Engineering, Elsevier, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩. ⟨hal-02980650⟩
  • Carlos Vilas, Antonio A. Alonso, Eva Balsa-Canto, Estefania López-Quiroga, Ioan-Cristian Trelea. Model-Based Real Time Operation of the Freeze-Drying Process. Processes, MDPI, 2020, 8 (3), pp.325. ⟨10.3390/pr8030325⟩. ⟨hal-02570070⟩
  • Ana Karen Sanchez-Castañeda, Marwen Moussa, Luther Ngansop, Ioan-Cristian Trelea, Violaine Athès. Organic phase screening for in‐stream reactive extraction of bio‐based 3‐hydroxypropionic acid: biocompatibility and extraction performances. Journal of Chemical Technology and Biotechnology, Wiley, 2020, 7th European Bioremediation Conference (EBCVII), 95 (4), pp.1046-1056. ⟨10.1002/jctb.6284⟩. ⟨hal-02500627⟩
  • F. Chemarin, M. Moussa, F. Allais, Ioan-Cristian Trelea, V. Athes. Recovery of 3-hydroxypropionic acid from organic phases after reactive extraction with amines in an alcohol-type solvent. Separation and Purification Technology, Elsevier, 2019, 219, pp.260-267. ⟨10.1016/j.seppur.2019.02.026⟩. ⟨hal-02560888⟩
  • Florian Chemarin, Violaine Athès, Magali Bedu, Thomas Loty, Florent Allais, et al.. Towards an in situ product recovery of bio-based 3-hydroxypropionic acid: influence of bioconversion broth components on membrane-assisted reactive extraction. Journal of Chemical Technology and Biotechnology, Wiley, 2019, 94 (3), pp.964-972. ⟨10.1002/jctb.5845⟩. ⟨hal-02561218⟩
  • Amélie Girardeau, C. Puentes, S. Keravec, P. Peteuil, Ioan-Cristian Trelea, et al.. Influence of culture conditions on the technological properties of Carnobacterium maltaromaticum CNCM I-3298 starters. Journal of Applied Microbiology, Wiley, 2019, 126 (5), pp.1468-1479. ⟨10.1111/jam.14223⟩. ⟨hal-02154448⟩
  • Ana Karen Sánchez Castañeda, Violaine Athès, Marwen Moussa, Javier López Miranda, Jesús Bernardo Páez Lerma, et al.. Modeling of isoamyl acetate production by fermentation with Pichia fermentans in an aerated system coupled to in situ extraction. Process Biochemistry, Elsevier, 2018, 65, pp.11-20. ⟨10.1016/j.procbio.2017.10.010⟩. ⟨hal-01624572⟩
  • B. Scutellà, E. Bourlés, A. Plana-Fattori, F. Fonseca, D. Flick, et al.. Effect of freeze-dryer design on heat transfer variability investigated using a 3D mathematical model. Journal of Pharmaceutical Sciences, Wiley, 2018, 107 (8), pp.2098-2106. ⟨10.1016/j.xphs.2018.04.002⟩. ⟨hal-01769104⟩
  • Bernadette Scutella, Ioan-Cristian Trelea, Erwan Bourlés, Fernanda Fonseca, Stéphanie Passot. Determination of the dried product resistance variability and its influence on the product temperature in pharmaceutical freeze-drying. European Journal of Pharmaceutics and Biopharmaceutics, Elsevier, 2018, 128, pp.379-388. ⟨10.1016/j.ejpb.2018.05.004⟩. ⟨hal-01789065⟩
  • Cesar Arturo Aceves-Lara, Violaine Athès, Patrice Buche, Guy Valle, Vincent Farines, et al.. The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. Innovative Food Science and Emerging Technologies, Elsevier, 2018, Food Science and Technology in France: INRA’s contribution to this area, 46, pp.54-64. ⟨10.1016/j.ifset.2017.10.006⟩. ⟨lirmm-01651998⟩
  • Onrawee Laguerre, V. Osswald, Hong-Minh Hoang, Isabelle Souchon, Ioan-Cristian Trelea, et al.. Experimental study of airflow and heat transfer above a hot liquid surface simulating a cup of drink. Journal of Food Engineering, Elsevier, 2017, 197, pp.24-33. ⟨10.1016/j.jfoodeng.2016.10.014⟩. ⟨hal-01555733⟩
  • Bernadette Scutellà, Artemio Plana-Fattori, Stéphanie Passot, E Bourlès, Fernanda Fonseca, et al.. 3D mathematical modelling to understand atypical heat transfer observed in vial freeze-drying. Applied Thermal Engineering, Elsevier, 2017, 126, pp.226 - 236. ⟨10.1016/j.applthermaleng.2017.07.096⟩. ⟨hal-01582545⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Violaine Athès, Ioan-Cristian Trelea. 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. Separation and Purification Technology, Elsevier, 2017, 189, pp.475-487. ⟨10.1016/j.seppur.2017.07.083⟩. ⟨hal-01583081⟩
  • Bernadette Scutella, Stéphanie Passot, Erwan Bourlés, Fernanda Fonseca, Ioan-Cristian Trelea. How vial geometry variability influences heat transfer and product temperature during freeze-drying. Journal of Pharmaceutical Sciences, Wiley, 2017, 106 (3), pp.770-778. ⟨10.1016/j.xphs.2016.11.007⟩. ⟨hal-01465155⟩
  • Florian Chemarin, Marwen Moussa, Morad Chadni, Brigitte Pollet, Pascale Lieben, et al.. New insights in reactive extraction mechanisms of organic acids: An experimental approach for 3-hydroxypropionic acid extraction with tri-n-octylamine. Separation and Purification Technology, Elsevier, 2017, 179, pp.523-532. ⟨10.1016/j.seppur.2017.02.018⟩. ⟨hal-01530851⟩
  • Thuy Minh Giang, Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, et al.. Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry, Elsevier, 2016, 194, pp.1180-1188. ⟨10.1016/j.foodchem.2015.08.125⟩. ⟨hal-01532511⟩
  • Isabelle Deleris, Anne Saint-Eve, Aurélie Saglio, Isabelle Souchon, Ioan-Cristian Trelea. Insights in aroma compound retention by mucosa during consumption through mathematical modelling. Journal of Food Engineering, Elsevier, 2016, 190, pp.123-138. ⟨10.1016/j.jfoodeng.2016.06.018⟩. ⟨hal-01532599⟩
  • Ioan-Cristian Trelea, Fernanda Fonseca, Stéphanie Passot. Dynamic modelling of the secondary drying stage of freeze-drying reveals distinct desorption kinetics for bound water. Drying Technology, Taylor & Francis, 2016, 34 (3), pp.335-345. ⟨10.1080/07373937.2015.1054509⟩. ⟨hal-01531598⟩
  • Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Marc Anton, et al.. Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocolloids, Elsevier, 2015, 43, pp.66-72. ⟨10.1016/j.foodhyd.2014.04.037⟩. ⟨hal-01195524⟩
  • Sebastien Gaucel, Ioan-Cristian Trelea, Steven Le Feunteun. Comment on new mathematical model for interpreting pH-Stat digestion profiles: impact of lipid droplet characteristics on in vitro digestibility. Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (47), pp.10352-10353. ⟨10.1021/acs.jafc.5b03573⟩. ⟨hal-01535340⟩
  • Jean-Roch Mouret, Vincent Farines, Jean-Marie Sablayrolles, Ioan-Cristian Trelea. Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations. Biochemical Engineering Journal, Elsevier, 2015, 103, pp.211-218. ⟨10.1016/j.bej.2015.07.017⟩. ⟨hal-01310595⟩
  • Ioan-Cristian Trelea, Fernanda Fonseca, Stéphanie Passot, Denis Flick. A binary gas transport model Improves the prediction of mass transfer in freeze drying. Drying Technology, Taylor & Francis, 2015, 33 (15-16), pp.1849-1858. ⟨10.1080/07373937.2015.1040025⟩. ⟨hal-01269386⟩
  • Marie Noelle Leclercq-Perlat, Mariette Sicard, Nathalie Perrot, Ioan-Cristian Trelea, Daniel Picque, et al.. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening. Journal of Dairy Science, American Dairy Science Association, 2015, 98 (2), pp.1325 - 1335. ⟨10.3168/jds.2014-8916⟩. ⟨hal-01195508⟩
  • Marion Doyennette, Isabelle Déléris, Gilles Féron, Elisabeth Guichard, Isabelle Souchon, et al.. Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation. Journal of Theoretical Biology, Elsevier, 2014, 340, pp.209-21. ⟨10.1016/j.jtbi.2013.09.005⟩. ⟨hal-00939546⟩
  • Artemio Plana Fattori, Ioan-Cristian Trelea, Jean-Francois Le Page, Isabelle Souchon, Philippe Pollien, et al.. A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics. Flavour and Fragrance Journal, Wiley, 2014, 29 (3), pp.143-156. ⟨10.1002/ffj.3190⟩. ⟨hal-01123063⟩
  • Etienne Descamps, Nathalie Perrot, Ioan-Cristian Trelea, Sebastien Gaucel, Alain Riaublanc, et al.. Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion. Innovative Food Science and Emerging Technologies, Elsevier, 2014, 25, pp.28-39. ⟨10.1016/j.ifset.2013.12.003⟩. ⟨hal-01195497⟩
  • Stéphanie Passot, Stéphanie Cenard, Inès Douania, Ioan Cristian Trelea, Fernanda Fonseca. Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria. Food Chemistry, Elsevier, 2012, 132 (4), pp.1699-1705. ⟨10.1016/j.foodchem.2011.06.012⟩. ⟨hal-01536691⟩
  • Bouchra Lamrini, Guy Della Valle, Cristian Trelea, Nathalie Perrot, Gilles Trystram. A new method for dynamic modelling of bread dough kneading based on artificial neural network. Food Control, Elsevier, 2012, 26, pp.512-524. ⟨10.1016/j.foodcont.2012.01.011⟩. ⟨hal-01000846⟩
  • Luis T. Antelo, Stéphanie Passot, Fernanda Fonseca, Ioan-Cristian Trelea, Antonio A. Alonso. Toward Optimal Operation Conditions of Freeze-Drying Processes via a Multilevel Approach. Drying Technology, Taylor & Francis, 2012, 30 (13), pp.1432 - 1448. ⟨10.1080/07373937.2012.686079⟩. ⟨hal-01053126⟩
  • Marie Noelle Leclercq-Perlat, Mariette Sicard, Ioan-Cristian Trelea, Daniel Picque, Georges Corrieu. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening. Journal of Dairy Science, American Dairy Science Association, 2012, 95 (8), pp.4666 - 4682. ⟨10.3168/jds.2012-5368⟩. ⟨hal-01004144⟩
  • Clément de Loubens, Albert Magnin, Marion Doyennette, Ioan Cristian Tréléa, Isabelle Souchon. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release. Journal of Theoretical Biology, Elsevier, 2011, 280 (1), pp.180. ⟨10.1016/j.jtbi.2011.04.016⟩. ⟨hal-00701254⟩
  • Sumallika Morakul, Jean-Roch Mouret, Nicole Pamela, Cristian Trelea, Jean-Marie Sablayrolles, et al.. Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses. Process Biochemistry, Elsevier, 2011, 46 (5), pp.1125-1131. ⟨10.1016/j.procbio.2011.01.034⟩. ⟨hal-01003250⟩
  • Marion Doyennette, Clément de Loubens de Verdalle, Isabelle Deleris, Isabelle Souchon, Ioan-Cristian Trelea. Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. Food Chemistry, Elsevier, 2011, 128 (2), pp.380 - 390. ⟨10.1016/j.foodchem.2011.03.039⟩. ⟨hal-01000976⟩
  • Clément de Loubens, Albert Magnin, Marion Doyennette, Ioan Cristian Tréléa, Isabelle Souchon. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release. Journal of Theoretical Biology, Elsevier, 2011, 280, pp.180-8. ⟨10.1016/j.jtbi.2011.04.016⟩. ⟨hal-00840827⟩
  • Clément de Loubens, Anne Saint-Eve, Isabelle Déléris, Maud Panouillé, Marion Doyennette, et al.. Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (6), pp.2534-2542. ⟨10.1021/jf103792b⟩. ⟨hal-00841596⟩
  • Marion Doyennette, Isabelle Deleris, Anne Saint Eve, Aurélie Gasiglia, Isabelle Souchon, et al.. The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions. Food Research International, Elsevier, 2011, 44 (10), pp.3174 - 3181. ⟨10.1016/j.foodres.2011.07.034⟩. ⟨hal-01003263⟩
  • Nathalie Perrot, Ioan-Cristian Trelea, Cédric Baudrit, Gilles Trystram, P. Bourgine. Modelling and analysis of complex food systems: State of the art and new trends. Trends in Food Science and Technology, Elsevier, 2011, 22 (6), pp.304 - 314. ⟨10.1016/j.tifs.2011.03.008⟩. ⟨hal-01000973⟩
  • Clément de Loubens, Albert Magnin, Eric Verin, Marion Doyennette, Ioan Cristian Tréléa, et al.. A lubrication analysis of pharyngeal peristalsis: Application to flavour release. Journal of Theoretical Biology, Elsevier, 2010, 267 (3), pp.300. ⟨10.1016/j.jtbi.2010.09.003⟩. ⟨hal-00634003⟩
  • Clément de Loubens, Maud Panouillé, Anne Saint-Eve, Isabelle Déléris, Ioan Cristian Tréléa, et al.. Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication. Journal of Food Engineering, Elsevier, 2010, 105 (1), pp.161-168. ⟨10.1016/j.jfoodeng.2011.02.020⟩. ⟨hal-00841617⟩
  • Clément de Loubens, Albert Magnin, Eric Verin, Marion Doyennette, Ioan Cristian Tréléa, et al.. A lubrication analysis of pharyngeal peristalsis: application to flavour release.. Journal of Theoretical Biology, Elsevier, 2010, 267 (3), pp.300-311. ⟨10.1016/j.jtbi.2010.09.003⟩. ⟨hal-00841628⟩
  • Stéphanie Passot, Ioan-Cristian Trelea, Michele Marin, Miquel Galan, G. John Morris, et al.. Effect of controlled ice nucleation on primary drying stage and protein recovery in vials cooled in a modified freeze-dryer. Journal of Biomechanical Engineering, American Society of Mechanical Engineers, 2009, 131 (7), pp.074511:1-5. ⟨10.1115/1.3143034⟩. ⟨hal-01537095⟩
  • Ioan-Cristian Trelea, Stephanie Passot, Michele Marin, Fernanda Fonseca. Model for Heat and Mass Transfer in Freeze-Drying of Pellets. Journal of Biomechanical Engineering, American Society of Mechanical Engineers, 2009, 131 (7), pp.074501. ⟨10.1115/1.3142975⟩. ⟨hal-01536947⟩
  • Clementine Lauverjat, Isabelle Délérist, Cristian Trelea, Christian Salles, Isabelle Souchon. Salt and aroma compound release in model cheeses in relation to their mobility. Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57 (21), pp.9878-9887. ⟨10.1021/jf901446w⟩. ⟨hal-01195432⟩
  • Clementine Lauverjat, Clément de Loubens de Verdalle, Isabelle Deleris, Ioan-Cristian Trelea, Isabelle Souchon. Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices. Journal of Food Engineering, Elsevier, 2009, 93 (4), pp.407-415. ⟨10.1016/j.jfoodeng.2009.02.003⟩. ⟨hal-01313365⟩
  • Isabelle Deleris, Imen Zouid, Isabelle Souchon, Ioan-Cristian Trelea. Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase. Journal of Food Engineering, Elsevier, 2009, 94 (3-4), pp.205-214. ⟨10.1016/j.jfoodeng.2009.03.008⟩. ⟨hal-01313369⟩
  • Isabelle Deleris, Samuel Atlan, Isabelle Souchon, Michele Marin, Ioan-Cristian Trelea. An experimental device to determine the apparent diffusivities of aroma compounds. Journal of Food Engineering, Elsevier, 2008, 85 (2), pp.232-242. ⟨10.1016/j.jfoodeng.2007.07.019⟩. ⟨hal-01313360⟩
  • Ioan-Cristian Trelea, Samuel Atlan, Isabelle Déléris, Anne Saint-Eve, Michele Marin, et al.. Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods. Chemical Senses, Oxford University Press (OUP), 2008, ⟨10.1093/chemse/bjm077⟩. ⟨hal-01537099⟩
  • Arnaud Helias, Ioan-Cristian Trelea, Georges Corrieu. Assessment of respiratory activity during surface-mould cheese ripening. Journal of Food Engineering, Elsevier, 2008, 85 (4), pp.632-638. ⟨10.1016/j.jfoodeng.2007.09.001⟩. ⟨hal-01313359⟩
  • Mohamed Riahi, Cristian Trelea, Daniel Picque, Marie Noelle Leclercq-Perlat, Arnaud Helias, et al.. A Model Describing Debaryomyces hansenii Growth and Substrate Consumption During a Smear Soft Cheese Deacidification and Ripening. Journal of Dairy Science, American Dairy Science Association, 2007, 90 (5), pp.2525-2537. ⟨10.3168/jds.2006-357⟩. ⟨hal-01195422⟩
  • Ioan-Cristian Trelea, Samuel Atlan, Isabelle Deleris, Anne Saint-Eve, Michele Marin, et al.. Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods. Chemical Senses, Oxford University Press (OUP), 2007, 33 (2), pp.181-192. ⟨10.1093/chemse/bjm077⟩. ⟨hal-01313374⟩
  • Ioan-Cristian Trelea, Stéphanie Passot, Fernanda Fonseca, Michele Marin. An Interactive Tool for the Optimization of Freeze-Drying Cycles Based on Quality Criteria. Drying Technology, Taylor & Francis, 2007, 25 (5), pp.741-751. ⟨10.1080/07373930701370100⟩. ⟨hal-01537101⟩
  • Isabelle Deleris, Clementine Lauverjat, Ioan-Cristian Trelea, Isabelle Souchon. Diffusion of aroma compounds in stirred yogurts with different complex viscosities. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (21), pp.8681-8687. ⟨10.1021/jf071149y⟩. ⟨hal-01313363⟩
  • Alexandre Juteau, Samuel Atlan, Isabelle Daubert-Deleris, Elisabeth Guichard, Isabelle Souchon, et al.. Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (9), pp.3577-3584. ⟨10.1021/jf0626415⟩. ⟨hal-01195420⟩
  • Mohamed Riahi, Ioan-Cristian Trelea, Marie Noelle Leclercq-Perlat, Daniel Picque, Georges Corrieu. Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity. International Dairy Journal, Elsevier, 2007, 17 (8), pp.946-953. ⟨10.1016/j.idairyj.2006.11.002⟩. ⟨hal-01313361⟩
  • Hervé Guillemin, Ioan Cristian Trelea, Daniel Picque, Bruno Perret, Thomas Cattenoz, et al.. An optical method to monitor casein particle size distribution in whey. Le Lait, INRA Editions, 2006, 86 (5), pp.359-372. ⟨hal-00895617⟩
  • Herve Guillemin, Ioan-Cristian Trelea, Daniel Picque, Bruno Perret, Thomas Cattenoz, et al.. An optical method to monitor casein particle size distribution in whey. Lait, Elsevier, 2006, 86 (5), pp.359-372. ⟨10.1051/lait:2006016⟩. ⟨hal-01313368⟩
  • Samuel Atlan, Ioan-Cristian Trelea, Anne Saint-Eve, Isabelle Souchon, Eric Latrille. Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method. Journal of Chromatography A, Elsevier, 2006, 1110 (1-2), pp.146-155. ⟨10.1016/j.chroma.2006.01.055⟩. ⟨hal-01512117⟩
  • Daniel Picque, Ioan Trelea, Yves Gauzere, Bernard Mietton, Georges Corrieu. Modelling of pH, dry matter and mineral content of curds during soft cheese drainage. Le Lait, INRA Editions, 2004, 84 (5), pp.463-472. ⟨10.1051/lait:2004015⟩. ⟨hal-00895414⟩
  • A. Olmos, Ioan-Cristian Trelea, I. Poligné, A. Collignan, B. Broyart, et al.. Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process. LWT - Food Science and Technology, Elsevier, 2004, 37 (7), pp.763-770. ⟨10.1016/j.lwt.2004.02.010⟩. ⟨hal-01313370⟩
  • Ioan-Cristian Trelea, Mariana Titica, Georges Corrieu. Dynamic optimisation of the aroma production in brewing fermentation. Journal of Process Control, Elsevier, 2004, 14 (1), pp.1-16. ⟨10.1016/S0959-1524(03)00007-6⟩. ⟨hal-01537106⟩
  • Daniel Picque, Ioan-Cristian Trelea, Yves Gauzere, Bernard Mietton, Georges Corrieu. Modelling of pH, dry matter and mineral content of curds during soft cheese drainage. Lait, Elsevier, 2004, 84 (5), pp.463-472. ⟨10.1051/lait:2004015⟩. ⟨hal-01537107⟩
  • Ioan-Cristian Trelea. The particle swarm optimization algorithm: convergence analysis and parameter selection. Information Processing Letters, Elsevier, 2003, 85 (6), pp.317-325. ⟨10.1016/S0020-0190(02)00447-7⟩. ⟨hal-01313364⟩
  • A. Olmos, Ioan-Cristian Trelea, Francis Courtois, Catherine Bonazzi, Gilles Trystram. Dynamic optimal control of batch rice process. Drying Technology, Taylor & Francis, 2002, 20 (7), pp.1319-1345. ⟨10.1081/DRT-120005855⟩. ⟨hal-01196470⟩
  • Antonio Olmos, Ioan-Cristian Trelea, Francis Courtois, Catherine Bonazzi, Gilles Trystram. Dynamic optimal control of batch rice drying process. Drying Technology, Taylor & Francis, 2002, 20 (7), pp.1319-1345. ⟨hal-02676357⟩
  • Ioan-Cristian Trelea, Sophie Landaud, Eric Latrille, Georges Corrieu. Prediction of Confidence Limits for Diacetyl Concentration During Beer Fermentation. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2002, 59 (2), pp.77-87. ⟨10.1094/ASBCJ-60-0077⟩. ⟨hal-01537111⟩
  • Daniel Picque, Thomas Cattenoz, Ioan-Cristian Trelea, C. Cuinier, Georges Corrieu. Classification géographique de vins rouges par analyse de leur extrait sec en spectroscopie moyen infrarouge à transmission. Bulletin de l'OIV, Oiv Office International de la Vigne & du Vin, 2002, 75 (861-862), pp.809-822. ⟨hal-01302723⟩
  • Ioan-Cristian Trelea, C. Landaud, Eric Latrille, Georges Corrieu. Prediction of confidence limits for diacetyl concentration during beer fermentation. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2002, 60 (2), pp.77-87. ⟨hal-02671929⟩
  • Ioan-Cristian Trelea, Mariana Titica, Sophie Landaud, Eric Latrille, Georges Corrieu, et al.. Predictive modelling of brewing fermentation: from knowledge-based to black-box models. Mathematics and Computers in Simulation, Elsevier, 2001, 56, pp.405-424. ⟨10.1016/S0378-4754(01)00311-1⟩. ⟨hal-01537152⟩
  • Ioan-Cristian Trelea, Eric Latrille, Sophie Landaud, Georges Corrieu. Reliable estimation of the key variables and of their rates of change in the alcoholic fermentation. Bioprocess and Biosystems Engineering, Springer Verlag, 2001, 24 (4), pp.227-237. ⟨10.1007/s004490100258⟩. ⟨hal-01537155⟩
  • Ioan-Cristian Trelea, M. Titica, Sophie Landaud, Eric Latrille, Georges Corrieu, et al.. Predictive modelling of brewing fermentation: from knowledge-based to black-box models. Mathematics and Computers in Simulation, Elsevier, 2001, 56 (4-5), pp.405-424. ⟨hal-02678017⟩
  • Ioan-Cristian Trelea, Eric Latrille, Sophie Landaud, Georges Corrieu. Reliable estimation of the key variables and of their rates of change in the alcoholic fermentation. Bioprocess and Biosystems Engineering, Springer Verlag, 2001, 24 (4), pp.227-237. ⟨hal-02676217⟩
  • Mariana Titica, Sophie Landaud, Ioan-Cristian Trelea, Eric Latrille, Georges Corrieu, et al.. Modeling of the Kinetics of Higher Alcohol and Ester Production Based on CO 2 Emission with a View to Control of Beer Flavor by Temperature and Top Pressure. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2000, 58 (4), pp.167-174. ⟨10.1094/ASBCJ-58-0167⟩. ⟨hal-01537162⟩
  • Georges Corrieu, Ioan-Cristian Trelea, Bruno Perret. On-line estimation and prediction of density and ethanol evolution in the brewery. Technical Quarterly, Scientific Societies, 2000, 37 (2), pp.173-181. ⟨hal-01537190⟩
  • Georges Corrieu, Ioan-Cristian Trelea, B. Perret. On-line estimation and prediction of density and ethenol evolution in the brewery. Technical Quarterly Master Brewers Association of America, 2000, 37 (2), pp.173-181. ⟨hal-02697706⟩
  • M. Titica, Sophie Landaud, Ioan-Cristian Trelea, Eric Latrille, Georges Corrieu, et al.. Modelling 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 pression. Journal- American Society of Brewing Chemists, American Society of Brewing Chemists, 2000, 58 (4), pp.167-174. ⟨hal-02691849⟩
  • G Trystram, Ioan-Cristian Trelea, A Raoult-Wack, A Diaz, Francis Courtois. Indirect measurement and control of moisture content during dehydration performed by frying. Drying Technology, Taylor & Francis, 1999, 17 (7&8), pp.1627-1637. ⟨10.1080/07373939908917641⟩. ⟨hal-01537202⟩
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois. Influence of model uncertainty on the dynamic optimal control performance of a batch corn drying process. Drying Technology, Taylor & Francis, 1999, 17 (6), pp.1173-1180. ⟨10.1080/07373939908917602⟩. ⟨hal-01201730⟩
  • Ioan-Cristian Trelea, Graciela Alvarez, Gilles Trystram. Non linear predictive control of a batch refrigeration process. Journal of Food Process Engineering, Wiley, 1998, 21, pp.1-32. ⟨10.1111/j.1745-4530.1998.tb00436.x⟩. ⟨hal-01199691⟩
  • Ioan-Cristian Trelea, G. Trystram. Nonlinear predictive optimal control of a batch refrigeration process. Journal of Food Process Engineering, Wiley, 1998, 21, pp.1-32. ⟨hal-02687880⟩
  • Ioan-Cristian Trelea, A.L. Raoult-Wack, Gilles Trystram. Note: Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration). Food Science and Technology International, SAGE Publications, 1997, 3 (6), pp.459-465. ⟨10.1177/108201329700300608⟩. ⟨hal-01344941⟩
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Dynamic models for drying and wet-milling quality degradation of corn using neural networks. Drying Technology, Taylor & Francis, 1997, 15 (3), pp.1095-1102. ⟨10.1080/07373939708917280⟩. ⟨hal-01200650⟩
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Dynamics analysis and control strategy for a mixed flow corn dryer. Journal of Process Control, Elsevier, 1997, 7 (1), pp.57-64. ⟨10.1016/S0959-1524(96)00013-3⟩. ⟨hal-01200652⟩
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois. Optimal constrained non-linear control of batch processes : application to corn drying. Journal of Food Engineering, Elsevier, 1997, 31, pp.403-421. ⟨10.1016/S0260-8774(96)00096-9⟩. ⟨hal-01201728⟩
  • Ioan-Cristian Trelea, Anne-Lucie Raoult-Wack, Gilles Trystram. Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration). Food Science and Technology International, SAGE Publications, 1997, 3 (6), pp.459-465. ⟨10.1177/108201329700300608⟩. ⟨hal-01537210⟩

Conference papers95 documents

  • Amélie Girardeau, Julie Meneghel, Ioan-Cristian Trelea, Stéphanie Passot, Fernanda Fonseca. Complementary analytical approaches improving knowledge on lactic acid bacteria cryoresistance. 56. Annual Meeting of the Society for Cryobiology, Jul 2019, San Diego, CA, United States. 166-166 p., ⟨10.1016/j.cryobiol.2019.10.086⟩. ⟨hal-02266910⟩
  • Nadia Boukhelifa, Anastasia Bezerianos, Ioan Cristian Trelea, Nathalie Perrot, Evelyne Lutton. An Exploratory Study on Visual Exploration of Model Simulations by Multiple Types of Experts. CHI Conference on Human Factors in Computing Systems (CHI), May 2019, Glasgow, United Kingdom. ⟨10.1145/3290605.3300874⟩. ⟨hal-02005699⟩
  • Bernadette Scutellà, Ioan-Cristian Trelea, Erwan Bourlés, Fernanda Fonseca, Stéphanie Passot. Use of a multi-vial mathematical model to design freeze-drying cycles for pharmaceuticals at known risk of failure. 21. International Drying Symposium, Sep 2018, Valencia, Spain. ⟨10.4995/IDS2018.2018.7421⟩. ⟨hal-02266914⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Ioan-Cristian Trelea, Violaine Athes-Dutour. In-situ product recovery using membrane-assisted reactive extraction for bio-based 3-hydroxypropionic acid production. 11. International Congress on Membranes and Membrane Processes ( ICOM2017 ), Jul 2017, San Francisco, United States. ⟨hal-01567205⟩
  • Nadia Boukhelifa, Alberto Tonda, Ioan-Cristian Trelea, Nathalie Perrot, Evelyne Lutton. Interactive knowledge integration in modelling for food sustainability : challenges and prospects. ACM CHI Workshop on Designing Sustainable Food Systems, 2017, NA, France. ⟨hal-01604947⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Ioan-Cristian Trelea, Violaine Athes-Dutour. Extraction réactive in-situ de l’acide 3-hydroxypropionique biosourcé par contacteur membranaire. Congrès de la Société Française de Génie de Procédés - SFGP2017, Jul 2017, Nancy, France. ⟨hal-01567219⟩
  • Bernadette Scutella, Erwan Bourlés, Cassandre Tordjman, Fernanda Fonseca, Yves Mayeresse, et al.. Can the desorption kinetics explain the residual moisture content heterogeneity observed in pharmaceuticals freeze-drying process?. 6. European Drying Conference: EuroDrying 2017, Jun 2017, Liège, Belgium. ⟨hal-01604833⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Ioan-Cristian Trelea, Violaine Athes-Dutour. In-situ product recovery using membrane-assisted reactive extraction for bio-based 3-hydroxypropionic acid production. 10. World Congress of Chemical Engineering 2017 (WCCE 10), Oct 2017, Barcelone, Spain. ⟨hal-01567204⟩
  • Caroline Pénicaud, Vincent Monclus, Bruno Perret, Stéphanie Passot, Ioan-Cristian Trelea, et al.. Eco-design of food and bio-processes: Example of production of stabilized lactic acid bacteria. Lecture at WUR, Sep 2016, Wageningen, Netherlands. ⟨hal-01532620⟩
  • Caroline Pénicaud, Ioan Cristian Tréléa, Bruno Perret, Fernanda Fonseca, Stéphanie Passot. Freeze-drying control by taking into account environmental considerations (communication orale). FoodFactory, Oct 2016, Laval, France. ⟨hal-01589685⟩
  • Steven Le Feunteun, Thuy Minh Giang, Sébastien Gaucel, Pierre Brestaz, Marc Anton, et al.. Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (communication orale). 16th Food Colloids Conference, 2016, Wageningen, Netherlands. ⟨hal-01598162⟩
  • Jean-Roch Mouret, Vincent Farines, Jean-Marie Sablayrolles, Ioan Cristian Tréléa. Prediction of the production kinetics of the main fermentative aromas in alcoholic fermentation (présentation orale). Macrowine, 2016, Changins Nyon, Switzerland. pp.54. ⟨hal-01598161⟩
  • Jean-Roch Mouret, Vincent Farines, Jean-Marie Sablayrolles, Ioan Cristian Tréléa. Modelling of the production kinetics of the main fermentative aromas in winemaking fermentation (présentation orale). Euro-Mediterranean Symposium for Fruit and Vegetable Processing, 2016, Avignon, France. ⟨hal-01598164⟩
  • Henry Eric Spinnler, Pierre Guimbretière, Lydia Ong, Ioan Cristian Tréléa, Sally L. Gras. pH gradient and mass transfer in a model cheese matrix when Penicillium camemberti is grown at the surface (poster). AusBiotech 2016, 17th International Biotechnology Symposium and Exhibition, 2016, Melbourne, Australia. ⟨hal-01598163⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Ioan-Cristian Trelea, Violaine Athes-Dutour. Extraction réactive en contacteur membranaire: vers l’intégration d’un procédé de bioconversion extractive de l’acide 3-hydroxypropionique. Journée des doctorants du Club Français des Membranes - CFM2016, Apr 2016, Paris, France. ⟨hal-01567213⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Ioan-Cristian Trelea, Violaine Athes-Dutour. Reactive extraction of bio-based 3-hydroxypropionic acid : towards an integrated process of a membrane-assisted extractive bioconversion. French-Nordic Research Day, Mar 2016, Paris, France. ⟨hal-01567215⟩
  • Bernadette Scutella, Erwan Bourlés, Fernanda Fonseca, Artemio Plana Fattori, Denis Flick, et al.. How to manage scale-up using the design space approach. 2016 PDA Conference, Pharmaceutical Freeze Drying Technology, PDA., Sep 2016, Strasbourg, France. ⟨hal-01567201⟩
  • Bernadette Scutella, Stéphanie Passot, Erwan Bourlés, Fernanda Fonseca, Artemio Plana Fattori, et al.. Finite elements model of heat transfer predicts the edge vial effect in different freeze-drying configurations. 2016 CPPR Conference Freeze-Drying of Pharmaceuticals and Biologicals, Jul 2016, Breckenridge, United States. ⟨hal-01567200⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Ioan-Cristian Trelea, Violaine Athes-Dutour. Extractive bioconversion of 3-hydroxypropionic acid: insights in extraction and mass transfer mechanisms. 24. European Biomass Conference and Exhibition - EUBCE 2016, Jun 2016, Amsterdam, Netherlands. ⟨hal-01567211⟩
  • Florian Chemarin, Marwen Moussa, Grégoire Burgé, Florent Allais, Violaine Athes-Dutour, et al.. Extractive bioconversion of 3-hydroxypropionic acid : insights in extraction and mass transfer mechanisms. 6. International Conference on Engineering for Waste and Biomass Valorisation WasteEng2016., May 2016, Albi, France. ⟨hal-01567209⟩
  • Florian Chemarin, Marwen Moussa, Florent Allais, Ioan-Cristian Trelea, Violaine Athes-Dutour. Compréhension et maîtrise des mécanismes de l’extraction réactive de l’acide 3-hydroxypropionique au regarde d’un procédé intégré couplant bioconversion et extraction. Séminaire Bioraffinerie des Lignocelluloses (BILI), Mar 2016, Massy, France. ⟨hal-01567214⟩
  • Thuy Minh Giang, Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, et al.. Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (poster). DOF - 6th International symposium on Delivery of Functionality in Complex Food Systems, 2015, Paris, France. ⟨hal-01598167⟩
  • Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, Ioan Cristian Tréléa, et al.. Modeling in vitro digestion of emulsions: effects of droplet size and oil composition on lipolysis kinetics and fatty acid bioaccessible profiles (poster). 16th Food Colloids Conference, 2015, Naples, Italy. ⟨hal-01598166⟩
  • Etienne Descamps, Alberto Tonda, Sebastien Gaucel, Ioan Cristian Tréléa, Evelyne Luttton, et al.. Modeling competition phenomena in a dairy oil-in-water emulsion using hybrid kinetic Monte Carlo simulations (présentation orale). DOF - 6th International symposium on Delivery of Functionality in Complex Food Systems, 2015, Paris, France. ⟨hal-01598165⟩
  • Bernadette Scutella, Stéphanie Passot, Erwan Bourlés, Fernanda Fonseca, Ioan-Cristian Trelea. Inter-vial heat transfer heterogeneity during freeze-drying: role of vial geometry and position on the shelf. 7. International Conference ISL-FD, Jul 2015, Barcelona, Spain. ⟨hal-01567216⟩
  • Caroline Pénicaud, Ioan Cristian Tréléa, Bruno Perret, Fernanda Fonseca, Violaine Athes, et al.. Insights into freeze-drying energy consumptions for an environmentally-reasoned process control (poster). GPE – 4th International Congress on Green Process Engineering, 2014, Seville, Spain. pp.546. ⟨hal-01598171⟩
  • Stéphanie Baumberger, Jean-Guy Berrin, Cesar Arturo Aceves-Lara, Violaine Athes, J. Beaugrand, et al.. Towards an optimized deconstruction of lignocellulosic biomass: from cell wall characterization to process modeling (présentation orale). EWLP - 13th European Workshop on Lignocellulosics and Pulp, 2014, Seville, Spain. ⟨hal-01598168⟩
  • Isabelle Souchon, Isabelle Deleris, Anne Saint-Eve Delbos, Steven Le Feunteun, Maud Panouille, et al.. Des outils mathématiques pour comprendre et prédire l’impact de la structure des aliments et de la physiologie des individus, sur la libération des stimuli responsables des propriétés sensorielles et sur la digestion. « Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles », May 2014, Rennes, France. pp.43-55. ⟨hal-01195483⟩
  • Thuy Minh Giang, Steven Le Feunteun, Sébastien Gaucel, Pierre Brestaz, Anne Meynier, et al.. In vitro digestion of a whey protein stabilized emulsion: Mechanistic modeling reveals the major influence of droplet coalescence on the kinetics of pancreatic lipolysis (poster). ICFD INFOGEST - 3rd International Conference on Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2014, Wageningen, Netherlands. ⟨hal-01598170⟩
  • Etienne Descamps, Nathalie Perrot, Sébastien Gaucel, Ioan Cristian Tréléa, Alain Riaublanc, et al.. Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion (présentation orale). From Model Foods to Food Models - The DREAM Project International Conference, 2014, University of Ljubijana, Slovenia. pp.84. ⟨hal-01598169⟩
  • Stéphanie Passot, Fernanda Fonseca, Stéphanie Cenard, Ioan Cristian Tréléa. Freeze-drying modeling: prediction of spatial distribution of product quality. The Freeze Drying of Pharmaceuticals and Biologicals Conference, Sep 2014, Garmisch-Partenkirchen, Germany. ⟨hal-01598172⟩
  • Ioan Cristian Tréléa, Fernanda Fonseca, Stéphanie Passot, Denis Flick. A mutual gas diffusion model improves the prediction of mass transfer in freeze-drying (communication orale). IDS 2014 - 19th International Drying Symposium, Aug 2014, Lyon, France. ⟨hal-01598173⟩
  • Vincent Farines, Jean-Roch Mouret, Perez M, Jean-Marie Sablayrolles, Violaine Athes, et al.. Analyse des cinétiques de synthèse des composés d’arôme au cours de la fermentation œnologique (poster). Séminaire AMMAC CEPIA, 2013, Paris, Région indéterminée. ⟨hal-01598174⟩
  • Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Anne Meynier, et al.. Dynamic modelling highlights the major impact of droplet surface area on lipolysis rate of triacylglycerol emulsions stabilized with whey proteins (poster). Biopolymers, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France. ⟨hal-01598175⟩
  • Etienne Descamps, Nathalie Perrot, Ioan Cristian Tréléa, Sebastien Gaucel, Alain Riaublanc, et al.. Coupling stochastic and deterministic approaches for multiscale reconstruction of a dairy oil-in-water emulsion (présentation orale). EWLP - 13th European Workshop on Lignocellulosics and Pulp, 2013, Haifa, Israel. ⟨hal-01598178⟩
  • Ioan Cristian Tréléa, Isabelle Déléris, Anne Saint-Eve, Isabelle Souchon. Mechanistic models predict in vivo aroma compound release during masticated and non-masticated food consumption: impact of product and physiological properties (présentation orale). Food Structures, Digestion & Health Conference, 2013, Melbourne, Australia. ⟨hal-01598179⟩
  • Etienne Descamps, Nathalie Perrot, Sébastien Gaucel, Ioan-Cristian Trelea, Alain Riaublanc, et al.. Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion. The DREAM Project International Conference From Model Foods to Food Models, Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Jun 2013, Nantes, France. 108 p. ⟨hal-02739639⟩
  • Fernanda Fonseca, Stéphanie Passot, Ioan Cristian Tréléa. Controlling ice nucleation: the Pros & the Cons. PDA International Conference of Lyophilization and Freeze-drying, Oct 2013, Dusseldorf, Germany. ⟨hal-01598177⟩
  • Stéphanie Passot, Fernanda Fonseca, Stéphanie Cenard, Carlos Vilas, Eva Balsa-Canto, et al.. Developing smart control strategies for the freeze-drying of bacteria. ISL-FD: 5th International Conference on Lyophilization and Freeze Drying, 2012, Bologne, Italy. ⟨hal-01598192⟩
  • Stéphanie Passot, Fernanda Fonseca, Stéphanie Cenard, C. Vilas, E. Balsa Canto, et al.. Developing smart control strategies for the freeze-drying of bacteria. EFFoST Annual Meeting, Nov 2012, Montpellier, France. ⟨hal-01628119⟩
  • Stéphanie Passot, Carlos Vilas, Fernanda Fonseca, Stéphanie Cenard, Eva Balsa-Canto, et al.. Real time optimization of freeze-drying of lactic acid bacteria (communication orale). SDDP2012 - 5th International Symposium on Spray Dried Dairy Products, Jun 2012, Saint-Malo, France. ⟨hal-01598191⟩
  • Maria Isabel Moenne, Jean-Roch Mouret, Jean-Marie Sablayrolles, Christian Picou, Ioan Cristian Tréléa, et al.. Modelling and control of the oxygen transfer during alcoholic fermentation using an innovative bubble-free oxygenation system (poster). EFFoST Annual Meeting, 2012, Montpellier, France. ⟨hal-01598184⟩
  • Isabelle Souchon, Ioan Cristian Tréléa, Marion Doyennette, Clément Loubens, Isabelle Déléris, et al.. Design of palatable and healthy foods: mathematical modeling of in-mouth flavor release as a tool to help in formulation of less fat and salty foods (présentation orale). IFT12 - Institute of Food Research Annual Meeting, 2012, Las Vegas, Nevada, USA, Unknown Region. ⟨hal-01598188⟩
  • Anne Saint-Eve, Maud Panouille, Clément Loubens, Isabelle Déléris, Ioan Cristian Tréléa, et al.. In vitro, in vivo and modelling approaches to explain the dynamics of salty perception of model dairy products (communication orale). EUROSENSE - 5th European Conference on Sensory and Consumer Research, 2012, Berne, Switzerland. ⟨hal-01598189⟩
  • Stéphanie Passot, Fernanda Fonseca, Stéphanie Cenard, Ioan-Cristian Trelea. Developing smart control strategies of freeze-drying of lactic acid bacteria. 5. International Conference on Lyophilization and Freeze Drying, Mar 2012, Bologne, Italy. ⟨hal-01628100⟩
  • Stéphanie Passot, Ioan Cristian Tréléa, Miquel Galan. Developing smart control strategies for freeze-drying of lactic acid bacteria (communication orale). EFFoST Annual Meeting, 2012, Montpellier, France. ⟨hal-01598186⟩
  • Clément Loubens, Maud Panouille, Anne Saint-Eve, Isabelle Déléris, Ioan Cristian Tréléa, et al.. Salt release in mouth and perception: \textitin vitro, in vivo and modelling approaches to help in designing palatable and healthy foods. 16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brazil. ⟨hal-01598182⟩
  • Isabelle Déléris, Marion Doyennette, Ioan Cristian Tréléa, Etienne Sémon, Hélène Labouré, et al.. Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale). 16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region. ⟨hal-01598185⟩
  • Isabelle Souchon, Ioan Cristian Tréléa, Marion Doyennette, Clément Loubens, Isabelle Déléris, et al.. Mathematical modeling of in-mouth flavour release: toward tools to design healthy and palatable foods (présentation orale). Food Oral Processing, 2012, Beaune, France. pp.32. ⟨hal-01598187⟩
  • Artemio Plana Fattori, Jean-Francois Lepage, Ioan Cristian Tréléa, Isabelle Souchon, Marco Ramaioli, et al.. A new method for assessing volatiles indoor dispersion through CFD (communication orale). EFFoST Annual Meeting, 2012, Montpellier, France. pp.0405. ⟨hal-01598190⟩
  • Clément Loubens, Marion Doyennette, Albert Magnin, Ioan Cristian Tréléa, Isabelle Déléris, et al.. Influence of food viscosity on aroma release after swallowing: a combined biomechanical modelling and in vivo study (communication orale). ISFRS 2012: 6th International Symposium of Food, Rheology and Structure, 2012, Zurich, Switzerland. ⟨hal-01598183⟩
  • Marion Doyennette, Isabelle Déléris, Isabelle Souchon, Ioan Cristian Tréléa. In-mouth flavour release during eating a solid food product: mechanistic modelling and experimental validation (communication orale). 18th Savory Flavor Conference, 2012, Geneve, Switzerland. ⟨hal-01598181⟩
  • Stéphanie Passot, Stéphanie Cenard, Ioan-Cristian Trelea, Fernanda Fonseca. Freeze-drying of lactic acid bacteria : effect of process variables on cell injury. 48. Annual Meeting of the Society for Cryobiology, Jul 2011, Corvallis, Oregon, United States. ⟨10.1016/j.cryobiol.2011.09.055⟩. ⟨hal-02749196⟩
  • Stéphanie Passot, Fernanda Fonseca, Stéphanie Cenard, Ines Douania, Ioan-Cristian Trelea. Quality degradation of lactic acid bacteria during the freeze drying process : experimental study and mathematical modelling. ICEF 11, International Congress of Engineering and Food, May 2011, Athens, Greece. ⟨hal-02746624⟩
  • Marion Doyennette, Cristian Trelea, Aurélie Gasiglia, Clément de Loubens de Verdalle, Isabelle Deleris, et al.. Libération des composés d'arôme en bouche lors de la consommation d'un aliment solide : modélisation des transferts et validation expérimentale. 13. Congrès de la société française de génie des procédés (SFGP 2011), Nov 2011, Lille, France. 2 p. ⟨hal-00956085⟩
  • R. Capuano, M. Santonico, E. Martinelli, R. Paolesse, Stéphanie Passot, et al.. Electronic nose characterization of the quality parameters of freeze-dried bacteria. 14. International Symposium on Olfaction and Electronic Nose, May 2011, New York, United States. pp.125-126, ⟨10.1063/1.3626330⟩. ⟨hal-02745659⟩
  • Stéphanie Passot, Ines Douania, Stéphanie Cenard, Fernanda Fonseca, Ioan-Cristian Trelea. Modeling for risk assessment of quality failures: Application to microorganisms. Freeze Drying of Pharmaceuticals and Biologicals Conference, Sep 2010, Garmisch-Partenkirchen, Germany. ⟨hal-02751750⟩
  • Stéphanie Passot, Stéphanie Cenard, Ioan-Cristian Trelea, Ines Douania, Fernanda Fonseca. Water in freeze-dried lactic acid bacteria: Friend or Foe. EuroFoodWater, Mar 2010, Reims, France. ⟨hal-02818597⟩
  • Fernanda Fonseca, Stéphanie Cenard, Ioan-Cristian Trelea, Michele Marin, Stéphanie Passot. Stabilization of lactic acid bacteria : relevance of physical properties on formulation and process efficiency. X. Congreso Latinoamericano de Microbiologia et Hygiena de los Alimentos, Oct 2009, Punta del Este, Uruguay. ⟨hal-02750465⟩
  • Stéphanie Passot, Ioan-Cristian Trelea, Fernanda Fonseca. Computer modelling to optimise freeze-drying cycles. Visiongain's 2nd Annual Lyophilisation Conference, Sep 2009, London, United Kingdom. ⟨hal-02750950⟩
  • Stéphanie Passot, Ioan-Cristian Trelea, Fernanda Fonseca. Lyophilisation of pellets : experimental and modelling study. Journée AFSIA-EFCA, 2009, lyon, France. ⟨hal-02819808⟩
  • Stéphanie Passot, Ioan-Cristian Trelea, Stéphanie Cenard, Fernanda Fonseca. Freezing : a critical step for freeze-drying cycle development and product stability. 2008 ISPE Conference : Lyophilisation: Scientific Issues of the Process and Introduction to a Risk-Based Approach, Dec 2008, Barcelona, Spain. ⟨hal-02750962⟩
  • C. Salles, S Buchin, C. Tréléa, Juliane Floury, P. Schlich, et al.. Reducing salt level in food: an integrated study of salt release and perception in model and real food systems. 1st IDF/INRA International Symposium on Minerals and Dairy Products, 2008, Saint Malo, France. non paginé. ⟨hal-00729791⟩
  • Stéphanie Passot, Fernanda Fonseca, Ioan-Cristian Trelea, Michèle Marin. Impact of thermal properties on protein formulation and freeze-drying cycle development. ISPE Conference on Manufacturing Excellence 2008. Lyophilization: Meeting the Challenges of a Critical Technology, 2008, Tempa,Fl, United States. ⟨hal-02815517⟩
  • Fernanda Fonseca, Stéphanie Passot, Stéphanie Cenard, Ioan-Cristian Trelea, Michele Marin, et al.. Stabilization of freeze-dried Lb Bulgaricus cells: the freezing kinetics effect. Annual Meeting of the Society for Cryobiology, Jul 2008, Charlotte, North Carolina, United States. ⟨10.1016/j.cryobiol.2008.10.090⟩. ⟨hal-02752775⟩
  • Stéphanie Passot, Fernanda Fonseca, Michèle Marin, Ioan-Cristian Trelea. User-friendly modeling of the freeze-drying process. The Freeze Drying of Pharmaceuticals and Biologicals Conference, 2008, Breckenridge, CO, United States. ⟨hal-02812410⟩
  • Isabelle Souchon, Samuel Atlan, Anne Saint Eve, Isabelle Déléris, Etienne Semon, et al.. Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling. 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service., Jul 2008, Interlaken, Switzerland. ⟨hal-02755145⟩
  • Christian Salles, S Buchin, Cristian Trelea, Juliane Floury, Pascal Schlich, et al.. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems. IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France. ⟨hal-01195425⟩
  • Christian Salles, S Buchin, Cristian Trelea, Juliane Floury, Pascal Schlich, et al.. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems. IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France. ⟨hal-01195426⟩
  • Stéphanie Passot, Fernanda Fonseca, Michele Marin, Ioan-Cristian Trelea. Vacuum freeze-drying of food pellets : experimental study and mathematical modelling. ICEF 10 - International Congress on Engineering and Food, Apr 2008, Vina del Mar, Chile. ⟨hal-02811586⟩
  • Stéphanie Passot, Fernanda Fonseca, Ioan-Cristian Trelea, Michèle Marin. Impact of freezing, especially the controlled nucleation, on protein freeze-drying efficiency. Informa Life Sciences. Lyophilization of Pharmaceuticals, 2008, Londres, United Kingdom. ⟨hal-02813150⟩
  • Stéphanie Passot, Michele Marin, Ioan-Cristian Trelea, Fernanda Fonseca. Quality by deisgn approach : the particular case of freeze-drying process. 2008 PDA Conference on Quality by Design, Oct 2008, Frankfurt, Germany. ⟨hal-02814219⟩
  • Stéphanie Passot, Fernanda Fonseca, Michèle Marin, Ioan-Cristian Trelea. Vacuum freeze-drying of a bed of food pellets: Experimental study and mathematical modelling. ICEF 10 - International Congress on Engineering and Food, Apr 2008, Vina del Mar, Chile. ⟨hal-02816125⟩
  • Fernanda Fonseca, Stéphanie Passot, Stéphanie Cenard, Ioan-Cristian Trelea, Michele Marin. Stabilisation of lactic acid bacteria: relevance of physical properties on formulation efficiency. 1. Int. DOM Symposium on Microbial Formulation, 2007, Uppsala, Sweden. ⟨hal-02813661⟩
  • Stéphanie Passot, Fernanda Fonseca, Ioan-Cristian Trelea, Alice Remillieux, M. Galan, et al.. Controlled nucleation improves the efficiency pharmaceutical proteins lyophilization. Journées AFSIA-EFCE, May 2007, Biarritz, France. ⟨hal-02821076⟩
  • Ioan-Cristian Trelea, Stéphanie Passot, Fernanda Fonseca, Michele Marin. An interactive tool for freeze-drying cycle optimisation based on product quality criteria. Informa Life Sciences. Lyophilization of Pharmaceuticals, Dec 2007, London, United Kingdom. ⟨hal-02814381⟩
  • Stéphanie Passot, Ioan-Cristian Trelea, Fernanda Fonseca, Naziha Barbouche, Michele Marin. Integration of glass transition in freeze-drying kinetic modelling to improve protein stability. 13. World Congress of Food Science and Technology "Food is Life", IUFOST XIIIth Congress, Jul 2006, Nantes, France. ⟨10.1051/IUFoST:20060715⟩. ⟨hal-02751252⟩
  • Fernanda Fonseca, Stéphanie Passot, Ioan-Cristian Trelea, Michele Marin. Impact of physical properties of bioproducts on formulation and on freeze-drying cycle development. International Society for Pharmaceutical Engineering (ISPE). Lyophilization - Technologies and Practice- Seminar, Sep 2006, Vienna, Austria. ⟨hal-02812984⟩
  • Fernanda Fonseca, Stéphanie Passot, Ioan-Cristian Trelea, Michele Marin. Impact of physical properties of bioproducts on formulation and freeze-drying cycle development. International Society for Pharmaceutical Engineering (ISPE). Lyophilization Technologies and Practice Seminar, Sep 2006, Vienna, Austria. ⟨hal-02812611⟩
  • Ioan-Cristian Trelea, Stéphanie Passot, Fernanda Fonseca, Michèle Marin. An interactive tool for freeze-drying cycle optimization based on product quality criteria. Journées AFSIA-EFCE, May 2005, Paris, France. ⟨hal-02827039⟩
  • Stéphanie Passot, Fernanda Fonseca, Ioan-Cristian Trelea, Michèle Marin. Examining the current status of Process Analytical Technology applied to lyophilization: Instrumentation, kinetics, quality criteria and risks area in the cycle. Barnett International’s Annual Conference on Freeze-drying, Jun 2004, Dublin, Ireland. ⟨hal-02829880⟩
  • Antonio Olmos, Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Optimisation dynamique d'un procédé discontinu de séchage du riz. SIMO 2002 Système d'Information, Modélisation, Optimisation, Contrôle, Commande en Génie des Procédés, Oct 2002, Toulouse, France. ⟨hal-01524839⟩
  • G. Trystram, F. Courtois, Ioan-Cristian Trelea. Nonlinear optimal control of batch food processes. 4. International symposium ACoFoP, Sep 1998, Goteborg, Sweden. ⟨hal-02768536⟩
  • Gilles Trystram, Ioan-Cristian Trelea, A.L. Raoult-Wack, A. Diaz, Francis Courtois. Indirect measurement and control of moisture content during dehydration performed by frying. 11. International drying symposium IDS'98, Aug 1998, Halkidiki, Greece. ⟨10.1080/07373939908917641⟩. ⟨hal-01222407⟩
  • Gilles Trystram, Francis Courtois, Ioan-Cristian Trelea, Graciela Alvarez. Non linear optimal control of batch food processes. International Symposium ACoFoP Iv, Sep 1998, Göteborg, Sweden. pp.422-428. ⟨hal-01521545⟩
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois, A.L. Raoult Wack, A. Diaz. Modélisation et commande des procédés de friture. La friture : maitrise du procédé et de la qualité des produits, Nov 1997, Montpellier, France. ⟨hal-01524838⟩
  • Ioan-Cristian Trelea, Gilles Trystram, Francis Courtois, Anne-Lucie Raoult-Wack, A. Diaz. Commande optimale non linéaire sous contraintes de procédés discontinus des industries alimentaires : séchage et réfrigération. Congrès du GFGP, Nov 1997, Montpellier, France. ⟨hal-01510794⟩
  • Gilles Trystram, Ioan-Cristian Trelea, Francis Courtois, Graciela Alvarez. Commande optimale non linéaire sous contraintes de procédés discontinus des industries alimentaires : séchage et réfrigération. GFGP 97 - Simulation des procédés et Automatique, Sep 1997, Paris, France. pp.181. ⟨hal-01510021⟩
  • Ioan-Cristian Trelea, Francis Courtois, Gaël Alvarez, Gilles Trystram. Commande prédictive optimale non linéaire des procédés discontinus (batch). Application au séchage du maïs et à la réfrigération des fruits. Journées d'études - Automatique avancée dans les industries agro-alimentaires, Jun 1996, Massy, France. ⟨hal-01593992⟩
  • Ioan-Cristian Trelea, F. Courtois, G. Trystram. Non-linear optimal control of batch corn dryer. 10. International drying symposium, Jul 1996, Cracovie, Poland. ⟨hal-02768193⟩
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Non linear optimal control of a batch corn dryer. 10. International drying symposium IDS'96, Jul 1996, Cracovie, Poland. pp.1417-1424. ⟨hal-01521544⟩
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Non linear optimal control of a cereal dryer. 5. international Symposium on Automatic Control and Computer Science, Oct 1995, Iasi, Romania. ⟨hal-01524847⟩
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Advanced control of a vertical hot air corn dryer. 10. International Conference on Control Systems and Computer Science (CSCS 10), May 1995, Bucarest, Romania. ⟨hal-01510796⟩
  • Ioan-Cristian Trelea, Francis Courtois, Gilles Trystram. Modélisation de la cinétique de séchage et de la dégradation de la qualité amidonnière du maïs par réseaux de neurones. 5. Congrès Français du Génie des Procédés, Sep 1995, Lyon, France. pp.135-140. ⟨hal-01525338⟩
  • Gilles Trystram, Ioan-Cristian Trelea, Francis Courtois. Non linear optimal control of a corn dryer. Fpac IV Conference, 1995, NA, France. 569 p. ⟨hal-01510015⟩

Poster communications6 documents

  • Juan Buceta Correa de Borba, Stéphanie Passot, Bernadette Scutellà, Fernanda Fonseca, Erwan Bourles, et al.. Freeze-drying in atypical vials: how to model heat transfer during sublimation by using 3D mathematical modelling. 9. International Symposium on Lyophilization and Pharmaceutics ISLFD 2019, Sep 2019, Ghent, Belgium. 2019, 9th International Symposium on Lyophilization and Pharmaceutics ISLFD 2019. ⟨hal-02268926⟩
  • Amélie Girardeau, Cristian Felipe Puentes Mancipe, Sophie Keravec, Pierre Peteuil, Ioan-Cristian Trelea, et al.. Mapping the physiological states of Carnobacterium maltaromaticum obtained” by applying stressful fermentation conditions. 4. Microbial Stress: from systems to molecules and back, Apr 2018, Cork, Ireland. 2018, 4th Microbial Stress: from systems to molecules and back. ⟨hal-02268919⟩
  • Stéphanie Passot, Caroline Pénicaud, Marielle Bouix, Bruno Perret, Ioan-Cristian Trelea, et al.. Freeze-drying of bacteria: From the understanding of the mechanisms of cell resistance to the sustainable process development and optimization. 21. Colloque du Club de Bactéries Lactiques, Jun 2017, Lille, France. 2017. ⟨hal-02266907⟩
  • Jean-Roch Mouret, Vincent Farines, Jean-Marie Sablayrolles, Ioan-Cristian Trelea. Modelling of the production kinetics of the main fermentative aromas in winemaking fermentation. 2. Euro Mediterranean Symposium for Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016. ⟨hal-01837787⟩
  • Stéphanie Passot, Ioan-Cristian Trelea, Stéphanie Cenard, Fernanda Fonseca. Freeze-drying of bacteria : state of the art and new perspectives. 7. International Conference of Lyophilization and Freeze-Drying, Jul 2015, Barcelona, Spain. 2015. ⟨hal-01535314⟩
  • Marion Doyennette, Ioan-Cristian Trelea, Isabelle Déléris, Etienne Semon, Hélène Labouré, et al.. Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product. IUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. 1 p., 2012. ⟨hal-02807881⟩

Book sections2 documents

  • Erwan Bourlès, Gael de Lannoy, Bernadette Scutellà, Fernanda Fonseca, Ioan-Cristian Trelea, et al.. Scale-up of freeze-drying cycles, the use of process analytical technology (PAT), and statistical analysis. Lyophilization of Pharmaceuticals and Biologicals, Editions Springer, 2019, Methods in Pharmacology and Toxicology, 978-1-4939-8927-0. ⟨10.1007/978-1-4939-8928-7_10⟩. ⟨hal-02266898⟩
  • Isabelle Souchon, Samuel Atlan, Anne Saint Eve, Isabelle Déléris, Etienne Semon, et al.. Understanding physiological and physicochemical influences on in -mouth aroma release from yogurts using mechanistic modelling. Expression of Multidisciplinary Flavour Science. Proceedings of the 12. Weurman Symposium. Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1. ⟨hal-02819449⟩

Reports3 documents

  • Céline Casenave, Cristian Trelea, Jean-Roch Mouret, Jean-Marie Sablayrolles, Stéphanie Passot, et al.. European project CAFE WP3: Process experiments - Deliverable 3.3: Test of optimal control strategies. [Research Report] inria. 2013. ⟨hal-00859575⟩
  • Ruud van der Sman, Martijntje Vollebregt, Robert David, Denis Dochain, Denis Flick, et al.. European project CAFE WP4: Model reduction, validation and simulation - Deliverable 4.2: Portable and documented simulation software for each demonstration process. [Contract] . 2013. ⟨hal-00859579⟩
  • Stéphanie Passot, Ioan Cristian Tréléa. Real time control of the final quality of freeze-dried lactic acid starters. [Research Report] INRA. 2013, pp.22. ⟨hal-01598176⟩

Theses1 document

  • Ioan-Cristian Trelea. CONTRIBUTION A LA COMMANDE PREDICTIVE OPTIMALE SOUS CONTRAINTES DES PROCEDES DISCONTINUS NON LINEAIRES UTILISES DANS L'INDUSTRIE ALIMENTAIRE. Sciences de l'ingénieur [physics]. Ecole Nationale Supérieure des Industries Agricoles et Alimentaires - ENSIA, 1997. Français. ⟨tel-01537229⟩

Habilitation à diriger des recherches1 document

  • Ioan-Cristian Trelea. Modélisation et commande des procédés discontinus alimentaires et biologiques. Sciences de l'ingénieur [physics]. Université paris 13, 2003. ⟨tel-01537446⟩