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Page 1
Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process.
Lecaudé C, Orieux N, Chuzeville S, Bertry A, Coissac E, Boyer F, Bonin A, Colomb-Boeckler N, Mathieu B, Recour M, Vindret J, Pignol C, Romand S, Petite C, Taberlet P, Charles C, Bel N, Hauwuy A. Lecaudé C, et al. Among authors: chuzeville s. Int J Food Microbiol. 2024 Jun 16;418:110712. doi: 10.1016/j.ijfoodmicro.2024.110712. Epub 2024 Apr 27. Int J Food Microbiol. 2024. PMID: 38723541
Contribution of omics to biopreservation: Toward food microbiome engineering.
Borges F, Briandet R, Callon C, Champomier-Vergès MC, Christieans S, Chuzeville S, Denis C, Desmasures N, Desmonts MH, Feurer C, Leroi F, Leroy S, Mounier J, Passerini D, Pilet MF, Schlusselhuber M, Stahl V, Strub C, Talon R, Zagorec M. Borges F, et al. Among authors: chuzeville s. Front Microbiol. 2022 Aug 2;13:951182. doi: 10.3389/fmicb.2022.951182. eCollection 2022. Front Microbiol. 2022. PMID: 35983334 Free PMC article. Review.
Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.
Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S. Dugat-Bony E, et al. Among authors: chuzeville s. Food Res Int. 2019 Nov;125:108643. doi: 10.1016/j.foodres.2019.108643. Epub 2019 Aug 23. Food Res Int. 2019. PMID: 31554056
[Healing gardens: recommendations and criteria for design].
Rivasseau-Jonveaux T, Pop A, Fescharek R, Chuzeville SB, Jacob C, Demarche L, Soulon L, Malerba G. Rivasseau-Jonveaux T, et al. Among authors: chuzeville sb. Geriatr Psychol Neuropsychiatr Vieil. 2012 Sep;10(3):245-53. doi: 10.1684/pnv.2012.0360. Geriatr Psychol Neuropsychiatr Vieil. 2012. PMID: 23015232 French.