Karine Fayolle

Alteration of raw-milk cheese by Pseudomonas spp.: monitoring the sources of contamination using fluorescence spectroscopy and metabolic profiling

Françoise Leriche, Amélie Bordessoules, Karine Fayolle et al. · Journal of Microbiological Methods · 2004 · 64 citations

Microbial Contamination, Food Spoilage, Raw-milk Cheese +8

Antibacterial and technological properties of Lactococcus lactis ssp. lactis KJ660075 strain selected for its inhibitory power against Staphylococcus aureus for cheese quality improving

Yasmine Sahraoui, Karine Fayolle, Françoise Leriche et al. · Journal of Food Science and Technology · 2015 · 19 citations

Lactis Kj660075 Strain, Antimicrobial Susceptibility, Lactococcus Lactis Ssp +9

Functional changes in Bleu d’Auvergne cheese during ripening

Imène Ferroukhi, Cécile Bord, Sylvie Alvarez et al. · Food Chemistry · 2022 · 12 citations

Food Analysis, Functional Changes, Food Structure +3

No seasonal effect on culturable pseudomonads in fresh milks from cattle herds

Françoise Leriche, Karine Fayolle · Journal of Dairy Science · 2012 · 11 citations · Full text

Flow cytometric assessment of the antimicrobial properties of an essential oil mixture against <i>Escherichia coli</i>

C. Girard, Karine Fayolle, Sylvain Kerros et al. · Journal of Animal and Feed Sciences · 2019 · 10 citations · Full text