Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese
Gore, Ecaterina, Mardon, Julie, Cécile, Bord, Lebecque, Annick
Published in Journal of dairy science (01.01.2019)
Published in Journal of dairy science (01.01.2019)
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Journal Article
Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?
Bord, Cécile, Guerinon, Delphine, Lebecque, Annick
Published in International journal of food science & technology (01.09.2017)
Published in International journal of food science & technology (01.09.2017)
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Journal Article
Exploring alternative salting methods to reduce sodium content in blue-veined cheeses
Ferroukhi, Imène, Bord, Cécile, Lavigne, René, Chassard, Christophe, Mardon, Julie
Published in International dairy journal (01.03.2023)
Published in International dairy journal (01.03.2023)
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Journal Article
How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?
Ferroukhi, Imène, Dominguez, Jessica, Bord, Cécile, Guerinon, Delphine, Chassard, Christophe, Mardon, Julie
Published in International journal of dairy technology (01.05.2024)
Published in International journal of dairy technology (01.05.2024)
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Journal Article
Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor
Frétin, Marie, Martin, Bruno, Buchin, Solange, Desserre, Béatrice, Lavigne, René, Tixier, Emilie, Cirié, Carole, Bord, Cécile, Montel, Marie-Christine, Delbès, Céline, Ferlay, Anne
Published in Journal of dairy science (01.02.2019)
Published in Journal of dairy science (01.02.2019)
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Journal Article
Supplementing goats' diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile
Menci, Ruggero, Martin, Bruno, Werne, Steffen, Bord, Cécile, Ferlay, Anne, Lèbre, Amélie, Leiber, Florian, Klaiss, Matthias, Coppa, Mauro, Heckendorn, Félix
Published in International dairy journal (01.09.2022)
Published in International dairy journal (01.09.2022)
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Journal Article
Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade
Aït-Kaddour, Abderrahmane, Hassoun, Abdo, Bord, Cécile, Schmidt-Filgueras, Renata, Biancolillo, Alessandra, Di Donato, Francesca, Temiz, Havva Tümay, Cozzolino, Daniel
Published in Food and bioprocess technology (01.05.2021)
Published in Food and bioprocess technology (01.05.2021)
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Journal Article
Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
Coelho, Christian, Bord, Cécile, Fayolle, Karine, Bibang, Cindy, Flahaut, Stéphanie
Published in Foods (19.01.2023)
Published in Foods (19.01.2023)
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Journal Article
Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters
Bord, Cécile, Guerinon, Delphine, Lebecque, Annick
Published in Food science and technology international (01.07.2016)
Published in Food science and technology international (01.07.2016)
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Journal Article
Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions
Bord, Cécile, Lenoir, Louis, Schmidt‐Filgueras, Renata, Benoit, Julie, Dechambre, Gilles, Chassard, Christophe
Published in Journal of sensory studies (01.12.2021)
Published in Journal of sensory studies (01.12.2021)
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Journal Article
Exploring alternative salting methods to reduce sodium content in blueveined cheeses
Ferroukhi, Imène, Bord, Cécile, Lavigne, René, Chassard, Christophe, Mardon, Julie
Published in International dairy journal (01.03.2023)
Published in International dairy journal (01.03.2023)
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Journal Article
Functional changes in Bleu d’Auvergne cheese during ripening
Ferroukhi, Imène, Bord, Cécile, Alvarez, Sylvie, Fayolle, Karine, Theil, Sébastien, Lavigne, René, Chassard, Christophe, Mardon, Julie
Published in Food chemistry (15.12.2022)
Published in Food chemistry (15.12.2022)
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Journal Article
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, Céline, Pochet, Sylvie, Helinck, Sandra, Veisseire, Philippe, Bord, Cécile, Lebecque, Annick, Coton, Monika, Desmasures, Nathalie, Coton, Emmanuel, Irlinger, Françoise, Montel, Marie-Christine
Published in Food microbiology (01.05.2012)
Published in Food microbiology (01.05.2012)
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Journal Article
Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese
Gore, Ecaterina, Mardon, Julie, Cécile, Bord, Lebecque, Annick
Published in Journal of dairy science (01.01.2019)
Published in Journal of dairy science (01.01.2019)
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Journal Article
Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study
Jacquot, Sylvain, Karoui, Romdhane, Abbas, Khaled, Lebecque, Annick, Bord, Cécile, Aït-Kaddour, Abderrahmane
Published in International journal of food properties (02.01.2015)
Published in International journal of food properties (02.01.2015)
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Journal Article
Development of a Novel Flavored Goat Cheese with IGentiana lutea/I Rhizomes
Coelho, Christian, Bord, Cécile, Fayolle, Karine, Bibang, Cindy, Flahaut, Stéphanie
Published in Foods (01.01.2023)
Published in Foods (01.01.2023)
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Journal Article