Christian Coelho

Associate professor

VetAgro Sup - Site de Clermont

France

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Christian Coelho is an Associate Professor at VetAgro Sup - Site de Clermont, France. His research areas include the functional activities of French raw-milk cheeses, the influence of volcanic terroir on Gamay wines, and the characterization of Protected Designation of Origin cheeses. He has also explored advanced analytical techniques for assessing geographical origins and chemical compositions of various food products, contributing significantly to the fields of food science and agronomy.

Articles (14)

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2025

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2025

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2022

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2020

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2020

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2020

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2020

Collaborators (4)

Pierre Chalard

Head of Study

SIGMA Clermont

FRANCE

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Stephanie Bornes

Professor

Université Clermont Auvergne

FRANCE

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Elias Bou-Maroun

Associate Professor

AgroSup Dijon

FRANCE

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Jordi Ballester

Université de Bourgogne

FRANCE

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Christian Coelho

Research Interests

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Articles (14)

Functional activities of French raw-milk cheeses on aging, mobility, muscle integrity, and chondrocyte protection using in vivo and in vitro models

A 2-year exploratory study to elaborate a methodological protocol for evaluating volcanic terroir influence in Gamay wines in the French PDO Côtes d′Auvergne

Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds

Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models

Data fusion of HS-SPME-GCMS, NIRS, and fluorescence, using chemometrics, has the potential to explore the geographical origin of gentian rhizomes

Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes

Mid-infrared spectroscopy combined with multivariate analysis and machine-learning: A powerful tool to simultaneously assess geographical origin, growing conditions and bitter content in Gentiana lutea roots

Spectroscopic and microscopic characterization of dipicolinic acid and its salt photoproducts – A UVc effect study on DPA in solution and in bacterial spores

Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation

Analytical combinations to evaluate the macromolecular composition of extracellular substances (ECS) from Lactobacillus plantarum cell culture media

How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?

Influence of regionality and maturation time on the chemical fingerprint of whisky

New advances on the Brettanomyces bruxellensis biofilm mode of life

Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum

Collaborators (4)

Pierre Chalard

Stephanie Bornes

Elias Bou-Maroun

Jordi Ballester

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