Nathalie Mejean

Documents

Publications

	Predicting odor profile of food from its chemical composition: Towards an approach based on artificial intelligence and flavorists expertise Nathalie Mejean Perrot , Alice Roche , Alberto Tonda , Evelyne Lutton , Thierry Thomas-Danguin Mathematical Biosciences and Engineering, 2023, 20 (12), pp.20528-20552. ⟨10.3934/mbe.2023908⟩ Article dans une revue hal-04336187v1
	OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects Alice Roche , Nathalie Mejean Perrot , Thierry Thomas-Danguin Molecules, 2022, 27 (22), pp.7888. ⟨10.3390/molecules27227888⟩ Article dans une revue hal-03882929v1
	A decision-support system to predict grape berry quality and wine potential for a Chenin vineyard Nathalie Mejean-Perrot , Alberto Tonda , Ilaria Brunetti , Hervé Guillemin , Bruno Perret Computers and Electronics in Agriculture, 2022, 200, pp.107167. ⟨10.1016/j.compag.2022.107167⟩ Article dans une revue hal-03815449v1
	Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances Rallou Thomopoulos , Cédric Baudrit , Nadia Boukhelifa , Rachel Boutrou , Patrice Buche Food Engineering Reviews, 2019, 11 (1), pp.44-60. ⟨10.1007/s12393-018-9186-x⟩ Article dans une revue hal-01993348v1
	Multiscale modeling for bioresources and bioproducts Marc Barnabe , Nicolas Blanc , Thomas Chabin , Jean-Yves Delenne , Agnès Duri-Bechemilh Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.41-53. ⟨10.1016/j.ifset.2017.09.015⟩ Article dans une revue hal-01607608v1
	Some remarks on computational approaches towards sustainable complex agri-food systems Nathalie Perrot , Hugo de Vries , Evelyne Lutton , Harald G. J. van Mil , Mechthild Donner Trends in Food Science and Technology, 2016, 48, pp.88-101. ⟨10.1016/j.tifs.2015.10.003⟩ Article dans une revue hal-01269357v1
	A probabilistic graphical model for describing the grape berry maturity Cédric Baudrit , Nathalie Perrot , Jean-Marie Brousset , Philippe Abbal , Herve Guillemin Computers and Electronics in Agriculture, 2015, 118, pp.124-135. ⟨10.1016/j.compag.2015.08.019⟩ Article dans une revue hal-01535300v1
	A decision support system coupling fuzzy logic and probabilistic graphical approaches for the agri-food industry: prediction of grape berry maturity Nathalie Perrot , Cédric Baudrit , Jean-Marie Brousset , Philippe Abbal , Herve Guillemin PLoS ONE, 2015, 10 (7), pp.1-21. ⟨10.1371/journal.pone.0134373⟩ Article dans une revue hal-01188323v1
	Erratum to :"Food model exploration through evolutionary optimization coupled with visualization: Application to the prediction of a milk gel structure" Evelyne Lutton , Alberto Tonda , Sébastien Gaucel , Alain Riaublanc , Nathalie Perrot Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2015, 32, pp.208. ⟨10.1016/j.ifset.2015.09.007⟩ Article dans une revue hal-01535350v1
	Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening Marie Noelle Leclercq-Perlat , Mariette Sicard , Nathalie Perrot , Ioan-Cristian Trelea , Daniel Picque Journal of Dairy Science, 2015, 98 (2), pp.1325 - 1335. ⟨10.3168/jds.2014-8916⟩ Article dans une revue hal-01195508v1
	Composition and structure of interface impacts texture of O/W emulsions Claire Surel , Julie Foucquier , Nathalie Perrot , A. Mackie , Catherine Garnier Food Hydrocolloids, 2014, 34 (1), pp.3 - 9. ⟨10.1016/j.foodhyd.2013.06.016⟩ Article dans une revue hal-01195504v1
	Coupling geometric analysis and viability theory for system exploration: Application to a living food system Salma Mesmoudi , Isabelle Alvarez , Sophie Martin , Romain Reuillon , Mariette Sicard Journal of Process Control, 2014, 24 (12), pp.18-28. ⟨10.1016/j.jprocont.2014.09.013⟩ Article dans une revue hal-01140004v1
	Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion Etienne Descamps , Nathalie Perrot , Ioan-Cristian Trelea , Sebastien Gaucel , Alain Riaublanc Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2014, 25, pp.28-39. ⟨10.1016/j.ifset.2013.12.003⟩ Article dans une revue hal-01195497v1
	A complex system approach to address world challenges in food and agriculture Harald G. J. van Mil , Allen E Foegeding , Erich J. Windhab , Nathalie Perrot , Erik van Der Linden Trends in Food Science and Technology, 2014, 40 (1), pp.20 - 32. ⟨10.1016/j.tifs.2014.07.005⟩ Article dans une revue hal-01195499v1
	Food model exploration through evolutionary optimisation coupled with visualisation: Application to the prediction of a milk gel structure Evelyne Lutton , Alberto Paolo Tonda , Sebastien Gaucel , Alain Riaublanc , Nathalie Perrot Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2014, 25, pp.67-77. ⟨10.1016/j.ifset.2014.02.003⟩ Article dans une revue hal-01195498v1
	Using a complex system approach to address world challenges in Food and Agriculture H. G. J. van Mil , E. A. Foegeding , E. J. Windhab , Nathalie Perrot , E. van Der Linden Trends in Food Science and Technology, 2014, 40 (1), pp.20-32 Article dans une revue hal-01564687v1
	Parameter elicitation in probabilistic graphical models for modelling multi-scale food complex systems Cédric C. Baudrit , Pierre-Henri Wuillemin , Nathalie N. Perrot Journal of Food Engineering, 2013, 115 (1), pp.1 - 10. ⟨10.1016/j.jfoodeng.2012.09.012⟩ Article dans une revue hal-01001573v1
	A new method for dynamic modelling of bread dough kneading based on artificial neural network Bouchra B. Lamrini , Guy G. Della Valle , Cristian C. Trelea , Nathalie N. Perrot , Gilles Trystram Food Control, 2012, 26, pp.512-524. ⟨10.1016/j.foodcont.2012.01.011⟩ Article dans une revue hal-01000846v1
	A viability approach to control food processes: Application to a Camembert cheese ripening process Mariette Sicard , Nathalie Perrot , Romain Reuillon , Salma Mesmoudi , Isabelle Alvarez Food Control, 2012, 23 (2), pp.312 - 319. ⟨10.1016/j.foodcont.2011.07.007⟩ Article dans une revue hal-01004225v1
	L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur les procédés de la chaîne alimentaire et aider à la décision. Guy Della Valle , Nathalie Perrot , Cédric Baudrit , Patrice Buche , Kamal Kansou Innovations Agronomiques, 2012, 19, pp.107-116 Article dans une revue lirmm-00764369v1
	Expert knowledge integration to model complex food processes. Application on the camembert cheese ripening process Mariette Sicard , Cédric C. Baudrit , Marie-Noëlle Leclerc-Perlat , Pierre-Henri Wuillemin , Nathalie N. Perrot Expert Systems with Applications, 2011, 38 (9), pp.11804 - 11812. ⟨10.1016/j.eswa.2011.03.068⟩ Article dans une revue hal-01004343v1
	Modelling and analysis of complex food systems: State of the art and new trends Nathalie N. Perrot , Ioan-Cristian I.-C. Trelea , Cédric C. Baudrit , Gilles Trystram , P. P. Bourgine Trends in Food Science and Technology, 2011, 22 (6), pp.304 - 314. ⟨10.1016/j.tifs.2011.03.008⟩ Article dans une revue hal-01000973v1
	Toward the integration of expert knowledge and instrumental data to control food processes: Application to Camembert-type cheese ripening Mariette M. Sicard , Nathalie N. Perrot , Marie Noelle M. N. Leclercq-Perlat , Cédric C. Baudrit , Georges G. Corrieu Journal of Dairy Science, 2011, 94 (1), pp.1 - 13. ⟨10.3168/jds.2009-2984⟩ Article dans une revue hal-01000997v1
	Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks Cédric Baudrit , Mariette Sicard , Pierre-Henri Wuillemin , Nathalie Perrot Journal of Food Engineering, 2010, 98 (3), pp.283-293. ⟨10.1016/j.jfoodeng.2009.12.012⟩ Article dans une revue hal-01170294v1
	Joint treatment of imprecision and variability in food engineering: Application to cheese mass loss during ripening Cédric Baudrit , Arnaud Helias , Nathalie Perrot Journal of Food Engineering, 2009, 93 (3), pp.284-292. ⟨10.1016/j.jfoodeng.2009.01.031⟩ Article dans une revue hal-01195453v1
	Representing parametric probabilistic models tainted with imprecision Cédric Baudrit , Didier Dubois , Nathalie Perrot Fuzzy Sets and Systems, 2008, 159 (15), pp.1913-1928. ⟨10.1016/j.fss.2008.02.013⟩ Article dans une revue hal-02663348v1
	Development of a control system using the fuzzy set theory applied to a browning process—a fuzzy symbolic approach for the measurement of product browning: development of a diagnosis model—part I Irina Ioannou , Nathalie Mejean Perrot , Corinne Curt , Gilles Mauris , Gilles Trystram Journal of Food Engineering, 2004, 64, pp.497-506. ⟨10.1016/j.jfoodeng.2003.11.017⟩ Article dans une revue hal-02583793v1
	Optimal control of the microfiltration of sugar product using a controller combining fuzzy and genetic approaches Nathalie Mejean Perrot , L. Mé , Gilles Trystram , Jean-Michel Trichard , Martine Decloux Fuzzy Sets and Systems, 1998, 94 (3), pp.309-322. ⟨10.1016/S0165-0114(96)00237-0⟩ Article dans une revue hal-02688102v1

	Modélisation interactive en agro-alimentaire: l’outilLiDeoGraM Evelyne Lutton , Nadia Boukhelifa , Alberto Tonda , Thomas Chabin , Nathalie Méjean Journée Visu 2019, May 2019, Paris, France. pp.3 Communication dans un congrès hal-02737033v1
	Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration Thierry Thomas-Danguin , Alice Roche , Evelyne Lutton , Nathalie Mejean-Perrot 12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 17 p Communication dans un congrès hal-02788681v1
	A Chenin Decision Help System to Predict Grape Berries Maturity and Anticipate Wine Potentialities Ilaria Brunetti , Alberto Tonda , Daniel Picque , Laurence Guerin , Nathalie Mejean-Perrot Chenin Blanc International Congress 2019, Jul 2019, Angers, France Communication dans un congrès hal-04244890v1
	An Exploratory Study on Visual Exploration of Model Simulations by Multiple Types of Experts Nadia Boukhelifa , Anastasia Bezerianos , Ioan Cristian Trelea , Nathalie Perrot , Evelyne Lutton CHI Conference on Human Factors in Computing Systems (CHI), May 2019, Glasgow, United Kingdom. ⟨10.1145/3290605.3300874⟩ Communication dans un congrès hal-02005699v1
	A Long-Short-Term Memory Network Model for Biscuit Baking Nathalie N. Perrot , Alberto Tonda Proceedings of the 10th bi-annual international conference on modelling and simulation in food engineering FOODSIM 2018, Apr 2018, Ghent, Belgium Communication dans un congrès hal-02482095v1
	A semi-automatic modelling approach for the production and freeze drying of lactic acid bacteria Thomas Chabin , Marc Barnabe , Alberto Tonda , Nadia Boukhelifa , Fernanda Fonseca 10. International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018. Eurosis, 2018., Apr 2018, Ghent, Belgium Communication dans un congrès hal-02266291v1
	LIDeOGraM: an interactive evolutionary modelling tool Thomas Chabin , Marc Barnabe , Nadia Boukhelifa , Fernanda Fonseca , Alberto Tonda 13. Biennial International Conference on Artificial Evolution (EA), 2018, CHAM, Switzerland. pp.13, ⟨10.1007/978-3-319-78133-4_14⟩ Communication dans un congrès hal-02736924v1
	Human in the loop for modelling food and biological systems: a perspective based on Artificial Intelligence Evelyne Lutton , Nathalie Perrot FOODSIM'2018, Apr 2018, Ghent, Belgium Communication dans un congrès hal-02786708v1
	Human in the loop for modelling food and biological systems: a novel perspective coupling artificial intelligence and life science Nathalie Perrot , Nadia Boukhelifa , Alberto Tonda , Thomas Chabin , Marc Barnabe 10. International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018. Eurosis, 2018., Apr 2018, Ghent, Belgium. pp.8 Communication dans un congrès hal-02192521v1
	LIDeOGraM : an interactive evolutionary modelling tool Thomas Chabin , Marc Barnabe , Nadia Boukhelifa , Fernanda Fonseca , Alberto Tonda Biennial International Conference on Artificial Evolution (EA-2017), 2017, Paris, France Communication dans un congrès hal-01607681v1
	Interactive evolutionary modelling of living complex food systems Thomas Chabin , Marc Barnabe , Nadia Boukhelifa , Fernanda Fonseca , Alberto Tonda Genetic and Evolutionary Computation Conference GECCO' 17, Jul 2017, Berlin, Germany. ⟨10.1145/3067695.3075992⟩ Communication dans un congrès hal-01607872v1
	Interactive knowledge integration in modelling for food sustainability : challenges and prospects Nadia Boukhelifa , Alberto Tonda , Ioan-Cristian Trelea , Nathalie Perrot , Evelyne Lutton ACM CHI Workshop on Designing Sustainable Food Systems, 2017, NA, France Communication dans un congrès hal-01604947v1
	Food science : human factor Iisues Evelyne Lutton , Alberto Tonda , Nadia Boukhelifa , Nathalie Perrot FoodSIM'2016, Apr 2016, Ghent, Belgium Communication dans un congrès hal-01366587v1
	Complex Systems in Food Science: Human Factor Issues Evelyne Lutton , Alberto Tonda , Nadia Boukhelifa , Nathalie Perrot FoodSIM 2016, 9th bi-annual International Conference on Modelling and Simulation in Food Engineering, Apr 2016, Ghent, Belgium Communication dans un congrès hal-02482084v1
	Modeling competition phenomena in a dairy oil-in-water emulsion using hybrid kinetic Monte Carlo simulations (présentation orale) Etienne Descamps , Alberto Tonda , Sebastien Gaucel , Ioan Cristian Tréléa , Evelyne Luttton DOF - 6th International symposium on Delivery of Functionality in Complex Food Systems, 2015, Paris, France Communication dans un congrès hal-01598165v1
	Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion (présentation orale) Etienne Descamps , Nathalie Perrot , Sébastien Gaucel , Ioan Cristian Tréléa , Alain Riaublanc From Model Foods to Food Models - The DREAM Project International Conference, 2014, University of Ljubijana, Slovenia. pp.84 Communication dans un congrès hal-01598169v1
	Coupling stochastic and deterministic approaches for multiscale reconstruction of a dairy oil-in-water emulsion (présentation orale) Etienne Descamps , Nathalie Perrot , Ioan Cristian Tréléa , Sebastien Gaucel , Alain Riaublanc EWLP - 13th European Workshop on Lignocellulosics and Pulp, 2013, Haifa, Israel Communication dans un congrès hal-01598178v1
	Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion Etienne Descamps , Nathalie Perrot , Sébastien Gaucel , Ioan-Cristian I.-C. Trelea , Alain Riaublanc 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 Communication dans un congrès hal-02739639v1
	Food model exploration through evolutionary optimisation coupled with visualisation: Application to the prediction of a milk gel structure Evelyne Lutton , Alberto Paolo Tonda , Sébastien Gaucel , Alain Riaublanc , Nathalie Perrot The DREAM Project`s Conference International "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 Communication dans un congrès hal-02749117v1
	Cooperative coevolution for agrifood process modeling Olivier Barrière , Evelyne Lutton , Pierre-Henri Wuillemin , Cédric Baudrit , Mariette Sicard EVOLVE 2011 International Workshop, May 2011, Bourglinster, Luxembourg. pp.247-287, ⟨10.1007/978-3-642-32726-1_7⟩ Communication dans un congrès hal-02746946v1
	The complex system science for optimal strategy of management of a food system: the camembert cheese ripening Nathalie Perrot , Salma Mesmoudi , Romain Reuillon , Evelyne Lutton , Isabelle Alavarez International Congres of Engineering and Food, May 2011, Athène, Greece. pp.325-331 Communication dans un congrès hal-00840747v1
	Modelling the formation of fat droplet interface during homogenisation in order to describe the texture Julie Foucquier , Sébastien Gaucel , Claire Surel , Alain Riaublanc , Cédric Baudrit 11. International Congress on Engineering and Food (ICEF11), May 2011, Athenes, Greece. ⟨10.1016/j.profoo.2011.09.107⟩ Communication dans un congrès hal-02748036v1
	Visual analysis of population scatterplots Evelyne Lutton , Julie Foucquier , Nathalie Perrot , Jean Louchet , Jean-Daniel Fekete 10th Biannual International Conference on Artificial Evolution (EA-2011), Oct 2011, Angers, France Communication dans un congrès hal-00642307v1
	Knowledge Engineering, a Useful Tool for Integrating Food Chain Cédric Baudrit , Patrice Buche , Guy Della Valle , Sébastien Destercke , Kamal Kansou 6 CIGR - 6th International Symposium on “Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management”, Apr 2011, Nantes, France Communication dans un congrès lirmm-00611959v1
	Vers une intégration des connaissances pour une meilleure compréhension des procédés alimentaires Cédric Baudrit , Pierre-Henri Wuillemin , Nathalie Perrot 11ème Congrès de la Société Française de Recherche Opérationnelle et d'Aide à la Décision (ROADEF 2010), Feb 2010, Toulouse, France. pp.47-48 Communication dans un congrès hal-01291275v1
	Optimal viable path search for a cheese ripening process using a multi-objective EA. Salma Mesmoudi , Nathalie Perrot , Romain Reuillon , Paul Bourgine , Evelyne Lutton ICEC 2010, International Conference on Evolutionary Computation, Oct 2010, Valencia, Spain Communication dans un congrès hal-00783852v1
	The viability theory to control complex food processes Mariette Sicard , Nathalie Perrot , Cédric Baudrit , Romain Reuillon , Paul Bourgine European Conference on Complex Systems 2009, Sep 2009, Warwick, United Kingdom. 171 p Communication dans un congrès hal-02753778v1
	Dynamic neural networks versus dynamic Bayesian networks to model microbial behaviours during the cheese ripening process Cédric Baudrit , Mariette Sicard , Pierre-Henri Wuillemin , Nathalie Perrot Annual meeting of European Federation of Food Science & Technology (EFFoST), Nov 2009, Budapest, Hungary Communication dans un congrès hal-02815527v1
	Toward a knowledge integration for representing food processes Cédric Baudrit , Mariette Sicard , Pierre-Henri Wuillemin , Nathalie Perrot European Conference on Complex Systems 2009, Sep 2009, Warwick, United Kingdom. 171 p Communication dans un congrès hal-02753985v1
	Dynamic Bayesian Networks for Modelling Food Processing: Application to the Cheese Ripening Process Cédric Baudrit , Mariette Sicard , Pierre-Henri Wuillemin , Nathalie Perrot 8th World Congress of Chemichal Engineering 09, Aug 2009, Montréal, Canada Communication dans un congrès hal-01294519v1
	Les réseaux Bayésiens dynamiques pour intégrer les connaissances relatives aux procédés alimentaires (application au processus d'affinage) Cédric Baudrit , Mariette Sicard , Pierre-Henri Wuillemin , Nathalie Perrot XIIème Congrès de la Société Française de Génie des Procédés 09, Oct 2009, Marseille, France Communication dans un congrès hal-01294528v1
	Analyse des formes de transition vers des agricultures plus écologiques : les cas de l’agriculture biologique et de la protection intégrée Claire Lamine , Jean-Marc Meynard , Nathalie Perrot , Stephane Bellon Dinabio : Développement & innovation en agriculture biologique. Colloque national, May 2008, Montpellier, France Communication dans un congrès hal-02824078v1
	Validation et enrichissement interactifs d'un apprentissage automatique des paramètres d'un réseau bayésien dynamique appliqué aux procédés alimentaires Bruno Pinaud , Cédric Baudrit , Mariette Sicard , Pierre-Henri Wuillemin , Nathalie Perrot JFRB 2008 - 4èmes Journées Francophones sur les Réseaux Bayésiens, May 2008, Lyon, France Communication dans un congrès hal-00259891v1
	A dynamic Bayesian Network to represent a ripening process of a soft mould cheese. Cédric Baudrit , Pierre-Henri Wuillemin , Mariette Sicard , Nathalie Perrot 12th International Conference on Knowledge-Based and Intelligent Information & Engineering Systems, Sep 2008, Zagreb, Croatia. pp.265-272, ⟨10.1007/978-3-540-85565-1_33⟩ Communication dans un congrès hal-01302126v1
	Uncertainty analysis in food engineering involving imprecision and randomness Cédric Baudrit , Arnaud Helias , Nathalie Perrot 5. International Symposium On Imprecise Probability: Theories And Applications (ISIPTA'07), Jul 2007, Prague, Czech Republic Communication dans un congrès hal-02752237v1
	Food quality degradation model based upon fuzzy kinetic approach Gilles Trystram , Nathalie Perrot , Catherine Bonazzi , Francis F. Courtois COST-915 Copernicus CIPA-CT94--0120 workshop on Food Quality Modelling, Jun 1997, Leuven, Belgium Communication dans un congrès hal-01517243v1
	Modelling of the quality of food products during drying. A fuzzy set based approach Gilles Trystram , Nathalie Perrot , Catherine Bonazzi , Francis F. Courtois , Jean-Jacques Bimbenet 1. European Congress on Chemical Engineering (ECCE 1), May 1997, Florence, Italy. pp.2691-2694 Communication dans un congrès hal-01521537v1
	Modelling with words - A new way in food engineering Gilles Trystram , Nathalie Perrot , Catherine Bonazzi , Francis F. Courtois , Jean-Jacques Bimbenet 7. International Congress on Engineering and Food (ICEF7), Apr 1997, Brighton, United Kingdom. 600 p Communication dans un congrès hal-01508155v1
	Application des sous-ensembles flous au génie de la réaction lors du séchage de produits alimentaires à láir chaud Nathalie Perrot , Gilles Trystram , Catherine Bonazzi , Francis F. Courtois , Jean-Jacques Bimbenet 6. Congrès français de génie des procédés, Sep 1997, Paris, France. 144 p Communication dans un congrès hal-01513288v1

	How to predict the odor profile of wine from its chemical composition? In silico modelling using experts' knowledge, fuzzy logic and optimization Alice Roche , Nathalie Perrot , Thomas Chabin , Angélique Villière , Ronan Symoneaux 17. international symposium on olfaction and electronic nose, May 2017, Montréal, Canada. , 1 p., 2017 Poster de conférence hal-02787325v1
	In silico modelling to predict the odor profile of red wines from their molecular composition using experts’ knowledge, fuzzy logic and optimization David Roche , T. Chabin , A. Villiere , Ronan Symoneaux , Nathalie Perrot 7th European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France Poster de conférence hal-01957072v1
	How freeing the complexity of process systems in order to modeling global quality of products Yves Cadot , Cécile Coulon-Leroy , D. Rioux , Brigitte Charnomordic , Cédric Baudrit 8. International Symposium In vino Analytica Scientia, Jul 2013, Reims, France. 224 p., 2013, Book of Abstracts. 8. International Symposium In vino Analytica Scientia Poster de conférence hal-02746325v1
	Modelling the formation of the lipid droplet interface and networks during an emulsion of a milk gel. Julie Foucquier , Sebastien Gaucel , Claire Surel , Alain Riaublanc , Marc Anton 11. International Hydrocolloids Conference Biofunctionality and Technobiofunctionality of Hydrocolloids, May 2012, Indianapolis, United States. 2012 Poster de conférence hal-01195488v1

	Evolutionary algorithms for food science and technology Evelyne Lutton , Nathalie Perrot , Alberto Tonda John Wiley, 182 p., 2016, Genetic Programming and Evolvable Machines, 978-1-848-21813-0 Ouvrages hal-02266288v1

	Interactive Machine Learning for Applications in Food Science and Technology Alberto Tonda , Nadia Boukhelifa , Thomas Chabin , Marc Barnabe , Benoit Génot Human and Machine Learning, Springer, ISBN 978-3-319-90403-0, 2018 Chapitre d'ouvrage hal-02482108v1
	Interactive machine learning for applications in food Science Alberto Tonda , Nadia Boukhelifa , Thomas Chabin , Marc Barnabe , Benoit Génot Human and Machine Learning, SPRINGER, pp.19, 2018, Human-Computer Interaction Series, 978-3-319-90403-0; 978-3-319-90402-3. ⟨10.1007/978-3-319-90403-0_22⟩ Chapitre d'ouvrage hal-02791245v1
	L’aliment: un système complexe à modéliser et maîtriser Nathalie Perrot , Cédric Baudrit , P. Bourgine , Gilles Trystam Science culinaire - Matière, procédés et dégustation, Editions Belin, 400 p., 2014, 978-2701175331 Chapitre d'ouvrage hal-02793203v1
	Intelligent quality control systems in food processing based on fuzzy logic Nathalie Perrot , Cédric Baudrit Robotics and Automation in the Food Industry : Current and Future Technologies, 236, Woodhead Publishing Ltd, 2013, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-85709-576-3 978-1-84569-801-0. ⟨10.1533/9780857095763.1.200⟩ Chapitre d'ouvrage hal-02810899v1

	Dataset on the characterization of the flavor of two red wine varieties using sensory descriptive analysis, volatile organic compounds quantitative analysis by GC-MS and odorant composition by GC-MS-O Angélique Villière , Ronan Symoneaux , Alice Roche , Aïda Eslami , Nathalie Perrot 2018, ⟨10.5281/zenodo.1213610⟩ Article de blog scientifique hal-02931042v1

	Machine learning for agri-food processes: 4 learning from data, human knowledge and interactions\| Book chapter Part of ISBN: 9780323984836 Current developments in biotechnology and bioengineering 2022 Nathalie Mejean-Perrot , Alberto Tonda , Nadia Boukhelifa , Ilaria Brunetti , Anastasia Bezerianos 2023 Pré-publication, Document de travail hal-04298862v1
	OOPS, the Ontology for Odor Perceptual Space: from molecular composition to sensory attributes of odor objects Alice Roche , Nathalie Mejean-Perrot , Thierry Thomas-Danguin 2022 Pré-publication, Document de travail hal-03684107v1

	Thématiques scientifiquers InCoM sur les 4-5 ans à venir. Cédric Baudrit , Patrice Buche , Guillaume Delaplace , Guy G. Della Valle , Jean-Dominique Daudin [Rapport Technique] 2012 Rapport hal-02806510v1
	Modeling an agrifood industrial process using cooperative coevolution Algorithms Olivier Barrière , Evelyne Lutton , Pierre-Henri Wuillemin , Cédric Baudrit , Mariette Sicard [Research Report] RR-6914, INRIA. 2009, pp.51 Rapport inria-00381681v1

Nathalie Mejean

Publications

Predicting odor profile of food from its chemical composition: Towards an approach based on artificial intelligence and flavorists expertise

OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects

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

Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances

Multiscale modeling for bioresources and bioproducts

Some remarks on computational approaches towards sustainable complex agri-food systems

A probabilistic graphical model for describing the grape berry maturity

A decision support system coupling fuzzy logic and probabilistic graphical approaches for the agri-food industry: prediction of grape berry maturity

Erratum to :"Food model exploration through evolutionary optimization coupled with visualization: Application to the prediction of a milk gel structure"

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

Composition and structure of interface impacts texture of O/W emulsions

Coupling geometric analysis and viability theory for system exploration: Application to a living food system

Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion

A complex system approach to address world challenges in food and agriculture

Food model exploration through evolutionary optimisation coupled with visualisation: Application to the prediction of a milk gel structure

Using a complex system approach to address world challenges in Food and Agriculture

Parameter elicitation in probabilistic graphical models for modelling multi-scale food complex systems

A new method for dynamic modelling of bread dough kneading based on artificial neural network

A viability approach to control food processes: Application to a Camembert cheese ripening process

L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur les procédés de la chaîne alimentaire et aider à la décision.

Expert knowledge integration to model complex food processes. Application on the camembert cheese ripening process

Modelling and analysis of complex food systems: State of the art and new trends

Toward the integration of expert knowledge and instrumental data to control food processes: Application to Camembert-type cheese ripening

Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks

Joint treatment of imprecision and variability in food engineering: Application to cheese mass loss during ripening

Representing parametric probabilistic models tainted with imprecision

Development of a control system using the fuzzy set theory applied to a browning process—a fuzzy symbolic approach for the measurement of product browning: development of a diagnosis model—part I

Optimal control of the microfiltration of sugar product using a controller combining fuzzy and genetic approaches

Modélisation interactive en agro-alimentaire: l’outilLiDeoGraM

Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration

A Chenin Decision Help System to Predict Grape Berries Maturity and Anticipate Wine Potentialities

An Exploratory Study on Visual Exploration of Model Simulations by Multiple Types of Experts

A Long-Short-Term Memory Network Model for Biscuit Baking

A semi-automatic modelling approach for the production and freeze drying of lactic acid bacteria

LIDeOGraM: an interactive evolutionary modelling tool

Human in the loop for modelling food and biological systems: a perspective based on Artificial Intelligence

Human in the loop for modelling food and biological systems: a novel perspective coupling artificial intelligence and life science

LIDeOGraM : an interactive evolutionary modelling tool

Interactive evolutionary modelling of living complex food systems

Interactive knowledge integration in modelling for food sustainability : challenges and prospects

Food science : human factor Iisues

Complex Systems in Food Science: Human Factor Issues

Modeling competition phenomena in a dairy oil-in-water emulsion using hybrid kinetic Monte Carlo simulations (présentation orale)

Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion (présentation orale)

Coupling stochastic and deterministic approaches for multiscale reconstruction of a dairy oil-in-water emulsion (présentation orale)

Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion

Food model exploration through evolutionary optimisation coupled with visualisation: Application to the prediction of a milk gel structure

Cooperative coevolution for agrifood process modeling

The complex system science for optimal strategy of management of a food system: the camembert cheese ripening

Modelling the formation of fat droplet interface during homogenisation in order to describe the texture

Visual analysis of population scatterplots

Knowledge Engineering, a Useful Tool for Integrating Food Chain

Vers une intégration des connaissances pour une meilleure compréhension des procédés alimentaires

Optimal viable path search for a cheese ripening process using a multi-objective EA.

The viability theory to control complex food processes

Dynamic neural networks versus dynamic Bayesian networks to model microbial behaviours during the cheese ripening process

Toward a knowledge integration for representing food processes

Dynamic Bayesian Networks for Modelling Food Processing: Application to the Cheese Ripening Process

Les réseaux Bayésiens dynamiques pour intégrer les connaissances relatives aux procédés alimentaires (application au processus d'affinage)

Analyse des formes de transition vers des agricultures plus écologiques : les cas de l’agriculture biologique et de la protection intégrée

Validation et enrichissement interactifs d'un apprentissage automatique des paramètres d'un réseau bayésien dynamique appliqué aux procédés alimentaires

A dynamic Bayesian Network to represent a ripening process of a soft mould cheese.

Uncertainty analysis in food engineering involving imprecision and randomness

Food quality degradation model based upon fuzzy kinetic approach

Modelling of the quality of food products during drying. A fuzzy set based approach

Modelling with words - A new way in food engineering

Application des sous-ensembles flous au génie de la réaction lors du séchage de produits alimentaires à láir chaud

How to predict the odor profile of wine from its chemical composition? In silico modelling using experts' knowledge, fuzzy logic and optimization

In silico modelling to predict the odor profile of red wines from their molecular composition using experts’ knowledge, fuzzy logic and optimization

How freeing the complexity of process systems in order to modeling global quality of products

Modelling the formation of the lipid droplet interface and networks during an emulsion of a milk gel.

Evolutionary algorithms for food science and technology

Interactive Machine Learning for Applications in Food Science and Technology

Interactive machine learning for applications in food Science

L’aliment: un système complexe à modéliser et maîtriser

Intelligent quality control systems in food processing based on fuzzy logic

Dataset on the characterization of the flavor of two red wine varieties using sensory descriptive analysis, volatile organic compounds quantitative analysis by GC-MS and odorant composition by GC-MS-O

Machine learning for agri-food processes: 4 learning from data, human knowledge and interactions| Book chapter Part of ISBN: 9780323984836 Current developments in biotechnology and bioengineering 2022