INVESTIGADORES
HYNES Erica Rut
artículos
GIMÉNEZ, PAULA; GUILLERMO PERALTA; DANIELA GUGLIELMOTTI; AUDERO, GABRIELA; PÁEZ, ROXANA; ERICA HYNES; BERGAMINI CARINA
Preventing undesired eye formation in soft cheese
INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2021 vol. 116
VÉLEZ, MARÍA AYELÉN; ZEITER, AGUSTÍN; CAPRA, MARÍA LUJÁN; POZZA, LEILA; HYNES, ERICA RUT; PEROTTI, MARÍA CRISTINA
Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil
INTERNATIONAL DAIRY JOURNAL; Año: 2021 vol. 116
GARITTA, LORENA; MARÍA AYELÉN VÉLEZ; RODRÍGUEZ, GRACIELA; MARÍA CRISTINA PEROTTI; ERICA HYNES
Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: modified versus traditional cheese making technology
JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2021
ERICA HYNES; LAURA DONNET; VALENTINA LOCHER
AVANZANDO EN EL ENFOQUE DE GÉNERO EN LA CIENCIA, LA TECNOLOGÍA Y LA INNOVACIÓN
Cuestiones de género: de la igualdad y la diferencia.; Lugar: León; Año: 2020
ERICA HYNES; IGNACIO TRUCCO; VALENTINA LOCHER; LAURA DONNET; ALEJANDRO CAPPADORO
Esquemas de gobernanza federal en sistemas de ciencia, tecnología e innovación. El caso de la provincia de Santa Fe y su política ministerial entre 2017-2019.
Ciencia e Investigación; Año: 2020 vol. 70 p. 58 - 73
PERALTA, G.H.; BERGAMINI, C.V.; COSTABEL, L.; AUDERO, G.; ALE, E.C.; BINETTI, A.; WOLF, I.V.; CUATRÍN, A.; NIETO, I.; PEROTTI, M.C.; HYNES, E.R.
Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption
INTERNATIONAL DAIRY JOURNAL; Año: 2020 vol. 109
CUFFIA, FACUNDO; BERGAMINI, CARINA V; HYNES, ÉRICA R; WOLF, IRMA V; PEROTTI, MARÍA C
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2020 vol. 26 p. 173 - 184
VÉLEZ, MARÍA AYELÉN; HYNES, ERICA RUT; RODRIGUEZ, GRACIELA; GARITTA, LORENA; WOLF, IRMA VERÓNICA; PEROTTI, MARÍA CRISTINA
A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020
GUILLERMO PERALTA; BERGAMINI CARINA; ERICA HYNES
Disruption treatments on two strains of Streptococcus thermophilus: levels of lysis/permeabilization of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2019 p. 11 - 20
CUFFIA, FACUNDO; BERGAMINI CARINA; VERÓNICA WOLF; ERICA HYNES; CRISTINA PEROTTI
Influence of the cultures preparation and the addition of an adjunct culture on the ripening profiles of hard cheese.
Journal of Dairy Research; Lugar: Cambridge; Año: 2019 p. 120 - 128
VÉLEZ, MARÍA A.; PEROTTI, MARÍA C.; HYNES, ERICA R.; GENNARO, ANA M.
Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid
JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 240 p. 199 - 206
GIMÉNEZ, PAULA; GUILLERMO PERALTA; ERICA HYNES; BERGAMINI CARINA
Contenido de aminas biógenas en quesos argentinos
TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2018 vol. 23 p. 42 - 47
CUFFIA, FACUNDO; BERGAMINI, CARINA V; WOLF, IRMA V; HYNES, ERICA R; PEROTTI, MARÍA C
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2018 vol. 24 p. 67 - 77
VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA; PAULA ZANEL; HYNES ERICA RUT; ANA GENNARO
Soy PC liposomes as CLA carriers for food applications: preparation and physicochemical characterization.
JOURNAL OF FOOD ENGINEERING; Año: 2017
PERALTA, GUILLERMO H.; BERGAMINI, CARINA V.; AUDERO, GABRIELA; PÁEZ, ROXANA; WOLF, I. VERÓNICA; PEROTTI, M. CRISTINA; HYNES, ERICA R.
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2017 vol. 255 p. 17 - 24
GUILLERMO PERALTA; BERGAMINI CARINA; HYNES ERICA
Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci
BRAZILIAN JOURNAL OF MICROBIOLOGY; Año: 2016
MARÍA AYELÉN VÉLEZ; CRISTINA PEROTTI; MARIO CANDIOTI; BERGAMINI CARINA; ERICA HYNES
Plasmin and coagulant activities in a minicurd model system
JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2016 vol. 99 p. 7053 - 7062
GUILLERMO PERALTA; VERÓNICA WOLF; MARÍA CRISTINA PEROTTI; BERGAMINI CARINA; ERICA HYNES
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
LUCIANA COSTABEL; BERGAMINI CARINA; VAUDAGNA, SERGIO; ALEJANDRA CUATRIN; AUDERO, G; HYNES ERICA
Effect of high-pressure treatment on hard cheese proteolysis
JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2016 vol. 99 p. 4220 - 4232
MARÍA AYELÉN VÉLEZ; BERGAMINI CARINA; RAMONDA, BELÉN; MARIO CANDIOTI; ERICA HYNES; CRISTINA PEROTTI
Influence of cheese making technologies on plasmin and coagulant associated proteolysis
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2015 vol. 64 p. 282 - 288
MARÍA AYELÉN VÉLEZ; CRISTINA PEROTTI; SILVINA REBECHI; ERICA HYNES
A new minicurd model system for hard cooked cheeses
JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2015 vol. 98 p. 379 - 383
LUCIANA COSTABEL; BERGAMINI CARINA,; LEILA POZZA; FACUNDO CUFFIA; MARIO CANDIOTI,; ERICA HYNES
Influence ofchymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
Journal of Dairy Research; Lugar: Cambridge; Año: 2015 vol. 82 p. 375 - 384
GUILLERMO PERALTA; VERÓNICA WOLF; BERGAMINI CARINA; MARÍA CRISTINA PEROTTI; ERICA HYNES
Evaluation of volatile compounds produced by Lactobacillus casei I90 in hard-cooked cheese model using solid phase micro extraction.
DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2014 vol. 94 p. 73 - 81
BERGAMINI CARINA; GUILLERMO PERALTA; MARÍA MERCEDES MILESI; ERICA HYNES
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
PATRICIA BURNS; FACUNDO CUFFIA; GABRIEL VINDEROLA; SABBAG NORA; CARLOS MEINARDI; ERICA HYNES
Technological and probiotic role of adjunct cultures of non starter lactobacilli in soft cheeses
FOOD MICROBIOLOGY; Año: 2012 vol. 30 p. 45 - 50
MARÍA MERCEDES MILESI; BERGAMINI CARINA; ERICA HYNES
Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses.
FOOD RESEARCH INTERNATIONAL; Año: 2011 vol. 44 p. 765 - 773
MARÍA AYELÉN VÉLEZ; MARÍA CRISTINA PEROTTI; SILVINA REBECHI; CARLOS ALBERTO MEINARDI; ERICA HYNES; CARLOS ZALAZAR
Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Año: 2011 vol. 64 p. 227 - 231
CARINA BERGAMINI; ERICA HYNES; CARLOS ALBERTO MEINARDI; VIVIANA SUÁREZ; ANDREA QUIBERONI; CARLOS ANTONIO ZALAZAR
Pategrás cheese as a suitable carrier for six probiotic cultures
Journal of Dairy Research; Año: 2010 vol. 77 p. 265 - 272
MARIO CANDIOTI; CARLOS ANTONIO ZALAZAR; ERICA HYNES
Correlación entre actividad residual de cuajo, la proteólisis y la fundibilidad de Queso Cremoso
Revista Argentina de Lactología; Lugar: Santa Fe; Año: 2010 vol. 26 p. 21 - 30
MARÍA AYELÉN VÉLEZ; MARÍA CRISTINA PEROTTI; VERÓNICA WOLF; ERICA HYNES; CALOS ANTONIO ZALAZAR
Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
JOURNAL OF DAIRY SCIENCE; Año: 2010 vol. 93 p. 4545 - 4554
MARÍA MERCEDES MILESI; VERÓNICA WOLF; CARINA BERGAMINI; ERICA HYNES
Two strains of non-starter lactobacilli increased the production of flavour compounds in soft cheeses
JOURNAL OF DAIRY SCIENCE; Año: 2010 vol. 93 p. 5020 - 5031
NORA BÉRTOLA; MARIO CANDIOTI; ALICIA BEVILACQUA; NOEMÍ ZARITZKY; ERICA HYNES
Impact of primary proteolysis in texture and meltability of soft cheese.
Scienza e Tecnica Lattiero-Casearia; Lugar: Parma; Año: 2010 vol. 61 p. 279 - 294
BERGAMINI CARINA; HYNES ERICA; MARIO CANDIOTI; CARLOS ANTONIO ZALAZAR
Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
JOURNAL OF DAIRY SCIENCE; Lugar: Savoy, IL; Año: 2009 vol. 92 p. 2455 - 2567
BERGAMINI CARINA; HYNES ERICA; PALMA SUSANA,; SABBAG NORA; CARLOS ANTONIO ZALAZAR
Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: L. acidophilus, L. paracasei and B. lactis
INTERNATIONAL DAIRY JOURNAL; Lugar: Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: L. acidophilus, L. paracasei and B. lactis; Año: 2009 vol. 19 p. 467 - 475
MARÍA MERCEDES MILESI; CELSO GABRIEL VINDEROLA; NORA SABBAG; CARLOS ALBERTO MEINARDI; ERICA HYNES
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential.
FOOD RESEARCH INTERNATIONAL; Año: 2009 vol. 42 p. 1186 - 1196
MARÍA MERCEDES MILESI; PAUL L.H. MCSWEENEY; ERICA HYNES
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
JOURNAL OF APPLIED MICROBIOLOGY; Lugar: Bedford, Reino Unido; Año: 2008 vol. 105 p. 884 - 892
MARÍA MERCEDES MILESI; PAUL L.H. MCSWEENEY; ERICA HYNES
Impact of Chymosin- and Plasmin-mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-type Cheeses
JOURNAL OF DAIRY SCIENCE; Lugar: Savoy, IL; Año: 2008 vol. 91 p. 3277 - 3290
MARIÁNGELES BRIGGILER MARCÓ; MARÍA LUJÁN CAPRA; ANDREA QUIBERONI; GABRIEL VINDEROLA; JORGE REINHEIMER; ERICA HYNES
Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization and Performance in Two Model Cheeses
JOURNAL OF DAIRY SCIENCE; Lugar: Savoy; Año: 2007 vol. 90 p. 4532 - 4542
MARIO CANDIOTI; MARÍA JIMENA ALONSO; ERICA HYNES
Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Reading; Año: 2007 vol. 60 p. 175 - 181
COSTABEL , LUCIANA MARÍA; PAULETTI, MIGUEL SALVADOR; HYNES, ERICA
Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
JOURNAL OF DAIRY SCIENCE; Año: 2007 vol. 90 p. 2103 - 2112
MARÍA MERCEDES MILESI; MARIO CANDIOTI; ERICA HYNES
Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2007 vol. 40 p. 1427 - 1433
MARIANA BUDE UGARTE; DANIELA GUGLIELMOTTI; JORGE REINHEIMER; GIORGIO GIRAFFA; ERICA HYNES
Nonstarter Lactobacilli Isolated from Soft and Semihard Argentinean Cheeses: Genetic Characterization and Resistance to Biological Barriers
JOURNAL OF FOOD PROTECTION; Año: 2006 vol. 69 p. 2983 - 2991
CARINA BERGAMINI; ERICA HYNES; SUSANA PALMA; MARIO CANDIOTI; CARLOS ANTONIO ZALAZAR
Desarrollo de un queso pategrás argentino con Bifidobacterium lactis.
REVISTA ARGENTINA DE LACTOLOGÍA; Lugar: Santa Fe; Año: 2006 vol. 24 p. 22 - 31
CARINA BERGAMINI; ERICA HYNES; CARLOS ANTONIO ZALAZAR
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
INTERNATIONAL DAIRY JOURNAL; Año: 2006 vol. 16 p. 856 - 866
CARINA BERGAMINI; ERICA HYNES; ANDREA QUIBERONI; VIVIANA SUÁREZ; CARLOS ANTONIO ZALAZAR
Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese.
FOOD RESEARCH INTERNATIONAL; Año: 2005 vol. 38 p. 597 - 604
ERICA HYNES; CARLOS ANTONIO ZALAZAR; PAUL MCSWEENEY
Influence of defined and natural wild thermophilic cultures in proteolysis of Reggianito Argentino hard cooked cheese
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; Año: 2005 vol. 60 p. 259 - 263
ERICA HYNES
Rennet Activity and Proteolysis in Hard Cooked Reggianito Argentino Cheese
FEEDINFO SCIENTIFIC REVIEWS; Año: 2005 p. 1 - 1
LUCIANA APARO; ERICA HYNES; MARIO CANDIOTI
Determinación de la actividad coagulante residual en quesos argentinos.
REVISTA ARGENTINA DE LACTOLOGÍA; Lugar: Santa Fe; Año: 2005 vol. 23 p. 87 - 98
ERICA HYNES; MARIO CANDIOTI,; CARLOS ANTONIO ZALAZAR; PAUL MCSWEENEY,
Rennet activity and Proteolysis in Reggianito Argentino cooked cheese
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; Año: 2004 vol. 59 p. 209 - 213
ERICA HYNES; LUCIANA APARO; MARIO CANDIOTI
Influence of residual milk-clotting enzyme in alpha s1 casein hydrolysis during ripening of Reggianito Argentino cheese
JOURNAL OF DAIRY SCIENCE; Año: 2004 vol. 87 p. 565 - 573
ERICA HYNES; BERGAMINI CARINA,; VIVIANA SUAREZ; CARLOS ANTONIO, ZALAZAR
Proteolysis on Reggianito Cheeses Manufactured with Natural Whey Starter Cultures and Selected Strains of Lactobacillus helveticus.
JOURNAL OF DAIRY SCIENCE; Lugar: Savoy, IL; Año: 2003 vol. 86 p. 3831 - 3840
ERICA HYNES; JEAN CLAUDE OGIER; OLIVIER SON; AGNES DELACROIX BUCHET
Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses.
DAIRY SCIENCE AND TECHNOLOGY (Anteriormente LE LAIT); Lugar: Rennes; Año: 2003 vol. 83 p. 17 - 29
ERICA HYNES; JEAN CLAUDE OGIER; CYRILLE BACH; GILLES LAMBERET; AGNES DELACROIX BUCHET
Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese.
DAIRY SCIENCE AND TECHNOLOGY (Anteriormente LE LAIT); Lugar: Rennes; Año: 2003 vol. 83 p. 31 - 43
MEINARDI CARLOS,; ALBA ALONSO; ERICA HYNES; CARLOS ANTONIO ZALAZAR
Influence of milk-clotting enzyme on acidification rate of natural whey cultures.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Reading, Reino Unido; Año: 2002 vol. 55 p. 139 - 144
MARIO CANDIOTI; ERICA HYNES; CRISTINA PEROTTI; CARLOS ANTONIO, ZALAZAR
Proteolytic activity of commercial rennets and pure milk-clotting enzymes
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL; Año: 2002 vol. 57 p. 546 - 550
MARIO CANDIOTI; ERICA HYNES; QUIBERONI ANDREA,; PALMA SUSANA,; CARLOS ANTONIO, ZALAZAR
Reggianito Argentino cheese: Influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes.
INTERNATIONAL DAIRY JOURNAL; Año: 2002 vol. 12 p. 923 - 931
ERICA HYNES; AGNES DELACROIX BUCHET; JEAN CLAUDE OGIER
Influence of starter and adjunct lactobacilli culture on ripening of washed curd cheeses.
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING; Año: 2002 vol. 19 p. 342 - 342
MARIO CANDIOTI; ERICA HYNES; MEINARDI CARLOS,; CALOS ANTONIO, ZALAZAR
Susceptibility of whey proteins to the action of commercial proteases used in food processing.
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; Año: 2001 vol. 56 p. 35 - 37
ERICA HYNES; MARIO CANDIOTI; MEINARDI CARLOS,; NORA SABBAG; TIZIANA CATTANEO; CARLOS ANTONIO, ZALAZAR
Influence of milk clotting enzyme concentration in the as1 hydrolysis during soft cheeses ripening.
JOURNAL OF DAIRY SCIENCE; Año: 2001 vol. 84 p. 1335 - 1340
ERICA HYNES; JEAN CLAUDE OGIER; DELACROIX AGNES,
Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture
INTERNATIONAL DAIRY JOURNAL; Año: 2001 vol. 11 p. 587 - 597
MARIO CANDIOTI; CARLOS ANTONIO ZALAZAR; MEINARDI CARLOS,; ERICA HYNES
Processing with protease
Dairy Industries International; Año: 2001 vol. 9 p. 22 - 23
ERICA HYNES; AGNES DELACROIX BUCHET; CARLOS ANTONIO ZALAZAR
Influence of milk-clotting enzyme in proteolysis during ripening of Cremoso Argentino cheese.
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; Año: 2001 vol. 56 p. 208 - 212
ERICA HYNES; MARIO CANDIOTI; MEINARDI CARLOS,; CARLOS ANTONIO ZALAZAR
Confronto tra diversi accorgimenti tecnologici per migliorare la qualità di formaggi semiduri con basso contenuto di grasso
Scienza e Tecnica Lattiero Casearia; Año: 2001 vol. 52 p. 387 - 400
SUSANA BERNAL; PALMA SUSANA,; ERICA HYNES; CRISTINA PEROTTI
Determinación de las fracciones nitrogenadas para el seguimiento de la maduración de quesos.
Revista Argentina de Lactología; Año: 2001 vol. 20 p. 9 - 18
ERICA HYNES; JEAN CLAUDE OGIER; AGNES DELACROIX BUCHET
Protocol for the manufacture of miniature washed-curd cheeses in controlled microbiological conditions.
INTERNATIONAL DAIRY JOURNAL; Año: 2000 vol. 10 p. 733 - 737
ERICA HYNES; CARLOS ANTONIO ZALAZAR
Acción de la enzima coagulante durante la maduración de quesos. Una revisión. Parte I.
Industria Lechera; Año: 2000 vol. 724 p. 8 - 14
ERICA HYNES; CARLOS ANTONIO ZALAZAR
Acción de la enzima coagulante durante la maduración de quesos. Una revisión. Parte II.
Industria Lechera; Año: 2000 vol. 725 p. 48 - 54
ERICA HYNES; MARIO CANDIOTI; MEINARDI CARLOS,; NORA SABBAG; CARLOS ANTONIO ZALAZAR
Uso de fermentos seleccionados directos en la elaboración de Queso Cremoso Argentino
Industria Lechera; Año: 2000 vol. 725 p. 18 - 25
ERICA HYNES; AGNES DELACROIX BUCHET; MEINARDI CARLOS,; CARLOS ANTONIO ZALAZAR
Relation between pH, degree of proteolysis and consistency in soft cheese
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; Año: 1999 vol. 54 p. 24 - 27
ERICA HYNES; AGNES DELACROIX BUCHET; CARLOS ANTONIO ZALAZAR
Proteolysis during ripening of soft cheeses. II - The influence of milk clotting enzyme during ripening of Cremoso Argentino cheese
Microbiologie Aliments Nutrition; Año: 1999 vol. 17 p. 199 - 205
ERICA HYNES; MEINARDI CARLOS,; CARLOS ANTONIO ZALAZAR
Proteolysis during ripening of soft cheeses. I - Method to manufacture rennet-free experimental cheeses
Microbiologie Aliments Nutrition; Año: 1999 vol. 17 p. 107 - 111
ERICA HYNES; CARLOS ANTONIO ZALAZAR; MEINARDI CARLOS,
La maduración de quesos blandos: descripción sencilla de un proceso complejo.
Industria Lechera; Año: 1999 vol. 720 p. 8 - 16
MEINARDI CARLOS,; ERICA HYNES; DANIEL GARNERO; CARLOS ANTONIO ZALAZAR
Methodology and Equipment for Making Rennet Free Cheese
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; Año: 1998 vol. 53 p. 149 - 151
ERICA HYNES; MEINARDI CARLOS,; MARIO CANDIOTI; NORA SABBAG; GUSTAVO ZUALET; CARLOS ANTONIO ZALAZAR; COSTA SILVIA,
Elaboración y maduración de Queso Cremoso Argentino adicionado con proteínas de suero
Revista Argentina de Lactología; Año: 1998 vol. 16 p. 13 - 24
ERICA HYNES; MEINARDI CARLOS,; MARIO CANDIOTI; NORA SABBAG; GUSTAVO ZUALET; CARLOS ANTONIO ZALAZAR
Efecto de la adición de proteínas de suero sobre la elaboración y la calidad del queso cremoso argentino
REVISTA HIGIENE ALIMENTAR; Año: 1998 vol. 12 p. 28 - 30
ERICA HYNES; MEINARDI CARLOS,; CARLOS ANTONIO ZALAZAR; SUSANA BERNAL
Performance of fermentation produced chymosin and other milk-clotting enzymes in the elaboration of 'Cremoso Argentino'cheese.
Microbiologie Aliments Nutrition; Año: 1997 vol. 15 p. 33 - 38
CARLOS ANTONIO ZALAZAR; ERICA HYNES; MEINARDI CARLOS,; SUSANA BERNAL; HUGO NOTARO
La concentración del ácido siálico libre como variable cinética para el análisis de la fase primaria de la coagulación de la leche.
Microbiologie Aliments Nutrition; Año: 1996 vol. 14 p. 155 - 160
MEINARDI CARLOS,; MARIO CANDIOTI; SUSANA BERNAL; ERICA HYNES
La Maduración del Queso Cremoso Argentino
Revista Argentina de Lactología; Año: 1995 vol. 11 p. 59 - 71