| Recent advances in quantitative PCR (qPCR) applications in food microbiology F Postollec, H Falentin, S Pavan, J Combrisson, D Sohier Food microbiology 28 (5), 848-861, 2011 | 534 | 2011 |
| Tracking spore-forming bacteria in food: from natural biodiversity to selection by processes F Postollec, AG Mathot, M Bernard, ML Divanac'h, S Pavan, D Sohier International journal of food microbiology 158 (1), 1-8, 2012 | 171 | 2012 |
| Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture H Falentin, F Postollec, S Parayre, N Henaff, P Le Bivic, R Richoux, ... International journal of food microbiology 144 (1), 10-19, 2010 | 93 | 2010 |
| 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 |
| Evolution of microbiological analytical methods for dairy industry needs D Sohier, S Pavan, A Riou, J Combrisson, F Postollec Frontiers in Microbiology 5, 72168, 2014 | 72 | 2014 |
| 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 | 70 | 2012 |
| 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 | 67 | 2012 |
| Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese H Falentin, N Henaff, P Le Bivic, SM Deutsch, S Parayre, R Richoux, ... Food Microbiology 29 (1), 132-140, 2012 | 55 | 2012 |
| 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 |
| Interactive forces between co-aggregating and non-co-aggregating oral bacterial pairs F Postollec, W Norde, J de Vries, HJ Busscher, HC Van der Mei Journal of dental research 85 (3), 231-234, 2006 | 49 | 2006 |
| Bacterial spores in spices and dried herbs: The risks for processed food AG Mathot, F Postollec, I Leguerinel Comprehensive Reviews in Food Science and Food Safety 20 (1), 840-862, 2021 | 44 | 2021 |
| 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 |
| Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products V Huchet, S Pavan, A Lochardet, ML Divanac'h, F Postollec, D Thuault Food microbiology 36 (2), 254-259, 2013 | 40 | 2013 |
| Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life F Valerio, M Di Biase, V Huchet, N Desriac, SL Lonigro, P Lavermicocca, ... Food microbiology 45, 2-9, 2015 | 35 | 2015 |
| Modeling the recovery of heat-treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 spores at suboptimal temperature and pH using growth limits C Trunet, N Mtimet, AG Mathot, F Postollec, I Leguerinel, D Sohier, ... Applied and Environmental Microbiology 81 (2), 562-568, 2015 | 34 | 2015 |
| A multiparametric PCR-based tool for fast detection and identification of spore-forming bacteria in food F Postollec, S Bonilla, F Baron, S Jan, M Gautier, AG Mathot, ... International journal of food microbiology 142 (1-2), 78-88, 2010 | 31 | 2010 |
| Enthalpy of interaction between coaggregating and non-coaggregating oral bacterial pairs—a microcalorimetric study F Postollec, W Norde, HC van der Mei, HJ Busscher Journal of microbiological methods 55 (1), 241-247, 2003 | 25 | 2003 |
| Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheese D Sohier, E Jamet, AS Le Dizes, M Dizin, S Pavan, F Postollec, E Coton Food microbiology 31 (2), 271-277, 2012 | 22 | 2012 |
| Prediction of Bacillus weihenstephanensis acid resistance: the use of gene expression patterns to select potential biomarkers N Desriac, F Postollec, L Coroller, D Sohier, T Abee, HMW Den Besten International journal of food microbiology 167 (1), 80-86, 2013 | 14 | 2013 |
| Pseudomonas sp. biofilm development on fresh-cut food equipment surfaces–a growth curve–fitting approach to building a comprehensive tool for studying surface contamination … C Cunault, C Faille, R Briandet, F Postollec, N Desriac, T Benezech Food and bioproducts processing 107, 70-87, 2018 | 13 | 2018 |
