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A modified Weibull model for bacterial inactivation

International journal of food microbiology, 2005-04, Vol.100 (1), p.197-211

2005

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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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General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves

Applied and Environmental Microbiology, 2006-10, Vol.72 (10), p.6493-6502

2006

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Food engineering and predictive microbiology: on the necessity to combine biological and physical kinetics

International journal of food microbiology, 2005-04, Vol.100 (1), p.239-251

Mafart, P.

2005

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The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell history

International journal of food microbiology, 2011-03, Vol.146 (1), p.57-62

2011

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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 the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration

International journal of food microbiology, 2002-03, Vol.73 (2), p.219-237

2002

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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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Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores

Journal of food science, 1998-09, Vol.63 (5), p.887-889

1998

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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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Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores

Applied and environmental microbiology, 2001, Vol.67 (1), p.317-322

2001

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A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth

International journal of cardiology, 2009-07, Vol.133 (1), p.48-61

2009

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Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equation

Journal of food science, 1998-01, Vol.63 (1), p.6-8

1998

Volltextzugriff (PDF)

Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores

International journal of food microbiology, 2001-01, Vol.63 (1), p.29-34

2001

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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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Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium

International journal of food microbiology, 2001-02, Vol.63 (3), p.209-216

2001

Volltextzugriff (PDF)

Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment

International journal of food microbiology, 2005-01, Vol.105 (1), p.53-58

2005

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

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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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 combined effects of temperature and pH on the heat resistance of spores of Bacillus cereus

Food microbiology, 1998-12, Vol.15 (6), p.625-630

1998

Volltextzugriff (PDF)

Modelling the heat stress and the recovery of bacterial spores

International journal of food microbiology, 1997-07, Vol.37 (2), p.131-135

1997

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Taking injuries of surviving bacteria into account for optimising heat treatments

International Journal of Food Microbiology, 2000-04, Vol.55 (1), p.175-179

Mafart, Pierre

2000

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Modelling the influence of single acid and mixture on bacterial growth

International journal of food microbiology, 2005-04, Vol.100 (1), p.167-178

2005

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A modified Weibull model for bacterial inactivation

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

General Model, Based on Two Mixed Weibull Distributions of Bacterial Resistance, for Describing Various Shapes of Inactivation Curves

Food engineering and predictive microbiology: on the necessity to combine biological and physical kinetics

The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell history

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

Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration

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

Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores

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

Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores

A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth

Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equation

Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores

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

Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium

Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment

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

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

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

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

Modelling combined effects of temperature and pH on the heat resistance of spores of Bacillus cereus

Modelling the heat stress and the recovery of bacterial spores

Taking injuries of surviving bacteria into account for optimising heat treatments

Modelling the influence of single acid and mixture on bacterial growth

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