INCIDENCES DES PROCEDES DE CONCENTRATION ET DE SECHAGE SUR LA RETENTION DES AROMES DANS LES LIQUIDES ALIMENTAIRES.MAFART P.1977; BIOS; FR.; DA. 1977; VOL. 8; NO 12; PP. 27-34; BIBL. 12 REF.Article

Les méthodes rapides une obligation pour le contrôle de la qualitéMAFART, P.Bios (Paris). 1991, Vol 22, Num 5, pp 55-59, issn 0366-2284Article

Modelling germination kinetics of spores of Clostridium tyrobutyricum : a tool for predictive microbiologyMAFART, P.Journal of applied bacteriology. 1995, Vol 78, Num 5, pp 477-480, issn 0021-8847Article

Les méthodes rapides en microbiologie alimentaireMAFART, P.Bios (Paris). 1991, Vol 22, Num 12, pp 49-59, issn 0366-2284Article

Génie industriel alimentaire tome 1 : les procédés physiques de conservationMAFART, P.1991, 295 p.Book

Souche de levure de fermentation et flaveur des boissons alcooliséesMAFART, P.Bios (Paris). 1989, Vol 20, Num 3, pp 45-53, issn 0366-2284Article

Les modèles de destruction thermique des microorganismes = Modelling the heat destruction of microorganismsMAFART, P.Sciences des aliments. 1999, Vol 19, Num 2, pp 131-146, issn 0240-8813Article

Influence de la flore de fermentation sur la flaveur des cidres et sélection des souchesMAFART, P.Bios (Paris). 1986, Vol 17, Num 4, pp 33-37, issn 0366-2284Article

OPTIMIZATION OF ¹⁴C-LYSINE CONCENTRATION AND SPECIFIC ACTIVITY FOR THE RADIOMETRIC DETECTION OF MICROORGANISMSMAFART P; CLERET JJ; BOURGEOIS C et al.1981; EUR. J. APPL. MICROBIOL. BIOTECHNOL.; ISSN 0171-1741; DEU; DA. 1981; VOL. 11; NO 3; PP. 189-192; BIBL. 5 REF.Article

DETECTION ET EVALUATION DES CONTAMINATIONS MICROBIENNES DANS LES PRODUITS ALIMENTAIRES PAR MARQUAGE RADIOACTIF ET SPECTROMETRIE A SCINTILLATION LIQUIDEMAFART P; CLERET JJ; BOURGEOIS C et al.1981; ANALUSIS; ISSN 0365-4877; FRA; DA. 1981; VOL. 9; NO 1-2; PP. 32-34; BIBL. 5 REF.Article

Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus sporesLEGUERINEL, I; MAFART, P.International journal of food microbiology. 2001, Vol 63, Num 1-2, pp 29-34, issn 0168-1605Article

USE OF (¹⁴C) LYSINE TO DETECT MICROBIAL CONTAMINATION IN LIQUID FOODS.MAFART P; BOURGEOIS C; DUTEURTRE B et al.1978; APPL. ENVIRONMENT. MICROBIOL.; USA; DA. 1978; VOL. 35; NO 6; PP. 1211-1212; BIBL. 12 REF.Article

Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equationMAFART, P; LEGUERINEL, I.Journal of food science. 1998, Vol 63, Num 1, pp 6-8, issn 0022-1147Article

Quantification of spore resistance for assessment and optimization of heating processes: A never-ending storyMAFART, P; LEGUERINEL, I; COUVERT, O et al.Food microbiology. 2010, Vol 27, Num 5, pp 568-572, issn 0740-0020, 5 p.Article

Validation of an overall model describing the effect of three environmental factors on the apparent D-value of Bacillus cereus sporesLEGUERINEL, I; SPEGAGNE, I; COUVERT, O et al.International journal of food microbiology. 2005, Vol 100, Num 1-3, pp 223-229, issn 0168-1605, 7 p.Conference Paper

Effect of the organic acid type on the heat resistance of bacterial sporesLEGUERINEL, I; MAFART, P.Acta horticulturae. 2001, pp 375-380, issn 0567-7572, isbn 90-6605-755-6Conference Paper

Modelling combined effects of temperature and pH on the heat resistance of spores of Bacillus cereusGAILLARD, S; LEGUERINEL, I; MAFART, P et al.Food microbiology. 1998, Vol 15, Num 6, pp 625-630, issn 0740-0020Article

Effect of pH on the heat resistance of spores : Comparison of two modelsMAFART, P; COUVERT, O; LEGUERINEL, I et al.International journal of food microbiology. 2001, Vol 63, Num 1-2, pp 51-56, issn 0168-1605Article

Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus sporesCOUVERT, O; LEGUERINEL, I; MAFART, P et al.International journal of food microbiology. 1999, Vol 49, Num 1-2, pp 57-62, issn 0168-1605Article

Origine chimique de la saveur acide = Chemical origin of acid flavourLOPEZ, C; PERRIN, A.-C; MAFART, P et al.Bios (Paris). 1994, Vol 25, Num 245, pp 33-36, issn 0366-2284Article

On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution modelMAFART, P; COUVERT, O; GAILLARD, S et al.International journal of food microbiology. 2002, Vol 72, Num 1-2, pp 107-113, issn 0168-1605Article

Modelling the influence of the incubation temperature upon the estimated heat resistance of heated bacillus sporesLEGUKRINEL, I; COUVERT, O; MAFART, P et al.Letters in applied microbiology. 2006, Vol 43, Num 1, pp 17-21, issn 0266-8254, 5 p.Article

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 treatmentGAILLARD, S; LEGUERINEL, I; SAVY, N et al.International journal of food microbiology. 2005, Vol 105, Num 1, pp 53-58, issn 0168-1605, 6 p.Article

Cinétiques de croissance de Escherichia coli et de Saccharomyces cerevisiae en culture sur membranes filtrantes = Growth kinetics of Escherichia coli and Saccharomyces cerevisiae cultivated on membrane filtersMAFART, P; CLERET, J. J; BOURGEOIS, C. M et al.Annales de microbiologie. 1985, Vol 136, Num 2, pp 247-259, issn 0300-5410Article

A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growthBEN YAGHLENE, H; LEGUERINEL, I; HAMDI, M et al.International journal of food microbiology. 2009, Vol 133, Num 1-2, pp 48-61, issn 0168-1605, 14 p.Article