Cécile Bord

Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Céline Delbès-Paus, Sylvie Pochet, Sandra Hélinck et al. · Food Microbiology · 2011 · 51 citations

Food Fermentation, Gram-negative Bacteria, Food Microbiology +4

Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

Elisa Manzocchi, B. Martin, Cécile Bord et al. · Journal of Dairy Science · 2021 · 42 citations · Full text

Nutrition, Chemical Composition, Agricultural Economics +16

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Marie Frétin, Bruno Martin, Solange Buchin et al. · Journal of Dairy Science · 2018 · 29 citations · Full text

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 et al. · Food and Bioprocess Technology · 2021 · 29 citations · Full text

Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

Sylvain Jacquot, Romdhane Karoui, Khaled A. Abbas et al. · International Journal of Food Properties · 2014 · 22 citations · Full text