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Items: 20

1.

Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.

De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.

Food Res Int. 2019 Feb;116:1344-1356. doi: 10.1016/j.foodres.2018.10.024. Epub 2018 Oct 9.

PMID:
30716924
2.

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.

J Dairy Sci. 2019 Feb;102(2):1131-1143. doi: 10.3168/jds.2018-15534. Epub 2018 Dec 24.

PMID:
30591341
3.

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.

PLoS One. 2016 Apr 13;11(4):e0153213. doi: 10.1371/journal.pone.0153213. eCollection 2016.

4.

Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese.

De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.

Appl Environ Microbiol. 2014 Oct;80(19):6243-55. doi: 10.1128/AEM.02097-14. Epub 2014 Aug 1.

5.

Traditional cheeses: rich and diverse microbiota with associated benefits.

Montel MC, Buchin S, Mallet A, Delbes-Paus C, Vuitton DA, Desmasures N, Berthier F.

Int J Food Microbiol. 2014 May 2;177:136-54. doi: 10.1016/j.ijfoodmicro.2014.02.019. Epub 2014 Mar 3. Review.

PMID:
24642348
6.

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.

Di Cagno R, Pontonio E, Buchin S, De Angelis M, Lattanzi A, Valerio F, Gobbetti M, Calasso M.

Appl Environ Microbiol. 2014 May;80(10):3161-72. doi: 10.1128/AEM.00309-14. Epub 2014 Mar 14.

7.

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

Filannino P, Cardinali G, Rizzello CG, Buchin S, De Angelis M, Gobbetti M, Di Cagno R.

Appl Environ Microbiol. 2014 Apr;80(7):2206-15. doi: 10.1128/AEM.03885-13. Epub 2014 Jan 31.

8.

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.

J Dairy Sci. 2014;97(1):72-84. doi: 10.3168/jds.2013-7078. Epub 2013 Nov 1.

9.

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.

Lawrence G, Buchin S, Achilleos C, Bérodier F, Septier C, Courcoux P, Salles C.

J Agric Food Chem. 2012 May 30;60(21):5287-98. doi: 10.1021/jf204434t. Epub 2012 May 16.

PMID:
22519554
10.

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.

Int J Food Microbiol. 2011 Feb 28;145(2-3):379-89. doi: 10.1016/j.ijfoodmicro.2010.12.019. Epub 2010 Dec 31.

PMID:
21255857
11.

Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy.

Gobet M, Rondeau-Mouro C, Buchin S, Le Quéré JL, Guichard E, Foucat L, Moreau C.

Magn Reson Chem. 2010 Apr;48(4):297-303. doi: 10.1002/mrc.2576.

PMID:
20198610
12.

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.

Food Microbiol. 2009 Apr;26(2):183-91. doi: 10.1016/j.fm.2008.09.002. Epub 2008 Sep 24.

PMID:
19171261
13.

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.

Di Cagno R, Surico RF, Paradiso A, De Angelis M, Salmon JC, Buchin S, De Gara L, Gobbetti M.

Int J Food Microbiol. 2009 Jan 15;128(3):473-83. doi: 10.1016/j.ijfoodmicro.2008.10.017. Epub 2008 Oct 25.

PMID:
19028404
14.

Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.

Di Cagno R, De Angelis M, Limitone A, Minervini F, Simonetti MC, Buchin S, Gobbetti M.

Proteomics. 2007 Jul;7(14):2430-46.

PMID:
17623302
15.

Characterization of Italian cheeses ripened under nonconventional conditions.

Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M.

J Dairy Sci. 2007 Jun;90(6):2689-704.

16.
17.

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.

J Dairy Res. 1999 Nov;66(4):579-88.

PMID:
10612056
18.

A study of 200 children evaluated and reevaluated for possible mental retardation.

Tenbrinck MS, Buchin SY.

J Am Med Womens Assoc (1972). 1977 May;32(5):167-76. No abstract available.

PMID:
192782
19.

The chromosome 49, XXXXY syndrome: report of a case in an adult.

Boyd JH, Buchin SY.

Ariz Med. 1976 Jul;33(7):546-50. No abstract available.

PMID:
962613
20.

Fetal alcohol syndrome: Report of a case.

Tenbrinck MS, Buchin SY.

JAMA. 1975 Jun 16;232(11):1144-7.

PMID:
1173617

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