INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora
capítulos de libros
ZAGO. M.; BINETTI, A.G.; GIRAFFA, G.; GUGLIELMOTTI, D.; CARMINATI, D.; BRIGGILER MARCÓ, M.; REINHEIMER, J.A.
Lactic Acid Bacteria for dairy fermentations: specialized starter cultures to improve dairy products
Biotechnology of Lactic Acid Bacteria: Novel applications
Lugar: Chichester, West Sussex; Año: 2016; p. 191 - 208
VÉNICA, C.; WOLF I. V.; VÉLEZ, M. A.; BERGAMINI, C.; PEROTTI M.C.
Bioactive compounds in fermented dairy foods
Fermented Foods: Sources, Composition and Health Benefitss
Año: 2016; p. 1 - 40
GUGLIELMOTTI, D.; REINHEIMER, J.; CAPRA, M. L.; QUIBERONI, A.
Bacteriophage: Biological Aspects
Reference Module in Food Sciences
Lugar: Cork; Año: 2016; p. 1 - 8
CAPRA MARÍA LUJÁN; GUGLIELMOTTI DANIELA; REINHEIMER JORGE ALBERTO; QUIBERONI ANDREA
Bacteriophage: Biological Aspects
Reference Module in Food Sciences
Año: 2015; p. 1 - 8
WOLF I.VERÓNICA; ABEIJÓN MUKDSI M. CLAUDIA; PEROTTI M.CRISTINA
Cheese ripening: Enzymes and typical flavour compounds associated with milk fat degradation
Cheese Ripening. Advances in Food Safety and Food Microbiology
Lugar: Nueva York; Año: 2013; p. 29 - 50
WOLF I.VERÓNICA; BERGAMINI CARINA V.; PEROTTI M.CRISTINA; HYNES, ERICA R.
Sensory and Flavor Characteristics of Milk
Milk and Dairy Products in Human Nutrition. Production, Composition and Health
Año: 2013; p. 310 - 337
WOLF, IRMA V.; BERGAMINI, CARINA V.; PEROTTI, MARÍA C.; HYNES, ERICA R.
Chapter 15: Sensory and flavor characteristics of milk
Milk and Dairy Products in Human Nutrition: Production, Composition and Health,
Año: 2013; p. 310 - 337
PEROTTI M.C.; VÉLEZ, M. A.; WOLF I. V.
Milk pretreatment and free fatty acids in cheeses
Handbook of cheese in health
Año: 2013; p. 585 - 599
TOMAT, D.; MERCANTI, D.; BALAGUÉ, C.; QUIBERONI, A.
Bacteriophages as biocontrol tools of pathogens in meat and dairy products
BACTERIOPHAGES: BIOLOGY, APPLICATIONS AND ROLE IN HEALTH AND DISEASES
Lugar: New York; Año: 2013; p. 73 - 91
GUGLIELMOTTI, D.M.; MERCANTI, D.J.; BRIGGILER MARCÓ, M.
Infective cycle of dairy bacteriophages
Bacteriophages in Dairy Processing
Lugar: New York; Año: 2012; p. 99 - 122
SUÁREZ, V.; REINHEIMER, J.; QUIBERONI, A.
Bacteriophages in dairy plants
BACTERIOPHAGES IN DAIRY PROCESSING
Lugar: Hauppauge, New York; Año: 2012; p. 53 - 78
CAPRA MARÍA LUJÁN; PATRIGNANI FRANCESCA; GUERZONI MARIA ELISABETTA; LANCIOTTI ROSALBA
Non-thermal technologies: pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation
Bacteriophages in Dairy Processing
Lugar: New York; Año: 2012; p. 215 - 238
SUÁREZ, VIVIANA; GUGLIELMOTTI, DANIELA
Chapter 8: BIOCIDES FOR DAIRY BACTERIOPHAGE INACTIVATION
Bacteriophages in Dairy Proccessing
Lugar: New York; Año: 2012; p. 175 - 194
CAPRA, MARÍA LUJÁN; MERCANTI, DIEGO JAVIER
Lysogeny in probiotic lactobacilli
Bacteriophages in dairy processing
Lugar: Hauppauge; Año: 2012; p. 123 - 147
PEROTTI MARÍA CRISTINA; VÉLEZ MARÍA AYELÉN; WOLF IRMA VERÓNICA
Milk pre-treatment and free fatty acids in cheeses.
Handbook of Cheese in Health: Production, Nutrition and Medical Sciences
Año: 2012;
WOLF I. V.; BERGAMINI, C.; PEROTTI M.C.; HYNES, E.R.
Sensory and flavor characteristics of milk
Milk and Dairy Products in Human Nutrition
Año: 2012;
GUGLIELMOTTI, DANIELA M.; MERCANTI, D.J.; BRIGGILER MARCÓ, MARIÁNGELES
Chapter 5: INFECTIVE CYCLE OF DAIRY BACTERIOPHAGES
Bacteriophages in Dairy Proccessing
Lugar: New York; Año: 2011; p. 99 - 122
SUÁREZ, VIVIANA; GUGLIELMOTTI, DANIELA
Chapter 8: BIOCIDES FOR DAIRY BACTERIOPHAGE INACTIVATION
Bacteriophages in Dairy Proccessing
Lugar: New York; Año: 2011; p. 175 - 194
BINETTI, ANA G
Detection and quantification of dairy bacteriophages.
Bacteriophages in dairy processing.
Lugar: New York; Año: 2011; p. 35 - 50
PEROTTI, M.C., ZALAZAR, C.
Dulce de leche
Encyclopedia of Dairy Sciences
Año: 2011;
V. SUAREZ; J.A. REINHEIMER; A. QUIBERONI
Bacteriophages in Dairy Plants
Bacteriophages in Dairy Processing
Año: 2011; p. 53 - 78
VINDEROLA G; BURNS P; REINHEIMER J
Technology and Stability of Probiotic and Prebiotic Cheeses.
In Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health.
Lugar: New York; Año: 2011; p. 169 - 202
VINDEROLA, C.; MICHELOUD G.; BECCARIA A.; REINHEIMER, J.
Development of functional additives from the cell-free fraction of dairy culture media fermented with pH control
Biochemical Engineering
Lugar: Hauppauge, USA; Año: 2011;
VINDEROLA, C.; BINETTI, A.; BURNS, P.; REINHEIMER, J.A.
Cambios en la funcionalidad de bacterias probióticas desde la producción al consumo.
Aspectos probióticos y tecnológicos de las bacterias lácticas.
Lugar: La Plata; Año: 2011;
VINDEROLA, G., BURNS, P., BECCARIA, A. AND REINHEIMER, J.
Development of functional food additives from the cell-free fraction of fermented dairy culture media
Advances in Chemistry Research
Año: 2011; p. 263 - 273
QUIBERONI, A.; SUÁREZ, V.; BINETTI, A.; REINHEIMER, J.
Bacteriophage. Biological Aspects
ENCYCLOPEDIA OF DAIRY SCIENCE
Lugar: Kidlington, Oxford; Año: 2011; p. 430 - 438
BRIGGILER MARCÓ, M.; REINHEIMER, J.; QUIBERONI, A.
Characterization of Phage Receptors in Lactic Acid Bacteria
FOOD QUALITY: CONTROL, ANALYSIS AND CONSUMER CONCERNS
Lugar: Hauppauge, New York; Año: 2011; p. 431 - 442
VINDEROLA, G.; BURNS, P.; REINHEIMER, J.
Technology and Stability of Probiotics in Probiotic and Prebiotic Cheeses
Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health
Año: 2010;
VINDEROLA, GABRIEL; BINETTI, ANA G.; REINHEIMER, JORGE
Bifidobacteria isolated from breast milk for the development of new functional foods.
Milk Consumption and Health Research.
Lugar: Hauppauge, NY, USA; Año: 2010; p. 115 - 124
BRIGGILER MARCÓ, M.; REINHEIMER, J.; QUIBERONI, A.
Characterization of Phage Receptors in Lactic Acid Bacteria
FOOD QUALITY: CONTROL, ANALYSIS AND CONSUMER CONCERNS
Lugar: Hauppauge, New York; Año: 2010; p. 391 - 406
ZALAZAR C. A.; PEROTTI M.C.
Dulce de Leche
ENCYCLOPEDIA OF DAIRY SCIENCE, 2ND EDITION
Año: 2010;
CARMINATI, D.; GIRAFFA, G.; QUIBERONI, A.; BINETTI, A.; SUÁREZ, V.; REINHEIMER, J.
Advances and trends in starter cultures for dairy fermentations
BIOTECHNOLOGY OF LACTIC ACID BACTERIA
Lugar: Ames, Iowa; Año: 2010; p. 177 - 192
VINDEROLA, G.; BINETTI, A; REINHEIMER, J.A.
Probiotic Bacteria Isolated from Breast Milk for the Development of New Functional Foods
Milk consumption and health research
Lugar: New York; Año: 2010; p. 115 - 124
HYNES, ERICA; CARLOS ANTONIO ZALAZAR
Dulce de Leche. Sección "Lactose: chemical and physical properties and significance to dairy products”
“Advanced Dairy Chemistry-3. Lactose, Water, Salts and Minor Constituents”
Lugar: New York; Año: 2009; p. 58 - 68
CAPRA MARÍA LUJÁN; QUIBERONI ANDREA DEL LUJAN; REINHEIMER JORGE ALBERTO
Characterization of receptor sites for bacteriophages PL-1,J-1 and MLC-A using two strains of Lactobacillus casei.
Contemporary trends in bacteriophage research
Lugar: New York; Año: 2009; p. 391 - 406
VINDEROLA, G.; DE LOS REYES-GAVILÁN, C.; REINHEIMER, J.
Probiotics and prebiotics in dairy products.
Innovation in Food Engineering: New Techniques and Products
Lugar: Boca Raton; Año: 2009; p. 601 - 634
QUIBERONI, A.; SUÁREZ, V.; BINETTI, A. G.; REINHEIMER, J. A.
Phages of lactic acid bacteria. Biological aspects.
Encyclopedia of Dairy Sciences, 2nd Edition.
Lugar: Oxford; Año: 2009;
VINDEROLA, C.; BINETTI, A.; REINHEIMER, J.
Bifidobacteria isolated from breast milk for the development of new functional foods
Milk Consumption and Health Research
Lugar: Hauppauge, USA; Año: 2009;
VINDEROLA, C.; MICHELOUD G.; BECCARIA A.; REINHEIMER, J.
Development of functional additives from the cell-free fraction of dairy culture media fermented with pH control
Biochemical Engineering
Lugar: Hauppauge, USA; Año: 2009;
D. CARMINATI; G. GIRAFFA; A. QUIBERONI; A. G. BINETTI; V. SUÁREZ; J. REINHEIMER
Advances and trends in starter cultures for dairy fermentations
Biotechnology of lactic acid bacteria
Lugar: Ames, USA; Año: 2009;
VINDEROLA, G.; DE LOS REYES-GAVILÁN, C.; REINHEIMER, J.
Probiotics and prebiotics in dairy products.
Innovation in Food Engineering: New Techniques and Products
Lugar: Boca Raton; Año: 2008;
HYNES, E.; ZALAZAR, C.
Lactose in dulce de leche
Advanced Dairy Chemistry Volume 3
Lugar: New York; Año: 2008;
BINETTI, ANA G; REINHEIMER, JORGE; ÁLVAREZ, MIGUEL A.
Dairy bacteriophages and phage resistance.
Molecular Aspects of Lactic Acid Bacteria for Traditional and New Applications.
Lugar: Kerala, India; Año: 2008; p. 209 - 233
VINDEROLA, G.; DE MORENO DE LEBLANC, A.; PERDIGON, G.; MATAR, C.
Biologically Active Peptides Released in Fermented Milk : role and functions
Handbook of fermented functional foods, 2nd edition
Lugar: Boca Raton, USA.; Año: 2008; p. 177 - 202