| 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 | 154 | 2006 |
| Representing parametric probabilistic models tainted with imprecision C Baudrit, D Dubois, N Perrot Fuzzy sets and systems 159 (15), 1913-1928, 2008 | 114 | 2008 |
| 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 | 109 | 2011 |
| 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 | 97 | 2009 |
| 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 | 68 | 2014 |
| 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 | 59 | 2004 |
| 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 | 55 | 2002 |
| 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 | 47 | 2010 |
| 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 | 45 | 2016 |
| 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 | 45 | 2000 |
| 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 | 44 | 1996 |
| 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 | 42 | 2007 |
| 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 | 41 | 2014 |
| 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 | 37 | 2004 |
| 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 | 36 | 2012 |
| Dry sausage ripening control integration of sensory-related properties C Curt, J Hossenlopp, N Perrot, G Trystram Food control 13 (3), 151-159, 2002 | 35 | 2002 |
| 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 | 34 | 1998 |
| 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 | 33 | 2015 |
| 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 | 32 | 1998 |
| 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 | 29 | 2009 |
