INVESTIGADORES
FADDA Silvina Graciela
capítulos de libros
VIGNOLO, G.; CASTELLANO, P.; FONTANA, C; FADDA S.
Lactic acid bacteria in meat fermentations. Role of autochthonous starter cultures on quality, safety and health
Lactic Acid Bacteria: Microbiological and Functional Aspects
Lugar: Boca Raton Fl; Año: 2019; p. 215 - 234
FADDA SILVINA G.,; SENTANDREU, E; SENTANDREU, MA
Peptidomics on Farm Animal Research
Proteomics in Domestic Animals: from Farm to Systems Biology
Lugar: Basel; Año: 2018; p. 387 - 420
VIGNOLO, G.; CASTELLANO, P.; FADDA S,
Starter cultures: Bioprotective cultures
Handbook of Fermented Meat and Poultry. Secdond Edition
Lugar: West Sussex; Año: 2015; p. 129 - 137
FADDA S,; VIGNOLO, G
Central and South American Products
Handbook of Fermented Meat and Poultry. Second Edition.
Lugar: West Sussex; Año: 2015; p. 355 - 359
NEDIANI, M. T.; GARCÍA, L.; SOLEDAD LOPEZ ALZOGARAY; FADDA S,
Identificación y caracterización de cepas autóctonas de Lactobacillus de origen cárnico.
Hacia la construcción del desarrollo agropecuario y agroindustrial de la FAyA al Noa
Año: 2013; p. 253 - 268
FADDA S.; SAAVEDRA L; BELFIORE, C.; VIGNOLO G,
LACTIC ACID BACTERIA IN MEAT AND FISH: NEW APPROACHES FOR TRADITIONAL APPLICATIONS
Lactobacillus: Classification, Uses and Health Implications
Lugar: LOS ANGELES; Año: 2012; p. 120 - 130
FADDA, S; 1.VIGNOLO G
Lactic acid bacteria as agents to improve sensorial and hygenic quality of meat and meat products
Control of Meat Quality
Lugar: Kerala; Año: 2011; p. 239 - 263
FONTANA, C; FADDA S,; COCCONCELLI, P.S.; 1.VIGNOLO G
Lactic Acid Bacteria in Meat Fermentations
Lactic Acid Bacteria : Microbiological and Functional Aspects, Fourth Edition
Lugar: Boca Raton; Año: 2011; p. 247 - 263
1.VIGNOLO G; FONTANA, C; FADDA S
Semidry and dry fermented sausages
Handbook of Meat Processing
Lugar: IOWA; Año: 2010; p. 379 - 398
CHAMPOMIER-VERGÈS, M.; ZAGOREC, M; FADDA S.
Proteomics: A Tool for Understanding Lactic Acid Bacteria Adaptation to Stressful Environments
Biotechnology of Lactic Acid Bacteria. Novel Applications
Lugar: IOWA; Año: 2010; p. 57 - 72
GRACIELA VIGNOLO; SILVINA FADDA; PATRICIA CASTELLANO
Bioprotective cultures
Meat biotechnology
Lugar: New York; Año: 2008; p. 399 - 424
VIGNOLO G,; FADDA, S
Starter cultures: Bioprotective cultures
Handbook of Fermented Meat and Poultry
Lugar: Iowa; Año: 2007; p. 147 - 157
FADDA S,; G.VIGNOLO
Central and South American Products
Handbook of Fermented Meat and Poultry
Año: 2007; p. 387 - 392
TALON R.; S. LEROY-SÉTRIN,; SILVINA GRACIELA FADDA
Dry fermented sausages
Handbook of Food & Beverage Fermentation Technology
Lugar: New York; Año: 2004; p. 397 - 416
1.VIGNOLO G; SILVINA GRACIELA FADDA; P. CASTELLANO; C. FONTANA
Meat-model system development for proteolytic activity determination.
Methods in Molecular Biology, Public Health Microbiology, Methods and Protocols
Lugar: New Jersey; Año: 2004; p. 471 - 479
TALON R.; S. LEROY-SÉTRIN,; SILVINA GRACIELA FADDA
Bacterial starters involved in the quality of fermented meat products.
Research Advances in the Quality of Meat and Meat products.
Lugar: Trivandrum; Año: 2002; p. 175 - 191
SILVINA GRACIELA FADDA; G. VIGNOLO; G. OLIVER,
Meat protein degradation by tissular and Lactic Acid Bacteria enzymes
Methods in Biotechnology - Food Microbiology Protocols
Lugar: Totowa New Jersey; Año: 2000; p. 147 - 161
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