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Differential effect of cheese fatty acid composition on blood lipid profile and redox status in normolipidemic volunteers: a pilot study.
Intorre F, Foddai MS, Azzini E, Martin B, Montel MC, Catasta G, Toti E, Finotti E, Palomba L, Venneria E, Raguzzini A, Fumagalli A, Testa MF, Rossi L, Maiani G. Intorre F, et al. Among authors: montel mc. Int J Food Sci Nutr. 2011 Sep;62(6):660-9. doi: 10.3109/09637486.2011.569491. Epub 2011 May 19. Int J Food Sci Nutr. 2011. PMID: 21591986 Clinical Trial.
Survival of Escherichia coli O26:H11 exceeds that of Escherichia coli O157:H7 as assessed by simulated human digestion of contaminated raw milk cheeses.
Miszczycha SD, Thévenot J, Denis S, Callon C, Livrelli V, Alric M, Montel MC, Blanquet-Diot S, Thevenot-Sergentet D. Miszczycha SD, et al. Among authors: montel mc. Int J Food Microbiol. 2014 Feb 17;172:40-8. doi: 10.1016/j.ijfoodmicro.2013.11.029. Epub 2013 Dec 4. Int J Food Microbiol. 2014. PMID: 24361831
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese.
Delbès-Paus C, Pochet S, Helinck S, Veisseire P, Bord C, Lebecque A, Coton M, Desmasures N, Coton E, Irlinger F, Montel MC. Delbès-Paus C, et al. Among authors: montel mc. Food Microbiol. 2012 May;30(1):74-82. doi: 10.1016/j.fm.2011.12.008. Epub 2011 Dec 14. Food Microbiol. 2012. PMID: 22265286
Short communication: Behavior of different Shiga toxin-producing Escherichia coli serotypes (O26:H11, O103:H2, O145:H28, O157:H7) during the manufacture, ripening, and storage of a white mold cheese.
Miszczycha SD, Bel N, Gay-Perret P, Michel V, Montel MC, Sergentet-Thevenot D. Miszczycha SD, et al. Among authors: montel mc. J Dairy Sci. 2016 Jul;99(7):5224-5229. doi: 10.3168/jds.2015-10803. Epub 2016 May 4. J Dairy Sci. 2016. PMID: 27157567 Free article.
76 results