Publications by authors named "Solange Buchin"

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Dynamics of thermophilic starters in PDO Comté cheese: Insights from viability qPCR.
Christine Achilleos, Jade Lutin, Franck Dufrene, Philippe Guyot, Romain Palme, Solange Buchin

Int J Food Microbiol· January 2026

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Microbial composition and viability of natural whey starters used in PDO Comté cheese-making.
Jade Lutin, Franck Dufrene, Philippe Guyot, Romain Palme, Christine Achilleos, Solange Buchin

Food Microbiol· August 2024

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Influence of Cheese Composition on Aroma Content, Release, and Perception.
Isabelle Andriot, Chantal Septier, Caroline Peltier, Elodie Noirot, Pascal Barbet, Solange Buchin

Molecules· July 2024

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Integration of Multiomic Data to Characterize the Influence of Milk Fat Composition on -Type Cheese Microbiota.
Marie Frétin, Amaury Gérard, Anne Ferlay, Bruno Martin, Solange Buchin

Microorganisms· February 2022

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Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database.
Elisabeth Guichard, Thierry Thomas-Danguin, Solange Buchin, Bruno Perret, Hervé Guillemin

Data Brief· June 2021

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Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.
Marie Frétin, Bruno Martin, Solange Buchin, Béatrice Desserre, René Lavigne

J Dairy Sci· February 2019

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Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis, Marco Gobbetti

Food Res Int· February 2019

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Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses.
Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis, Marco Gobbetti

PLoS One· August 2016

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Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese.
Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis, Marco Gobbetti

Appl Environ Microbiol· October 2014

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Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.
Raffaella Di Cagno, Erica Pontonio, Solange Buchin, Maria De Angelis, Anna Lattanzi

Appl Environ Microbiol· May 2014

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Traditional cheeses: rich and diverse microbiota with associated benefits.
Marie-Christine Montel, Solange Buchin, Adrien Mallet, Céline Delbes-Paus, Dominique A Vuitton

Int J Food Microbiol· May 2014

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In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.
Génica Lawrence, Solange Buchin, Christine Achilleos, Florence Bérodier, Chantal Septier

J Agric Food Chem· May 2012

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Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese.
Cécile Callon, Marjorie Saubusse, Robert Didienne, Solange Buchin, Marie-Christine Montel

Int J Food Microbiol· February 2011

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Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy.
Mallory Gobet, Corinne Rondeau-Mouro, Solange Buchin, Jean-Luc Le Quéré, Elisabeth Guichard

Magn Reson Chem· April 2010

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Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese.
Yvette Bouton, Solange Buchin, Gabriel Duboz, Sylvie Pochet, Eric Beuvier

Food Microbiol· April 2009

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Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.
Raffaella Di Cagno, Rosalinda F Surico, Annalisa Paradiso, Maria De Angelis, Jean-Christophe Salmon, Solange Buchin

Int J Food Microbiol· January 2009

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Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.
Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, Fabio Minervini, Maria Carmela Simonetti, Solange Buchin

Proteomics· July 2007

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Tentative hierarchization of the influence of milk properties and technological practices on rheological properties of Abondance cheese.
Laurent Tessier, Christophe Bugaud, Solange Buchin

J Dairy Res· November 2003

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