A. Schepers

Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part I. multiple factor kinetic analysis

A. Schepers, Jules Thibault, Christophe Lacroix · Enzyme and Microbial Technology · 2002 · 106 citations

Ph-controlled Batch Cultures, Biomanufacturing, Food Fermentation +11

Comparison of simple neural networks and nonlinear regression models for descriptive modeling of Lactobacillus helveticus growth in pH-controlled batch cultures

A. Schepers, Jules Thibault, Christophe Lacroix · Enzyme and Microbial Technology · 2000 · 56 citations

Descriptive Modeling, Engineering, Food Fermentation +9

Dynamic modeling of immobilized Nitrosomonas europaea: Implementation of diffusion limitation over expanding microcolonies

René H. Wijffels, C. D. de Gooijer, A. Schepers et al. · Enzyme and Microbial Technology · 1995 · 54 citations · Full text

Immobilized Nitrosomonas Europaea, Dynamic Modeling, Diffusion Limitation +2

Continuous lactic acid production in whey permeate/yeast extract medium with immobilized Lactobacillus helveticus in a two-stage process: Model and experiments

A. Schepers, Jules Thibault, Christophe Lacroix · Enzyme and Microbial Technology · 2005 · 49 citations

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +8

Lactobacillus helveticus growth and lactic acid production during pH-controlled batch cultures in whey permeate/yeast extract medium. Part II: kinetic modeling and model validation

A. Schepers, Jules Thibault, Christophe Lacroix · Enzyme and Microbial Technology · 2002 · 49 citations

Biomanufacturing, Model Validation, Food Fermentation +9