Publications by authors named "Erica Hynes"

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Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase.
María A Vélez, Verónica I Wolf, Martín Espariz, Giuliana Acciarri, Christian Magni, Erica Hynes

Food Res Int· July 2023

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Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics.
Carina Bergamini, Erica Hynes, Antonio-José Trujillo, María Cristina Perotti

Front Nutr· March 2023

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Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities.
M Victoria Beret, Guillermo H Peralta, Luciana Vera-Candioti, I Verónica Wolf, Renzo Sánchez, Erica R Hynes

Antonie Van Leeuwenhoek· December 2021

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Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology.
Garitta Lorena, Vélez Ayelén, Rodríguez Graciela, Perotti M Cristina, Hynes Erica

J Food Sci· March 2021

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Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.
Facundo Cuffia, Carina V Bergamini, Érica R Hynes, Irma V Wolf, María C Perotti

Food Sci Technol Int· March 2020

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Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese.
Facundo Cuffia, Carina Viviana Bergamini, Irma Verónica Wolf, Erica Ruth Hynes, María Cristina Perotti

J Dairy Res· February 2019

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Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.
Facundo Cuffia, Carina V Bergamini, Irma V Wolf, Erica R Hynes, María C Perotti

Food Sci Technol Int· January 2018

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Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.
Guillermo H Peralta, Carina V Bergamini, Gabriela Audero, Roxana Páez, I Verónica Wolf, Erica R Hynes

Int J Food Microbiol· August 2017

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Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.
María A Vélez, Erica R Hynes, Carlos A Meinardi, Verónica I Wolf, María C Perotti

Food Res Int· June 2017

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Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci.
Guillermo Hugo Peralta, Carina Viviana Bergamini, Erica Rut Hynes

Braz J Microbiol· January 2017

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Effect of high-pressure treatment on hard cheese proteolysis.
Luciana M Costabel, Carina Bergamini, Sergio R Vaudagna, Alejandra L Cuatrin, Gabriela Audero, Erica Hynes

J Dairy Sci· June 2016

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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses.
Luciana M Costabel, Carina V Bergamini, Leila Pozza, Facundo Cuffia, Mario C Candioti, Erica Hynes

J Dairy Res· August 2015

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Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.
Patricia Burns, Facundo Cuffia, Mercedes Milesi, Gabriel Vinderola, Carlos Meinardi, Erica Hynes

Food Microbiol· May 2012

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Pategrás cheese as a suitable carrier for six probiotic cultures.
Carina Bergamini, Erica Hynes, Carlos Meinardi, Viviana Suárez, Andrea Quiberoni

J Dairy Res· August 2010

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Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: genetic characterization and resistance to biological barriers.
Mariana Bude Ugarte, Daniela Guglielmotti, Giorgio Giraffa, Jorge Reinheimer, Erica Hynes

J Food Prot· December 2006

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