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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.
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 articles
hal-02366038v1
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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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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 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.
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
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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.
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 articles
hal-03921397v1
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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.
Journal articles
istex
hal-03921340v1
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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
Julie Mardon
,
Véronique Habauzit
,
Anna Trzeciakiewicz
,
Marie-Jeanne Davicco
,
Patrice Lebecque
et al.
Journal articles
hal-03921355v1
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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.
Journal articles
hal-03921351v1
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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
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