Solange Buchin
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Aliment, Fermentation, Interaction, Microbiote (AFIM)
Publications
Publications
Impact of emulsion composition on textural and structural properties of dense cold-set gels prepared from fava bean proteins and vegetable oilFuture Foods Congress, Jun 2025, Singapore, Malaysia |
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Criblage des bactéries lactiques en fonction de leur cinétique de réduction : approche méthodologique23ème Colloque du Club des Bactéries lactiques, Jun 2022, Rennes, France |
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Identifying Control Parameters In Cheese Fabrication Process Using Precedence Constraints21st International Conference on Discovery Science (DS 2018), Oct 2018, Limassol, Cyprus. pp.421-434, ⟨10.1007/978-3-030-01771-2_27⟩ |
Florilège: a database gathering microbial phenotypes of food interest2017 Scientific MEM days: Journées scientifiques MEM (Métaomiques et écosystèmes microbiens), Jan 2017, Paris, France |
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Microbial diversity of French traditional cheeses: sensory and health benefits associated with food safetyInternational conference on tempe and its related products: appreciating biodiversity of traditional fermented foods through biotechnology, 2015, Yogyakarta, Indonesia |
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Effet de différentes formes d'apport d'omégas 3 sur le profil en acides gras des laits de vaches et les propriétés sensorielles des fromages et des beurresJournées francophones de nutrition (JFN), Société Française de Nutrition (SFN). FRA., Dec 2015, Marseille, France |
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Traditional Cheeses: rich and diverse microbiota with associated sensorial and health benefitsKorean Society of Food Science and Technology (KoSFoST), Sep 2014, Séoul, South Korea |
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Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses7. NIZO Dairy Conference, Sep 2011, Papendal, Netherlands |
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Measuring dynamics of odorant binding to odorant binding protein under physiological conditionsProceeding of 9.Wartburg Symposium on Flavor Chemistry and Biology, Apr 2010, Eisenach, Germany |
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Caractérisation de la fraction volatile du lait de jument36. Journée de la Recherche Equine, Mar 2010, Paris, France |
Combination of lactobacilli strains can modulate the anti-hypertensive activity in hard cooked cheeses4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France, Apr 2009, Rennes, France |
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Characteristics of soft, hard and hard-cooked cheeses according to the animal diet ripening stage9. Colloque International des Fromages d'Alpage, Sep 2009, Sainte-Eulalie, France. 1 p |
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How microbial populations can inhibit Listeria monocytogenes in the core of cheeses4.IDF Dairy Science and Technology Week, 20-24 th April 2009, Rennes, France, Apr 2009, Rennes, France |
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How microbial populations can inhibit Listeria monocytogenes in the core of cheeses4.IDF Dairy Science and Technology Week, 20-24 th April 2009, Rennes, France, Apr 2009, Rennes, France |
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Immunoproteomics of peptidases from Lactobacillus helveticus10. International Conference on Agri-Food Antibodies, Sep 2009, Wageningen, Netherlands. 1 p |
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The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France, Apr 2009, Rennes, France |
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Is microbial diversity a trump for inhibiting Listeria monocytogenes in a raw milk cheeses4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France, Apr 2009, Rennes, France |
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Phosphopetides in hard cooked type cheeses are only partially degraded by peptidases of thermophilic lactic acid bacteria4.IDF Dairy Science and Technology Week, 20-24 th April 2009, Rennes, France, Apr 2009, Rennes, France |
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Effet de l’alimentation des vaches sur les caractéristiques sensorielles des fromages selon les types de technologie (pâte molle, pressée ou pressée demi-cuite)16. Rencontres autour des Recherches sur les Ruminants, Dec 2009, Paris, France |
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Immunoproteomics of peptidases from Lactobacillus helveticus10. International Conference on Agri-Food Antibodies, Sep 2009, Wageningen, Netherlands |
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Combinaison of strains of Lactobacillus helveticus and Lactobacillus delbrueckii modify the antihypertensive activity in Swip-type cheesesSymposium in Drobak, Healf Aspects of Cheese, Oct 2009, Drobak, Norway |
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The characteristics of hard cooked cheeses are affected by thermophilic starter combinations, milk and technological parameters4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France, Apr 2009, Rennes, France |
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Phosphopetides in hard cooked type cheeses are only partially degraded by peptidases of thermophilic lactic acid bacteria4.IDF Dairy Science and Technology Week, 20-24 th April 2009, Rennes, France, Apr 2009, Rennes, France |
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Reducing salt level in food : an integrated study of salt release and perception in model and real food systemsIDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France |
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Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy9th International Conference on the Applications of Magnetic Resonance in Food Science "Challenges in a changing world", September 15th -17th 2008, Sep 2008, Reykjavík, Iceland |
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The variability of Lactobacillus delbrueckii growth dynamics during cheese-making generated a high diversity within swiss-type cheeses5.IDF Symposium on Cheese Ripening, Mar 2008, Bern, France |
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Thermophilic starters influence the sensory characteristics of swiss-type cheeses5.IDF Symposium on Cheese Ripening, Mar 2008, Bern, Switzerland |
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Traditional french cheesesInternational Symposium Historical Cheeses of Countries Around the Archipelago Mediterraneo December 6-8, 2007, Thessaloniki, Greece, Dec 2007, Thessaloniki, Greece |
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Influence of starter mixture on hard cheese composition8. International Meeting on Mountain Cheeses, Metsovo, Epirus, Greece, 19-20 june 2006, Jun 2006, Epirus, Grèce |
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Production de composés volatils en fromages à pâte pressée cuite en fonction du type de microflore lactique thermophile14. Colloque des Bactéries Lactiques, May 2006, Paris, France |
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Pasture and cheese diversity in French Northern Alps6. International Livestock Farming Systems Symposium, Aug 2003, Benevento, Italy. 410 p., ⟨10.3920/978-90-8686-565-9⟩ |
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Effet des systèmes de production hivernaux sur les caratéristiques sensorielles du Beaufort5. Colloque Fromages d'Alpage, Sep 2003, Arèches, France |
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Herbe et typicité des produits laitiers de montagneColloque INRA-ENITAC, Nov 2002, Clermont-Ferrand, France |
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Effets des systèmes de production sur la qualité sensorielle des fromages Etude à l'échelle d'une coopérative produisant du Beaufort10. Rencontres autour des Recherches sur les Ruminants, Dec 2003, Paris, France |
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Do terpenes influence the flavour of cheeses ?10. Weurman Flavour Research Symposium, Jun 2002, Beaune, France. pp.186 |
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Etude du lien entre terroir et produit dans le cas des fromages AOC : influence de la composition floristique des fourrages sur les caractéristiques chimiques et sensorielles des fromages affinés7. Rencontres autour des recherches sur les ruminants, Dec 2000, Paris, France |
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La spécificité des fromages au lait cru : le rôle de la microflore naturelle du lait7. Rencontres autour des recherches sur les ruminants, Dec 2000, Paris, France |
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La composition des plantes en composés volatils est liée à la famille botanique et à la zone de pâturageQualité et valorisation des productions animales de montagne, Sep 2000, Luz St. Sauveur, France. 2 p |
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Composition en acides gras des laits alpins. Relation avec la composition en acides gras des pâturagesQualité et valorisation des productions animales de montagne, Sep 2000, Luz St. Sauveur, France. 2 p |
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Composition en composés volatils de végétations : premiers éléments de caractérisation7. Rencontres autour des recherches sur les ruminants, Dec 2000, Paris, France. pp.309 |
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Etude du lien entre terroir et produit dans le cas des fromages et des vinsColloque SFER-INRA-ENITA, Apr 1999, Clermont-ferrand, France |
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Etude du lien entre terroir et produit dans le cas des fromages et des vinsQualité des produits liés à leur origine - Rapport AIP, Dec 1998, Paris, France |
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Influence du type de fourrage et du traitement thermique du lait sur les caractéristiques biochimiques et sensorielles d'un fromage de type MorbierDu Terroir au Goût des Fromages, Nov 1997, Besançon, France |
Interactions between lactic acid bacteria and the redox environment and their effects on the quality of hard and semi-hard cheesesFermented Milk and Dairy Products: Global Perspectives., CABI editor, Wallingford, United Kingdom, 2025 |
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Raw milk cheesesMcSweeney, Paul L.H.; McNamara, John P. Encyclopedia of Dairy Sciences (3. ed.), Elsevier, pp.299-308, 2022, ⟨10.1016/B978-0-12-818766-1.00248-8⟩ |
Cheese FlavorMcSweeney, Paul L.H.; McNamara, John P. Encyclopedia of Dairy Sciences (3. ed.), Elsevier, pp.79-90, 2021, 978-012818766-1 |
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Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parametersAdvances and challenges in flavor chemistry & biology : Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, 3-938896-38-9 978-3-938896-38-9 |
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Product quality based on local resources leading to improved sustainabilityLivestock farming systems in Central and Eastern Europe, 118, Wageningen Academic Publishers, 2006, Publication - European Association for Animal Production (EAAP), 978-90-7699-829-9 |
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Gelation of fava bean protein and impact of gelling agent on rheological properties of the gels29ème édition du Forum des Jeunes Chercheurs (FJC), Jun 2024, Dijon, France |
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Levains thermophiles naturels et sélectionnés : quelles dynamiques dans le fromage Comté pendant l'affinage ?24ème colloque du club des bactéries lactiques, Jun 2024, Dijon, France |
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Levains thermophiles naturels et sélectionnés : quel impact sur les composés d’arôme des fromages Comté ?24ème colloque du club des bactéries lactiques, Jun 2024, Dijon, France |
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Systèmes d’élevage et aptitude à la transformation fromagère des laits biologiques : entre stratégies d’éleveurs, itinéraires technologiques et qualités des fromagesSéminaire METABIO 2023, Mar 2023, Saint malo, France. , 2023 |
Influence of the model cheese composition on the aroma content, release and perceptionDIFFA23 - Direct Injection Food Flavour Analytics, Sep 2023, San Michele d'Adige, Italy |
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Suitability of organic raw milk for cheesemaking according to seasons13th European Farmhouse and Artisan Cheese & Dairy Meeting, Oct 2023, Grangeneuve-Fribourg, Switzerland |
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Diversité microbienne et viabilité cellulaire de levains ambiants utilisés en technologie fromagère Comté23ème colloque du club des Bactéries Lactiques, Jun 2022, Rennes, France |
Influence of cheese composition on the aroma content, release and perceptionCongrès Analytics Nantes 2022, Sep 2022, Nantes, France. |
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Variabilité du microbiote de levains ambiants utilisés en fabrication Comté selon la fromagerie et la saison17ème congrès national de la Société Française de Microbiologie, Oct 2022, Montpellier, France |
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Screening of Lactococcus lactis starters with Absorbance Reduction Activity Method (ARAm)Food Micro 2022 "Next generation Challenges in food Microbiology", Aug 2022, Athènes, Greece. |
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Oxygen concentration influences the profiles of volatile compounds produced by different lactic acid bacteria in a curd-based mediumIDF International Cheese science and Technology Symposium on line, Jun 2021, on line, Canada |
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Screening of lactic acid bacteria based on their reduction kineticsIDF International Cheese science and Technology Symposium 2021, Jun 2021, on line, Canada |
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How do oxidoreduction conditions affect the balance of volatile compounds produced by lactic acid bacteria in a curd-based medium ?16ème Weurman Flavour Research Symposium, May 2021, Dijon, France. ⟨10.5281/zenodo.5346105⟩ |
BaGaTel: an ontology driven database on food composition, transformation process, nutritional, sensory and environmental quality9. meeting of the French Society of Chemoinformatics, Nov 2019, Paris, France. 1 p., 2019 |
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Thermophilic starters, milk composition and technological parameters affect the volatile compounds of hard cooked cheeses10th Cheese Symposium, Apr 2018, Rennes, France |
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Florilege : a database gathering microbial phenotypes of food interest4. International Conference on Microbial Diversity 2017, Oct 2017, Bari, Italy. , 2017 |
Mediterranean forage resources and Pélardon cheese content of terpenes and fatty acidsJoint Meeting of the "Mountain Pastures, Mediterranean Forage Resources (FAO-CIHEAM) and Mountain Cheese" networks, Jun 2014, Clermont-Ferrand, France. CIHEAM - Centre International de Hautes Etudes Agronomiques Méditerranéennes, Options Méditerranéennes. Série A : Séminaires Méditerranéens, 109, 843 p., 2014, Forage Resources and Ecosystem Services Provided by Mountain and Mediterranean Grasslands and Rangelands |
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Effets du tourteau de colza sur la composition du lait de vache et la qualité du fromage21. Rencontres autour des Recherches sur les Ruminants, Dec 2014, Paris, France. Institut de l'Elevage - INRA, Rencontres autour des Recherches sur les Ruminants, 21, 2014, Rencontres autour des Recherches sur les Ruminants |
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Effet de combinaisons d’aliments riches en acides gras oméga 3 sur le profil en acides gras du lait et les caractéristiques physico-chimiques et sensorielles d’un fromage de type pâte pressée cuite19. Rencontres Recherches Ruminants (3R), Dec 2012, Paris, France. Institut de l'Elevage - INRA, Rencontres autour des Recherches sur les Ruminants, 441 p., 2012, Rencontres autour des Recherches sur les Ruminants |
Les bactéries lactiques et propioniques ont une influence majeure sur les esters produits dans les fromages à pâte pressée cuite18ème édition du colloque du Club des Bactéries Lactiques (CBL 2012), May 2012, Clermont-Ferrand, France. , 2012 |
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Modulating the bioactive peptides content in Swiss cheeses by combinations of thermophilic Lactobacilli strains and species6. IDF Cheese Ripening & Technology Symposium, May 2012, Madison, United States. 2012 |
Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters9. Wartburg Symposium on Flavor Chemistry & Biology, Apr 2010, Wartburg-Esenach, Germany. , 1 p., 2010 |
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Sensory perception influenced by food structure and balance of tastants4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. 1 p., 2010 |
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Fraction volatile du lait de jument36. Journée de la Recherche Equine, Mar 2010, Paris, France. 1 p., 2010 |
Compositional, microbiological, biochemical and volatile profile characterisation of Italian non-conventionally ripened cheese varietiesDairy Science World Series Conference proceedings "Cheese Science 2006", Jul 2006, Sydney, Australia. 2006 |
Fat-salty sensory interactions in model cheeses: multivariate analysis of a compilation of data from different projects organized in the BaGaTel database16. Weurman Flavour Research Symposium, 2021, Proceedings of the 16. Weurman flavour research symposium, ⟨10.5281/zenodo.5128616⟩ |
Formation de l'arôme dans les fromagesIngénierie des aliments. Université de Bourgogne, 2007 |