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authIdHal_s : julie-mardon
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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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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
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Long-Term Intake of a High-Protein Diet with or without Potassium Citrate Modulates Acid-Base Metabolism, but Not Bone Status, in Male Rats 1

Julie Mardon , Veronique Habauzit , Anna Trzeciakiewicz , Marie-Jeanne M.-J. Davicco , Patrice Lebecque et al.
Journal of Nutrition, 2008, 138 (4), pp.718 - 724. ⟨10.1093/jn/138.4.718⟩
Journal articles hal-02366038v1

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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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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Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese

Ecaterina Gore , Julie Mardon , Annick Lebecque
Journal of Dairy Science, 2016, 99, pp.6927 - 6936. ⟨10.3168/jds.2016-11094⟩
Journal articles hal-03921395v1
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Motives underlying food consumption in the Western Balkans: consumers’ profiles and public health strategies

Julie Mardon , Elise Thiel , Martine Laniau , Siet Sijtsema , Karin Zimmermann et al.
International Journal of Public Health, 2015, 60 (5), pp.517-526. ⟨10.1007/s00038-015-0684-9⟩
Journal articles hal-03927824v1
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Influence of Lifelong Soy Isoflavones Consumption on Bone Mass in the Rat

Julie Mardon , J. Mathey , S. Kati-Coulibaly , C. Puel , M.-J. Davicco et al.
2007
Preprints, Working Papers, ... hal-03921361v1

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Cynthia Helou , Pascale Gadonna-Widehem , Nathalie Robert , Gérard Branlard , Jacques Thebault et al.
Food and Function, 2016, 7 (6), pp.2498-2507. ⟨10.1039/c5fo01341k⟩
Journal articles hal-01602847v1
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Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese

Ecaterina Gore , Julie Mardon , Bord Cécile , Annick Lebecque
Journal of Dairy Science, 2019, 102, pp.1 - 13. ⟨10.3168/jds.2018-15008⟩
Journal articles hal-03921397v1

Dose–response study of effect of oleuropein, an olive oil polyphenol, in an ovariectomy/inflammation experimental model of bone loss in the rat

Caroline Puel , Jacinthe Mathey , Apostolis Agalias , Séraphin Kati-Coulibaly , Julie Mardon et al.
Clinical Nutrition, 2006, 25 (5), pp.859-868. ⟨10.1016/j.clnu.2006.03.009⟩
Journal articles istex hal-03921340v1

Long-Term Intake of a High-Protein Diet with or without Potassium Citrate Modulates Acid-Base Metabolism, but Not Bone Status, in Male Rats

Julie Mardon , Véronique Habauzit , Anna Trzeciakiewicz , Marie-Jeanne Davicco , Patrice Lebecque et al.
Journal of Nutrition, 2008, 138 (4), pp.718-724. ⟨10.1093/jn/138.4.718⟩
Journal articles hal-03921355v1

Impact of energy and casein or whey protein intake on bone status in a rat model of age-related bone loss

Julie Mardon , A. Zangarelli , S. Walrand , M. Davicco , P. Lebecque et al.
British Journal of Nutrition, 2008, 99 (4), pp.764-772. ⟨10.1017/S0007114507837469⟩
Journal articles hal-03921351v1

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

Ecaterina Gore , Julie Mardon , Cécile C. Bord , Annick Lebecque
Journal of Dairy Science, 2018, 98 (3), pp.963-975
Journal articles hal-01948785v1