Effect of salt reduction or partial substitution with calcium lactate on the quality of a blue-veined cheese
Imène Ferroukhi
,
Cécile Bord
,
Christophe Chassard
,
Julie Mardon
2023
Preprints, Working Papers, ...
hal-03963819v1
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Functional changes in Bleu d’Auvergne cheese during ripening
Imène Ferroukhi
,
Cécile Bord
,
Sylvie Alvarez
,
Karine Fayolle
,
Sébastien Theil
et al.
Journal articles
hal-03838273v1
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Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese
Ecaterina Gore
,
Julie Mardon
,
Cécile Bord
,
Annick Lebecque
Journal articles
hal-02272588v1
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Exploring alternative salting methods to reduce sodium content in blueveined cheeses
Imène Ferroukhi
,
Cécile Bord
,
René Lavigne
,
Christophe Chassard
,
Julie Mardon
et al.
2022
Preprints, Working Papers, ...
hal-03963923v1
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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
Cécile Bord
,
Louis Lenoir
,
Renata Schmidt‐filgueras
,
Julie Benoit
,
Gilles Dechambre
et al.
Journal articles
hal-03469083v1
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Supplementing goats' diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile
Ruggero Menci
,
Bruno Martin
,
Steffen Werne
,
Cécile Bord
,
Anne Ferlay
et al.
Journal articles
hal-03703970v1
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Supplementing goats with sainfoin pellets (vs alfalfa) modifies cheese sensory properties
Bruno Martin
,
Steffen Werne
,
Cécile Bord
,
Anne Ferlay
,
Amélie Lèbre
et al.
10. International Symposium on the Nutrition of Herbivores (ISNH10) , Sep 2018, Clermont-Ferrand, France. Cambridge University Press, Advances in Animal Biosciences, 9 (3), 2018, 10th. International Symposium on the Nutrition of Herbivores (ISNH10)
Conference poster
hal-02734231v1
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade
Abderrahmane Aït-Kaddour
,
Abdo Hassoun
,
Cécile Bord
,
Renata Schmidt-Filgueras
,
Alessandra Biancolillo
et al.
Journal articles
hal-03297204v1
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Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese
Cécile Bord
,
Delphine Guerinon
,
Annick Lebecque
Journal articles
hal-02620083v1
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