INVESTIGADORES
CASTRO Marcela Paola
artículos
RIVAS, FRANCO P.; CAYRÉ, M.E.; CAMPOS C. A.; CASTRO M.
NATURAL AND ARTIFICIAL CASINGS AS BACTERIOCIN CARRIERS FOR THE BIOPRESERVATION OF MEATS PRODUCTS
JOURNAL OF FOOD SAFETY; Lugar: Londres; Año: 2018 vol. 38 p. 1 - 6
TORRES, CAROLA A.; NÚÑEZ, MARÍA B.; ISLA, MARÍA INÉS; CASTRO, M.P.; GONZÁLEZ, ANA M.; ZAMPINI, IRIS
Antibacterial synergism of extracts from climbers belonging to Bignoniaceae family and commercial antibiotics against multi-resistant bacteria
Journal of Herbal Medicine; Lugar: Amsterdam; Año: 2017
MECHOUD, MÓNICA ADRIANA; ÁLVAREZ, ORNELLA ESTEFANÍA; CAYRÉ, MARÍA ELISA; CASTRO, MARCELA PAOLA; MINAHK, CARLOS; SAAVEDRA, LUCILA
Sakacin G is the main responsible bacteriocin for the anti-listerial activity of meat-borne Lactobacillus curvatus ACU-1
ANNALS OF MICROBIOLOGY; Año: 2017
PALAVECINO, N.Z.; GARRO, O.A.; ROMERO, M.; JUDIS, M.A.; CAYRÉ, M.E.; CASTRO M.
Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility
MEAT SCIENCE; Lugar: Amsterdam; Año: 2016 vol. 115 p. 41 - 44
TORRES, CAROLA A.; NÚÑEZ, MARÍA B.; ISLA, MARÍA INÉS; CASTRO M.; GONZÁLEZ, ANA M.; ZAMPINI, IRIS
Antibacterial Activity of Tinctures from Tree leaves belonging to the Bignoniaceae family and their Synergistic Effect with Antibiotics
Pharmacognosy Journal; Lugar: Bangalore; Año: 2015 vol. 7 p. 400 - 405
PALAVECINO N.Z.; CASTRO M.; CAYRÉ, M.E.; GARRO O.A.; VIGNOLO G.M.
Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
International Journal of Food Science; Año: 2015
RIVAS, FRANCO P.; CASTRO M.; CAMPOS, CARMEN A.
Efectividad de la bacteriocina sakacina Q aplicada mediante inmersión sobre salchichas tipo Viena
La Industria Cárnica Latinoamericana; Lugar: CABA; Año: 2015 p. 32 - 36
PALAVECINO N.Z.; CASTRO M.; CAYRÉ, M.E.; GARRO O.A.; VIGNOLO G.M.
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
ANNALS OF MICROBIOLOGY; Lugar: Milan; Año: 2015 vol. 65 p. 1709 - 1719
RIVAS, FRANCO P.; CASTRO M.; VALLEJO, MARISOL; MARGUET, EMILIO; CAMPOS C. A.
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface
MEAT SCIENCE; Lugar: Amsterdam; Año: 2014 vol. 97 p. 475 - 479
RIVAS, FRANCO P.; CASTRO M.P.; CAYRÉ, M.E.; CAMPOS C. A.
Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco Argentina
International Journal of Food Processing Technology; Año: 2014 vol. 1 p. 32 - 40
C. HERMAN; ÁLVAREZ, ORNELLA E.; CAYRÉ, M.E.; CASTRO M.; VIGNOLO G.M.; O.A. GARRO
Cultivo bioprotector para productos cárnicos cocidos. Evaluación del efecto de sales
La Industria Cárnica Latinoamericana; Lugar: CABA; Año: 2014 p. 46 - 49
TORRES, CAROLA A.; ZAMPINI, IRIS; NÚÑEZ, MARÍA B.; ISLA, MARÍA INÉS; CASTRO M.; GONZÁLEZ, ANA M.
In vitro antimicrobial activity of 20 selected climber species from the Bignoniaceae family
NATURAL PRODUCT RESEARCH; Lugar: Londres; Año: 2013
RIVAS, FRANCO P.; CASTRO M.P.; VALLEJO, MARISOL; MARGUET, EMILIO; CAMPOS C. A.
ANTIBACTERIAL POTENTIAL OF Enterococcus faecium STRAINS ISOLATED FROM EWES’ MILK AND CHEESE
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 46 p. 428 - 436
CASTRO M.P. ; PALAVECINO, N.Z.; C. HERMAN; CAYRÉ, M.E.; C.A. CAMPOS
Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
FOOD CONTROL; Lugar: Amsterdam; Año: 2012 vol. 28 p. 52 - 54
RIVAS, FRANCO P.; PALAVECINO N.Z.; CASTRO M.; GARRO O.A.; CAMPOS, CARMEN A.
Estudio de la funcionalidad de la cepa bacteriocinogénica Lactobacillus sakei/curvatus ACU 1 en la superficie de carne cocida
La Industria Cárnica Latinoamericana; Lugar: CABA; Año: 2012 p. 62 - 65
M.P. CASTRO; N.Z. PALAVECINO; C. HERMAN; O.A. GARRO; C.A. CAMPOS
Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
MEAT SCIENCE; Lugar: Oxford; Año: 2011 p. 321 - 329
MARCELA P CASTRO; ANA M ROJAS; CARMEN A CAMPOS; LÍA N GERSCHENSON
Effect Of Preservatives, Tween 20, Oil Content And Emulsion Structure On The Survival Of Lactobacillus fructivorans In Model Salad Dressings
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2009 vol. 42 p. 1428 - 1434
CASTRO M., GERSCHENSON L., CAMPOS C.
Stability of sorbates in the presence of EDTA: effect of pH, packaging material and sequestrant level
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2005 p. 328 - 332
CASTRO M., GARRO O., GERSCHENSON L., CAMPOS C.
Interaction between potassium sorbate, oil and tween 20: its effect on the growth and inhibition of Z.bailii in model salad dressings
JOURNAL OF FOOD SAFETY; Lugar: New Brunswick; Año: 2003 vol. 23 p. 47 - 59
CASTRO M., GARRO O., CAMPOS C., GERSCHENSON L.
Interaction between additives: its effect on sorbate stability and Zygosaccharomyces bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: Londres; Año: 2002 vol. 8 p. 33 - 39
GIMÉNEZ M.C., BENÍTEZ M.E., OSICKA R.M., CASTRO M.
Determinación de Arsénico Total en aguas naturales subterráneas del Departamento Comandante Fernández (Chaco, Argentina)
REVISTA INFORMACION TECNOLOGICA DEL CHILE; Lugar: La Serena - Chile; Año: 2000 vol. 11 p. 19 - 24
rds']