Your search returned 28 results.

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	1.	Modelling the heat stress and the recovery of bacterial spores. [electronic resource] by Mafart, P Leguérinel, I Producer: 19971016 In: International journal of food microbiology vol. 37 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores. [electronic resource] by Leguerinel, I Mafart, P Producer: 20011018 In: International journal of food microbiology vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery medium. [electronic resource] by Leguerinel, I Couvert, O Mafart, P Producer: 20000518 In: International journal of food microbiology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus spores. [electronic resource] by Coroller, L Leguérinel, I Mafart, P Producer: 20010517 In: Applied and environmental microbiology vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculation. [electronic resource] by Leguérinel, I Couvert, O Mafart, P Producer: 20070405 In: International journal of food microbiology vol. 114 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Modelling the influence of the incubation temperature upon the estimated heat resistance of heated bacillus spores. [electronic resource] by Leguérinel, I Couvert, O Mafart, P Producer: 20060822 In: Letters in applied microbiology vol. 43 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores. [electronic resource] by Couvert, O Leguerinel, I Mafart, P Producer: 19990928 In: International journal of food microbiology vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effect of pH on the heat resistance of spores comparison of two models. [electronic resource] by Mafart, P Couvert, O Leguérinel, I Producer: 20011018 In: International journal of food microbiology vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Quantification of spore resistance for assessment and optimization of heating processes: a never-ending story. [electronic resource] by Mafart, P Leguérinel, I Couvert, O Coroller, L Producer: 20100817 In: Food microbiology vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth. [electronic resource] by Ben Yaghlene, H Leguerinel, I Hamdi, M Mafart, P Producer: 20091202 In: International journal of food microbiology vol. 133 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. [electronic resource] by Mafart, P Couvert, O Gaillard, S Leguerinel, I Producer: 20020627 In: International journal of food microbiology vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	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. [electronic resource] by Gaillard, S Leguérinel, I Savy, N Mafart, P Producer: 20060207 In: International journal of food microbiology vol. 105 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Growth and reducing capacity of Listeria monocytogenes under different initial redox potential. [electronic resource] by Ignatova, M Prévost, H Leguerinel, I Guillou, S Producer: 20100420 In: Journal of applied microbiology vol. 108 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Heat resistance of coliform species isolated from cooked ham, snail flesh, and 'bouchées à la reine'. [electronic resource] by Denis, C Cadot, P Leguerinel, I Thuault, D Sohier, D Producer: 20060525 In: Letters in applied microbiology vol. 42 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores. [electronic resource] by Leguerinel, I Spegagne, I Couvert, O Gaillard, S Mafart, P Producer: 20050628 In: International journal of food microbiology vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	General model, based on two mixed weibull distributions of bacterial resistance, for describing various shapes of inactivation curves. [electronic resource] by Coroller, L Leguerinel, I Mettler, E Savy, N Mafart, P Producer: 20061114 In: Applied and environmental microbiology vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium. [electronic resource] by Leguérinel, I Spegagne, I Couvert, O Coroller, L Mafart, P Producer: 20070604 In: International journal of food microbiology vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Response Surface Models To Describe the Effects of Temperature, pH, and Ethanol Concentration on Growth Kinetics and Fermentation End Products of a Pectinatus sp. [electronic resource] by Watier, D Dubourguier, H C Leguerinel, I Hornez, J P Producer: 20100625 In: Applied and environmental microbiology vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Modelling the effect of the redox potential and pH of heating media on Listeria monocytogenes heat resistance. [electronic resource] by Ignatova, M Leguerinel, I Guilbot, M Prévost, H Guillou, S Producer: 20081215 In: Journal of applied microbiology vol. 105 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium. [electronic resource] by Mañas, P Pagan, R Leguérinel, I Condon, S Mafart, P Sala, F Producer: 20010517 In: International journal of food microbiology vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 28 results.