Lecocq Henri

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Main Referenced Co-authors

Clinquart, Antoine (3)

Dotreppe, Olivier (3)

Leroy, Bernadette (3)

Istasse, Louis (2)

Lambotte, Sebastien (2)

Main Referenced Keywords

Meat quality (2); Near-infrared spectroscopy (2); On-line prediction (2); Beef (1); beef meat (1);

Main Referenced Disciplines

Food science (3)

Engineering, computing & technology: Multidisciplinary, general & others (1)

Publications (total 4)

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The most downloaded

4 downloads

Leroy, B., Lambotte, S., Dotreppe, O., Lecocq, H., Istasse, L., & Clinquart, A. (2003). Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra. Meat Science, 66 (1), 45-54. doi:10.1016/S0309-1740(03)00002-0 https://hdl.handle.net/2268/8647

The most cited

509 citations (OpenAlex)

Bouleimen, K., & Lecocq, H. (01 September 2003). A new efficient simulated annealing algorithm for the resource-constrained project scheduling problem and its multiple mode version. European Journal of Operational Research, 149 (2), 268-281. doi:10.1016/S0377-2217(02)00761-0 https://hdl.handle.net/2268/258384

https://hdl.handle.net/2268/258384

Peer Reviewed verified by ORBi

https://hdl.handle.net/2268/8647

Peer Reviewed verified by ORBi

Dotreppe, O., Lambotte, S., Leroy, B., Lecocq, H., & Clinquart, A. (2002). On-line prediction of technological and organoleptic properties of beef by near infrared spectroscopy. In Proceedings of the 48th International Congress of Meat Science and Technology (pp. 2, 804-805).

https://hdl.handle.net/2268/61276

Peer reviewed

Meulemans, A., Dotreppe, O., Leroy, B., Lecocq, H., Istasse, L., & Clinquart, A. (2002). Prediction of technological and organoleptic properties of porcine meat by near infrared spectroscopy. In Proceedings of the 48th International Congress of Meat Science and Technology (pp. 2, p. 822-823).

https://hdl.handle.net/2268/61275

Peer reviewed