World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
50
Citations
7779
World Ranking
17736
National Ranking
783

Overview

Marie-Christine Montel is affiliated with INRAE, the Institut national de recherche pour l'agriculture, l'alimentation et l'environnement in France. INRAE is a prominent research institution focusing on agriculture, food, and environmental sciences.

Currently, there is no publicly available detailed information about their recent papers, frequent co-authors, or specific publication venues. Likewise, there is no data on book publications or recorded awards associated with this researcher.

The absence of listed main fields of study, subfields, and principal research topics makes it challenging to specify particular areas of expertise. However, the association with INRAE suggests involvement in disciplines related to agricultural science, food systems, or environmental research.

The scientist's profile does not include any indication of being deceased and therefore the present tense is used throughout.

Best Publications

  • Traditional cheeses: Rich and diverse microbiota with associated benefits

    Marie-Christine Montel;Solange Buchin;Adrien Mallet;Céline Delbes-Paus

  • Bacterial role in flavour development.

    M.C. Montel;F. Masson;R. Talon

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

    J.L. Berdagué;P. Monteil;M.C. Montel;R. Talon

  • 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

  • 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

  • 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

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

    Isabelle Verdier-Metz;Geneviève Gagne;Stéphanie Bornes;Françoise Monsallier

  • Diversity of lactic acid bacteria isolated from AOC Salers cheese.

    Cécile Callon;Liliane Millet;Marie-Christine Montel

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

    Cécile Callon;Frédérique Duthoit;Céline Delbès;Marion Ferrand

  • 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

  • Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci

    R Talon;D Walter;S Chartier;C Barrière

  • A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat.

    Marie-Christine Montel;Regine Talon;Jeanne Fournaud;Marie-Christine Champomier

  • Safety assessment of dairy microorganisms: The Lactococcus genus☆

    Erick Casalta;Marie-Christine Montel

  • Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses.

    Monika Coton;Céline Delbés-Paus;Françoise Irlinger;Nathalie Desmasures

  • Histamine and tyramine production by bacteria from meat products

    F. Masson;R. Talon;M.C. Montel

  • Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures

    M. Coppa;A. Ferlay;F. Monsallier;I. Verdier-Metz

  • Effects of starter cultures on the biochemical characteristics of French dry sausages.

    M.C. Montel;R. Talon;J.L. Berdagué;M. Cantonnet

  • Control of Listeria monocytogenes in raw-milk cheeses

    L. Millet;M. Saubusse;R. Didienne;L. Tessier

  • Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

    C Larrouture;V Ardaillon;M Pépin;M.C Montel

  • Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese

    Robert Didienne;Catherine Defargues;Cécile Callon;Thierry Meylheuc

Frequent Co-Authors

Bruno Martin
Bruno Martin INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Anne Ferlay
Anne Ferlay INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Georges Corrieu
Georges Corrieu INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Monique Zagorec
Monique Zagorec INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Emmanuel Coton
Emmanuel Coton University of Western Brittany
Pierre Renault
Pierre Renault INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Mihai Pop
Mihai Pop University of Maryland, College Park
Daniël Demeyer
Daniël Demeyer Ghent University
Jean-Baptiste Coulon
Jean-Baptiste Coulon INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Yves Chilliard
Yves Chilliard INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

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