Publications by authors named "Maria C Perotti"

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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, María C Perotti

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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Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
Claudia I Vénica, Irma V Wolf, María V Beret, Carina V Bergamini, Patricia Burns, María C Perotti

J Sci Food Agric· January 2023

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Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese.
Claudia I Vénica, Verónica I Wolf, Carina V Bergamini, María C Perotti

Food Res Int· November 2020

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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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Response surface methodology as a tool for modelling galacto-oligosaccharide production.
Claudia I Vénica, Carina V Bergamini, María C Perotti

J Dairy Res· November 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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Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties.
Claudia I Vénica, Irma V Wolf, Carina V Bergamini, María C Perotti

J Sci Food Agric· December 2016

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Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses.
Rubén Oliszewski, I Verónica Wolf, Carina V Bergamini, Mario Candioti, María C Perotti

J Sci Food Agric· August 2013

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Composition and volatile profiles of commercial Argentinean blue cheeses.
Irma V Wolf, María C Perotti, Carlos A Zalazar

J Sci Food Agric· January 2011

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