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P Mafart

Showing results (11-20 of 23) with videos related to

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International Journal of Food Microbiology|September 7, 1999
Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus sporesO Couvert, I Leguerinel, P Mafart
Annales De L'Institut Pasteur. Microbiologie|March 1, 1985
[Growth kinetics of Escherichia coli and Saccharomyces cerevisiae cultured on membrane filters]P Mafart, J J Cleret, C M Bourgeois
International Journal of Food Microbiology|August 2, 2005
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 treatmentS Gaillard, I Leguérinel, N Savy, et al.
Applied and Environmental Microbiology|June 1, 1978
Use of [14C]lysine to detect microbial contamination in liquid foodsP Mafart, C Bourgeois, B Duteurtre, et al.
International Journal of Food Microbiology|February 15, 2002
On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution modelP Mafart, O Couvert, S Gaillard, et al.
Food Microbiology|June 1, 2010
Quantification of spore resistance for assessment and optimization of heating processes: a never-ending storyP Mafart, I Leguérinel, O Couvert, et al.
International Journal of Food Microbiology|May 19, 2009
A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growthH Ben Yaghlene, I Leguerinel, M Hamdi, et al.
Applied and Environmental Microbiology|October 6, 2006
General model, based on two mixed weibull distributions of bacterial resistance, for describing various shapes of inactivation curvesL Coroller, I Leguerinel, E Mettler, et al.
International Journal of Food Microbiology|February 13, 2007
Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimuriumI Leguérinel, I Spegagne, O Couvert, et al.
International Journal of Food Microbiology|April 28, 2005
Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus sporesI Leguerinel, I Spegagne, O Couvert, et al.
Pageof 3

Showing results (11-20 of 23) with videos related to

Sort By:
Pageof 3
International Journal of Food Microbiology|September 7, 1999
Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus sporesO Couvert, I Leguerinel, P Mafart
Annales De L'Institut Pasteur. Microbiologie|March 1, 1985
[Growth kinetics of Escherichia coli and Saccharomyces cerevisiae cultured on membrane filters]P Mafart, J J Cleret, C M Bourgeois
International Journal of Food Microbiology|August 2, 2005
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 treatmentS Gaillard, I Leguérinel, N Savy, et al.
Applied and Environmental Microbiology|June 1, 1978
Use of [14C]lysine to detect microbial contamination in liquid foodsP Mafart, C Bourgeois, B Duteurtre, et al.
International Journal of Food Microbiology|February 15, 2002
On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution modelP Mafart, O Couvert, S Gaillard, et al.
Food Microbiology|June 1, 2010
Quantification of spore resistance for assessment and optimization of heating processes: a never-ending storyP Mafart, I Leguérinel, O Couvert, et al.
International Journal of Food Microbiology|May 19, 2009
A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growthH Ben Yaghlene, I Leguerinel, M Hamdi, et al.
Applied and Environmental Microbiology|October 6, 2006
General model, based on two mixed weibull distributions of bacterial resistance, for describing various shapes of inactivation curvesL Coroller, I Leguerinel, E Mettler, et al.
International Journal of Food Microbiology|February 13, 2007
Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimuriumI Leguérinel, I Spegagne, O Couvert, et al.
International Journal of Food Microbiology|April 28, 2005
Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus sporesI Leguerinel, I Spegagne, O Couvert, et al.
Pageof 3