Sabine Léroy

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

Stéphane Chaillou, Aurélie Chaulot‐Talmon, Hélène Caekebeke et al. · The ISME Journal · 2014 · 329 citations · Full text

Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters

Régine Talòn, Sabine Léroy, Isabelle Lebert · Meat Science · 2007 · 182 citations

Microbial Diversity, Indigenous Starters, Food Fermentation +9

A new chloramphenicol and florfenicol resistance gene flanked by two integron structures in<i>Salmonella typhimurium</i>DT104

Marie-Anne Arcangioli, Sabine Léroy, J.L. Martel et al. · FEMS Microbiology Letters · 1999 · 171 citations · Full text

Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples

Emmanuel Coton, Marie-Hélène Desmonts, Sabine Léroy et al. · International Journal of Food Microbiology · 2009 · 132 citations

Food Fermentation, Coagulase-negative Staphylococci, Clinical Samples +10

The very low penetrance of cystic fibrosis for the R117H mutation: a reappraisal for genetic counselling and newborn screening

Christel Thauvin‐Robinet, À. Munck, Frédéric Huet et al. · Journal of Medical Genetics · 2009 · 126 citations · Full text