Guillermo H Peralta - AI Profile | 人才画像

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论文共 31 篇作者统计合作学者相似作者

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Adjunct Cultures of Autochthonous Lactobacillus Strains to Diversify and Improve Cheese Maturation

Paula Gimenez,Guillermo Hugo Peralta,Irma Veronica Wolf,Erica Rut Hynes,Carina Viviana Bergamini

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2024)

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Protective Role of Limosilactobacillus Fermentum Lf2 and Its Exopolysaccharides (EPS) in a TNBS-Induced Chronic Colitis Mouse Model

Elisa C. Ale,Jose M. Irazoqui,Analia Ale,Guillermo H. Peralta,Melisa Puntillo,Patricia Burns, Gabriela Correa Olivar,Jimena Cazenave,Carina V. Bergamini,Ariel F. Amadio,Ana G. Binetti

Fermentation（2024）

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Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration

María Ayelén Vélez,Carina Viviana Bergamini,Irma Verónica Wolf,Guillermo Hugo Peralta,María Cristina Perotti

The Royal Society of Chemistry eBookspp.103-135, (2023)

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Effect of high-pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese

Guillermo H. Peralta,Andres Aguirre,Maria D. Milagros Burgi,Luciano J. Martinez,Virginia H. Albarracin,Hugo G. Menzella,Leila Pozza,Erica R. Hynes,Carina Bergamini

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGYno. 3 (2023): 583-596

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Technological Role and Metabolic Profile of Two Probiotic EPS-producing Strains with Potential Application in Yoghurt: Impact on Rheology and Release of Bioactive Peptides

Elisa C. Ale,Rodrigo A. Ibanez,Daniel J. Wilbanks,Guillermo H. Peralta,Fatma D. Ceylan,Ana G. Binetti,Bradley W. Bolling,John A. Lucey

International dairy journal（2023）

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Impact of the Use of Skim Milk Powder and Adjunct Cultures on the Levels of Organic Acid and Carbohydrates, Volatile Compounds and Sensory Properties of Cremoso Cheese

Paula Gimenez,Guillermo H. Peralta, Mara E. Batistela,Facundo Cuffia,Elisa C. Ale,I. Veronica Wolf,M. Cristina Perotti,Erica R. Hynes,Carina Bergamini

International dairy journal (2023): 105594-105594

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Impact of Media Culture, Freeze-Drying and Storage Conditions on Preservation of Lacticaseibacillus Paracasei 90: Viability and Metabolic Potential As a Secondary Culture in Semi-Hard Cheese

Guillermo H. Peralta, Victoria Beret,Milagros Burgi,Elisa C. Ale,Luciano J. Martinez,Virginia H. Albarracin,I. Veronica Wolf,Carina V. Bergamini

International Dairy Journal (2023)

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Impact of the Use of Skim Milk Powder and Adjunct Cultures on the Composition, Yield, Proteolysis, Texture and Melting Properties of Cremoso Cheese

Paula Gimenez,Guillermo H. Peralta, Mara E. Batistela,Guillermo A. George,Elisa C. Ale, Juan Pablo Quintero,Erica R. Hynes,Carina V. Bergamini

International dairy journal (2023): 105595-105595

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Testing a cost-affordable microfiltration method to prevent eye formation in cheeses

Paula Gimenez,Carina Viviana Bergamini,Guillermo Hugo Peralta, Guillermo Andres George,Maria Cristina Perotti,Erica Rut Hynes

JOURNAL OF FOOD PROCESS ENGINEERINGno. 4 (2023)

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Study of dairy heterofermentative lactic acid bacilli for cereal-based matrices

Maria Lujan Capra,Daniela Marta Guglielmotti, Tatiana Bochatay,Ana Griselda Binetti, Jesica Natali Braida, Maria Rocio Peverengo,Guillermo Hugo Peralta,Carina Viviana Bergamini,Carlos Alberto Osella,Maria Adela de la Torre,Andrea del Lujan Quiberoni

FOOD BIOSCIENCE (2023): 103168-103168

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