C. Bord

发表

Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese

C. Bord, Delphine Guerinon, A. Lebecque, 2019, Journal of Sensory Studies.

Discrimination and sensory characterization of Protected Designation of Origin Salers‐ and Cantal‐type cheeses: An approach using descriptive analysis and consumer insights by check‐all‐that‐apply questions

C. Bord, C. Chassard, Louis Lenoir, 2021, Journal of Sensory Studies.

Heated or raw Blue cheeses: what are the drivers influencing consumer preferences?

C. Bord, Delphine Guerinon, A. Lebecque, 2017 .

Supplementing goats’ diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile

C. Bord, A. Ferlay, F. Leiber, 2022, International Dairy Journal.

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

R. Karoui, C. Bord, A. Lebecque, 2015 .

PERMANOVA testing and Poisson Log-Normal modelling unravel how two traditional cheeses are distinguished through sorting and verbalization tasks

Paul-Marie Grollemund, C. Bord, C. Chassard, 2022, Food Quality and Preference.

Sensory and Chemical Keys to Differentiate Cantal and Salers Pdo Uncooked Cheeses

C. Bord, Delphine Guerinon, C. Chassard, 2023, SSRN Electronic Journal.

Functional changes in Bleu d'Auvergne cheese during ripening.

C. Bord, C. Chassard, J. Mardon, 2022, Food chemistry.

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

M. Kreuzer, C. Bord, M. De Marchi, 2021, Journal of dairy science.

Characterization of Four Rearing Managements and Their Influence on Carcass and Meat Qualities in Charolais Heifers

B. Picard, C. Bord, V. Monteils, 2022, Foods.

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

D. Cozzolino, A. Hassoun, F. di Donato, 2021, Food and Bioprocess Technology.

Exploring Alternative Salting Methods to Reduce Sodium Content in Blue-Veined Cheeses

C. Bord, C. Chassard, J. Mardon, 2022, SSRN Electronic Journal.

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

S. Pochet, F. Irlinger, C. Bord, 2012, Food microbiology.

Impact of heating on sensory properties of French Protected Designation of Origin (PDO) blue cheeses. Relationships with physicochemical parameters

C. Bord, Delphine Guerinon, A. Lebecque, 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes

C. Bord, Christian Coelho, K. Fayolle, 2023, Foods.

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

C. Bord, C. Delbès, S. Buchin, 2019, Journal of dairy science.