D-Index & Metrics Best Publications

Marie-Christine Montel

INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
France

D-Index & Metrics D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines.

Discipline name Citations Publications World Ranking National Ranking

Biology and Biochemistry D-index 45 Citations 6,684 112 World Ranking 15827 National Ranking 677

Overview

What is he best known for?

The fields of study he is best known for:

Bacteria
Enzyme
Biochemistry

Marie-Christine Montel mostly deals with Food science, Lactic acid, Bacteria, Microbiology and Fermentation. His research in Food science is mostly concerned with Aroma. Marie-Christine Montel has included themes like Flavour, Starter and Lactobacillus in his Lactic acid study.

His Bacteria research incorporates elements of Biochemistry and Lipolysis. His Microbiology research integrates issues from Chryseobacterium, Staphylococcus equorum, Raw milk and Kocuria. His studies in Fermentation integrate themes in fields like Pediococcus acidilactici and Staphylococcus carnosus.

His most cited work include:

Traditional cheeses: Rich and diverse microbiota with associated benefits (278 citations)
Bacterial role in flavour development. (253 citations)
Effects of starter cultures on the formation of flavour compounds in dry sausage (229 citations)

What are the main themes of his work throughout his whole career to date?

His main research concerns Food science, Microbiology, Bacteria, Raw milk and Ripening. His Food science study integrates concerns from other disciplines, such as Lactobacillus plantarum, Lactic acid and Escherichia coli. His Microbiology study incorporates themes from Lactococcus lactis, Lactococcus, Lactococcus garvieae, Strain and Staphylococcus aureus.

His Bacteria research is multidisciplinary, incorporating perspectives in Biochemistry and Lipolysis. Marie-Christine Montel interconnects Listeria monocytogenes, Gram-positive bacteria, Lactobacillales and Microbial population biology in the investigation of issues within Raw milk. His biological study spans a wide range of topics, including Cheesemaking and Fatty acid.

He most often published in these fields:

Food science (55.56%)
Microbiology (31.31%)
Bacteria (30.30%)

What were the highlights of his more recent work (between 2010-2018)?

Food science (55.56%)
Microbiology (31.31%)
Raw milk (25.25%)

In recent papers he was focusing on the following fields of study:

His primary scientific interests are in Food science, Microbiology, Raw milk, Ripening and Bacteria. His Food science research incorporates themes from Listeria monocytogenes, Escherichia coli and Lactic acid. The study incorporates disciplines such as Nisin, Lactobacillus plantarum, Lactococcus lactis, Strain and Genotype in addition to Microbiology.

The concepts of his Raw milk study are interwoven with issues in Pantoea and Staphylococcus. His studies deal with areas such as Hay, Aroma and Fatty acid as well as Ripening. His study in Bacteria focuses on Food microbiology in particular.

Between 2010 and 2018, his most popular works were:

Traditional cheeses: Rich and diverse microbiota with associated benefits (278 citations)
Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production (87 citations)
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses. (75 citations)

In his most recent research, the most cited papers focused on:

Bacteria
Enzyme
Gene

Marie-Christine Montel focuses on Food science, Microbiology, Ripening, Raw milk and Bacteria. His work deals with themes such as Biotechnology, Serotype and Lactic acid, which intersect with Food science. His research investigates the link between Microbiology and topics such as Lactococcus lactis that cross with problems in 16S ribosomal RNA, Lactobacillus casei, Lactobacillus plantarum, Plasmid and Ribosomal RNA.

His Ripening research is multidisciplinary, relying on both Hay, Aroma and Fatty acid. His research integrates issues of Staphylococcus arlettae, A serotype and Shiga toxin-producing Escherichia coli, Escherichia coli in his study of Raw milk. The Bacteria study combines topics in areas such as Flavour and Pasteurization.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Traditional cheeses: Rich and diverse microbiota with associated benefits

Marie-Christine Montel;Solange Buchin;Adrien Mallet;Céline Delbes-Paus.
International Journal of Food Microbiology (2014)

528 Citations

Bacterial role in flavour development.

M.C. Montel;F. Masson;R. Talon.
Meat Science (1998)

400 Citations

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

J.L. Berdagué;P. Monteil;M.C. Montel;R. Talon.
Meat Science (1993)

354 Citations

Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analyses.

Céline Delbès;Leila Ali-Mandjee;Marie-Christine Montel.
Applied and Environmental Microbiology (2007)

275 Citations

Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

M.-C. Montel;J. Reitz;R. Talon;J.-L. Berdagué.
Food Microbiology (1996)

269 Citations

Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis

Frédérique Duthoit;Jean-Jacques Godon;Marie-Christine Montel.
Applied and Environmental Microbiology (2003)

210 Citations

Diversity of lactic acid bacteria isolated from AOC Salers cheese.

Cécile Callon;Liliane Millet;Marie-Christine Montel.
Journal of Dairy Research (2004)

171 Citations

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

Cécile Callon;Frédérique Duthoit;Céline Delbès;Marion Ferrand.
Systematic and Applied Microbiology (2007)

155 Citations

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

Isabelle Verdier-Metz;Geneviève Gagne;Stéphanie Bornes;Françoise Monsallier.
Applied and Environmental Microbiology (2012)

154 Citations

Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production.

D Ansorena;MC Montel;M Rokka;R Talon.
Meat Science (2002)

145 Citations

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Frequent Co-Authors

External Links

Personal Website for Marie-Christine Montel