BERET M.V.; BERGAMINI C.V.; GIMÉNEZ P.; ALE E.C.; WOLF I.V.; PERALTA G.H.

Comparison of the effects of two soy wastebased culture media on the technological properties of Lacticaseibacillus paracasei 90 as adjunct culture in miniature Cremoso cheese: microbiological and chemical aspects

Journal of Dairy Research; Lugar: Cambridge; Año: 2024

ALE EC; IRAZOQUI JM; ALE A; PERALTA G.H.; PUNTILLO, M.; BURNS, P.; CORREA OLIVAR G; CAZENAVE J; BERGAMINI C.; AMADIO, A; BINETTI A.G.

Protective Role of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides (EPS) in a TNBS-Induced Chronic Colitis Mouse Model

Fermentation; Año: 2024 vol. 10

GIMÉNEZ, PAULA; PERALTA, GUILLERMO HUGO; WOLF, IRMA VERÓNICA; HYNES, ERICA RUT; BERGAMINI, CARINA VIVIANA

Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Año: 2024

BLAJMAN J.E. ; LINGUA M.S.; IRAZOQUI JM; SANTIAGO, G.M. ; EBERHARDT, M.F. ; AMADIO A.F. ; PERALTA G.H.; GAGGIOTTI M.C.

Fermentation profile and dynamics of bacterial communities in vetch-oat ensiled with a novel spray-dried inoculant

JOURNAL OF AGRICULTURAL SCIENCE; Lugar: Cambridge; Año: 2024

PERALTA, G.H.; BÜRGI, M.; ALBARRACÍN, V.H.; SÁNCHEZ, R.; MARTÍNEZ LUCIANO J.; BERGAMINI C.V.

A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in ripening process.

Journal of Dairy Research; Lugar: Cambridge; Año: 2024

PERALTA G.H.; AGUIRRE, A.; BÜRGI, M.; MARTÍNEZ, L.J.; ALBARRACÍN, V.H.; MENZELLA H. G.; POZZA, L.; HYNES, E.R.; BERGAMINI C

Effect of high-pressure homogenization on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semi-hard cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2023

GIMÉNEZ P; PERALTA G.H.; BATISTELA ME; GEORGE G; ALE EC; QUINETERO JP; HYNES E; BERGAMINI C

Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2023

GIMÉNEZ P; BERGAMINI C; PERALTA G.H.; GEORGE G; PEROTTI C; HYNES E

Testing a cost-affordable microfiltration method to prevent eye formation in cheeses

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2023

GIMÉNEZ P; PERALTA G.H.; BATISTELA ME; CUFFIA F.; ALE EC; WOLF, I.V.; PEROTTI C; HYNES E; BERGAMINI C

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2023

PERALTA G.H.; BERET, M.V.; BÜRGI, M.; ALE, C.E.; MARTÍNEZ, L.J.; ALBARRACÍN, V.H.; WOLF I.V.; BERGAMINI, C.V.

Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: viability and metabolic potential as a secondary culture in semi-hard cheese

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2023 vol. 147

CAPRA, MARÍA LUJÁN; GUGLIELMOTTI, DANIELA MARTA; BOCHATAY, TATIANA; BINETTI, ANA GRISELDA; BRAIDA, JÉSICA NATALÍ; PEVERENGO, MARÍA ROCÍO; PERALTA, GUILLERMO HUGO; BERGAMINI, CARINA VIVIANA; OSELLA, CARLOS ALBERTO; DE LA TORRE, MARÍA ADELA; QUIBERONI, ANDREA DEL LUJÁN

Study of dairy heterofermentative lactic acid bacilli for cereal-based matrices

Food Bioscience; Año: 2023 vol. 56

ALE, C.E.; IBÁÑEZ R.A.; WILBANKS D.; PERALTA G.H.; CEYLAN F.D.; BINETTI A.G.; BOLLING B.W.; LUCEY J.A.

Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: impact on rheology and release of bioactive peptides

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2023 vol. 137

SCHASPCHUCK PATRICIA ; PERALTA GUILLERMO; MANSILLA CARLA M. ; BECCHIO ROSA MABEL

Augmented reality in the teaching of Physics

Revista de Enseñanza de la Física; Año: 2022

PERALTA, G.H.; BÜRGI, M.; MARTÍNEZ, L.J.; ALBARRACÍND, V.H.; WOLF, I.V.; PEREZ, A.A.; SANTIAGO, L.; HYNES, E.R.; BERGAMINI, C.V.

Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2022

GOTTE G; PETEAN M; PERALTA G.H.

Análisis sensorial de yogures elaborados con leche adicionada de pulpas de frutas como estrategia para aumentar el consumo de compuestos polifenólicos

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2022 vol. 119

PUNTILLO, MELISA; PERALTA, GUILLERMO H.; BÜRGI, MARÍA D. MILAGROS; HUBER, PAULA; GAGGIOTTI, MÓNICA; BINETTI, ANA G.; VINDEROLA, GABRIEL

Metaprofiling of the bacterial community in sorghum silages inoculated with lactic acid bacteria

JOURNAL OF APPLIED MICROBIOLOGY; Año: 2022 vol. 133 p. 2375 - 2389

MANSILLA CM; BECCHIO RM; SCHASPCHUCK P; ORDOÑEZ V; BRIZI MC; PERALTA G.H.; PAYE I; REGIS A; BLATTER MC; CÁMARA C

Augmented reality and blog in the basic cycle of engineering careers

Revista de Enseñanza de la Física; Año: 2021

PRETTI, JF; PETEAN, M.E; PERALTA, G.H.

Análisis de aceptabilidad sensorial y frecuencia de consumo de carne de yacaré overo

LA INDUSTRIA CÁRNICA LATINOAMERICANA; Año: 2021 vol. 217 p. 50 - 57

GIMÉNEZ, P.; PERALTA, G.H.; GUGLIELMOTTI, D.; AUDERO, G.; PÁEZ, R.; HYNES, E.R.; BERGAMINI, C.V.

Preventing undesired eye formation in soft cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2021 vol. 116

BERET, M. VICTORIA; PERALTA, GUILLERMO H.; VERA-CANDIOTI, LUCIANA; WOLF, I. VERÓNICA; SÁNCHEZ, RENZO; HYNES, ERICA R.; BERGAMINI, CARINA V.

Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities

ANTON LEEUW INT. J. G.; Lugar: Berlin; Año: 2021

PERALTA, GUILLERMO H.; BERGAMINI CARINA V.; COSTABEL LUCIANA; AUDERO, GABRIELA; ALE, ELISA C.; BINETTI, ANA G.; WOLF IRMA V; CUATRÍN A; NIETO I; PEROTTI MARÍA C; HYNES ERICA R.

Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2020

PERALTA, GUILLERMO H.; BERGAMINI CARINA V.; HYNES ERICA R.

Disruption treatments on two strains of Streptococcus thermophilus: levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2019 vol. 92 p. 11 - 20

DUNAND, E.; BURNS, P.; BINETTI, A.; BERGAMINI, C.; PERALTA, G. H.; FORZANI, L.; REINHEIMER, J.; VINDEROLA, G.

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

JOURNAL OF APPLIED MICROBIOLOGY; Año: 2019

GIMÉNEZ P.; PEROTTI MARÍA C; LETURIA MP; GEORGE, GUILLERMO; PERALTA, GUILLERMO H.; HYNES ERICA R.; BERGAMINI CARINA V.

Tomografía computada de rayos x para la evaluación de aberturas y de ojos en quesos

TECNOLOGIA LACTEA LATINO AMERICANO; Año: 2019

ALE, ELISA CARMEN; BOURIN, MAXENCE JEAN-BAPTISTE; PERALTA, GUILLERMO HUGO; BURNS, PATRICIA GRACIELA; ÁVILA, OLGA BEATRIZ; CONTINI, LILIANA; REINHEIMER, JORGE A.; BINETTI, ANA GRISELDA

Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt

INTERNATIONAL DAIRY JOURNAL; Año: 2019 vol. 96 p. 114 - 125

GIMÉNEZ P.; PERALTA, GUILLERMO H.; HYNES ERICA R.; BERGAMINI CARINA V.

Contenido de aminas biógenas en quesos argentinos

TECNOLOGIA LACTEA LATINO AMERICANO; Año: 2018

PERALTA, GUILLERMO H.; BERGAMINI CARINA V.; AUDERO, GABRIELA; PAEZ,ROXANA; WOLF IRMA V; PEROTTI MARÍA C; HYNES ERICA R.

Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2017 vol. 255 p. 17 - 24

PERALTA, GUILLERMO H; WOLF IRMA V; PEROTTI MARÍA C; BERGAMINI CARINA V; HYNES ERICA R.

Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2016

WOLF IRMA V; PERALTA, GUILLERMO H.; CANDIOTI, MARIO; PEROTTI MARÍA C

The role of propionibacteria in the volatile profile of Pategrás cheeses

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2016

ALE, C. ELISA; PEREZLINDO, MARCOS J. ; PAVÓN, YANINA; PERALTA, GUILLERMO H.; COSTA, SILVIA; SABBAG NORA; BERGAMINI CARINA V.; REINHEIMER, JORGE A.; BINETTI, ANA G.

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2016

PERALTA, GUILLERMO H.; BERGAMINI CARINA V.; HYNES ERICA R.

Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci

BRAZILIAN JOURNAL OF MICROBIOLOGY; Año: 2016

PERALTA, GUILLERMO H; WOLF IRMA V; BERGAMINI CARINA V; PEROTTI MARÍA C; HYNES ERICA R.

Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2014 vol. 96 p. 5465 - 5476

BERGAMINI CARINA V; PERALTA, GUILLERMO H; MILESI, MARIA M; HYNES ERICA R.

Growth, survival and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2013 vol. 96 p. 5465 - 5476