Marie‐Christine Montel

Bacterial role in flavour development

Marie‐Christine Montel, F. Masson, Régine Talòn · Meat Science · 1998 · 309 citations

Biology, Food Fermentation, Flavoromics +3

Effects of starter cultures on the formation of flavour compounds in dry sausage

Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel et al. · Meat Science · 1993 · 264 citations

Food Chemistry, Starter Cultures, Food Fermentation +8

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 et al. · Food Microbiology · 1996 · 188 citations

Food Fermentation, Aromatic Profiles, Food Analysis +9

Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production

Isabelle Verdier‐Metz, Geneviève Gagné, Stéphanie Bornes et al. · Applied and Environmental Microbiology · 2011 · 162 citations · Full text

Biology, Microbial Systematics, Food Fermentation +14

Stability of microbial communities in goat milk during a lactation year: Molecular approaches

Cécile Callon, F Duthoit, Céline Delbès et al. · Systematic and Applied Microbiology · 2007 · 132 citations · Full text

Biology, Caprine, Lactation +10