Bernard Marcos

Publications

Articles de revue

• Mercier* S, Marcos B, Moresoli C ,Mondor M, Villeneuve, S. (2015). Effect of the water content measurements on the estimation and identifiability of water diffusion and convection mass transfercoefficients. International Journal of Heat and Mass Transfer 90 480–490. (Article publié).
• Lauzon* M-A, Daviau A, Marcos B, Faucheux N. (2015). Nananoparticle-mediated growth factor delivery system: a new way to treat alzheimer’s desease. Journal of Controlled Release 206 187–205. (Article publié).
• Lauzon* M-A, Daviau A, Marcos B, Faucheux N. (2015). Growth factor treatment to overcome Alzheimer’sdysfunctional signaling. Cellular Signalling 27 (6), 1025-1038. (Article publié).
• Mercier* S, Mondor M, Villeneuve S, Moresoli C, Marcos, B. (2015). Modeling of the water absorption during the steeping of yellow peas. Journal of Food and Bioproducts Processing 94 20-28. (Article publié).
• Fournel* S,Marcos B, Godbout S, Heitz M. (2015). Predicting gaseous emissions from small-scale combustion of agricultural biomass fuels. Bioresource Technology 179 165-172. (Article publié).
• Lauzon* M-A, Daviau A, Drevelle O, Marcos B, Faucheux N. (2014). Identification of the growth factor mimicking the synergistic of the fetal bovine serumon BMP-9 cell response. Tissue Engineering, Part A 20 2254-2535. (Article publié).
• Lauzon* M-A, Marcos B, Faucheux N. (2014). Effect of initial pBMP-9 loading and collagen concentration on the kinetics of peptide release and a mathematical model of the delivery system. Journal of Controlled Release 182 73-82. (Article publié).
• Mercier* S, Marcos B., Moresoli C, Mondor M, Villeneuve S. (2014). Flaxseedenriched cereal-based products: A Review of the impact of processing conditions. Comprehensive reviews in food science and foot safety 13 (4), 400-412. (Article publié).
• Samuel Mercier, bernard marcos, Christine Moresoli, Martin Mondor Sébastien Villeneuve. (2013). Modeling of internal moisture transport during durum wheat pasta drying. Journal of Food Engineering (Article accepté).
• Mercier S.*, Villeneuve S., Mondor M., Marcos B., Moresoli C. (2013). Development of a mechanistic model for pasta drying. Journal of Food Engineering 118 108-116. (Article publié).
• Mercier S.*, Mondor M., Moresoli C., Villeneuve S., Marcos B. (2012). Drying of durum wheat pasta and enriched pasta: a review of modelling approaches. Critical review in food science and nutrition (Article accepté).
• Lauzon M.-A.*, Bergeron É.*, Marcos B., Faucheux N. (2012). Bone repair: New developments in growth factor delivery systems and their mathematical modeling. Journal of Controlled Release 162 (3), 502-520. (Article publié).
• Néron A.*, Lantagne G., Marcos B. (2012). Computation of complex and constrained equilibria by minimization of the Gibbs free energy. Chemical Engineering Science 82 260-271. (Article publié).
• Ousegui A.*, Moresoli C., Dostie M., Marcos B. (2011). An optimal control for baking process. Computer & Chemical Engineering 38 139-150. (Article publié).
• Hasni H., Bousadra F.*, Marcos B. (2011). L’enseignement par projets en sciences et technologies : de quoi parle-t-on et comment justifie-t-on le recours à cette approche?. Nouveaux Cahiers de la Recherche en Éducation 14 (1), 27-34. (Article publié).
• Boulet M.*, Marcos B., Dostie M., Moresoli C. . (2011). Sequential inverse method implemented into CFD software and applied to radiating boundary. . International Journal of thermal sciences International Journa (1), 7-15. (Article publié).
• Marcos B., Boulet M., Ousegui A., Moresoli C. (2011). Comparison of global and sequential method for an inverse heat transfer problem, , . Inverse Problems in Science & Engineering 19 (6), 793-814. (Article publié).
• Boulet, M.*, Marcos, B., Dostie , M., C. Moresoli. (2010). CFD modeling of heat transfer and flow field in a bakery pilot oven. , . Journal of Food Engineering 97 393–402. (Article publié).
• Ousegui, A.* , Moresoli C., Dostie M., Marcos, B. (2010). Porous multiphase approach for baking process – Explicit formulation of evaporation rate. Journal of Food Engineering 100 535–544. (Article publié).
• Morin P., B. Marcos B., Moresoli C., Laflamme C. (2010). Economic and environmental assessment on the energetic valorization of organic material for a municipality in Quebec. Applied Energy 87 275–283. (Article publié).
• Rajabzadeh A. R.*, Moresoli C., Marcos B. (2010). Fouling behavior of electroacidified soy protein extracts during cross-flow ultrafiltration using dynamic reversible–irreversible fouling resistances and CFD modeling, , . Journal of Membrane Science 361 191–205. (Article publié).
• Marcos, B., C. Moresoli, J. Skorepova and B. Vaughan. (2009). CFD modeling of a transient hollow fiber ultrafiltration system. Journal of Membrane Science 337 136-144. (Article publié).

Chapitres de livre

• Marcos B, Lefebvre D., Guillemette C.* et C. Moresoli. (2011). La technologie dans les nouveaux curriculums québécois et ontarien au niveau secondaire. Recherches et expertises POUR l’enseignement de la technologie, des sciences et des mathématiques (Éditions De Boeck, 47-67). De Boeck. (Article publié).

Articles de conférence

• Mercier, S. (présentateur), Marcos, B., Moresoli, C., Mondor, M. et Villeneuve, S. (2015). Identifiabilité des paramètres d’un modèle deséchage. 12e Colloque Interuniversitaire Franco-Québécois sur la Thermique des Systèmes. 118-123. (Article publié).
• Fournel, S., Marcos, B., Godbout, S., Heitz, M. (2014). Gaseous emissions from agricultural biomass combustion: A prediction model. American Society of Agricultural and Biological Engineers Annual International Meeting 2013. 165-172. (Article accepté).

Autres contributions

Cours enseignés

• Mathématiques II. GCH116. (2015-08-25).Université de Sherbrooke. Canada.
• Techniques d'optimisation. GCH713. (2015-08-25).Université de Sherbrooke. Canada.
• Régulation des procédés. GCH405. (2015-01-05).Université de Sherbrooke. Canada.

Présentations

• (2014). Modeling of internal moisture transport during durum wheat pasta drying. 28th Innovations in Attractive and Substainable Food for Health congress. ,. Uppsala
• (2014). Reducing food product development cost using meta-analysis and modeling. 17th World Congress of Food Science and Technology. Montreal