Annick Lebecque

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

Ecaterina Gore, Julie Mardon, Bord Cécile et al. · Journal of Dairy Science · 2018 · 67 citations · Full text

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

Delineation of the texture of Salers cheese by sensory analysis and physical methods

Annick Lebecque, Arlette Laguet, Marie Fran�oise Devaux et al. · Le Lait · 2001 · 47 citations · Full text

Diversity of the sensory characteristics of traditional dry sausages from the centre of France: Relation with regional manufacturing practice

Jonathan Rason, Jean‐François Martin, Éric Dufour et al. · Food Quality and Preference · 2006 · 37 citations

Food Authenticity, Meat Packaging, Health Sciences +6

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