E-LIB Suche - Ergebnisse für: Wolf, Irma V

1

Influence of commercial starter culture on fermentation dyn..:

Vénica, Claudia I. ; Wolf, Irma V. ; Beret, María V....
Journal of the Science of Food and Agriculture. 103 (2022) 2 - p. 569-575 , 2022

Link: https://doi.org/10.1002/..

2

Evaluation of autochthonous cultures to improve the cheese ..:

Cuffia, Facundo ; Bergamini, Carina V ; Hynes, Érica R..
Food Science and Technology International. 26 (2019) 2 - p. 173-184 , 2019

Link: https://doi.org/10.1177/..

3

Response of Leuconostoc strains against technological stres..:

Cicotello, Joaquín ; Wolf, Irma V. ; D'Angelo, Luisa...
Food Microbiology. 73 (2018) - p. 362-370 , 2018

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

4

Characterization of volatile compounds produced by Lactobac..:

Cuffia, Facundo ; Bergamini, Carina V ; Wolf, Irma V..
Food Science and Technology International. 24 (2017) 1 - p. 67-77 , 2017

Link: https://doi.org/10.1177/..

5

Influence of lactose hydrolysis on galacto-oligosaccharides..:

Vénica, Claudia I ; Wolf, Irma V ; Bergamini, Carina V.
Journal of the Science of Food and Agriculture. 96 (2016) 15 - p. 4929-4939 , 2016

Link: https://doi.org/10.1002/..

6

Effect of reduction of lactose in yogurts by addition of β‐..:

Wolf, Irma V. ; Vénica, Claudia I. ; Perotti, María C.
International Journal of Food Science & Technology. 50 (2015) 5 - p. 1076-1082 , 2015

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

7

Composition and volatile profiles of commercial Argentinean..:

Wolf, Irma V ; Perotti, María C ; Zalazar, Carlos A
Journal of the Science of Food and Agriculture. 91 (2010) 2 - p. 385-393 , 2010

Link: https://doi.org/10.1002/..

8

Acceleration of cheese ripening at elevated temperature. An..:

Sihufe, Guillermo A. ; Zorrilla, Susana E. ; Perotti, María C....
Food Chemistry. 119 (2010) 1 - p. 101-107 , 2010

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

9

Influence of fat content and other variables on the Cremoso..:

Mercanti, Diego J ; Wolf, Irma V ; Meinardi, Carlos A..
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/192/192. , 2004

Link: https://grasasyaceites.r..

10

Contributors:

, In: Milk-Based Beverages,

Akal, Ceren ; Aydeniz Guneser, Buket ; Balasubramanyam, B.V.... - p. xiii-xv , 2019

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

11

Influence of fat content and other variables on the Cremoso..:

Diego J. Mercanti ; Irma V. Wolf ; Carlos A. Meinardi..
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/192. , 2004

Link: https://doi.org/10.3989/..

12

Contributors:

, In: Biomarkers in Toxicology,

Anadón, Arturo ; Anantharam, Vellareddy ; Archibong, Anthony E.... - p. xix-xxii , 2019

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

13

Lichter der Bohème

, In: Theater heute

Esperpento in 15 Szenen

Valle-Inclán, Ramón del ; Schauber, Irma ; Wolf, Otto.. (1974) 6 - p. 27-42

Exemplare: Zentrale;

14

Lichter der Bohème

, In: Theater heute

Esperpento in 15 Szenen

Valle-Inclán, Ramón del ; Sander-Schauber, Irma ; Wolf, Otto.. (1974) 6 - p. 27 - 42

Exemplare: Zentrale;

15

Adjunct cultures of autochthonous Lactobacillus strains to ..:

Giménez, Paula ; Peralta, Guillermo Hugo ; Wolf, Irma Verónica..
International Journal of Dairy Technology. , 2024

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