Christine Achilleos
- Aliment, Fermentation, Interaction, Microbiote (AFIM)
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
Publications
Publications
Criblage des bactéries lactiques en fonction de leur cinétique de réduction : approche méthodologique23ème Colloque du Club des Bactéries lactiques, Jun 2022, Rennes, France |
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Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations8th Cheese Symposium, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Sep 2011, Cork, Ireland |
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Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses7. NIZO Dairy Conference, Sep 2011, Papendal, Netherlands |
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Influence of cheese-making and ripening conditions on the rheological and fracture properties of hard cheeseRipening and Quality of Cheeses, Feb 1996, Besançon, France. pp.48 |
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Rheological characterization of different European A.O.P cheese varietiesRipening and Quality of Cheeses, Feb 1996, Besançon, France. pp.48 |
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Evolution of rheological properties of Comte cheeses during ripeningRipening and Quality of Cheeses, Feb 1996, Besançon, France. pp.48 |
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Comparison between simple uniaxial compression and dynamic compression for rheological cheeses characterizationRipening and Quality of Cheeses, Feb 1996, Besançon, France. pp.47 |
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An automatic procedure to treat mechanical spectra from simple compression of cheesesRipening and Quality of Cheeses, Feb 1996, Besançon, France. pp.49 |
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Application of stress relaxation test to study openness of hard cheeseRipening and Quality Of Cheeses, Feb 1996, Besançon, France. pp.50 |
Influence de l'origine, des conditions d'affinage et de leurs interactions sur la qualité finale et la conservabilité du Comté48 p., 1999 |
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Manuel de survie sous UNIX15 p., 1998 |