VÉLEZ, MARIA AYELÉN; WOLF, VERÓNICA; ZEITER, AGUSTÍN; CABALLERO, MARÍA SOLEDAD; SPOTTI, MARÍA JULIA; CUFFIA, FACUNDO; PEROTTI, MARÍA CRISTINA

Conjugated linoleic acid‐enriched yoghurts development through homogenization: Study of fatty acids, volatile compounds profiles and physicochemical, rheological and sensory properties

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Año: 2024

VÉLEZ, MARÍA A.; WOLF, VERÓNICA I.; ESPARIZ, MARTÍN; ACCIARRI, GIULIANA; MAGNI, CHRISTIAN; HYNES, ERICA; PEROTTI, MARÍA C.

Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase

FOOD RESEARCH INTERNATIONAL; Año: 2023 vol. 169

LORENA, GARITTA; AYELÉN, VÉLEZ; GRACIELA, RODRÍGUEZ; M. CRISTINA, PEROTTI; ERICA, HYNES

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

JOURNAL OF FOOD SCIENCE; Año: 2021

VÉLEZ MARÍA AYELÉN; ZEITER AGUSTÍN; CAPRA LUJÁN; POZZA LEILA; HYNES ERICA RUT; PEROTTI, MARÍA CRISTINA

Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil.

INTERNATIONAL DAIRY JOURNAL; Lugar: Amsterdam; Año: 2021

VÉLEZ, MARÍA A.; PEROTTI, MARÍA C.; HYNES, ERICA R.; GENNARO, ANA M.

Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid

JOURNAL OF FOOD ENGINEERING; Año: 2019 vol. 240 p. 199 - 206

VÉLEZ, MARÍA AYELÉN; HYNES, ERICA RUT; RODRIGUEZ, GRACIELA; GARITTA, LORENA; WOLF, IRMA VERÓNICA; PEROTTI, MARÍA CRISTINA

A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2019 vol. 112

REBECHI SILVINA ROXANA; VÉLEZ MARÍA AYELÉN; POZZA LEILA; WOLF IRMA VERÓNICA; PEROTTI MARÍA CRISTINA

COMPOSICIÓN DE ÁCIDOS GRASOS Y CONTENIDO DE CLA EN YOGURES COMERCIALES

TECNOLOGIA LACTEA LATINO AMERICANO; Año: 2018

VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA; PAULA ZANEL; HYNES ERICA RUT; ANA GENNARO

Soy PC liposomes as CLA carriers for food applications: preparation and physicochemical characterization.

JOURNAL OF FOOD ENGINEERING; Lugar: Amsterdam; Año: 2017

VÉLEZ MARÍA AYELÉN; HYNES ERICA RUT; MEINARDI CARLOS ALBERTO; WOLF IRMA VERÓNICA; PEROTTI MARÍA CRISTINA

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2017

VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA; CANDIOTI MARIO CÉSAR; BERGAMINI, CARINA; HYNES ERICA RUT

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

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2016

REBECHI SILVINA ROXANA; VÉLEZ MARÍA AYELÉN; VAIRA S.; PEROTTI MARÍA CRISTINA

Adulteration of Argentinean milk fats with animal fats: Detection by fatty acids analysis and multivariate regression techniques

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2016

VÉLEZ MARÍA AYELÉN; BERGAMINI, CARINA; RAMONDA, MARÍA BELÉN; CANDIOTI MARIO CÉSAR; HYNES ERICA RUT; PEROTTI MARÍA CRISTINA

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

VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA; REBECHI SILVINA ROXANA; HYNES ERICA RUT

A new minicurd model system for hard cooked cheeses

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2015

VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA; REBECHI SILVINA ROXANA; MEINARDI CARLOS ALBERTO; HYNES ERICA RUT; ZALAZAR CARLOS ANTONIO

Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Año: 2011 vol. 64 p. 227 - 231

VÉLEZ MARÍA AYELÉN; PEROTTI MARÍA CRISTINA; WOLF IRMA VERÓNICA; HYNES ERICA RUT; ZALAZAR CARLOS ANTONIO

Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.

JOURNAL OF DAIRY SCIENCE; Lugar: Champaign, Illinois; Año: 2010 vol. 93 p. 4545 - 4554