Lot Sizing and Scheduling for Perishable Food Products: A Review-Reference-Cited by-同舟云学术

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Lot Sizing and Scheduling for Perishable Food Products: A Review

Published:2019 Issue: Volume: Page:
ISSN:
Container-title:Reference Module in Food Science
language:
Short-container-title:

Author:

Chen Shuo,Berretta Regina,Clark Alistair,Moscato Pablo

Publisher

Elsevier

Reference60 articles.

1. Two-level lot-sizing with raw-material perishability and deterioration;Acevedo-Ojeda;Int. J. Prod. Res.,2015

2. A review of scheduling research involving setup considerations;Allahverdi;Omega,1999

3. A survey of scheduling problems with setup times or costs;Allahverdi;Eur. J. Operat. Res.,2008

4. Industrial insight into lot sizing and scheduling modeling;Almada-Lobo;Pesqui. Oper.,2015

5. Comparing modeling approaches for the multi-level capacitated lot-sizing and scheduling problem;Almeder,2016

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A Multi-Line Production System Lot Sizing Problem (Desing and Resolution);2024 ASU International Conference in Emerging Technologies for Sustainability and Intelligent Systems (ICETSIS);2024-01-28

2. Flexible Job Shop Scheduling Problem with Sequence Dependent Setup Time and Job Splitting: Hospital Catering Case Study;Applied Sciences;2021-02-07

3. Multi-level lot-sizing with raw-material perishability, deterioration, and batch ordering: an application of production planning in advanced composite manufacturing;Computers & Industrial Engineering;2020-07

4. Mathematical model for scheduling food production in hospital catering;IFAC-PapersOnLine;2020

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