A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd
Vélez, María Ayelén, Hynes, Erica Rut, Rodriguez, Graciela, Garitta, Lorena, Wolf, Irma Verónica, Perotti, María Cristina
Published in Food science & technology (01.09.2019)
Published in Food science & technology (01.09.2019)
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Journal Article
Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts
Vénica, Claudia Inés, Wolf, Irma Verónica, Spotti, María Julia, Capra, María Luján, Mercanti, Diego Javier, Perotti, María Cristina
Published in Food bioscience (01.06.2023)
Published in Food bioscience (01.06.2023)
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Journal Article
Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
Vénica, Claudia Inés, Wolf, Irma Verónica, Suárez, Viviana Beatriz, Bergamini, Carina Viviana, Perotti, María Cristina
Published in Food science & technology (01.08.2018)
Published in Food science & technology (01.08.2018)
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Journal Article
Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese
Cuffia, Facundo, Bergamini, Carina Viviana, Wolf, Irma Verónica, Hynes, Erica Ruth, Perotti, María Cristina
Published in Journal of dairy research (01.02.2019)
Published in Journal of dairy research (01.02.2019)
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Journal Article
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
Perotti, María Cristina, Wolf, Irma Verónica, Addis, Margherita, Comunian, Roberta, Paba, Antonio, Meinardi, Carlos Alberto
Published in Dairy science & technology (2014)
Published in Dairy science & technology (2014)
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Journal Article
A yoghurt containing galactooligosaccharides and having low‐lactose level improves calcium absorption and retention during growth: experimental study
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
Published in International journal of food science & technology (01.01.2022)
Published in International journal of food science & technology (01.01.2022)
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Journal Article
Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction
Peralta, Guillermo Hugo, Wolf, Irma Veronica, Bergamini, Carina Viviana, Perotti, María Cristina, Hynes, Erica Rut
Published in Dairy science & technology (01.01.2014)
Published in Dairy science & technology (01.01.2014)
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Journal Article
The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
DE LUCA, Valentina, PEROTTI, Maria Cristina, WOLF, Irma Veronica, MEINARDI, Carlos Alberto, MANDRICH, Luigi
Published in Ciência e tecnologia de alimentos (01.09.2019)
Published in Ciência e tecnologia de alimentos (01.09.2019)
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Journal Article
SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo
Urgeghe, Pietro Paolo, Piga, Carlo, Addis, Margherita, Di Salvo, Riccardo, Piredda, Giovanni, Scintu, Maria Francesca, Wolf, Irma Veronica, Sanna, Gavino
Published in Food analytical methods (01.08.2012)
Published in Food analytical methods (01.08.2012)
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