PERALTA, GUILLERMO H.; BERET, VICTORIA; BÜRGI, MILAGROS; ALE, ELISA C.; MARTÍNEZ, LUCIANO J.; ALBARRACÍN, VIRGINIA H.; WOLF, I. VERÓNICA; BERGAMINI, CARINA V.

Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: viability and metabolic potential as a secondary culture in semi-hard cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2023

VÉNICA, CLAUDIA I.; WOLF, IRMA V.; BERET, MARÍA V.; BERGAMINI, CARINA V.; BURNS, PATRICIA; BINETTI, ANA; PEROTTI, MARÍA C.

Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Año: 2023 vol. 103 p. 569 - 575

PIOVANO, F.A.; ASPROMONTE, S.G.; BERGAMINI, C.V.; GIMÉNEZ, P.; BOIX, A.V.

CATALYTIC HYDROTHERMAL CONVERSION OF BIO-DERIVED SUGARS FOR LACTIC ACID PRODUCTION USING SOL-GEL SYNTHESIZED ZIRCONIA

LATIN AMERICAN APPLIED RESEARCH; Lugar: Bahía Blanca; Año: 2023 vol. 53 p. 1 - 6

GIMÉNEZ, PAULA; PERALTA, GUILLERMO H.; BATISTELA, MARA E.; CUFFIA, FACUNDO; ALE, ELISA C.; WOLF, I. VERÓNICA; PEROTTI, M. CRISTINA; HYNES, ERICA R.; BERGAMINI, CARINA V.

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2023 vol. 140 p. 1 - 12

GIMÉNEZ, PAULA; PERALTA, GUILLERMO H.; BATISTELA, MARA E.; GEORGE, GUILLERMO A.; ALE, ELISA C.; QUINTERO, JUAN PABLO; HYNES, ERICA R.; BERGAMINI, CARINA V.

Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2023 vol. 140 p. 1 - 10

GIMÉNEZ, PAULA; BERGAMINI, CARINA VIVIANA; PERALTA, GUILLERMO HUGO; GEORGE, GUILLERMO ANDRÉS; PEROTTI, MARÍA CRISTINA; HYNES, ERICA RUT

Testing a cost-affordable microfiltration method to prevent eye formation in cheeses

JOURNAL OF FOOD PROCESS ENGINEERING; Año: 2023

BERGAMINI, CARINA; HYNES, ERICA; TRUJILLO, ANTONIO-JOSÉ; PEROTTI, MARÍA CRISTINA

Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics

Frontiers in Nutrition; Año: 2023 vol. 10

PERALTA, GUILLERMO H; AGUIRRE, ANDRES; BÜRGI, MARÍA D MILAGROS; MARTÍNEZ, LUCIANO J; ALBARRACÍN, VIRGINIA H; MENZELLA, HUGO G; POZZA, LEILA; HYNES, ERICA R; BERGAMINI, CARINA V

Effect of high-pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Año: 2023 vol. 76 p. 583 - 596

CAPRA MARÍA LUJÁN; GUGLIELMOTTI, DANIELA; BOCHATAY, TATIANA; BINETTI, ANA; BRAIDA, JÉSICA NATALÍ; PEVERENGO, MARÍA ROCÍO; PERALTA, GUILLERMO H.; BERGAMINI, CARINA V.; OSELLA, CARLOS ALBERTO; DE LA TORRE, MARÍA ADELA; QUIBERONI, ANDREA

Study of dairy heterofermentative lactic acid bacilli for cereal-based matrices

Food Bioscience; Año: 2023 vol. 56

BLAJMAN, JESICA E.; SIGNORINI, MARCELO L.; VINDEROLA, GABRIEL; LINGUA, MARIANA S.; ROMERO, LUIS A.; PÁEZ, ROXANA B.; CASAS, CECILIA I.; BERGAMINI, CARINA V.; GIMÉNEZ, PAULA; GAGGIOTTI, MÓNICA C.

Impact of native spray-dried lactic acid bacteria, packing density and wilting time on fermentation characteristics of experimental maize and lucerne silages

GRASS AND FORAGE SCIENCE (PRINT); Año: 2022 vol. 77 p. 66 - 78

PIOVANO, FEDERICO A.; ASPROMONTE, SOLEDAD G.; GROSS, MARTÍN S.; BERGAMINI, CARINA V.; BOIX, ALICIA V.

Optimizing lactic acid production for agricultural wastes revalorization via sugars hydrothermal conversion with zirconia-based catalysts: response surface methodology

Biomass Conversion and Biorefinery; Año: 2022

SEIJO, MARIANA; BONANNO, MARINA SOLEDAD; VÉNICA, CLAUDIA INÉS; MAROTTE, CLARISA; PITA MARTÍN DE PORTELA, MARÍA LUZ; BERGAMINI, CARINA VIVIANA; WOLF, IRMA VERÓNICA; PEROTTI, MARÍA CRISTINA; ZENI, SUSANA NOEMÍ

A yoghurt containing galactooligosaccharides and having low-lactose level improves calcium absorption and retention during growth: experimental study

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Año: 2022 vol. 57 p. 48 - 56

PERALTA, GUILLERMO H.; BÜRGI, MARÍA D. MILAGROS; MARTÍNEZ, LUCIANO J.; ALBARRACÍN, VIRGINIA H.; WOLF, I. VERÓNICA; PEREZ, ADRIÁN A.; SANTIAGO, LILIANA G.; HYNES, ERICA R.; BERGAMINI, CARINA V.

Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90

INTERNATIONAL DAIRY JOURNAL; Año: 2022 vol. 131

SEIJO, MARIANA; BONANNO, MARINA SOLEDAD; VÉNICA, CLAUDIA INÉS; PITA MARTÍN DE PORTELA, MARÍA LUZ; BOZZINI, C.; BERGAMINI, CARINA V.; WOLF, I. VERÓNICA; PEROTTI, M. CRISTINA; ZENI, SUSANA NOEMÍ

Absorción mineral y retención ósea en ratas normales en crecimiento por el consumo de un yogur experimental reducido en lactosa que contiene galactooligosacáridos (GOS)

Actualizaciones en Osteología; Año: 2022 vol. 18 p. 60 - 74

BERET, M. VICTORIA; PERALTA, GUILLERMO H.; VERA-CANDIOTI, LUCIANA; WOLF, I. VERÓNICA; SÁNCHEZ, RENZO; HYNES, ERICA R.; BERGAMINI, CARINA V.

Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities

ANTON LEEUW INT. J. G.; Año: 2021 vol. 114 p. 2047 - 2063

GIMÉNEZ, P.; PERALTA, G.H.; GUGLIELMOTTI, D.; AUDERO, G.; PÁEZ, R.; HYNES, E.R.; BERGAMINI, C.V.

Preventing undesired eye formation in soft cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2021 vol. 116

VÉNICA, CLAUDIA I.; WOLF, I. VERÓNICA; BERGAMINI, CARINA V.; PEROTTI, M. CRISTINA

Effect of the incorporation of beta-galactosidase in the GOS production during manufacture of soft cheese

Food Research International; Año: 2020 vol. 137

PERALTA, GUILLERMO H.; BERGAMINI, CARINA V.; COSTABEL, LUCIANA; AUDERO, GABRIELA; ALE, ELISA; BINETTI, ANA; WOLF, I. VERÓNICA; CUATRÍN, A.; NIETO, I.; PEROTTI, M. CRISTINA; HYNES, ERICA

Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption

INTERNATIONAL DAIRY JOURNAL; Año: 2020 vol. 109

VÉNICA, CLAUDIA I.; BERGAMINI, C.V.; CAPRA MARÍA LUJÁN; BINETTI, ANA; PEROTTI, M. CRISTINA

Desarrollo de un yogur incrementado en proteínas. Efecto de la composición de la matriz láctea, en las propiedades fisicoquímicas, microbiológicas y perfiles de fermentación

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2020 vol. 109 p. 44 - 48

PERALTA, GUILLERMO H.; BERGAMINI, CARINA V.; HYNES, ERICA R.

Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2019 vol. 92 p. 11 - 20

GIMÉNEZ, PAULA; PEROTTI, M. CRISTINA; LETURIA, MARÍA PAULA; GEORGE, GUILLERMO; PERALTA, GUILLERMO H.; HYNES, ERICA R; BERGAMINI, CARINA V

Tomografía computada de rayos X para la evaluación de aberturas y de ojos en quesos

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2019 vol. 105 p. 48 - 54

CUFFIA, FACUNDO; BERGAMINI, CARINA VIVIANA; WOLF, IRMA VERÓNICA; HYNES, ERICA RUTH; PEROTTI, MARIÁ CRISTINA

Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese

Journal of Dairy Research; Año: 2019 vol. 86 p. 120 - 128

DUNAND, E.; BURNS, P.; BINETTI, A.; BERGAMINI, C.; PERALTA, G.H.; FORZANI, L.; REINHEIMER, J.; VINDEROLA, G.

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

JOURNAL OF APPLIED MICROBIOLOGY; Año: 2019 vol. 127 p. 219 - 229

CUFFIA, FACUNDO; BERGAMINI, CARINA V; HYNES, ÉRICA R; WOLF, IRMA V; PEROTTI, MARÍA C

Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2019 vol. 26 p. 173 - 184

CUFFIA, FACUNDO; BERGAMINI, CARINA V.; CANDIOTI, MARIO C.

Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics

International Food Research Journal; Año: 2018

VÉNICA, CLAUDIA INÉS; WOLF, IRMA VERÓNICA; SUÁREZ, VIVIANA BEATRIZ; BERGAMINI, CARINA VIVIANA; PEROTTI, MARÍA CRISTINA

Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2018 vol. 94 p. 163 - 171

BURNS, PATRICIA; BORGO, MARÍA F.; BINETTI, ANA; PUNTILLO, MELISA; BERGAMINI, CARINA; PÁEZ, ROXANA; MAZZONI, RODOLFO; REINHEIMER, JORGE; VINDEROLA, GABRIEL

Isolation, characterization and performance of autochthonous spray dried lactic acid bacteria in maize micro and bucket-silos

Frontiers in Microbiology; Año: 2018 vol. 9

CUFFIA, FACUNDO; BERGAMINI, CARINA V; WOLF, IRMA V; HYNES, ERICA R; PEROTTI, MARÍA C

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2018 vol. 24 p. 67 - 77

GIMÉNEZ, PAULA; PERALTA, GUILLERMO H.; HYNES, ERICA R; BERGAMINI, CARINA V.

Contenido de aminas biógenas en quesos argentinos

TECNOLOGIA LACTEA LATINO AMERICANO; Lugar: Buenos Aires; Año: 2018 vol. 102 p. 42 - 47

CAZZANIGA, DIEGO; BERGAMINI, CARINA V.

Enfermedad celíaca y productos lácteos. Estudio de aptitud alimentaria y evaluación de desempeño

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2017 vol. 97 p. 40 - 45

VÉNICA, CLAUDIA I.; BERGAMINI, CARINA V.; PEROTTI, MARÍA C.

Response surface methodology as a tool for modelling galacto-oligosaccharide production

Journal of Dairy Research; Año: 2017 p. 1 - 7

PERALTA, GUILLERMO H.; BERGAMINI, CARINA V.; AUDERO, GABRIELA; PÁEZ, ROXANA; WOLF, I. VERÓNICA; PEROTTI, M. CRISTINA; HYNES, ERICA R.

Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2017 vol. 255 p. 17 - 24

PERALTA, GUILLERMO; BERGAMINI, CARINA; HYNES, ERICA R.

Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci

BRAZILIAN JOURNAL OF MICROBIOLOGY; Año: 2016 vol. 47 p. 741 - 748

COSTABEL, LUCIANA; BERGAMINI, CARINA V.; VAUDAGNA, SERGIO; CUATRÍN, A.; AUDERO, G.; HYNES, ERICA R.

Effect of high-pressure treatment on hard cheese proteolysis

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2016 vol. 99 p. 4220 - 4232

VÉLEZ, AYELÉN; PEROTTI, MARÍA C.; CANDIOTI, MARIO C.; BERGAMINI, CARINA V.; HYNES, ERICA R.

Plasmin and coagulant activities in a minicurd model system. Study of technological variables

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2016 vol. 99 p. 7053 - 7062

PERALTA, GUILLERMO; WOLF, IRMA V.; PEROTTI, MARÍA C.; BERGAMINI, CARINA V.; HYNES, ERICA R.

Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

DAIRY SCIENCE & TECHNOLOGY; Lugar: Paris; Año: 2016 vol. 96 p. 603 - 621

VÉNICA, CLAUDIA; WOLF, IRMA V.; BERGAMINI, CARINA V.; PEROTTI, MARÍA C.

Influence of lactose hydrolysis on galacto -oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2016 vol. 96 p. 4929 - 4939

ALE, ELISA; PEREZLINDO, MARCOS; PAVÓN, YANINA; PERALTA, GUILLERMO; COSTA, SILVIA; SABBAG, NORA; BERGAMINI, CARINA; REINHEIMER, JORGE; BINETTI, ANA

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2016 vol. 90 p. 259 - 267

CUFFIA, FACUNDO; CANDIOTI, MARIO C.; BERGAMINI, CARINA V.

Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese

JOURNAL OF SMALL RUMINANT RESEARCH; Lugar: Amsterdam; Año: 2015 vol. 132 p. 60 - 66

COSTABEL, LUCIANA; BERGAMINI, CARINA V.; POZZA, LEILA; CUFFIA, FACUNDO; CANDIOTI, MARIO C.; HYNES, ERICA R.

Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

Journal of Dairy Research; Lugar: Cambridge; Año: 2015 vol. 82 p. 375 - 384

VÉLEZ, AYELÉN; BERGAMINI, CARINA V.; RAMONDA, MARÍA BELÉN; CANDIOTI, MARIO C.; HYNES, ERICA R.; PEROTTI, MARÍA C.

Influence of cheese making technologies on plasmin and coagulant associated proteolysis

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 64 p. 282 - 288

VÉNICA, CLAUDIA; BERGAMINI, CARINA V.; REBECHI, SILVINA; PEROTTI, MARÍA C.

Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2015 vol. 63 p. 198 - 205

VÉNICA, CLAUDIA; PEROTTI, MARÍA C.; BERGAMINI, CARINA V.

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

DAIRY SCIENCE & TECHNOLOGY; Lugar: París; Año: 2014 vol. 94 p. 561 - 580

PERALTA, GUILLERMO; WOLF, IRMA V.; BERGAMINI, CARINA V.; PEROTTI, MARÍA C.; HYNES, ERICA R.

Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid phase microextraction

DAIRY SCIENCE & TECHNOLOGY; Lugar: París; Año: 2014 vol. 94 p. 73 - 81

OLISZEWSKI, RUBÉN; WOLF, IRMA V.; BERGAMINI, CARINA V.; CANDIOTI, MARIO C.; PEROTTI, MARÍA C.

Influence of autochthonous adjunct cultures on ripening parameters of argentinean goat?s milk cheeses

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: Londres; Año: 2013 vol. 93 p. 2730 - 2742

VÉNICA, CLAUDIA; BERGAMINI, CARINA V.; ZALAZAR, CARLOS A; PEROTTI, MARÍA C.

Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt

Journal of food and nutritional disorders; Año: 2013 vol. 2 p. 1 - 7

BERGAMINI, CARINA V.; PERALTA, GUILLERMO; MILESI, MARÍA M.; HYNES, ERICA R.

Growth, survival and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2013 vol. 96 p. 5465 - 5476

PEROTTI, MARÍA C.; WOLF, IRMA V.; VÉNICA, CLAUDIA; BERGAMINI, CARINA V.

Dairy products modified in their lactose content

Current Nutrition & Food Science; Año: 2012 vol. 8 p. 8 - 18

VÉNICA, CLAUDIA; PEROTTI, MARÍA C.; WOLF, IRMA V.; BERGAMINI, CARINA V.; ZALAZAR, CARLOS A

Intolerancia a la lactosa. Productos lácteos modificados

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2011 vol. 65 p. 50 - 57

MILESI, MARíA M.; BERGAMINI, CARINA V.; HYNES, ERICA R.

Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

FOOD RESEARCH INTERNATIONAL; Año: 2011 vol. 44 p. 765 - 773

BERGAMINI, CARINA V.; HYNES, ERICA R.; MEINARDI, CARLOS A.; QUIBERONI, ANDREA; SUÁREZ, VIVIANA B.; ZALAZAR, CARLOS A.

Pategrás cheese as a suitable carrier for six probiotic cultures

Journal of Dairy Research; Lugar: Cambridge; Año: 2010 vol. 77 p. 265 - 272

MILESI, MARÍA M.; WOLF, IRMA V.; BERGAMINI, CARINA V.; HYNES, ERICA R.

Two strains of non-starter lactobacilli increased the production of flavour compounds in soft cheeses

JOURNAL OF DAIRY SCIENCE; Año: 2010 vol. 93 p. 5020 - 5031

BERGAMINI, CARINA V.; WOLF, IRMA V.; PEROTTI, MARÍA C.; ZALAZAR, CARLOS A

Characterization of biochemical changes during ripening in Argentinean sheep cheeses

JOURNAL OF SMALL RUMINANT RESEARCH; Año: 2010 vol. 94 p. 79 - 89

OLISZEWSKI, RUBÉN; WOLF, IRMA V.; PEROTTI, MARÍA C.; BERGAMINI, CARINA V.; ZALAZAR, CARLOS A

Caracterización de la maduración de quesos caprinos argentinos

TECNOLOGIA LACTEA LATINOAMERICANA; Año: 2010 vol. 60 p. 44 - 54

CANDIOTI, MARIO C.; BERGAMINI, CARINA V.; PALMA, SUSANA B.; BUSETTI, M.; MEINARDI, CARLOS A.; ZALAZAR, CARLOS A

Characterization of proteolysis profile of Argentinean sheep cheeses made with two different technologies

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; Lugar: LOndres; Año: 2010 vol. 90 p. 36 - 42

BERGAMINI, CARINA V.; HYNES, ERICA R.; PALMA, SUSANA B.; SABBAG, NORA; ZALAZAR, CARLOS A.

Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: L. acidophilus, L. paracasei and B. lactis.

INTERNATIONAL DAIRY JOURNAL; Lugar: Essex; Año: 2009 vol. 19 p. 467 - 475

BERGAMINI, CARINA V.; HYNES, ERICA R.; CANDIOTI, MARIO C.; ZALAZAR, CARLOS A.

Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese

JOURNAL OF DAIRY SCIENCE; Lugar: Savoy; Año: 2009 vol. 92 p. 2455 - 2467

BERGAMINI, CARINA V.; MEINARDI, CARLOS A.; BERNAL, SUSANA M.; WOLF, IRMA V.; BUSETTI, M.; ZALAZAR, CARLOS A.

Design of two different technologies for the production of argentinean sheep cheeses

Special Issue of the International Dairy Federation 0801/Part 3 (ISBN: 978-9-290980-40-7); Lugar: Brussels; Año: 2008 vol. 0801 p. 270 - 273

BERGAMINI, CARINA V.; HYNES, ERICA R.; ZALAZAR, CARLOS A.

Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

INTERNATIONAL DAIRY JOURNAL; Lugar: Essex; Año: 2006 vol. 16 p. 856 - 866

BERGAMINI, CARINA V.; HYNES, ERICA R.; PALMA, SUSANA B.; CANDIOTI, MARIO C.; ZALAZAR, CARLOS A.

Desarrollo de un queso Pategrás Argentino con Bifidobacterium lactis

REVISTA ARGENTINA DE LACTOLOGÍA; Lugar: Santa Fe; Año: 2006 vol. 24 p. 21 - 33

BERGAMINI, CARINA V.; HYNES, ERICA R.; QUIBERONI, ANDREA; SUÁREZ, VIVIANA, B.; ZALAZAR, CARLOS A.

Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

FOOD RESEARCH INTERNATIONAL; Lugar: Ontario; Año: 2005 vol. 38 p. 597 - 604

HYNES, ERICA R.; BERGAMINI, CARINA V.; SUÁREZ, VIVIANA B.; ZALAZAR, CARLOS A.

Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus

JOURNAL OF DAIRY SCIENCE; Lugar: Savoy; Año: 2003 vol. 86 p. 3831 - 3840