Marie-Christine Champomier-Vergès

Author

Microbiologie de l’alimentation au service de la santé

Also Known As

Champomier-Vergès, Marie-Christine, Marie-Christine Champomier-Vergès, Marie-Christine Champomier-Vergès

Publications

891

Citations

H-Index

Concepts

All Affiliations

Microbiologie de l’alimentation au service de la santé AgroParisTech Université Paris-Saclay Oniris Ifremer

About

Marie-Christine Champomier-Vergès is an author at Microbiologie de l’alimentation au service de la santé specializing in food microbiology, microbiology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	4	4	131
2	Health Sciences	2	2	59
3	Public Health	2	2	59
4	Natural Sciences	1	1	30
5	Biochemistry	1	1	33

Marie-Christine Champomier-Vergès

Publications

872

Citations

H-Index

Page 1

	Year	Citations
The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K Stéphane Chaillou, Marie-Christine Champomier-Vergès, Monique Cornet, Nature Biotechnology	2005	386
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
Physical and genetic map of the Lactobacillus sakei 23K chromosome The GenBank accession numbers for the sequences reported in this paper are given in Table 2 and the legend to Fig. 3. Anne-Marie Dudez, Stéphane Chaillou, Lionel Hissler, Microbiology Comparative GenomicsGeneticsGenetic MapBacteriologyMolecular Genetics	2002	35
Iron Sources Used by the Nonpathogenic Lactic Acid Bacterium <i>Lactobacillus sakei</i> as Revealed by Electron Energy Loss Spectroscopy and Secondary-Ion Mass Spectrometry Philippe Duhutrel, Christian Bordat, Ting‐Di Wu, Applied and Environmental Microbiology Iron SourcesFood FermentationBiochemistryIron MetabolismLactic Acid Bacteria	2009	33
Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps Marine Zagdoun, Gwendoline Coeuret, Méry N’Dione, Food Microbiology BiologyFood FermentationMicrobial ContaminationMedicineLarge Microbiota Survey	2020	33
Phylogenomic Analysis of Lactobacillus curvatus Reveals Two Lineages Distinguished by Genes for Fermenting Plant-Derived Carbohydrates Lucrecia C. Terán, Gwendoline Coeuret, Raúl R. Raya, Genome Biology and Evolution Comparative GenomicsGeneticsEvolutionary GenomicsGenomicsMicrobial Evolution	2018	30
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group? Frédéric Leroy, Teresa Aymerich, Marie-Christine Champomier-Vergès, International Journal of Food Microbiology Food AuthenticityNutritionNovel FoodFlemish Food PyramidFood Microbiology	2018	26

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