E-LIB Suche - Ergebnisse für: Ceruti, Roberto

1

Fermentation of whey-derived matrices by Kluyveromyces marx..:

Gómez, Gabriel A. ; Cuffia, Facundo ; Nagel, Orlando G...
Journal of Dairy Research. 91 (2024) 1 - p. 108-115 , 2024

Link: https://doi.org/10.1017/..

2

Effect of thermal treatment of whey contaminated with antib..:

Eluk, Dafna ; Ceruti, Roberto ; Nagel, Orlando.
Journal of Dairy Research. 86 (2019) 1 - p. 102-107 , 2019

Link: https://doi.org/10.1017/..

3

Influence of the degree of hydrolysis on the bioactive prop..:

Eberhardt, Agustina ; López, Emilse C ; Ceruti, Roberto J...
International Journal of Dairy Technology. 72 (2019) 4 - p. 573-584 , 2019

Link: https://doi.org/10.1111/..

4

Immobilization of Carboxypeptidase A into Modified Chitosan..:

Manzo, Ricardo M. ; Ceruti, Roberto J. ; Bonazza, Horacio L....
Applied Biochemistry and Biotechnology. 185 (2018) 4 - p. 1029-1043 , 2018

Link: https://doi.org/10.1007/..

5

Volatile profile evolution of Reggianito cheese during ripe..:

Ceruti, Roberto J. ; Zorrilla, Susana E. ; Sihufe, Guillermo A.
European Food Research and Technology. 242 (2016) 8 - p. 1369-1378 , 2016

Link: https://doi.org/10.1007/..

6

Use of an exogenous carboxypeptidase to accelerate proteoly..:

Ceruti, Roberto J. ; Pirola, María B. ; Ramos, Elisabet...
Czech Journal of Food Sciences. 34 (2016) 5 - p. 445-455 , 2016

Link: https://doi.org/10.17221..

7

Effect of increased initial ripening temperature on the sen..:

Ceruti, Roberto J ; Zorrilla, Susana E ; Sabbag, Nora G..
International Journal of Dairy Technology. 67 (2014) 4 - p. 539-546 , 2014

Link: https://doi.org/10.1111/..

8

The influence of elevated initial ripening temperature on t..:

Ceruti, Roberto J. ; Zorrilla, Susana E. ; Sihufe, Guillermo A.
Food Research International. 48 (2012) 1 - p. 34-40 , 2012

Link: https://doi.org/10.1016/..

9

Desarrollo de flavor y estrategias para acelerar la madurac..:

Ceruti, Roberto Julio
http://hdl.handle.net/11185/487. , 2015

Link: http://hdl.handle.net/11..

10

Acceleration of Reggianito cheese ripening. Effect of incre..:

Ceruti, Roberto Julio ; Zorrilla, Susana ; Sabbag, Nora..
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13594-014-0205-2. ,

Link: http://hdl.handle.net/11..

11

Use of an exogenous carboxypeptidase to accelerate proteoly..:

Ceruti, Roberto Julio ; Pirola, María B ; Ramos, Elisabet...
info:eu-repo/semantics/altIdentifier/doi/10.17221/567/2015-CJFS. ,

Link: http://hdl.handle.net/11..

12

The influence of elevated initial ripening temperature on t..:

Ceruti, Roberto Julio ; Zorrilla, Susana ; Sihufe, Guillermo Adrian
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996912000889. ,

Link: http://hdl.handle.net/11..

13

Effect of increased initial ripening temperature on the sen..:

Ceruti, Roberto Julio ; Zorrilla, Susana ; Sabbag, Nora..
info:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12144. ,

Link: http://hdl.handle.net/11..

14

Proteólisis en queso Reggianito madurado con diferentes com..:

Ceruti, Roberto Julio ; Zorrilla, Susana ; Sihufe, Guillermo Adrian
info:eu-repo/semantics/altIdentifier/url/http://publitec.com.ar/system/noticias.php?id_prod=249. ,

Link: http://hdl.handle.net/11..

15

Whey protein hydrolysis with free and immobilized Alcalase®..:

Fenoglio, Cecilia Lorena ; Vierling, Noelia ; Manzo, Ricardo Martín...
info:eu-repo/semantics/altIdentifier/url/http://scialert.net/eboard.php?issn=1557-4571. ,

Link: http://hdl.handle.net/11..