1. A digital learning tool based on models and simulators for food engineering (MESTRAL). (March 2021) Authors: Suciu, I.; Ndiaye, A.; Baudrit, C.; Fernandez, C.; Kondjoyan, A.; Mirade, P.S.; Sicard, J.; Tournayre, P.; Bohuon, P.; Buche, P.; Courtois, F.; Guillard, V.; Athes, V.; Flick, D.; Plana-Fattori, A.; Trelea, C.; Trystram, G.; Delaplace, G.; Curet, S.; Della Valle, D. Journal: Journal of food engineering Issue: Volume 293(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese. (1st March 2016) Authors: Acerbi, F.; Guillard, V.; Guillaume, C.; Saubanere, M.; Gontard, N. Journal: Food chemistry Issue: Volume 194(2016) Page Start: 1172 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment of gas permeability of the whole packaging system mimicking industrial conditions. (June 2016) Authors: Acerbi, F.; Guillard, V.; Guillaume, C.; Gontard, N. Journal: Food packaging and shelf life Issue: Volume 8(2016) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of salt concentration, ripening temperature and ripening time on CO2 production of semi-hard cheese with propionic acid fermentation. (May 2016) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 177(2016:May) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese. (1st February 2016) Authors: Acerbi, F.; Guillard, V.; Guillaume, C.; Gontard, N. Journal: Food chemistry Issue: Volume 192(2016) Page Start: 805 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food. (October 2015) Authors: Chaix, E.; Broyart, B.; Couvert, O.; Guillaume, C.; Gontard, N.; Guillard, V. Journal: Food microbiology Issue: Volume 51(2015:Oct.) Page Start: 192 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Modelling CO2 transfer in foil ripened semi-hard Swiss-type cheese. (April 2018) Authors: Acerbi, F.; Guillard, V.; Saubanere, M.; Guillaume, C.; Gontard, N. Journal: Journal of food engineering Issue: Volume 222(2018) Page Start: 73 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese. (December 2015) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese. (December 2015) Authors: Acerbi, F.; Guillard, V.; Aliani, M.; Guillaume, C.; Gontard, N. Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗