ESPINACO BY; NIIZAWA I; ZORRILLA SE; SIHUFE GA

Behavior of whey protein aggregates-alginate beads filled with astaxanthin and chia oil during in vitro digestion

JOURNAL OF FOOD PROCESS ENGINEERING; Lugar: Londres; Año: 2024

ESPINACO BY; NIIZAWA I; ZORRILLA SE; SIHUFE GA

Whey protein aggregates-alginate composite gel for astaxanthin-chia oil encapsulation

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; Lugar: Weinheim; Año: 2023

NIIZAWA I; SIHUFE GA; ZORRILLA SE

Production of Alginate-based Emulsion Microgel Particles to Encapsulate Soybean Oil Emulsions Stabilized by Whey Protein Aggregates Using an Air-atomization System

JOURNAL OF APPLIED POLYMER SCIENCE; Año: 2023

LÓPEZ EC; EBERHARDT A; MARINO F; MAMMARELLA EJ; SIHUFE GA; MANZO RM

Physicochemical characterization of ACE-inhibitory and antioxidant peptides from Alcalase® whey protein hydrolysates using fractionation strategies

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2022 vol. 75 p. 538 - 552

EBERHARDT A; LÓPEZ EC; MARINO F; MAMMARELLA EJ; MANZO RM; SIHUFE GA

Whey protein hydrolysis with microbial proteases: determination of kinetic parameters and bioactive properties for different reaction conditions

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2021 vol. 74 p. 489 - 504

NIIZAWA I; SIHUFE GA; ZORRILLA SE

Design of whey protein aggregates towards microgel-stabilized emulsion generation

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2021 vol. 154

ESPINACO BY; NIIZAWA I; MARINO F; ZORRILLA SE; SIHUFE GA

Storage stability of chia (Salvia hispanica L.) oil incorporated with astaxanthin

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Lugar: Londres; Año: 2020

ORONÁ, J.D.; NIIZAWA, I.; ESPINACO, B.Y.; SIHUFE, G.A.; ZORRILLA S.E.; PERALTA, J.M.

Mathematical modeling of the release of food active compounds from viscoelastic matrices

JOURNAL OF FOOD ENGINEERING; Año: 2020

MEZA, BÁRBARA E; DE PIANTE VICÍN, DANIEL A; MARINO, FERNANDA; SIHUFE, GUILLERMO A; PERALTA, JUAN MANUEL; ZORRILLA, SUSANA E

Characterisation of soluble aggregates from commercial whey protein concentrate suspensions: Effect of protein concentration, pH, and heat treatment conditions

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Año: 2020 vol. 73 p. 429 - 436

ACOSTA NB; SIHUFE GA; MEZA, BÁRBARA E; MARINO F; COSABEL LM; ZORRILLA SE; OLIVARES ML

Milk fortified with calcium: changes in the physicochemical and rheological characteristics that affect the stability

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020

EBERHARDT A; LÓPEZ EC; CERUTI RJ; MARINO F; MAMMARELLA EJ; MANZO RM; SIHUFE GA

Influence of the degree of hydrolysis on the bioactive properties in the production of whey proteins hydrolysates using Alcalase®

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2019 vol. 72 p. 573 - 584

NIIZAWA I; ESPINACO BY; ZORRILLA SE; SIHUFE GA

Natural astaxanthin encapsulation: Use of response surface methodology for the design of alginate beads

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES; Lugar: Amsterdam; Año: 2019 vol. 121 p. 601 - 608

SIHUFE, GUILLERMO A.; DE PIANTE VICÍN, DANIEL A.; MARINO, FERNANDA; RAMOS, ELISABET L.; NIETO, IVANA G.; KARLEN, JOSELINA G.; ZORRILLA, SUSANA E.

Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2018 vol. 82 p. 11 - 18

MANZO, RICARDO M.; CERUTI, ROBERTO J.; BONAZZA, HORACIO L.; ADRIANO, WELLINGTON S.; SIHUFE, GUILLERMO A.; MAMMARELLA, ENRIQUE J.

Immobilization of Carboxypeptidase A into Modified Chitosan Matrixes by Covalent Attachment

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY; Lugar: Oregon; Año: 2018 vol. 185 p. 1029 - 1043

NIIZAWA I; ESPINACO B; LEONARDI R; HEINRICH J; SIHUFE G.

Enhancement of astaxanthin production from Haematococcus pluvialis under autotrophic growth conditions by a sequential stress strategy

PREPARATIVE BIOCHEMISTRY AND BIOTECHNOLOGY; Lugar: Londres; Año: 2018 vol. 48 p. 528 - 536

SIHUFE GA; DE PIANTE VICÍN DA; MARINO F; RAMOS E.; NIETO IG; KARLEN JG; ZORRILLA SE

EFECTO DE LA REDUCCIÓN DE SAL SOBRE LOS PARÁMETROS FISICOQUÍMICOS, REOLÓGICOS Y MICROESTRUCTURALES DE QUESO TYBO

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2017 p. 46 - 52

CERUTI R.J.; ZORRILLA S.E.; SIHUFE G.A.

Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations

EUROPEAN FOOD RESEARCH AND TECHNOLOGY; Lugar: Berlin; Año: 2016 vol. 242 p. 1369 - 1378

CERUTI R.J.; PIROLA M.B.; RAMOS E.; ROBERT L.; RUBIOLO A.C.; SIHUFE G.A.

Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

Czech Journal of Food Sciences; Año: 2016 vol. 34 p. 445 - 455

FENOGLIO C.L.; VIERLING N.E.; MANZO R.; CERUTI R.J.; SIHUFE G.A.; MAMMARELLA E.J.

Whey protein hydrolysis with free and immobilized Alcalase®: effects of operating parameters on the modulation of peptide profiles obtained

American Journal of Food Technology; Año: 2016 vol. 11 p. 152 - 158

CERUTI R.J.; ZORRILLA S.E.; SABBAG N.G.; COSTA S.C.; SIHUFE G.A.

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

DAIRY SCIENCE & TECHNOLOGY; Año: 2015 vol. 95 p. 231 - 243

ARBOATTI A. S.; OLIVARES M. L.; SABBAG N. G.; COSTA S. C.; ZORRILLA S. E.; SIHUFE G. A.

The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

DAIRY SCIENCE & TECHNOLOGY; Año: 2014 vol. 94 p. 373 - 386

PETEÁN M.; BECCARIA A.; BURNS P.; SIHUFE G.; BINETTI A.; REINHEIMER J.; VINDEROLA G.

Influence of technological variables on the functionality of the cell-free supernantant of fermented buttermilk

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 67 p. 39 - 46

CERUTI R. J.; ZORRILLA S. E.; SABBAG N. G.; COSTA S. C.; SIHUFE G. A.

Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2014 vol. 67 p. 539 - 546

ARBOATTI A. S.; OLIVARES M. L.; ZORRILLA S. E.; SIHUFE G. A.

Influencia de la reducción del contenido de NaCl sobre las características fisicoquímicas y reológicas de queso Mozzarella

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2013 vol. 78 p. 50 - 54

OLIVARES M. L.; SIHUFE G. A.; CAPRA M. L.; RUBIOLO A. C.; ZORRILLA S. E.

Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2012 vol. 47 p. 465 - 470

CERUTI R. J.; ZORRILLA S. E.; SIHUFE G. A.

The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

FOOD RESEARCH INTERNATIONAL; Año: 2012 vol. 45 p. 34 - 40

FENOGLIO C.L.; SIHUFE G.A.; RUBIOLO A.C.; MAMMARELLA E.J.

Determinación de condiciones operativas que contribuyen a minimizar la aparición de sabor amargo en hidrolizados de WPC

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2012 vol. 72 p. 54 - 59

CERUTI R.J.; ZORRILLA S. E.; SIHUFE G. A.

Proteólisis en queso Reggianito madurado con diferentes combinaciones de temperatura/tiempo

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2011 vol. 69 p. 30 - 35

SIHUFE G. A.; ZORRILLA S. E.; PEROTTI M. C.; WOLF I. V.; ZALAZAR C. A.; SABBAG N. G.; COSTA S. C.; RUBIOLO A. C.

Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese.

FOOD CHEMISTRY; Año: 2010 vol. 119 p. 101 - 107

SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C.

The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2010 vol. 43 p. 247 - 253

SIHUFE G. A.; ZORRILLA S. E.; SABBAG N. G.; COSTA S. C.; RUBIOLO A. C.

The influence of ripening temperature on the sensory characteristics of Reggianito Argentino cheese

JOURNAL OF SENSORY STUDIES; Año: 2010 vol. 25 p. 94 - 107

SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C

Perfiles de aminoácidos libres en queso Reggianito Argentino madurado a 12 y 18 °C. Tecnología Láctea Latinoamericana

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2008 p. 44 - 49

SIHUFE G. A.; ZORRILLA S. E.; MERCANTI D. J.; PEROTTI M. C.; ZALAZAR C. A.; RUBIOLO A. C

The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

FOOD RESEARCH INTERNATIONAL; Año: 2007 vol. 40 p. 1220 - 1226

SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C.

Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

FOOD CHEMISTRY; Año: 2006 vol. 96 p. 297 - 303

SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C.

Kinetics of proteolysis of ß-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl brine and ripened at different temperatures

JOURNAL OF FOOD SCIENCE; Lugar: Chicago; Año: 2005 vol. 70 p. 151 - 156

SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C.

The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese

FOOD CHEMISTRY; Año: 2005 vol. 93 p. 305 - 310

SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C.

Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

JOURNAL OF FOOD SCIENCE; Lugar: Chicago (USA); Año: 2003 vol. 68 p. 117 - 123

PIAGGIO M.V.; DEMONTE A.M.; SIHUFE G. A.; GARCILAZO S.; ESPER M.C.; ALEANZI M.; WAGENER M.

Diagnóstico serológico de la enfermedad celíaca: anticuerpos anti-péptidos de síntesis de gliadina y anti-transglutaminasa de tejido

MEDICINA; Lugar: Buenos Aires (Argentina); Año: 1999 vol. 59 p. 693 - 697