Marie‐Christine Montel

Author

Institut National de la Recherche Agronomique ORCID

Also Known As

M C Montel, M Montel, M. C. Montel, M.-C Montel, M.-C. MONTEL, M.-C. Montel, M.C Montel, M.C. MONTEL, M.C. Montel, Marie-Christine Montel

Publications

Citations

H-Index

Concepts

All Affiliations

Institut National de la Recherche Agronomique Unité Mixte de Recherche sur les Herbivores Université Clermont Auvergne VetAgro Sup Unité Mixte de Recherche sur les Fromages

About

Marie‐Christine Montel is an author at Institut National de la Recherche Agronomique specializing in microbiology, food microbiology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	27	1.8K
2	Medicine	18	20	1.2K
3	Public Health	10	10	439
4	Engineering	3	3	79
5	Education	1	1	32

Marie‐Christine Montel

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
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
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
Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production Isabelle Verdier‐Metz, Geneviève Gagné, Stéphanie Bornes, Applied and Environmental Microbiology BiologyMicrobial SystematicsFood FermentationHealth SciencesMicrobial Contamination	2011	162
Stability of microbial communities in goat milk during a lactation year: Molecular approaches Cécile Callon, F Duthoit, Céline Delbès, Systematic and Applied Microbiology BiologyCaprineLactationAnimal ScienceMicrobial Communities	2007	132
A simplified key for identifying homofermentative <i>Lactobacillus</i> and <i>Carnobacterium</i> spp. from meat Marie‐Christine Montel, Régine Talòn, J Fournaud, Journal of Applied Bacteriology	1991	98
Effects of starter cultures on the biochemical characteristics of French dry sausages Marie‐Christine Montel, Régine Talòn, Jean‐Louis Berdagué, Meat Science BiomanufacturingStarter CulturesFood FermentationBiochemical CharacteristicsFood Microbiology	1993	95
Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures Mauro Coppa, Anne Ferlay, F. Monsallier, Journal of Dairy Science	2011	94
Control of Listeria monocytogenes in raw-milk cheeses Liliane Millet, Marjorie Saubusse, R. Didienne, International Journal of Food Microbiology Foodborne IllnessFood ControlFood MicrobiologyMicrobiologyFoodborne Hazard	2006	84
Application of SSCP–PCR fingerprinting to profile the yeast community in raw milk Salers cheeses Cécile Callon, Céline Delbès, F Duthoit, Systematic and Applied Microbiology Food ForensicsFood AuthenticationYeast CommunityFood MicrobiologyBiostatistics	2005	84

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