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cyril chevarin

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Documents

Publications

Manufacturing of Large Size and Highly Transparent Nd:YAG Ceramics by Pressure Slip-Casting and Post-Sintering by HIP: An Experimental and Simulation Study

Rémy Boulesteix , Cyril Chevarin , Rémy Belon , Alexandre Maître , Léo Cochain et al.
Materials, 2020, 13 (9), pp.2199. ⟨10.3390/ma13092199⟩
Journal articles hal-03281386v1
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Qualité des fromages fermiers lactiques : locaux et maitrise de l’affinage (LACTAFF)

Sabrina Raynaud , Yves Lefrileux , S. Morge , M. Pétrier , G. Allut et al.
Innovations Agronomiques, 2018, 63, pp.1-21. ⟨10.15454/1.5191121702422998E12⟩
Journal articles hal-02629259v1

Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process

Rami Harkouss , Cyril Chevarin , Jean-Dominique Daudin , Jason Sicard , Pierre-Sylvain Mirade et al.
Journal of Food Engineering, 2018, 218, pp.69-79. ⟨10.1016/j.jfoodeng.2017.09.004⟩
Journal articles hal-02622385v1

Oil uptake by beef during pan frying: Impact on fatty acid composition

Sylvie Clerjon , Alain Kondjoyan , J.-M. Bonny , Stéphane S. Portanguen , Cyril Chevarin et al.
Meat Science, 2012, 91 (1), pp.79-87. ⟨10.1016/j.meatsci.2011.12.009⟩
Journal articles hal-02650040v1

Heat-induced volatiles and odour-active compounds in a model cheese

Emmanuel Bertrand , Elizabeth Machado-Maturana , Cyril Chevarin , Stéphane Portanguen , Frédéric Mercier et al.
International Dairy Journal, 2011, 21 (10), pp.806 - 814. ⟨10.1016/j.idairyj.2011.04.007⟩
Journal articles hal-01852705v1

Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating

Mustapha Bouhrara , Sylvie Clerjon , Jean-Louis Damez , Cyril Chevarin , Stéphane Portanguen et al.
Journal of Agricultural and Food Chemistry, 2011, 59 (4), pp.1229-1235. ⟨10.1021/jf103384d⟩
Journal articles hal-01191072v1

Development of an approximate empirical-CFD model estimating coupled heat and water transfers of stacked food products placed in airflow

Jean-Francois Le Page , Cyril Chevarin , Alain Kondjoyan , Pierre-Sylvain Mirade
Journal of Food Engineering, 2009, 92 (2), pp.208-216. ⟨10.1016/j.jfoodeng.2008.11.001⟩
Journal articles hal-02657529v1

Pressure casting of transparent ceramics for laser applications

Rémy Boulesteix , Rémy Belon , Lucas Viers , C. Perrière , C. Chevarin et al.
LCS 20189, Nov 2018, Okasaki, Japan
Conference papers hal-02153185v1
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Using COMSOL multiphysics to model crust development at the surface of whole beef meat subjected to hot air jet

Jason Sicard , Stéphane S. Portanguen , Cyril Chevarin , Alain Kondjoyan
COMSOL Conference 2015, COMSOL Ltd. USA., Oct 2015, Grenoble, France
Conference papers hal-02743508v1

Development of a “numerical ham” model that couples water and salt transfers to proteolysis during the dry-cured ham process

Rami Harkouss , Cyril Chevarin , Jean-Dominique Daudin , Pierre-Sylvain Mirade
13. International Conference on Modeling and Applied Simulation, MAS 2014, Sep 2014, Bordeaux, France. 6 p
Conference papers hal-02738678v1
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Modèle d’évolution de la protéolyse dans des échantillons de viande de porc en fonction de la température et des teneurs en eau et en sel : Intégration dans un modèle simulant le séchage d’un jambon

Rami Harkouss , Hassan Safa , Cyril Chevarin , Philippe P. Gatellier , André Lebert et al.
14. Congrès de la Société Française de Génie des Procédésongrès de la Société Française de Génie des Procédés, Oct 2013, Lyon, France. 7 p
Conference papers hal-02749688v1

Towards building of a “numerical ham” for simulating proteolysis and salt and water transfers during the dry-cured ham elaboration process

Rami Harkouss , Cyril Chevarin , Philippe P. Gatellier , André Lebert , Jean-Dominique Daudin et al.
59. International Congress of Meat Science and Technology (ICoMST), Aug 2013, Izmir, Turkey. 4 p
Conference papers hal-02744687v1

Time-course evolution of protein degradation velocity in pork meat samples: integration in a model simulating dry-cured ham manufacture

Rami Harkouss , Cyril Chevarin , Philippe P. Gatellier , André Lebert , Jean-Dominique Daudin et al.
14ème Congrès de la Société Française de Génie des Procédés, SFGP 2013, Oct 2013, Lyon, France. 8 p
Conference papers hal-02748482v1

Présentation de quelques modèles couplés développés dans le projet Na- : exemple d’un simulateur de jambon sec couplant transferts (chaleur, eau, sels) et protéolyse

Rami Harkouss , Cyril Chevarin , Jean-Dominique Daudin , Pierre-Sylvain Mirade
Séminaire de Clôture du Projet ANR Na-, Dec 2013, Paris, France. 2 p
Conference papers hal-02745767v1

Friture plate de viande bovine : prise en huile évaluée par IRM et modification de la composition en acides gras analysée par CPG

Sylvie Clerjon , Alain Kondjoyan , J.-M. Bonny , Stéphane S. Portanguen , Cyril Chevarin et al.
13. Journées Sciences du Muscle et Technologies des Viandes, Oct 2010, Clermont-Ferrand, France
Conference papers hal-02758448v1
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Identification of odour active compounds generated in a processed cheese-like model system

E. Bertrand , C Chevarin , S Portanguen , P Tournayre , Saïd Abou El Karam et al.
EuroFoodChem XVth, Jul 2018, Copenhagen, Denmark
Conference poster hal-01852762v1
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Crust development at the surface of whole beef meat subjected to hot air jet

Jason Sicard , Stéphane S. Portanguen , Cyril Chevarin , Alain Kondjoyan
COMSOL Conference 2015, Oct 2015, Grenoble, France. 2015, COMSOL Conference 2015
Conference poster hal-02743762v1

Développement d’un modèle de « jambon sec numérique »

Rami Harkouss , Cyril Chevarin , Jean-Dominique Daudin , Pierre-Sylvain Mirade
15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15èmes Journées Sciences du Muscle et Technologies des Viandes
Conference poster hal-02738581v1
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MRI assessment of deformation and water loss during meat heating

Mustapha Bouhrara , Jean-Louis Damez , Sylvie Clerjon , Abdlatif Benmoussa , Stéphane S. Portanguen et al.
55. International Congress of Meat Science and Technology (ICoMST), Aug 2009, Copenhage, Denmark. Meat Science, 2009, 55èmes International Congress of Meat Science and Technology (ICoMST)
Conference poster hal-02752497v1
Image document

Identification of odour active compounds generated in a processed cheese-like model system

Emmanuel Bertrand , Cyril Chevarin , Stéphane Portanguen , Pascal Tournayre , Saïd Abou El Karam et al.
XV. EuroFoodChem, Jul 2009, Copenhague, Denmark. pp.1, 2009
Conference poster hal-01354017v1