| On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model P Mafart, O Couvert, S Gaillard, I Leguérinel International journal of food microbiology 72 (1-2), 107-113, 2002 | 960 | 2002 |
| Ability of Bacillus cereus Group Strains To Cause Food Poisoning Varies According to Phylogenetic Affiliation (Groups I to VII) Rather than Species Affiliation MH Guinebretière, P Velge, O Couvert, F Carlin, ML Debuyser, ... Journal of clinical microbiology 48 (9), 3388-3391, 2010 | 231 | 2010 |
| Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters O Couvert, S Gaillard, N Savy, P Mafart, I Leguérinel International Journal of Food Microbiology 101 (1), 73-81, 2005 | 155 | 2005 |
| Validation of a stochastic modelling approach for Listeria monocytogenes growth in refrigerated foods O Couvert, A Pinon, H Bergis, F Bourdichon, F Carlin, M Cornu, C Denis, ... International Journal of Food Microbiology 144 (2), 236-242, 2010 | 87 | 2010 |
| Variation of cardinal growth parameters and growth limits according to phylogenetic affiliation in the Bacillus cereus Group. Consequences for risk assessment F Carlin, C Albagnac, A Rida, MH Guinebretière, O Couvert, ... Food Microbiology 33 (1), 69-76, 2013 | 79 | 2013 |
| Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods JC Augustin, H Bergis, G Midelet-Bourdin, M Cornu, O Couvert, C Denis, ... Food Microbiology 28 (4), 746-754, 2011 | 79 | 2011 |
| Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH E Baril, L Coroller, O Couvert, I Leguérinel, F Postollec, C Boulais, ... Food Microbiology 30 (1), 29-36, 2012 | 77 | 2012 |
| Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1 E Gauvry, AG Mathot, O Couvert, I Leguérinel, L Coroller International Journal of Food Microbiology 337, 108915, 2021 | 69 | 2021 |
| Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw E Baril, L Coroller, O Couvert, M El Jabri, I Leguerinel, F Postollec, ... Food microbiology 32 (1), 79-86, 2012 | 67 | 2012 |
| Predictive Microbiology Coupled with Gas (O2/CO2) Transfer in Food/Packaging Systems: How to Develop an Efficient Decision Support Tool for Food Packaging … E Chaix, O Couvert, C Guillaume, N Gontard, V Guillard Comprehensive Reviews in Food Science and Food Safety 14 (1), 1-21, 2015 | 64 | 2015 |
| Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI M Ellouze, M Pichaud, C Bonaiti, L Coroller, O Couvert, D Thuault, ... International journal of food microbiology 128 (1), 101-107, 2008 | 60 | 2008 |
| Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment E Gauvry, AG Mathot, I Leguérinel, O Couvert, F Postollec, V Broussolle, ... Research in microbiology 168 (4), 369-378, 2017 | 58 | 2017 |
| Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus spores I Leguérinel, I Spegagne, O Couvert, S Gaillard, P Mafart International journal of food microbiology 100 (1-3), 223-229, 2005 | 51 | 2005 |
| Modelling the effect of oxygen concentration on bacterial growth rates O Couvert, ML Divanac'h, A Lochardet, D Thuault, V Huchet Food microbiology 77, 21-25, 2019 | 48 | 2019 |
| Modeling carbon dioxide effect in a controlled atmosphere and its interactions with temperature and pH on the growth of L. monocytogenes and P. fluorescens O Couvert, S Guégan, B Hézard, V Huchet, A Lintz, D Thuault, V Stahl Food Microbiology 68, 89-96, 2017 | 47 | 2017 |
| Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculation I Leguérinel, O Couvert, P Mafart International Journal of Food Microbiology 114 (1), 100-104, 2007 | 45 | 2007 |
| Effect of pH on the heat resistance of spores: comparison of two models P Mafart, O Couvert, I Leguérinel International journal of food microbiology 63 (1-2), 51-56, 2001 | 45 | 2001 |
| Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores O Couvert, I Leguerinel, P Mafart International Journal of Food Microbiology 49 (1-2), 57-62, 1999 | 45 | 1999 |
| Quantification of spore resistance for assessment and optimization of heating processes: a never-ending story P Mafart, I Leguérinel, O Couvert, L Coroller Food Microbiology 27 (5), 568-572, 2010 | 43 | 2010 |
| Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium I Leguérinel, I Spegagne, O Couvert, L Coroller, P Mafart International journal of food microbiology 116 (1), 88-95, 2007 | 41 | 2007 |
