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Florence Postollec

Observed names: F Postollec, F. Postollec, Postollec, F., Postollec, Florence
ORCID: 0000-0002-6525-9270
Observed ORCID: 0000-0002-6525-9270
OpenAlex ID: A5030973508
Recent advances in quantitative PCR (qPCR) applications in food microbiology
2011 · Florence Postollec, Hélène Falentin, et al. · Food Microbiology · 506
Tracking spore-forming bacteria in food: From natural biodiversity to selection by processes
2012 · Florence Postollec, Anne-Gabrielle Mathot, et al. · International Journal of Food Microbiology · 161
Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufacture
2010 · Hélène Falentin, Florence Postollec, et al. · International Journal of Food Microbiology · 85
Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH
2011 · Eugénie Baril, Louis Coroller, et al. · Food Microbiology · 79
Bacterial spores in spices and dried herbs: The risks for processed food
2020 · Anne Gabrielle Mathot, Florence Postollec, et al. · Comprehensive Reviews in Food Science and Food Safety · 78
Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and aw
2012 · Eugénie Baril, Louis Coroller, et al. · Food Microbiology · 78
Evolution of microbiological analytical methods for dairy industry needs
2014 · Danièle Sohier, Sonia Pavan, et al. · Frontiers in Microbiology · 75
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Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment
2016 · Emilie Gauvry, Anne-Gabrielle Mathot, et al. · Research in Microbiology · 74
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Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers
2013 · Noémie Desriac, Véronique Broussolle, et al. · Frontiers in Microbiology · 73
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Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese
2011 · Hélène Falentin, Nadine Henaff, et al. · Food Microbiology · 58
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
2011 · E. Baril, L. Coroller, et al. · International Journal of Food Microbiology · 53
Modeling the Recovery of Heat-Treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 Spores at Suboptimal Temperature and pH Using Growth Limits
2014 · C. Trunet, N. Mtimet, et al. · Applied and Environmental Microbiology · 45
Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life
2014 · F. Valerio, M. Di Biase, et al. · Food Microbiology · 37
Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products
2013 · V. Huchet, S. Pavan, et al. · Food Microbiology · 36
Interactive Forces between Co-aggregating and Non-co-aggregating Oral Bacterial Pairs
2006 · F. Postollec, W. Norde, et al. · Journal of Dental Research · 36
The effect of pH on the growth rate of Bacillus cereus sensu lato: Quantifying strain variability and modelling the combined effects of temperature and pH
2021 · Yvan Le Marc, Leen Baert, et al. · International Journal of Food Microbiology · 31
A multiparametric PCR-based tool for fast detection and identification of spore-forming bacteria in food
2010 · Florence Postollec, Stéphane Bonilla, et al. · International Journal of Food Microbiology · 28
Enthalpy of interaction between coaggregating and non-coaggregating oral bacterial pairs—a microcalorimetric study
2003 · Florence Postollec, Willem Norde, et al. · Journal of Microbiological Methods · 24
A stochastic approach for modelling the effects of temperature on the growth rate of Bacillus cereus sensu lato
2021 · Yvan Le Marc, Nathália Buss da Silva, et al. · International Journal of Food Microbiology · 20
Pseudomonas sp. biofilm development on fresh-cut food equipment surfaces – a growth curve – fitting approach to building a comprehensive tool for studying surface contamination dynamics
2017 · C. Cunault, C. Faille, et al. · Food and Bioproducts Processing · 18
Polyphasic approach for quantitative analysis of obligately heterofermentative Lactobacillus species in cheese
2012 · Danièle Sohier, Emmanuel Jamet, et al. · Food Microbiology · 18
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage
2022 · Mariaelena Di Biase, Yvan Le Marc, et al. · Frontiers in Microbiology · 17
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An integrative approach to identify Bacillus weihenstephanensis resistance biomarkers using gene expression quantification throughout acid inactivation
2012 · Noémie Desriac, Louis Coroller, et al. · Food Microbiology · 17
Modelling the thermal inactivation of spores from different phylogenetic groups of Bacillus cereus
2022 · Yvan Le Marc, Florence Postollec, et al. · International Journal of Food Microbiology · 16
Occurrence and diversity of thermophilic sporeformers in French dairy powders
2020 · Louis Delaunay, Emeline Cozien, et al. · International Dairy Journal · 16
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Works count: 75
Citation count: 1,816
H-index: 19
I10-index: 31
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