Curve Fitting Based Minimum Norm Estimation (CFB-MNE) for motor unit spatial localization using high density surface electromyogram signals

Autor: Berro, Soumaya, Douania, Ines, Diab, Ahmad, Hajj-Hassan, Mohamad, Khalil, Mohamad, Boudaoud, Sofiane

Publikováno v: In Biomedical Signal Processing and Control September 2023 86 Part B

Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria

Autor: Passot, Stéphanie, Cenard, Stéphanie, Douania, Inès, Tréléa, Ioan Cristian, Fonseca, Fernanda

Publikováno v: In Food Chemistry 15 June 2012 132(4):1699-1705

Personalized spatial recruitment model to motor unit type and number

Autor: Boudaoud Sofiane, Jeremy Laforet, Douania Ines

Publikováno v: 2021 Sixth International Conference on Advances in Biomedical Engineering (ICABME).

Efficient computational models should incorporate realistic features for reliable results when investigating specific scientific questions. The present study investigates how a useful and widely used Motor Unit (MU) pool recruitment model design impa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dcd9e09073f9c69ee455fc2da398963e
https://doi.org/10.1109/icabme53305.2021.9604890

Quality degradation of lactic acid bacteria during the freeze drying process : experimental study and mathematical modelling

Autor: Passot, Stéphanie, Fonseca, Fernanda, Cenard, Stéphanie, Douania, Ines, Trelea, Ioan-Cristian

Publikováno v: ICEF 11, International Congress of Engineering and Food
ICEF 11, International Congress of Engineering and Food, May 2011, Athens, Greece
11th International Congress on Engineering and Food 11th ICEF 2011 May 22-26, 2011 Athens-Greece “Food Process Engineering in a Changing World”. 2011; ICEF 11, International Congress of Engineering and Food, Athens, GRC, 2011-05-22-2011-05-26

International audience; Freeze-drying (or lyophilization) is widely used to preserve thermo-sensitive active ingredient such as proteins or microorganisms. Our objective was to investigate the effect of the product thermal history during the freeze-d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1dc6cfee7178ebf0d57b162bf0e3aff9
https://hal.inrae.fr/hal-02746624