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I Lebert

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Publications

TOP 3
Sabine Leroy; Philippe Giammarinaro; JP Chacornac; I Lebert; Régine Talon
Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units.
Régine Talon; Emanuela Zanardi; Teresa Aymerich; E H Drosinos; M J Fraqueza; Margarita Garriga; ADRIANA IANIERI; André Lebert; I Lebert; Sabine Leroy; L Patarata; A Lauková
Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments.
Régine Talon; Sabine Leroy; I Lebert
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters.

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All Publications

2010: Sabine Leroy; Philippe Giammarinaro; JP Chacornac; I Lebert; Régine Talon
Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units.
Food microbiology 2010;27(2):294-301.
2007: Régine Talon; Emanuela Zanardi; Teresa Aymerich; E H Drosinos; M J Fraqueza; Margarita Garriga; ADRIANA IANIERI; André Lebert; I Lebert; Sabine Leroy; L Patarata; A Lauková
Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments.
Meat science 2007;77(4):570-9.
2007: Régine Talon; Sabine Leroy; I Lebert
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters.
Meat science 2007;77(1):55-62.
2007: V Zuliani; I Lebert; Jean-Christophe Augustin; P Garry; J-L Vendeuvre; A Lebert
Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts.
Journal of applied microbiology 2007;103(3):536-50.
2007: I Lebert; Sabine Leroy; M Carmen Vidal-Carou; Sara Bover-Cid; JP Chacornac; Philippe Giammarinaro; André Lebert; Régine Talon
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units.
Meat science 2007;76(1):112-22.
2005: I Lebert; C G Dussap; A Lebert
Combined physico-chemical and water transfer modelling to predict bacterial growth during food processes.
International journal of food microbiology 2005;102(3):305-22.
2004: I Lebert; C G Dussap; A Lebert
Effect of a(w), controlled by the addition of solutes or by water content, on the growth of Listeria innocua in broth and in a gelatine model.
International journal of food microbiology 2004;94(1):67-78.
2000: I Lebert; V Robles-Olvera; A Lebert
Application of polynomial models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat.
International journal of food microbiology 2000;61(1):27-39.
1998: M Cheroutre-Vialette; I Lebert; M Hebraud; Jean Labadie; A Lebert
Effects of pH or a(w) stress on growth of Listeria monocytogenes.
International journal of food microbiology 1998;42(1-2):71-7.
1998: I Lebert; C Begot; A Lebert
Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium as affected by pH (5.8-7.0), water activity (0.97-1.00) and temperature (7-25 degrees C).
International journal of food microbiology 1998;39(1-2):53-60.