Régine Talòn - Concepedia

Author

Régine Talòn

Centre de Recherche en Nutrition Humaine d'Auvergne ORCID

Also Known As

Montel, Marie-Christine,, R TALON, R Talon, R. TALON, R. Talon, Regine Talon, Régine Talon, RÃ©gine Talon, RÉGINE TALON, Règine Talon

301

Publications

7.7K

Citations

H-Index

111

Concepts

All Affiliations

Centre de Recherche en Nutrition Humaine d'Auvergne Unité Mixte de Recherche sur les Herbivores Institut National de la Recherche Agronomique Université Clermont Auvergne University of Parma

About

Régine Talòn is an author at Centre de Recherche en Nutrition Humaine d'Auvergne specializing in microbiology, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	27	34	2.5K
2	Health Sciences	26	30	2.7K
3	Natural Sciences	12	13	870
4	Engineering	11	11	523
5	Management	1	1	19

Régine Talòn

103

Publications

6.6K

Citations

H-Index

Page 1

	Year	Citations
Secretion and subcellular localizations of bacterial proteins: a semantic awareness issue Mickaël Desvaux, Michel Hébraud, Régine Talòn, Trends in Microbiology Protein SecretionMedicineNatural SciencesVirulence FactorBacteriology	2009	338
Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage Stéphane Chaillou, Aurélie Chaulot‐Talmon, Hélène Caekebeke, The ISME Journal	2014	329
Bacterial role in flavour development Marie‐Christine Montel, F. Masson, Régine Talòn Meat Science BiologyFood FermentationFlavoromicsMicrobiologyBacterial Role	1998	309
Effects of starter cultures on the formation of flavour compounds in dry sausage Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel, Meat Science Food ChemistryStarter CulturesFood FermentationFood AnalysisFlavour Compounds	1993	264
Identification of a Variety of <i>Staphylococcus</i> Species by Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry Damien Dubois, David Leyssene, Jean Paul Chacornac, Journal of Clinical Microbiology Pathogen DetectionBacteriologyBiological Mass SpectrometrySpectrochemical AnalysisAnalytical Instrumentation	2009	199
A new device for rapid evaluation of biofilm formation potential by bacteria Patrick Chavant, Brigitte Gaillard-Martinie, Régine Talòn, Journal of Microbiological Methods BiofilmsAntimicrobial SusceptibilityNew DeviceBiofilm Formation PotentialRapid Evaluation	2007	196
Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model Marie‐Christine Montel, J. Reitz, Régine Talòn, Food Microbiology Food FermentationAromatic ProfilesFood AnalysisDry Sausage ModelBiochemical Activities	1996	188
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters Régine Talòn, Sabine Léroy, Isabelle Lebert Meat Science Microbial DiversityIndigenous StartersFood FermentationAgricultural EconomicsFood Microbiology	2007	182
Control of bioflavour and safety in fermented sausages: first results of a European project Daniël Demeyer, Marc Raemaekers, Aldo Rizzo, Food Research International Fermented SausagesEngineeringFood FermentationBiochemical EngineeringBiotechnology	2000	159
Biogenic amines in traditional fermented sausages produced in selected European countries M. Luz Latorre‐Moratalla, T. Veciana‐Nogués, Sara Bover‐Cid, Food Chemistry Food ChemistryFood FermentationFood AnalysisEuropean CountriesBiotechnology	2007	149

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