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Nathalie Mejean Perrot
Nathalie Mejean Perrot
INRAE
Verified email at inrae.fr
Title
Cited by
Cited by
Year
Fuzzy concepts applied to food product quality control: A review
N Perrot, I Ioannou, I Allais, C Curt, J Hossenlopp, G Trystram
Fuzzy sets and systems 157 (9), 1145-1154, 2006
1552006
Representing parametric probabilistic models tainted with imprecision
C Baudrit, D Dubois, N Perrot
Fuzzy sets and systems 159 (15), 1913-1928, 2008
1142008
Modelling and analysis of complex food systems: state of the art and new trends
N Perrot, IC Trelea, C Baudrit, G Trystram, P Bourgine
Trends in Food Science & Technology 22 (6), 304-314, 2011
1112011
Analyse des formes de transition vers des agricultures plus écologiques: les cas de l’Agriculture Biologique et de la Protection Intégrée
C Lamine, JM Meynard, N Perrot, S Bellon
Innovations agronomiques 4 (4), 483-493, 2009
992009
A complex system approach to address world challenges in food and agriculture
HGJ van Mil, EA Foegeding, EJ Windhab, N Perrot, E Van Der Linden
Trends in food science & technology 40 (1), 20-32, 2014
712014
Decision support system design using the operator skill to control cheese ripening––application of the fuzzy symbolic approach
N Perrot, L Agioux, I Ioannou, G Mauris, G Corrieu, G Trystram
Journal of Food Engineering 64 (3), 321-333, 2004
592004
The fuzzy set theory: a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert
I Ioannou, N Perrot, J Hossenlopp, G Mauris, G Trystram
Food quality and preference 13 (7-8), 589-595, 2002
552002
Towards a global modelling of the Camembert-type cheese ripening process by coupling heterogeneous knowledge with dynamic Bayesian networks
C Baudrit, M Sicard, PH Wuillemin, N Perrot
Journal of Food Engineering 98 (3), 283-293, 2010
492010
Some remarks on computational approaches towards sustainable complex agri-food systems
N Perrot, H De Vries, E Lutton, HGJ Van Mil, M Donner, A Tonda, S Martin, ...
Trends in Food Science & Technology 48, 88-101, 2016
452016
Feed‐back quality control in the baking industry using fuzzy sets
N Perrot, G Trystram, F Guely, F Chevrie, N Schoesetters, E Dugre
Journal of food process engineering 23 (4), 249-279, 2000
452000
Sensor fusion for real time quality evaluation of biscuit during baking. Comparison between Bayesian and fuzzy approaches
N Perrot, G Trystram, D Le Guennec, F Guely
Journal of Food Engineering 29 (3-4), 301-315, 1996
441996
Composition and structure of interface impacts texture of O/W emulsions
C Surel, J Foucquier, N Perrot, A Mackie, C Garnier, A Riaublanc, ...
Food Hydrocolloids 34, 3-9, 2014
422014
Modelling the operator know-how to control sensory quality in traditional processes
I Allais, N Perrot, C Curt, G Trystram
Journal of food engineering 83 (2), 156-166, 2007
422007
A new method for dynamic modelling of bread dough kneading based on artificial neural network
B Lamrini, G Della Valle, IC Trelea, N Perrot, G Trystram
Food Control 26 (2), 512-524, 2012
372012
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 …
I Ioannou, N Perrot, C Curt, G Mauris, G Trystram
Journal of Food Engineering 64 (4), 497-506, 2004
372004
Dry sausage ripening control integration of sensory-related properties
C Curt, J Hossenlopp, N Perrot, G Trystram
Food control 13 (3), 151-159, 2002
352002
Optimal control of the microfiltration of sugar product using a controller combining fuzzy and genetic approaches
N Perrot, L Me, G Trystram, JM Trichard, M Decloux
Fuzzy Sets and Systems 94 (3), 309-322, 1998
341998
Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening
MN Leclercq-Perlat, M Sicard, N Perrot, IC Trelea, D Picque, G Corrieu
Journal of Dairy Science 98 (2), 1325-1335, 2015
332015
Application of fuzzy rules-based models to prediction of quality degradation of rice and maize during hot air drying
N Perrot, C Bonazzi, G Trystram
Drying technology 16 (8), 1998
321998
Joint treatment of imprecision and variability in food engineering: Application to cheese mass loss during ripening
C Baudrit, A Helias, N Perrot
Journal of Food Engineering 93 (3), 284-292, 2009
292009
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