PALAVECINO N.Z.; CASTRO M.; CAYRÉ, M.E.; GALANTE, NADIA S.; SANABRIA, E.

RELEVANCE OF MICROBIAL CULTURES ON THE SAFETY OF FERMENTED SAUSAGES

MEAT PRODUCTS: CHEMISTRY, CONSUMPTION AND HEALTH ASPECTS

Lugar: New York; Año: 2021; p. 89 - 158

GALANTE, NADIA S.; CASTRO M.; CAYRÉ, M.E.; PALAVECINO N.Z.; C. HERMAN

TOWARDS A NEW GENERATION OF MEAT PRODUCTS

MEAT PRODUCTS: CHEMISTRY, CONSUMPTION AND HEALTH ASPECTS

Lugar: New York; Año: 2021; p. 207 - 242

CASTRO M.; PALAVECINO PRPICH N.Z.; CAYRÉ, M.E.

LACTIC ACID BACTERIA AS SOURCE OF BIOACTIVE PEPTIDES

THE MANY BENEFITS OF LACTIC ACID BACTERIA

Lugar: New York; Año: 2019;

CASTRO M.; CAMPOS C. A.; CAYRÉ, M.E.; SCHELLEGUEDA L.; GALANTE, NADIA S.; DELCARLO, SOFÍA B.

LACTIC ACID BACTERIA AGAINST SPOILAGE AND PATHOGENIC MICROORGANISMS IN FOOD

THE MANY BENEFITS OF LACTIC ACID BACTERIA

Lugar: New York; Año: 2019;

CAMPOS C. A.; CASTRO M.; CAYRÉ, M.E.; RIVAS, FRANCO P.

The use of bacteriocins against meat-borne pathogens

Advanced Technologies for Meat Processing. Second Edition

Lugar: Boca Raton; Año: 2017; p. 582 - 641

CAMPOS C. A.; GLIEMMO F.; ZALAZAR, A.; CASTRO M.; SCHELLEGUEDA L.

Effect of food structure on microbial growth and on the activity of stress factors

Food Microbiology: Fundamentals, Challenges and Health Implications

Lugar: Nueva York; Año: 2016; p. 1 - 24

CASTRO M.; CAYRÉ, M.E.; C. HERMAN; ALVAREZ O.

Bacteriocin Application in Meats: The Protective Culture Approach

Bacteriocins: Production, Applications and Safety.

Lugar: Nueva York; Año: 2016; p. 99 - 136

CAMPOS C. A.; GLIEMMO F.; CASTRO M.

Strategies for controlling the growth of spoilage yeasts in foods

Microbial Food Safety and Preservation Techniques

Lugar: Boca Ratón; Año: 2015; p. 497 - 512

CASTRO M.; CAYRÉ, M.E.; PALAVECINO, N.Z.; RIVAS, FRANCO P.

Control of pathogens in cooked meat products: the beneficial role of lactic acid bacteria

The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs.

Lugar: Badajoz; Año: 2015; p. 310 - 318

CAMPOS C. A.; GLIEMMO F.; ZALAZAR, A.; CASTRO M.; SCHELLEGUEDA L.

Effect of food structure on microbial growth and on the activity of stress factors

Food Microbiology: Fundamentals, Challenges and Health Implications

Lugar: Nueva York; Año: 2015;

CASTRO M.; TORRES, CAROLA A.; NUÑEZ, MARÍA; GONZÁLEZ, ANA M.

Phytochemicals: new weapons against new enemies

Microbial pathogens and strategies for combating them: science, technology and education

Lugar: Badajoz; Año: 2013; p. 1220 - 1229

CAMPOS C. A.; CASTRO M.; RIVAS, FRANCO P.; SCHELLEGUEDA L.

Bacteriocins in food: evaluation of the factors affecting their effectiveness

Microbial pathogens and strategies for combating them: science, technology and education

Lugar: Badajoz; Año: 2013; p. 994 - 1004

CARMEN A. CAMPOS; MARCELA P. CASTRO; SANTIAGO AUBOURG; JORGE BARROS VELÁZQUEZ

Use of Natural Preservatives in Seafood

ISEKI Book Series. Novel technologies in food science - their impact on products, consumer trends and environment

Lugar: New York; Año: 2012; p. 325 - 360

CAMPOS C. A.; GERSCHENSON L.; GLIEMMO F.; CASTRO M.; HRACEK V.

EFFECT OF SYSTEM COMPOSITION ON POTASSIUM SORBATE DEGRADATION AND ITS EFFECT ON MICROBIOLOGICAL AND SENSORY STABILITY

FOOD STORAGE

Año: 2011; p. 1 - 32

CAMPOS C. A.; CASTRO M.; GLIEMMO F.; SCHELLEGUEDA L.

Use of natural antimicrobials for the control of Listeria monocytogenes in foods

Science against microbial pathogens: communicating current research and technological advances

Lugar: Badajoz; Año: 2011; p. 1112 - 1123

CAMPOS, C.A.; CASTRO, M.P.; GERSCHENSON, L.N.

IV. Calidad en el procesado de alimentos

Ingeniería de alimentos. Nuevas fronteras en el siglo XXI

Lugar: Valencia; Año: 2003; p. 181 - 182

CASTRO, M.P.; GARRO, O.A.; CAMPOS, C.A.; GERSCHENSON, L.N.

Efecto del emulgente sobre la concentración libre de ácido sórbico en emulsiones alimenticias

Jornadas de divulgación técnico-científicas 2002

Lugar: Rosario; Año: 2002; p. 23 - 24

CASTRO M., GARRO O., GERSCHENSON L., CAMPOS C.

Influence of system combination on sorbic acid stability in model aqueous systems and emulsions

Proceedings of the Eight International Congress on Engineering and Food

Lugar: Lancaster; Año: 2001; p. 1001 - 1005