المؤلفون: Luigi Mandrich, Emilia Caputo, Carlos Alberto Meinardi

المصدر: Current Nutrition & Food Science. 18:487-497

مصطلحات موضوعية: Nutrition and Dietetics, Public Health, Environmental and Occupational Health, food and beverages, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::977d249ed5ba675bd5fd72123432100c
https://doi.org/10.2174/1573401318666220218111515

المؤلفون: Valentina DE LUCA, Maria Cristina PEROTTI, Irma Veronica WOLF, Carlos Alberto MEINARDI, Luigi MANDRICH

المصدر: Food Science and Technology, Iss 0 (2018)

مصطلحات موضوعية: exogenous esterase, cheese making, cheese flavour, lipolysis, EST2 from Alicyclobacillus acidocaldarius, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027104&lng=en&tlng=en; https://doaj.org/toc/1678-457X; https://doaj.org/article/225330a00dc5499ba20591fe0828f828

الاتاحة: https://doi.org/10.1590/fst.06018
https://doaj.org/article/225330a00dc5499ba20591fe0828f828

المؤلفون: Carlos Alberto Meinardi, Luigi Mandrich, Emilia Caputo

المصدر: Avancos em ciencia e tecnologia de alimentos, pp. 607–623, 2021
info:cnr-pdr/source/autori:Emilia Caputo, Carlos Alberto Meinardi, Luigi Mandrich/titolo:Cheese making: new perspective in lipolysis and influence of exogenous enzymes in fatty acids and volatile compound profile of semi hard cheeses/titolo_volume:Avancos em ciencia e tecnologia de alimentos/curatori_volume:/editore:/anno:2021
Avanços em Ciência e Tecnologia de Alimentos-Volume 3 ISBN: 9786587196923
Avanços em Ciência e Tecnologia de Alimentos-Volume 3

مصطلحات موضوعية: EST2 From Alicyclobacillus Acidocaldarius, Chemistry, Exogenous enzymes, Lipolysis, Perspective (graphical), food and beverages, Cheese Making, Cheese Flavor, Food science, Exogenous Esterase

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a943ba7c4b7bbb681f60a34279c965ac
https://publications.cnr.it/doc/452155

المؤلفون: Carlos Alberto Meinardi, Facundo Cuffia, Pablo Renzulli, Jorge Alberto Reinheimer, Guillermo George, Patricia Burns

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: Technology, Taste, Otras Ingenierías y Tecnologías, INGENIERÍAS Y TECNOLOGÍAS, Probiotic, Shelf life, law.invention, Alimentos y Bebidas, chemistry.chemical_compound, 0404 agricultural biotechnology, Lactobacillus rhamnosus, Cheese, law, Food science, Pasta Filata, Sugar, Flavor, purl.org/becyt/ford/2.11 [https], biology, Acetoin, 0402 animal and dairy science, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 040201 dairy & animal science, Diacetyl, purl.org/becyt/ford/2 [https], chemistry, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da5d723b8b2dd62ea7eea0a1ce3df5ff
https://doi.org/10.1016/j.lwt.2017.03.039

المؤلفون: Carlos Alberto Meinardi, Verónica I. Wolf, Erica Rut Hynes, María Ayelén Vélez, Maria Cristina Perotti

المصدر: Food Research International. 96:215-225

مصطلحات موضوعية: Time Factors, Otras Ingenierías y Tecnologías, Food Handling, Nonanal, FREE FATTY ACIDS, Lipolysis, Flavour, Cheese ripening, INGENIERÍAS Y TECNOLOGÍAS, CHEESE RIPENING, Homogenization (chemistry), Hexanal, Alimentos y Bebidas, chemistry.chemical_compound, 0404 agricultural biotechnology, Cheese, Hardness, Animals, FLAVOUR, Cooking, Food science, Volatile Organic Compounds, Fatty Acids, 0402 animal and dairy science, food and beverages, Ripening, 04 agricultural and veterinary sciences, 040401 food science, 040201 dairy & animal science, Heptanal, Milk, chemistry, Proteolysis, Food Microbiology, Cattle, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4a9b176f80cd314ac0d49ba99194b91
https://doi.org/10.1016/j.foodres.2017.02.011

المؤلفون: Andrea del Lujan Quiberoni, Laura Maria Bruno, Mariángeles Briggiler Marcó, María Luján Capra, Juliane Döering Gasparin Carvalho, Carlos Alberto Meinardi

مصطلحات موضوعية: Otras Ingenierías y Tecnologías, Lactobacillus fermentum, Adjunct Culture, Bioengineering, Lactobacillus Rhamnosus, INGENIERÍAS Y TECNOLOGÍAS, Biology, Alimentos y Bebidas, Lactic Acid Bacteria, fluids and secretions, 0404 agricultural biotechnology, Lactobacillus rhamnosus, Lactobacillus, Cheesemaking, Food science, business.industry, Process Chemistry and Technology, Pilot scale, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Biotechnology, bacteria, business, Lactobacillus plantarum, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed77cea4e506852db387555a68c64187
https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12360

المؤلفون: Maria Cristina Perotti, Margherita Addis, Irma Veronica Wolf, Carlos Alberto Meinardi, Roberta Comunian, Antonio Paba

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: Volatile Compounds, Otras Ingenierías y Tecnologías, Probiotic Bacteria, Lipolysis, Microorganism, INGENIERÍAS Y TECNOLOGÍAS, Biochemistry, law.invention, Alimentos y Bebidas, Probiotic, Lactobacillus acidophilus, law, Food science, purl.org/becyt/ford/2.11 [https], Bifidobacterium, biology, food and beverages, Ripening, Cla, biology.organism_classification, Bifidobacterium animalis, purl.org/becyt/ford/2 [https], Ovine Cheese, Proteolysis, Composition (visual arts), Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d3278c857d8ecadb6e3ba3e3bff7f23
https://doi.org/10.1007/s13594-013-0158-x

المؤلفون: Jorge Alberto Reinheimer, Carlos Alberto Meinardi, Gustavo J Tremmel, Viviana Beatriz Suárez, Mauricio Rivera

المصدر: International Journal of Dairy Technology. 65:410-415

مصطلحات موضوعية: chemistry.chemical_compound, Natamycin, Chemistry, Process Chemistry and Technology, Polyphosphate, medicine, Bioengineering, Ripening, Cheese ripening, Food science, Sensory analysis, Food Science, medicine.drug

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ef7b837ca2d3157f87bc1e6667f8649b
https://doi.org/10.1111/j.1471-0307.2012.00837.x

المؤلفون: Carlos Alberto Meinardi, C. Zalazar, Silvina Roxana Rebechi, Erica Rut Hynes, Maria Cristina Perotti, María Ayelén Vélez

المصدر: International Journal of Dairy Technology. 64:227-231

مصطلحات موضوعية: Free fat, Fat content, Chemistry, Process Chemistry and Technology, Phase contrast microscopy, Bioengineering, Dairy industry, law.invention, law, Mechanical Treatments, Milk fat, Lipolysis, Globules of fat, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::14df4a00226b2b44aa87e14194fc3ed4
https://doi.org/10.1111/j.1471-0307.2011.00675.x

المؤلفون: Patricia Burns, F. Molinari, Alejandro J. Beccaria, Gabriel Vinderola, Roxana Páez, Carlos Alberto Meinardi, Jorge Alberto Reinheimer

المصدر: Journal of Applied Microbiology. 109:1370-1378

مصطلحات موضوعية: Lactobacillus helveticus, biology, Chemistry, food and beverages, General Medicine, Lactobacillaceae, biology.organism_classification, Maltodextrin, Applied Microbiology and Biotechnology, chemistry.chemical_compound, Spray drying, Lactobacillus, Fermentation, Food science, Lactose, Lactic acid fermentation, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::67b1e9033f4f873f76dca4c6ac0394b2
https://doi.org/10.1111/j.1365-2672.2010.04761.x

المؤلفون: Diego Javier Mercanti, Carlos Antonio Zalazar, Carlos Alberto Meinardi, María Rosa Busetti

المصدر: Food Chemistry. 107:1717-1723

مصطلحات موضوعية: Otras Ingenierías y Tecnologías, YIELD PREDICTION ASSAY, INGENIERÍAS Y TECNOLOGÍAS, Analytical Chemistry, Alimentos y Bebidas, Animal science, Lactation, medicine, Cheesemaking, Sheep milk, SHEEP MILK, business.industry, Chemistry, Small volume, Food preservation, General Medicine, Biotechnology, Warehouse, medicine.anatomical_structure, LOW-TEMPERATURE STORAGE, Yield (chemistry), Herd, business, CHEESE YIELD, ACIDIFICATION, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22aca8fbedca4bf51c9b1ed2e1b13ecc
https://doi.org/10.1016/j.foodchem.2007.10.009

المؤلفون: Carlos Antonio Zalazar, Maria Cristina Perotti, Carlos Alberto Meinardi, Susana Margarita Bernal

المصدر: International Dairy Journal. 15:1150-1155

مصطلحات موضوعية: chemistry.chemical_classification, Lactobacillus helveticus, biology, Chemistry, food and beverages, Fatty acid, Ripening, biology.organism_classification, Applied Microbiology and Biotechnology, Starter, Lactobacillus, lipids (amino acids, peptides, and proteins), Food science, Gas chromatography, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::08a0b4e8f47fb351bfa7e2abcb49e4a7
https://doi.org/10.1016/j.idairyj.2004.11.005

المؤلفون: Diego Javier Mercanti, Carlos Alberto Meinardi, Irma Veronica Wolf, Carlos Antonio Zalazar, Mario César Candioti

المصدر: Grasas y Aceites, Vol 55, Iss 3, Pp 296-302 (2004)
Grasas y Aceites; Vol. 55 No. 3 (2004); 296-302
Grasas y Aceites; Vol. 55 Núm. 3 (2004); 296-302
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

مصطلحات موضوعية: fat content, Chemistry, Fat content, Nutrition. Foods and food supply, cremoso argentino cheese, Organic Chemistry, Ripening, meltability, Ripening degree, Proteínas de suero, Cremoso Argentino cheese, Meltability, ripening degree, whey proteins, Whey proteins, Fusión, TX341-641, Food science, Grado de maduración, Materia grasa, Food Science, Queso Cremoso Argentino

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2913d1264acce96980d69f4ac07a6abf
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/192

المؤلفون: Maria Cristina Perotti, Carlos Alberto Meinardi, Susana Margarita Bernal, Mario César Candioti, Carlos Antonio Zalazar

المصدر: International Journal of Dairy Technology. 57:45-51

مصطلحات موضوعية: Lactobacillus helveticus, biology, Process Chemistry and Technology, food and beverages, Bioengineering, Ripening, Lactobacillaceae, biology.organism_classification, Sensory analysis, Lactic acid, chemistry.chemical_compound, Starter, chemistry, Composition (visual arts), Food science, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::87f04627ac344a8c5cf16c820714e9ff
https://doi.org/10.1111/j.1471-0307.2004.00128.x

المؤلفون: Erica Rut Hynes, Carlos Antonio Zalazar, Carlos Alberto Meinardi, Alba Alonso

المصدر: International Journal of Dairy Technology. 55:139-144

مصطلحات موضوعية: Starter, Chemistry, Process Chemistry and Technology, Process improvement, Bioengineering, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::36cc366b4a545ffaab3ef58bbcf02066
https://doi.org/10.1046/j.1471-0307.2002.00052.x

المؤلفون: Erica Rut Hynes, Carlos Alberto Meinardi, Carlos Antonio Zalazar, N. Sabbag, T. Cattaneo, Mario César Candioti

المصدر: Journal of Dairy Science. 84:1335-1340

مصطلحات موضوعية: Chemical Phenomena, Food Handling, Nitrogen, Cheese ripening, Hydrolysis, chemistry.chemical_compound, Starter, Cheese, Casein, Genetics, Animals, Cheesemaking, Food science, Glucono delta-lactone, Chemistry, Physical, Coagulants, Isoelectric focusing, Chemistry, Caseins, food and beverages, Ripening, Hydrogen-Ion Concentration, Milk Proteins, Taste, Fermentation, Animal Science and Zoology, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::803be4485d05b97ecfc6d50e19ad16b1
https://doi.org/10.3168/jds.s0022-0302(01)70163-4

المؤلفون: Facundo Cuffia, Erica Rut Hynes, N. Sabbag, Gabriel Vinderola, Patricia Burns, Carlos Alberto Meinardi, Mercedes M. Milesi

المصدر: Food microbiology. 30(1)

مصطلحات موضوعية: Lactobacillus paracasei, Otras Ingenierías y Tecnologías, Gram-positive bacteria, LACTOBACILLUS PARACASEI, Fluorescent Antibody Technique, INGENIERÍAS Y TECNOLOGÍAS, Microbiology, law.invention, Alimentos y Bebidas, Probiotic, Mice, Starter, law, Cheese, Lactobacillus, Animals, Food science, Mice, Inbred BALB C, biology, Chemistry, Probiotics, food and beverages, LACTOBACILLUS PLANTARUM, Consumer Behavior, biology.organism_classification, PROBIOTICS, Immunoglobulin A, Consumer Product Safety, SOFT CHEESE, Proteolysis, Food Microbiology, Composition (visual arts), Female, Food quality, Lactobacillus plantarum, Food Science, NSLAB

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1835776a5310e961885b49c276e08a58
https://pubmed.ncbi.nlm.nih.gov/22265282

المؤلفون: Margarita Busetti, Carina Viviana Bergamini, Mario César Candioti, Susana Beatriz Palma, Carlos Alberto Meinardi, Carlos Antonio Zalazar

المصدر: Zbornik Veleučilišta u Karlovcu
Volume 2
Issue 1

مصطلحات موضوعية: Food Handling, Otras Ciencias Biológicas, Proteolysis, ovčji sirevi, metode proizvodnje, profil proteolize, senzorska svojstva, Argentina, Colony Count, Microbial, Sensation, Cheese ripening, Biology, SENSORY CHARACTERISTICS, Ciencias Biológicas, Cheese, medicine, Animals, Humans, Streptococcus thermophilus, Food science, Particle Size, Nutrition and Dietetics, Sheep, medicine.diagnostic_test, sheep cheeses, production methods, proteolysis profile, sensory characteristics, Hydrolysis, Stem Cells, Food composition data, PRODUCTION METHODS, Hydrogen-Ion Concentration, Milk Proteins, Lactobacillus, Taste, Fermentation, Food Microbiology, PROTEOLYSIS PROFILE, Peptides, SHEEP CHEESES, Agronomy and Crop Science, CIENCIAS NATURALES Y EXACTAS, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0eadd8d060ae686a56fcc3d62c928e
https://pubmed.ncbi.nlm.nih.gov/20355009

المؤلفون: Erica Rut Hynes, Gabriel Vinderola, N. Sabbag, Carlos Alberto Meinardi, Maria Mercedes Milesi

مصطلحات موضوعية: Lactobacillus casei, biology, Otras Ingenierías y Tecnologías, food and beverages, Ripening, Lactobacillaceae, INGENIERÍAS Y TECNOLOGÍAS, biology.organism_classification, Microbiology, law.invention, Alimentos y Bebidas, Probiotic, Lactobacillus, fluids and secretions, Starter, Lactobacillus rhamnosus, law, Cheese, Proteolysis, Food science, Lactobacillus plantarum, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::212e29ea2053fcaa1bf6373dfaee7446

المؤلفون: Irma Veronica Wolf, Carlos Alberto Meinardi, Carlos Antonio Zalazar

المصدر: Protein and peptide letters. 16(10)

مصطلحات موضوعية: Otras Ingenierías y Tecnologías, Lipolysis, Flavour, RIPENING CHEESES, Cheese ripening, Food technology, INGENIERÍAS Y TECNOLOGÍAS, Biochemistry, Alimentos y Bebidas, Fats, Structural Biology, Cheese, Food microbiology, Animals, Food science, Chemistry, business.industry, Catabolism, LIPASES AND ESTERASES, Esterases, food and beverages, General Medicine, Lipase, Flavoring Agents, FAT, Milk fat, Odorants, Food Microbiology, Food Technology, business, FLAVOUR COMPOUNDS

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e9c7c6e5ba9b159c42d581b131374d1
https://pubmed.ncbi.nlm.nih.gov/19508177