GIMÉNEZ, PAULA; PERALTA, GUILLERMO H.; BATISTELA, MARA E.; GEORGE, GUILLERMO A.; ALE, ELISA C.; QUINTERO, JUAN PABLO; HYNES, ERICA R.; BERGAMINI, CARINA V.

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; 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; 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; Año: 2023

VÉLEZ, MARÍA A.; WOLF, VERÓNICA I.; ESPARIZ, MARTÍN; ACCIARRI, GIULIANA; MAGNI, CHRISTIAN; HYNES, ERICA; PEROTTI, MARÍA C.

Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase

FOOD RESEARCH INTERNATIONAL; Año: 2023 vol. 169

PERALTA, GUILLERMO H; AGUIRRE, ANDRES; BÜRGI, MARÍA D MILAGROS; MARTÍNEZ, LUCIANO J; ALBARRACÍN, VIRGINIA H; MENZELLA, HUGO G; POZZA, LEILA; HYNES, ERICA R; BERGAMINI, CARINA V

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

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Año: 2023 vol. 46 p. 1 - 8

GUILLERMO H.PERALTA; MARÍA D. MILAGROS BÜRGI; LUCIANO J. MARTÍNEZ; VIRGINIA H. ALBARRACÍN; I. VERÓNICA WOLF; ADRIÁN A. PEREZ; LILIANA SANTIAGO; ERICA R. HYNES; CARINA V. BERGAMINI

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

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

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

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: 2019 vol. 122

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