Buchin, Solange

Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits

Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 665

Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

Beuvier, E., Berthaud, K., Cegarra, S., Dasen, A., Pochet, S., Buchin, S., & Duboz, G. (1997) · International Dairy Journal

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 183

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, C. G., & Gobbetti, M. (2014) · Journal of Dairy Science

Probiotics and Fermented FoodsProteins in Food Systems

Cited by 61