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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 9, 2015
Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parametersCécile Bord, Delphine Guerinon, Annick LebecqueFoods (Basel, Switzerland)|May 14, 2022
Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais HeifersJulien Soulat, Brigitte Picard, Cécile Bord, et al.Foods (Basel, Switzerland)|February 11, 2023
Development of a Novel Flavored Goat Cheese with Gentiana lutea RhizomesChristian Coelho, Cécile Bord, Karine Fayolle, et al.Food Chemistry|August 8, 2022
Functional changes in Bleu d'Auvergne cheese during ripeningImène Ferroukhi, Cécile Bord, Sylvie Alvarez, et al.Journal of Dairy Science|December 29, 2018
Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavorMarie Frétin, Bruno Martin, Solange Buchin, et al.Food Microbiology|January 24, 2012
Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheeseCéline Delbès-Paus, Sylvie Pochet, Sandra Helinck, et al.Pageof 1