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Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

S. Chollet, C. Flahaut, D. Drider, 2019, International Dairy Journal.

MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles.

S. Chollet, Mickaël Chevalier, C. Flahaut, 2017, International journal of food microbiology.

Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Sylvie Chollet, Ronan Symoneaux, Maud Lelièvre-Desmas, 2019, Food Quality and Preference.