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On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model

International journal of food microbiology, 2002-01, Vol.72 (1), p.107-113

2002

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Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear

International journal of food microbiology, 2019-02, Vol.290, p.36-41

2019

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Modeling the recovery of heat-treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 spores at suboptimal temperature and pH using growth limits

Applied and Environmental Microbiology, 2015-01, Vol.81 (2), p.562-568

2015

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Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time

Applied and environmental microbiology, 2020-03, Vol.86 (6)

2020

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Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere

Food microbiology, 2016-09, Vol.58, p.43-55

2016

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Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light

International journal of food microbiology, 2018-08, Vol.278, p.81-87

2018

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Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food

Food microbiology, 2015-10, Vol.51, p.192-205

2015

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Quantification of spore resistance for assessment and optimization of heating processes: A never-ending story

Food microbiology, 2010-08, Vol.27 (5), p.568-572

2010

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Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

International journal of food microbiology, 2008-11, Vol.128 (1), p.101-107

2008

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Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculation

International journal of food microbiology, 2007-02, Vol.114 (1), p.100-104

2007

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Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium

International journal of food microbiology, 2007-05, Vol.116 (1), p.88-95

2007

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Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores

International journal of food microbiology, 2005-04, Vol.100 (1), p.223-229

2005

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Modelling the influence of the incubation temperature upon the estimated heat resistance of heated bacillus spores

Letters in applied microbiology, 2006-07, Vol.43 (1), p.17-21

2006

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Validation of an overall model describing the effect of three environmental factors on the apparent -value of spores

International journal of food microbiology, 2005-04, Vol.100 (1-3), p.223-229

2005

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Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters

International journal of food microbiology, 2005-05, Vol.101 (1), p.73-81

2005

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Effect of pH on the heat resistance of spores: Comparison of two models

International journal of food microbiology, 2001-01, Vol.63 (1), p.51-56

2001

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Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores

International journal of food microbiology, 1999-08, Vol.49 (1), p.57-62

1999

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Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores

Food research international, 2018-07, Vol.109, p.288-297

2018

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ESTIMATION OF THE CONFIDENCE BAND OF BACTERIAL GROWTH SIMULATION THE SYMPREVIUS APPROACH

Acta horticulturae, 2005 (674), p.415-420

2005

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ON CALCULATING STERILITY IN THERMAL PRESERVATION METHODS: APPLICATION OF THE WEIBULL FREQUENCY DISTRIBUTION MODEL

Acta horticulturae, 2001 (566), p.107-114

2001

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OPTIMISING FOOD PROCESS AND FORMULATION ON INTERNET: THE SYMPREVIUS EXPERIENCE

Acta horticulturae, 2005 (674), p.397-400

2005

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Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery medium

International journal of food microbiology, 2000-04, Vol.55 (1), p.223-227

2000

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Effect of pH on the heat resistance of spores

International journal of food microbiology, 2001-01, Vol.63 (1-2), p.51-56

2001

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Sym'Previus. La microbiologie prévisionnelle, du laboratoire à l'industrie agroalimentaire

Sciences des aliments, 2006-10, Vol.26 (5), p.377-393

2006

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Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCI concentration of the recovery medium

International journal of food microbiology, 2000, Vol.55 (1-3), p.223-227

2000

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On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model

Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear

Modeling the recovery of heat-treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 spores at suboptimal temperature and pH using growth limits

Suboptimal Bacillus licheniformis and Bacillus weihenstephanensis Spore Incubation Conditions Increase Heterogeneity of Spore Outgrowth Time

Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere

Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light

Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food

Quantification of spore resistance for assessment and optimization of heating processes: A never-ending story

Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculation

Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium

Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores

Modelling the influence of the incubation temperature upon the estimated heat resistance of heated bacillus spores

Validation of an overall model describing the effect of three environmental factors on the apparent -value of spores

Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters

Effect of pH on the heat resistance of spores: Comparison of two models

Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores

ESTIMATION OF THE CONFIDENCE BAND OF BACTERIAL GROWTH SIMULATION THE SYMPREVIUS APPROACH

ON CALCULATING STERILITY IN THERMAL PRESERVATION METHODS: APPLICATION OF THE WEIBULL FREQUENCY DISTRIBUTION MODEL

OPTIMISING FOOD PROCESS AND FORMULATION ON INTERNET: THE SYMPREVIUS EXPERIENCE

Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery medium

Effect of pH on the heat resistance of spores

Sym'Previus. La microbiologie prévisionnelle, du laboratoire à l'industrie agroalimentaire

Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCI concentration of the recovery medium

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