Buchin S - Search Results

1

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

Frétin M, Martin B, Buchin S, Desserre B, Lavigne R, Tixier E, Cirié C, Bord C, Montel MC, Delbès C, Ferlay A. Frétin M, et al. Among authors: buchin s. J Dairy Sci. 2019 Feb;102(2):1131-1143. doi: 10.3168/jds.2018-15534. Epub 2018 Dec 24. J Dairy Sci. 2019. PMID: 30591341 Free article.

2

Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese.

Buchin S, Martin B, Dupont D, Bornard A, Achilleos C. Buchin S, et al. J Dairy Res. 1999 Nov;66(4):579-88. doi: 10.1017/s0022029999003842. J Dairy Res. 1999. PMID: 10612056

3

Tentative hierarchization of the influence of milk properties and technological practices on rheological properties of Abondance cheese.

Tessier L, Bugaud C, Buchin S. Tessier L, et al. Among authors: buchin s. J Dairy Res. 2003 Nov;70(4):403-11. doi: 10.1017/s0022029903006228. J Dairy Res. 2003. PMID: 14649411

4

Characterization of Italian cheeses ripened under nonconventional conditions.

Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M. Di Cagno R, et al. Among authors: buchin s. J Dairy Sci. 2007 Jun;90(6):2689-704. doi: 10.3168/jds.2006-654. J Dairy Sci. 2007. PMID: 17517708 Free article.

5

Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese.

Callon C, Saubusse M, Didienne R, Buchin S, Montel MC. Callon C, et al. Among authors: buchin s. Int J Food Microbiol. 2011 Feb 28;145(2-3):379-89. doi: 10.1016/j.ijfoodmicro.2010.12.019. Epub 2010 Dec 31. Int J Food Microbiol. 2011. PMID: 21255857

6

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.

Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Rizzello CG, Gobbetti M. Di Cagno R, et al. Among authors: buchin s. J Dairy Sci. 2014;97(1):72-84. doi: 10.3168/jds.2013-7078. Epub 2013 Nov 1. J Dairy Sci. 2014. PMID: 24183686 Free article.

7

Traditional cheeses: rich and diverse microbiota with associated benefits.

Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F. Montel MC, et al. Among authors: buchin s. Int J Food Microbiol. 2014 May 2;177:136-54. doi: 10.1016/j.ijfoodmicro.2014.02.019. Epub 2014 Mar 3. Int J Food Microbiol. 2014. PMID: 24642348 Review.

8

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses.

De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M. De Pasquale I, et al. Among authors: buchin s. PLoS One. 2016 Apr 13;11(4):e0153213. doi: 10.1371/journal.pone.0153213. eCollection 2016. PLoS One. 2016. PMID: 27073835 Free PMC article.

9

Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on Cantal-Type Cheese Microbiota.

Frétin M, Gérard A, Ferlay A, Martin B, Buchin S, Theil S, Rifa E, Loux V, Rué O, Chassard C, Delbès C. Frétin M, et al. Among authors: buchin s. Microorganisms. 2022 Feb 1;10(2):334. doi: 10.3390/microorganisms10020334. Microorganisms. 2022. PMID: 35208788 Free PMC article.

10

Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.

Bouton Y, Buchin S, Duboz G, Pochet S, Beuvier E. Bouton Y, et al. Among authors: buchin s. Food Microbiol. 2009 Apr;26(2):183-91. doi: 10.1016/j.fm.2008.09.002. Epub 2008 Sep 24. Food Microbiol. 2009. PMID: 19171261

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