Isabelle Lebert

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

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

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Régine Talòn, Isabelle Lebert, A Lebert et al. · Meat Science · 2007 · 113 citations

Food Fermentation, Mediterranean Countries, Traditional Dry +10

Variability of the response of 66Listeria monocytogenesandListeria innocuastrains to different growth conditions

Claire Begot, Isabelle Lebert, A Lebert · Food Microbiology · 1997 · 109 citations

Biology, Different Growth Conditions, Food Microbiology +6

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

Régine Talòn, Sabine Léroy, Isabelle Lebert et al. · International Journal of Food Microbiology · 2008 · 104 citations

Meat Packaging, Food Fermentation, Autochthonous Starter Cultures +10