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authFullName_s : Cécile Bord
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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
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.
Food Chemistry, 2022, 397, pp.133850. ⟨10.1016/j.foodchem.2022.133850⟩
Journal articles hal-03838273v1

Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Ecaterina Gore , Julie Mardon , Cécile Bord , Annick Lebecque
Journal of Dairy Science, 2019, 102 (1), pp.1-13. ⟨10.3168/jds.2018-15008⟩
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.
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 of Sensory Studies, 2021, 36 (6), pp.e12698. ⟨10.1111/joss.12698⟩
Journal articles hal-03469083v1

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.
International Dairy Journal, 2022, 132, pp.105398. ⟨10.1016/j.idairyj.2022.105398⟩
Journal articles hal-03703970v1

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

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.
Food and Bioprocess Technology, 2021, 14 (5), pp.781-803. ⟨10.1007/s11947-021-02607-0⟩
Journal articles hal-03297204v1

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 of Sensory Studies, 2019, 34 (5), ⟨10.1111/joss.12509⟩
Journal articles hal-02620083v1