VINDEROLA G.; CHAMPAGNE, C.; DESFOSSÉS-FOUCAULT, E.

The production of lactic acid bacteria starters and probiotic cultures. An industrial perspective

Lactic Acid Bacteria, Microbiological and Functional Aspects. Fifth edition

Año: 2019; p. 317 - 336

VINDEROLA., G.; BURNS, P.; REINHEIMER, J.A.

Probiotics in nondairy foods

Vegetarian and Plant-Based Diets in Health and Disease Prevention

Año: 2017; p. 809 - 835

PEREZ CHAIA, A.; VINDEROLA G.; ZÁRATE, G.

Probiotic cultures in the cheese industry

Handbook of Cheese in Health: Production, Nutrition and Medical Sciences.

Año: 2013; p. 689 - 702

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.G.; BURNS, P.; BECCARIA, A.; REINHEIMER, J.A.

Development of functional additives from the cell-free fraction of dairy culture media fermented with pH control

Advances in Chemistry Research

Lugar: Hauppauge; Año: 2011; p. 263 - 273

VINDEROLA, G.; BURNS, P; BECCARIA, A.; REINHEIMER, J.

Development of functional additives from the cell-free fraction of dairy culture media fermented with pH control

Advances in Chemistry Research

Año: 2011; p. 263 - 273

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

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

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

VINDEROLA, C.G.; REINHEIMER, J.A.

Quesos probióticos.

Avances en microbiología, bioquímica y tecnología de quesos

Lugar: Santa Fe; Año: 2006; p. 45 - 98