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
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Caron, Thibault, Piver, Mélanie Le, Péron, Anne-Claire, Lieben, Pascale, Lavigne, René, Brunel, Sammy, Roueyre, Daniel, Place, Michel, Bonnarme, Pascal, Giraud, Tatiana, Branca, Antoine, Landaud, Sophie, Chassard, Christophe
Published in International journal of food microbiology (16.09.2021)
Published in International journal of food microbiology (16.09.2021)
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Journal Article
Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources
Huguet, Juliette, Chassard, Christophe, Lavigne, René, Irlinger, Françoise, Souchon, Isabelle, Marette, Stephan, Saint-Eve, Anne, Pénicaud, Caroline
Published in Data in brief (01.06.2023)
Published in Data in brief (01.06.2023)
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Environmental performance of mixed animal and plant protein sources for designing new fermented foods
Huguet, Juliette, Chassard, Christophe, Lavigne, René, Irlinger, Françoise, Souchon, Isabelle, Marette, Stephan, Saint-Eve, Anne, Pénicaud, Caroline
Published in Cleaner environmental systems (01.06.2023)
Published in Cleaner environmental systems (01.06.2023)
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Journal Article
Robustness and efficacy of an inhibitory consortium against E. coli O26:H11 in raw milk cheeses
Frétin, Marie, Chassard, Christophe, Delbès, Céline, Lavigne, René, Rifa, Etienne, Theil, Sébastien, Fernandez, Benoit, Laforce, Patrice, Callon, Cécile
Published in Food control (01.09.2020)
Published in Food control (01.09.2020)
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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
Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese
Loudiyi, M., Karoui, R., Rutledge, D.N., Lavigne, R., Montel, M.-C., Aït-Kaddour, A.
Published in International dairy journal (01.10.2017)
Published in International dairy journal (01.10.2017)
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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
Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms
Picque, D., Guillemin, H., Mirade, P.S., Didienne, R., Lavigne, R., Perret, B., Montel, M.C., Corrieu, G.
Published in International dairy journal (01.09.2009)
Published in International dairy journal (01.09.2009)
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Journal Article
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Caron, Thibault, Melanie Le Piver, Peron, Anne-Claire, Lieben, Pascale, Lavigne, Rene, Brunel, Sammy, Roueyre, Daniel, Place, Michel, Bonnarme, Pascal, Giraud, Tatiana, Branca, Antoine, Landaud, Sophie, Chassard, Christophe
Published in bioRxiv (29.03.2021)
Published in bioRxiv (29.03.2021)
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