Pierre Mafart

3.0k total citations · 1 hit paper
45 papers, 2.1k citations indexed

About

Pierre Mafart is a scholar working on Biotechnology, Physical and Theoretical Chemistry and Food Science. According to data from OpenAlex, Pierre Mafart has authored 45 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Biotechnology, 14 papers in Physical and Theoretical Chemistry and 12 papers in Food Science. Recurrent topics in Pierre Mafart's work include Microbial Inactivation Methods (23 papers), Listeria monocytogenes in Food Safety (22 papers) and thermodynamics and calorimetric analyses (14 papers). Pierre Mafart is often cited by papers focused on Microbial Inactivation Methods (23 papers), Listeria monocytogenes in Food Safety (22 papers) and thermodynamics and calorimetric analyses (14 papers). Pierre Mafart collaborates with scholars based in France, Spain and Netherlands. Pierre Mafart's co-authors include I. Leguérinel, Olivier Couvert, Stéphane Gaillard, Louis Coroller, Ivan Leguérinel, Claude Bourgeois, D. Thuault, Julien P. Guyonnet, E. Mettler and Yvan Le Marc and has published in prestigious journals such as Applied and Environmental Microbiology, Applied Microbiology and Biotechnology and International Journal of Food Microbiology.

In The Last Decade

Pierre Mafart

44 papers receiving 2.0k citations

Hit Papers

align trajectories

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model

2002 699 citations Pierre Mafart, Olivier Couvert et al. International Journal of Food Microbiology profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Pierre Mafart France	23	1.6k	1.1k	442	215	169	45	2.1k
I. Leguérinel France	19	1.3k 0.8×	853 0.8×	386 0.9×	160 0.7×	169 1.0×	41	1.9k
T.F. Brocklehurst United Kingdom	26	1.1k 0.7×	1.1k 1.0×	396 0.9×	316 1.5×	202 1.2×	50	2.1k
Pablo Salvador Fernández Escámez Spain	29	1.5k 0.9×	1.2k 1.1×	488 1.1×	201 0.9×	341 2.0×	118	2.3k
J.P.P.M. Smelt Netherlands	20	1.4k 0.9×	712 0.7×	451 1.0×	257 1.2×	120 0.7×	31	1.9k
Olivier Couvert France	24	1.3k 0.8×	866 0.8×	598 1.4×	195 0.9×	162 1.0×	51	2.0k
Ana Bernardo Spain	26	756 0.5×	1.1k 1.0×	607 1.4×	301 1.4×	104 0.6×	52	1.7k
Alfredo Palop Spain	29	1.3k 0.8×	1.1k 1.0×	430 1.0×	134 0.6×	313 1.9×	74	2.0k
Rosa Marı́a Garcı́a-Gimeno Spain	26	1.1k 0.7×	1.2k 1.1×	289 0.7×	349 1.6×	209 1.2×	79	2.0k
David A. Golden United States	18	781 0.5×	868 0.8×	272 0.6×	268 1.2×	250 1.5×	36	1.7k
Faruk Bozoğlu Türkiye	24	1.2k 0.7×	817 0.8×	376 0.9×	313 1.5×	265 1.6×	52	1.9k

Countries citing papers authored by Pierre Mafart

Since Specialization

Citations

This map shows the geographic impact of Pierre Mafart's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Pierre Mafart with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Pierre Mafart more than expected).

Fields of papers citing papers by Pierre Mafart

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Pierre Mafart. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Pierre Mafart. The network helps show where Pierre Mafart may publish in the future.

Co-authorship network of co-authors of Pierre Mafart

This figure shows the co-authorship network connecting the top 25 collaborators of Pierre Mafart. A scholar is included among the top collaborators of Pierre Mafart based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Pierre Mafart. Pierre Mafart is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

André, Stephane, et al.. (2018). Convergence of Bigelow and Arrhenius models over a wide range of heating temperatures. International Journal of Food Microbiology. 291. 173–180. 9 indexed citations

Coroller, Louis, Olivier Couvert, Mohammed El Jabri, et al.. (2012). Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw. Food Microbiology. 32(1). 79–86. 46 indexed citations

Coroller, Louis, et al.. (2011). Modelling of growth, growth/no-growth interface and nonthermal inactivation areas of Listeria in foods. International Journal of Food Microbiology. 152(3). 139–152. 26 indexed citations

Coroller, Louis, Olivier Couvert, I. Leguérinel, et al.. (2011). Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH. Food Microbiology. 30(1). 29–36. 52 indexed citations

Coroller, Louis, et al.. (2011). 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. International Journal of Food Microbiology. 146(1). 57–62. 33 indexed citations

Mafart, Pierre, I. Leguérinel, Olivier Couvert, & Louis Coroller. (2010). Quantification of spore resistance for assessment and optimization of heating processes: A never-ending story. Food Microbiology. 27(5). 568–572. 22 indexed citations

Coroller, Louis, et al.. (2010). Modelling the influence of palmitic, palmitoleic, stearic and oleic acids on apparent heat resistance of spores of Bacillus cereus NTCC 11145 and Clostridium sporogenes Pasteur 79.3. International Journal of Food Microbiology. 141(3). 242–247. 26 indexed citations

Leguérinel, I., et al.. (2009). A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth. International Journal of Food Microbiology. 133(1-2). 48–61. 7 indexed citations

Leguérinel, I., et al.. (2007). Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium. International Journal of Food Microbiology. 116(1). 88–95. 31 indexed citations

10.

Leguérinel, I., Olivier Couvert, & Pierre Mafart. (2006). Modelling the influence of the incubation temperature upon the estimated heat resistance of heated bacillus spores. Letters in Applied Microbiology. 43(1). 17–21. 10 indexed citations

11.

Leguérinel, I., et al.. (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 treatment. International Journal of Food Microbiology. 105(1). 53–58. 16 indexed citations

12.

Mafart, Pierre. (2004). Food engineering and predictive microbiology: on the necessity to combine biological and physical kinetics. International Journal of Food Microbiology. 100(1-3). 239–251. 22 indexed citations

13.

Marc, Yvan Le, Véronique Huchet, Claude Bourgeois, et al.. (2002). Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. International Journal of Food Microbiology. 73(2-3). 219–237. 198 indexed citations

14.

Mafart, Pierre, Olivier Couvert, Stéphane Gaillard, & I. Leguérinel. (2002). On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. International Journal of Food Microbiology. 72(1-2). 107–113. 699 indexed citations breakdown →

15.

Mañas, P., Rafael Pagán, I. Leguérinel, et al.. (2001). Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium. International Journal of Food Microbiology. 63(3). 209–216. 38 indexed citations

16.

Mafart, Pierre, Olivier Couvert, & I. Leguérinel. (2001). Effect of pH on the heat resistance of spores. International Journal of Food Microbiology. 63(1-2). 51–56. 20 indexed citations

17.

Gaillard, S., et al.. (1998). Model for combined effects of temperature, pH and water activity on thermal inactivation of Bacillus cereus spores.. HAL (Le Centre pour la Communication Scientifique Directe). 3 indexed citations

18.

Mafart, Pierre, et al.. (1998). Modelling combined effects of temperature and pH on the heat resistance of spores of Bacillus cereus. HAL (Le Centre pour la Communication Scientifique Directe). 1 indexed citations

19.

Mathot, Anne‐Gabrielle, et al.. (1998). Les propriétés anti-microbiennes des huiles essentielles et composés d'arômes. Sciences des Aliments. 18(6). 563–582. 71 indexed citations

20.

Mafart, Pierre & I. Leguérinel. (1997). Modelling the heat stress and the recovery of bacterial spores. International Journal of Food Microbiology. 37(2-3). 131–135. 13 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact