Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
Vénica, Claudia I, Wolf, Irma V, Bergamini, Carina V, Perotti, María C
Published in Journal of the science of food and agriculture (01.12.2016)
Published in Journal of the science of food and agriculture (01.12.2016)
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Journal Article
Response surface methodology as a tool for modelling galacto-oligosaccharide production
Vénica, Claudia I., Bergamini, Carina V., Perotti, María C.
Published in Journal of dairy research (01.11.2017)
Published in Journal of dairy research (01.11.2017)
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Journal Article
Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase
Vélez, María A., Wolf, Verónica I., Espariz, Martín, Acciarri, Giuliana, Magni, Christian, Hynes, Erica, Perotti, María C.
Published in Food research international (01.07.2023)
Published in Food research international (01.07.2023)
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Journal Article
Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds
VÉLEZ, MARÍA A, PEROTTI, MARÍA C, REBECHI, SILVINA R, MEINARDI, CARLOS A, HYNES, ERICA R, ZALAZAR, CARLOS A
Published in International journal of dairy technology (01.05.2011)
Published in International journal of dairy technology (01.05.2011)
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Journal Article
Effect of lyophilization on food grade liposomes loaded with conjugated linoleic acid
Vélez, María A., Perotti, María C., Hynes, Erica R., Gennaro, Ana M.
Published in Journal of food engineering (01.01.2019)
Published in Journal of food engineering (01.01.2019)
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Journal Article
Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations
Vénica, Claudia I., Wolf, Irma V., Beret, María V., Bergamini, Carina V., Burns, Patricia, Binetti, Ana, Perotti, María C.
Published in Journal of the science of food and agriculture (30.01.2023)
Published in Journal of the science of food and agriculture (30.01.2023)
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Journal Article
Composition and volatile profiles of commercial Argentinean blue cheeses
Wolf, Irma V, Perotti, María C, Zalazar, Carlos A
Published in Journal of the science of food and agriculture (30.01.2011)
Published in Journal of the science of food and agriculture (30.01.2011)
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Journal Article
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
Sihufe, Guillermo A., Zorrilla, Susana E., Perotti, María C., Wolf, Irma V., Zalazar, Carlos A., Sabbag, Nora G., Costa, Silvia C., Rubiolo, Amelia C.
Published in Food chemistry (01.03.2010)
Published in Food chemistry (01.03.2010)
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Journal Article
The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese
Sihufe, Guillermo A., Zorrilla, Susana E., Mercanti, Diego J., Perotti, María C., Zalazar, Carlos A., Rubiolo, Amelia C.
Published in Food research international (01.01.2007)
Published in Food research international (01.01.2007)
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Journal Article
Corrigendum to “Soy PC liposomes as CLA carriers for food applications: Preparation and physicochemical characterization” [J. Food Eng. 212 (2017) 174–180]
Vélez, María A., Perotti, María C., Zanel, Paula, Hynes, Erica R., Gennaro, Ana M.
Published in Journal of food engineering (01.10.2018)
Published in Journal of food engineering (01.10.2018)
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