| General model, based on two mixed Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves L Coroller, I Leguérinel, E Mettler, N Savy, P Mafart Applied and Environmental Microbiology 72 (10), 6493-6502, 2006 | 230 | 2006 |
| Risk assessment of listeriosis linked to the consumption of two soft cheeses made from raw milk: Camembert of Normandy and Brie of Meaux M Sanaa, L Coroller, O Cerf Risk Analysis: An International Journal 24 (2), 389-399, 2004 | 133 | 2004 |
| Effect of Water Activities of Heating and Recovery Media on Apparent Heat Resistance of Bacillus cereusSpores L Coroller, I Leguérinel, P Mafart Applied and Environmental Microbiology 67 (1), 317-322, 2001 | 115 | 2001 |
| Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water L Nevarez, V Vasseur, A Le Madec, MA Le Bras, L Coroller, I Leguérinel, ... International Journal of Food Microbiology 130 (3), 166-171, 2009 | 110 | 2009 |
| Impact of Roundup on the marine microbial community, as shown by an in situ microcosm experiment S Stachowski-Haberkorn, B Becker, D Marie, H Haberkorn, L Coroller, ... Aquatic toxicology 89 (4), 232-241, 2008 | 80 | 2008 |
| Development and validation of experimental protocols for use of cardinal models for prediction of microorganism growth in food products A Pinon, M Zwietering, L Perrier, JM Membré, B Leporq, E Mettler, ... Applied and Environmental Microbiology 70 (2), 1081-1087, 2004 | 79 | 2004 |
| Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers N Desriac, V Broussolle, F Postollec, AG Mathot, D Sohier, L Coroller, ... Frontiers in microbiology 4, 284, 2013 | 78 | 2013 |
| 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 | 69 | 2012 |
| Modelling the influence of single acid and mixture on bacterial growth L Coroller, V Guerrot, V Huchet, Y Le Marc, P Mafart, D Sohier, D Thuault International journal of food microbiology 100 (1-3), 167-178, 2005 | 68 | 2005 |
| 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 | 66 | 2012 |
| Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species NN Van Long, V Vasseur, L Coroller, P Dantigny, S Le Panse, A Weill, ... International journal of food microbiology 241, 151-160, 2017 | 61 | 2017 |
| 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 | 54 | 2017 |
| Effect of temperature, pH, and water activity on Mucor spp. growth on synthetic medium, cheese analog and cheese S Morin-Sardin, K Rigalma, L Coroller, JL Jany, E Coton Food microbiology 56, 69-79, 2016 | 52 | 2016 |
| 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 | 48 | 2021 |
| Spoilage of chilled fresh meat products during storage: A quantitative analysis of literature data NDM Luong, L Coroller, M Zagorec, JM Membré, S Guillou Microorganisms 8 (8), 1198, 2020 | 48 | 2020 |
| Modelling of growth, growth/no-growth interface and nonthermal inactivation areas of Listeria in foods L Coroller, D Kan-King-Yu, I Leguerinel, P Mafart, JM Membré International Journal of Food Microbiology 152 (3), 139-152, 2012 | 46 | 2012 |
| 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 | 45 | 2010 |
| The wet-heat resistance of Bacillus weihenstephanensis KBAB4 spores produced in a two-step sporulation process depends on sporulation temperature but not on previous cell history E Baril, L Coroller, F Postollec, I Leguerinel, C Boulais, F Carlin, P Mafart International Journal of Food Microbiology 146 (1), 57-62, 2011 | 44 | 2011 |
| 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 | 39 | 2015 |
Olivier CouvertVerified email at univ-brest.fr
