Julie Mardon
Lempdes, France
Last Updated: 09/26/2026
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Found 10 publications
Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis.
Journal: Frontiers in nutrition
Published: July 06, 2025
Characterization of fermented foods: bone health.
Journal: Frontiers in nutrition
Published: June 17, 2025
Functional changes in Bleu d'Auvergne cheese during ripening.
Journal: Food chemistry
Published: January 29, 2022
Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese.
Journal: Journal of dairy science
Published: May 03, 2018
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type.
Journal: International journal of food sciences and nutrition
Published: April 07, 2016
The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.
Journal: Food & function
Published: March 15, 2016
Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese.
Journal: Journal of dairy science
Published: February 26, 2016
Potential of fluorescence spectroscopy to predict fatty acid composition of beef.
Journal: Meat science
Published: February 10, 2015
Motives underlying food consumption in the Western Balkans: consumers' profiles and public health strategies.
Journal: International journal of public health
Published: April 28, 2014
Showing 1-10 of 10
Last Updated: 09/26/2026