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Results:
1-14
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Results: 14
Authors:
MONTEL MC
MASSON F
TALON R
Citation: Mc. Montel et al., BACTERIAL ROLE IN FLAVOR DEVELOPMENT, Meat science, 49, 1998, pp. 111-123
Authors:
CONNIL N
DOUSSET X
ONNO B
PILET MF
BREUIL MF
MONTEL MC
Citation: N. Connil et al., ENUMERATION OF CARNOBACTERIUM-DIVERGENS V41, CARNOBACTERIUM-PISCICOLAV1 AND LACTOBACILLUS-BREVIS LB62 BY IN-SITU HYBRIDIZATION FLOW-CYTOMETRY, Letters in applied microbiology, 27(5), 1998, pp. 302-306
Authors:
VERGNAIS L
MASSON F
MONTEL MC
BERDAGUE JL
TALON R
Citation: L. Vergnais et al., EVALUATION OF SOLID-PHASE MICROEXTRACTION FOR ANALYSIS OF VOLATILE METABOLITES PRODUCED BY STAPHYLOCOCCI, Journal of agricultural and food chemistry, 46(1), 1998, pp. 228-234
Authors:
MASSON F
LEBERT A
TALON R
MONTEL MC
Citation: F. Masson et al., EFFECTS OF PHYSICOCHEMICAL FACTORS INFLUENCING TYRAMINE PRODUCTION BYCARNOBACTERIUM DIVERGENS, Journal of applied microbiology, 83(1), 1997, pp. 36-42
Authors:
TALON R
MONTEL MC
Citation: R. Talon et Mc. Montel, HYDROLYSIS OF ESTERS BY STAPHYLOCOCCI, International journal of food microbiology, 36(2-3), 1997, pp. 207-214
Authors:
VIALLON C
BERDAGUE JL
MONTEL MC
TALON R
MARTIN JF
KONDJOYAN N
DENOYER C
Citation: C. Viallon et al., THE EFFECT OF STAGE OF RIPENING AND PACKAGING ON VOLATILE CONTENT ANDFLAVOR OF DRY SAUSAGE, Food research international, 29(7), 1996, pp. 667-674
Authors:
MONTEL MC
REITZ J
TALON R
BERDAGUE JL
ROUSSETAKRIM S
Citation: Mc. Montel et al., BIOCHEMICAL ACTIVITIES OF MICROCOCCACEAE AND THEIR EFFECTS ON THE AROMATIC PROFILES AND ODORS OF A DRY SAUSAGE MODEL, Food microbiology, 13(6), 1996, pp. 489-499
Authors:
MASSON F
TALON R
MONTEL MC
Citation: F. Masson et al., HISTAMINE AND TYRAMINE PRODUCTION BY BACTERIA FROM MEAT-PRODUCTS, International journal of food microbiology, 32(1-2), 1996, pp. 199-207
Authors:
TALON R
MONTEL MC
BERDAGUE JL
Citation: R. Talon et al., PRODUCTION OF FLAVOR ESTERS BY LIPASES OF STAPHYLOCOCCUS-WARNERI AND STAPHYLOCOCCUS-XYLOSUS, Enzyme and microbial technology, 19(8), 1996, pp. 620-622
Authors:
TALON R
DUBLET N
MONTEL MC
CANTONNET M
Citation: R. Talon et al., PURIFICATION AND CHARACTERIZATION OF EXTRACELLULAR STAPHYLOCOCCUS-WARNERI LIPASE, Current microbiology, 30(1), 1995, pp. 11-16
Authors:
MONTEL MC
SERONIE MP
TALON R
HEBRAUD M
Citation: Mc. Montel et al., PURIFICATION AND CHARACTERIZATION OF A DIPEPTIDASE FROM LACTOBACILLUS-SAKE, Applied and environmental microbiology, 61(2), 1995, pp. 837-839
Authors:
HINRICHSEN LL
MONTEL MC
TALON R
Citation: Ll. Hinrichsen et al., PROTEOLYTIC AND LIPOLYTIC-ACTIVITIES OF MICROCOCCUS-ROSEUS (65), HALOMONAS-ELONGATA (16) AND VIBRIO SP (168) ISOLATED FROM DANISH BACON CURING BRINES, International journal of food microbiology, 22(2-3), 1994, pp. 115-126
Authors:
BERDAGUE JL
MONTEIL P
MONTEL MC
TALON R
Citation: Jl. Berdague et al., EFFECTS OF STARTER CULTURES ON THE FORMATION OF FLAVOR COMPOUNDS IN DRY SAUSAGE, Meat science, 35(3), 1993, pp. 275-287
Authors:
MONTEL MC
TALON R
BERDAGUE JL
CANTONNET M
Citation: Mc. Montel et al., EFFECTS OF STARTER CULTURES ON THE BIOCHEMICAL CHARACTERISTICS OF FRENCH DRY SAUSAGES, Meat science, 35(2), 1993, pp. 229-240
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