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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 6, 2017
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese modelFacundo Cuffia, Carina V Bergamini, Irma V Wolf, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 13, 2019
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese modelFacundo Cuffia, Carina V Bergamini, Érica R Hynes, et al.
Bone Marrow Transplantation|April 24, 2012
Autologous platelet lysate for treatment of refractory ocular GVHDS Pezzotta, C Del Fante, L Scudeller, et al.
Journal of Dairy Science|July 18, 2016
Plasmin and coagulant activities in a minicurd model system: Study of technological parametersM A Vélez, M C Perotti, M C Candioti, et al.
British Journal of Cancer|March 5, 2002
ALA and ALA hexyl ester in free and liposomal formulations for the photosensitisation of tumour organ culturesA Casas, C Perotti, M Saccoliti, et al.
The European Respiratory Journal|May 2, 2009
Plasmapheresis for treatment of pulmonary alveolar proteinosisM Luisetti, G Rodi, C Perotti, et al.
Food Research International (Ottawa, Ont.)|May 22, 2017
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheesesMaría A Vélez, Erica R Hynes, Carlos A Meinardi, et al.
Journal De Radiologie|April 1, 1990
[Recurrence of bronchial cancer after surgery. Radiologic data]R Bergonzini, A Biasio, I Bonanno, et al.
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