INVESTIGADORES
FADDA Silvina Graciela
artículos
FADDA, SILVINA; VILLENA, JULIO; ALBARRACIN, LEONARDO; SAAVEDRA, LUCILA; ISLAM, M. AMINUL; VIGNOLO, GRACIELA M.; KITAZAWA, HARUKI; HEBERT, ELVIRA MARIA
Draft Genome Sequence of Lactobacillus plantarum CRL681, Isolated from Argentinean Artisanal Fermented Sausages
Microbiology Resource Announcements; Año: 2019 vol. 8
ORIHUEL, A; BAILLO, A; SAAVEDRA, L.; FADDA S.
Bacterias lácticas bioprotectoras capaces de mitigar Escherichia coli O157:H7 en carne. Estudios in vitro e in situ
La Industria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 2019 vol. 210
ORIHUEL, A; BONACINA, J.; VILDOZA MJ; BRU, E; VIGNOLO G,; SAAVEDRA, L.; FADDA S,
Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additives
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2018
DE ALMEIDA, MARCIO AURÉLIO; SALDAÑA, ERICK; DA SILVA PINTO, JAIR SEBASTIÃO; PALACIOS, JORGE; CONTRERAS-CASTILLO, CARMEN J.; SENTANDREU, MIGUEL ANGEL; FADDA, SILVINA GRACIELA
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 109 p. 368 - 379
ORIHUEL, ALEJANDRA; TERÁN, LUCRECIA; RENAUT, JENNY; VIGNOLO, GRACIELA M.; DE ALMEIDA, ANDRÉ M.; SAAVEDRA, MARÍA L.; FADDA, SILVINA
Differential proteomic analysis of lactic acid bacteria-Escherichia coli O157:H7 interaction and its contribution to bioprotection strategies in meat
Frontiers in Microbiology; Lugar: Berna; Año: 2018 vol. 9
BUSTOS, ANA Y.; FONT DE VALDEZ, GRACIELA; FADDA, SILVINA; TARANTO, MARÍA P.
New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health
FOOD RESEARCH INTERNATIONAL; Año: 2018 vol. 112 p. 250 - 262
ORTIZ ME; BLECKWEDEL J; FADDA S; PICARIELLO G; HEBERT EM; RAYA RR; MOZZI, F.
Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches
PLOS ONE; Lugar: San Francisco; Año: 2017 vol. 12
NEDIANI, MIRIAM; GARCÍA, LUIS; SAAVEDRA, LUCILA; MARTÍNEZ, SANDRA; LÓPEZ ALZOGARAY, SOLEDAD; FADDA, SILVINA
Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages
Microorganisms; Lugar: Basel; Año: 2017 vol. 5
PÉREZ-IBARRECHE, MARIANA; MENDOZA, LUCÍA M.; VIGNOLO, GRACIELA; FADDA, SILVINA
Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10 °C
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2017 vol. 258 p. 18 - 27
BROWN, LUCÍA; VILLEGAS, JOSEFINA M.; ELEAN, MARIANO; FADDA, SILVINA; MOZZI, FERNANDA; SAAVEDRA, LUCILA; HEBERT, ELVIRA M.
YebC, a putative transcriptional factor involved in the regulation of the proteolytic system of Lactobacillus
Scientific Reports; Año: 2017 vol. 7 p. 1 - 11
BONACINA, J.; SUÁREZ, N. ; HORMIGO, R; FADDA,S.; LECHNER, M ; SAAVEDRA, L.
A genomic view of food-related and probiotic Enterococcus strains
DNA RESEARCH; Lugar: Oxford; Año: 2017 p. 11 - 24
SILVIA-SIMONA GROSU-TUDOR; LUCIA BROWN; ELVIRA M. HEBERT; AURELIA BREZEANU; ALEXANDRU BRINZAN; SILVINA FADDA; FERNANDA MOZZI; MEDANA ZAMFIR
S-layer production by Lactobacillus acidophilus IBB 801 under environmental stress conditions
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2016
BUSTOS AY; FONT, G.; RAYA, R; DE ALMEIDA, A; FADDA S; TARANTO, MP
Proteomic analysis of the probiotic Lactobacillus reuteri CRL1098 reveals novel tolerance biomarkers to bile acid-induced stress
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2015 p. 41 - 49
FADDA S; DE ALMEIDA, A
Proteomics in Argentina - limitations and future perspectives: a special emphasis on meat proteomics
PROTEOMICS (WEINHEIM. PRINT); Lugar: Weinheim; Año: 2015 p. 1 - 12
LOPEZ, CONSTANZA M; BRU, E; VIGNOLO, G.; FADDA S,
Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages
MEAT SCIENCE; Lugar: Amsterdam; Año: 2015 vol. 104 p. 20 - 29
LÓPEZ CM; SENTANDREU, MA; G VIGNOLO,; FADDA S
Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2015 p. 599 - 607
LOPEZ, CONSTANZA M; SENTANDREU, MA; GRACIELA VIGNOLO,; FADDA, SILVINA G
Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
EuPA Open Proteomics; Lugar: Amsterdam; Año: 2015 vol. 7 p. 53 - 63
CAROLINA BELFIORE; FADDA S,; RAYA, R; GRACIELA VIGNOLO,
Molecular basis of the adaption of the anchovy isolate Lactobacillus sakei CRL1756 to salted environments through a proteomic approach
FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 54 p. 1334 - 1341
PAREDI, JEAN LUCA; SENTANDREU, MA; MOZZARELLI, ANDREA; FADDA S,; HOLLUNG KRISTIN; DE ALMEIDA, A
Muscle and meat: New horizons and applications for proteomics on a farm to fork perspective
JOURNAL OF PROTEOMICS; Lugar: Amsterdam; Año: 2013 p. 58 - 82
FADDA S,
Contribution of Proteomics for Diving into the Lactic Acid Bacteria Role and the Modification of the Food Matrix during Fermentation
Single Cell Biology; Lugar: Los Angeles, USA; Año: 2012 p. 1 - 2
CONSTANZA LÓPEZ; BRU, E; VIGNOLO G,; FADDA S,
MAIN FACTORS AFFECTING THE CONSUMER ACCEPTANCE OF ARGENTINEAN FERMENTED SAUSAGES
Journal of Sensory Analysis; Año: 2012 vol. 27 p. 304 - 313
FADDA S,; VILDOZA, MJ.; VIGNOLO G,
The acidogenic metabolism of Lactobacillus plantarum CRL 681 improves sarcoplasmic protein hydrolysis during meat fermentation
JOURNAL OF MUSCLE FOODS; Lugar: Urbana, IL; Año: 2010 vol. 21 p. 545 - 556
SILVINA FADDA; CONSTANZA LÓPEZ; GRACIELA VIGNOLO,
Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers
MEAT SCIENCE; Año: 2010 vol. 86 p. 66 - 79
FADDA, S; ANGLADE, P; ZAGOREC, M; TALON, R.; VIGNOLO, G; CHAMPOMIER-VERGÈS, M.
Adaptive response of Lactobacillus sakei 23K during growth in presence of meat extracts: A proteomic approach
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Paris; Año: 2010 vol. 142 p. 36 - 43
FADDA, S.; CHAMBON, C.; CHAMPOMIER-VERGÈS, M.; TALON, R.; VIGNOLO, G.
Lactobacillus role during conditioning of refrigerated and vacuum-packaged argentinean meat
MEAT SCIENCE; Año: 2008 p. 603 - 610
CASTELLANO, P.; BELFIORE, C.; FADDA, S.; VIGNOLO, G.
A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina
MEAT SCIENCE; Año: 2008 p. 483 - 499
PLANCHON S.; GAILLARD-MARTINIE, M.N.; LEROY, S.; FADDA, S.; TALON, R.
Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous species
FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2007 vol. 24 p. 44 - 51
M.GARRIGA; S.FADDA; T.AYMERICH
Perfil de la microbiota en equipamiento de empresas tradicionales de embutidos crudo-curados
Eurocarne; Lugar: Barcelona; Año: 2006 p. 27 - 32
MARGARITA GARRIGA; SILVINA GRACIELA FADDA; TERESA AYMERICH; MARTA HUGAS
Aplicación de una ficha de buenas prácticas de fabricación en fábricas de embutidos tradicionales para valorar el status higiénico de sus instalaciones y productos.
Eurocarne; Lugar: Madrid; Año: 2005 vol. 133 p. 183 - 188
SILVINA GRACIELA FADDA; TERESA AYMERICH; MARTA HUGAS; MARGARITA GARRIGA.
Use of a GMP/GHP HACCP checklist to evaluate the hygienic status of traditional dry sausage workshops.
Food Protection Trends; Lugar: www.foodprotection.org; Año: 2005 vol. 25 p. 522 - 530
MARGARITA GARRIGA; SILVINA GRACIELA FADDA; TERESA AYMERICH; MARTA HUGAS
Aplicación de una ficha de buenas prácticas de fabricación en fábricas de embutidos tradicionales para valorar el status higiénico de sus instalaciones y productos.
Eurocarne; Lugar: Madrid; Año: 2005 vol. 133 p. 183 - 188
FADDA, S.; AYMERICH, T.; HUGAS, M.; GARRIGA, M.
Tipología de pequeñas y medianas industrias productoras de embutidos curados de cataluña.
Eurocarne; Lugar: Madrid; Año: 2004 vol. 123 p. 105 - 112
FADDA, S.; LEROY, S.; TALON, R.
Preliminary characterization of ƒÒ-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentation
FEMS MICROBIOLOGY LETTERS; Lugar: Reading (UK); Año: 2003 p. 143 - 149
SILVINA GRACIELA FADDA; A LEBERT; S. LEROY SÈTRIN; R TALON
Decarboxylase activity involved in methyl ketones production in Staphylococcus carnosus 833, a strain used in sausage fermentation
FEMS MICROBIOLOGY LETTERS; Lugar: Reading (UK); Año: 2002 vol. 210 p. 209 - 214
SILVINA GRACIELA FADDA; G OLIVER; G VIGNOLO,
Protein degradation by Lactobacillus plantarum and Lactobacillus casei in a sausage model system
JOURNAL OF FOOD SCIENCE; Lugar: Chicago, IL; Año: 2002 vol. 67 p. 1179 - 1183
SILVINA GRACIELA FADDA; ANDRÉ LEBERT; R. TALON,
Development of an enzymatic method to quantify methyl ketones from bacterial origin
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington, DC; Año: 2002 vol. 50 p. 2471 - 2474
SILVINA GRACIELA FADDA; G VIGNOLO,; G OLIVER
Tyramine degradation and tyramine/histamine production by lactic acid bacteria and kocuria strains
BIOTECHNOLOGY LETTERS; Lugar: Iowa; Año: 2001 vol. 23 p. 2015 - 2019
SILVINA GRACIELA FADDA; G VIGNOLO,; MC ARISTOY; G OLIVER; F TOLDRA
Effect of curing conditions and Lactobacillus casei CRL 705 on the hydrolysis of meat proteins
JOURNAL OF APPLIED MICROBIOLOGY; Año: 2001 vol. 91 p. 478 - 487
SILVINA GRACIELA FADDA; YOLANDA SANZ; GRACIELA VIGNOLO,; MC ARISTOY,; GUILLERMO OLIVER; FIDEL TOLDRÁ,
Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY; Lugar: Washington, DC; Año: 1999 vol. 65 p. 3540 - 3546
SILVINA GRACIELA FADDA; YOLANDA SANZ; GRACIELA VIGNOLO,; MC ARISTOY,; GUILLERMO OLIVER; FIDEL TOLDRÁ,
Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY; Lugar: Washington, DC; Año: 1999 vol. 65 p. 578 - 584
SILVINA GRACIELA FADDA; GRACIELA VIGNOLO,; ELENA BRU; DE RUIZ HOLGADO, AÍDA P; G OLIVER
Interactions between curing conditions in muscle proteins degradation.
Microbiologie Aliment Nutrition; Año: 1999 vol. 17 p. 119 - 125
YOLANDA SANZ; SILVINA GRACIELA FADDA; GRACIELA VIGNOLO,; MC ARISTOY,; GUILLERMO OLIVER; FIDEL TOLDRÁ,
Hydrolysis muscle myofibrillar protein by Lactobacillus curvatus and Lactobacillus sake.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 1999 vol. 53 p. 115 - 125
SILVINA GRACIELA FADDA; YOLANDA SANZ; GRACIELA VIGNOLO,; MC ARISTOY,; GUILLERMO OLIVER; FIDEL TOLDRÁ,
Hydrolysis of pork muscle sarcoplasmic proteins by Lactobacillus curvatus and Lactobacillus sake.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY; Lugar: Washington, DC; Año: 1999 vol. 65 p. 578 - 584
SILVINA GRACIELA FADDA; YOLANDA SANZ; GRACIELA VIGNOLO,; MC ARISTOY,; GUILLERMO OLIVER; FIDEL TOLDRÁ,
Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY; Lugar: Washington, DC; Año: 1999 vol. 65 p. 3540 - 3546
YOLANDA SANZ; SILVINA GRACIELA FADDA; GRACIELA VIGNOLO,; MC ARISTOY,; GUILLERMO OLIVER; FIDEL TOLDRÁ,
Hydrolytic action of Lactobacillus casei CRL705 on pork muscle sarcoplasmic and myofibrillar proteins.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington, DC; Año: 1999 vol. 47 p. 3441 - 3448
SILVINA GRACIELA FADDA; MN DE KAIRUZ,; GRACIELA VIGNOLO,; DE R HOLGADO, AP; GUILLERMO OLIVER
Proteolytic activity of Lactobacillus strains isolated from dry-fermented sausages on sarcoplasmic muscle proteins.
MEAT SCIENCE; Año: 1998 vol. 49 p. 11 - 18
G VIGNOLO,; SILVINA GRACIELA FADDA; MN KAIRUZ; DE R HOLGADO, AP; G OLIVER
Influence of curing additives on the control of L. monocytogenes by lactocin 705 in meat slurry.
FOOD MICROBIOLOGY; Año: 1998 vol. 15 p. 259 - 264
G VIGNOLO,; SILVINA GRACIELA FADDA; MN KAIRUZ; DE RUIZ HOLGADO, AAP; G OLIVER
Control of Listeria monocytogenes in ground beef by lactocin 705, a bacteriocin produced by Lactobacillus casei CRL 705.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 1996 vol. 29 p. 397 - 402
FADDA S,; VIGNOLO, G.; DE RUIZ HOLGADO, AAP; OLIVER, G
Actividad proteolitica de cepas de Lactobacillus plantarum y Lactobacillus casei aisladas de embutidos fermentados argentinos.
La Industria Cárnica Latinoamericana; Lugar: Buenos Aires; Año: 1996 vol. 103 p. 30 - 34
SILVINA GRACIELA FADDA; GRACIELA VIGNOLO,; DE R HOLGADO, AÍDA P; G OLIVER
Protein degradation in a steril cured meat system.
Microbiologie Aliment Nutrition; Año: 1996 vol. 14 p. 125 - 131
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