FADDA SILVINA G.,; LOPEZ, CONSTANZA M; 1.VIGNOLO G

Embutidos Fermentados Cárnicos: contribución de Bacterias Lácticas en la calidad global

Alimentos Fermentados: Microbiología, Nutrición, Salud y Cultura

Lugar: Ciudad Autónoma de Buenos Aires; Año: 2020; p. 1 - 412

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