Olivier Couvert
Olivier Couvert
Unknown affiliation
Verified email at univ-brest.fr
Title
Cited by
Cited by
Year
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
6182002
Ability of Bacillus cereus group strains to cause food poisoning varies according to phylogenetic affiliation (groups I to VII) rather than species affiliation
MH Guinebretičre, P Velge, O Couvert, F Carlin, ML Debuyser
Journal of clinical microbiology 48 (9), 3388-3391, 2010
1402010
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
1132005
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
542011
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
532010
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
402008
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
381999
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
372001
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
362012
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
362005
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
352012
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
332013
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
322015
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
312007
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
292010
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
282007
Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery medium
I Leguerinel, O Couvert, P Mafart
International journal of food microbiology 55 (1-3), 223-227, 2000
242000
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
172017
Semantic annotation of Web data applied to risk in food
G Hignette, P Buche, O Couvert, J Dibie-Barthélemy, D Doussot, ...
International journal of food microbiology 128 (1), 174-180, 2008
172008
Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries
N Mtimet, C Trunet, AG Mathot, L Venaille, I Leguérinel, L Coroller, ...
Food microbiology 48, 153-162, 2015
152015
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