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The Journal of Dairy Research|September 21, 2017
Response surface methodology as a tool for modelling galacto-oligosaccharide productionClaudia I Vénica, Carina V Bergamini, María C Perotti
Journal of the Science of Food and Agriculture|June 26, 2016
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varietiesClaudia I Vénica, Irma V Wolf, Carina V Bergamini, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheeseClaudia I Vénica, Verónica I Wolf, Carina V Bergamini, et al.
Journal of the Science of Food and Agriculture|March 27, 2013
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheesesRubén Oliszewski, I Verónica Wolf, Carina V Bergamini, 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.
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.
The Journal of Dairy Research|April 17, 2015
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheesesLuciana M Costabel, Carina V Bergamini, Leila Pozza, et al.
The Journal of Dairy Research|May 18, 2025
A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in the ripening processGuillermo H Peralta, Milagros Bürgi, Virginia H Albarracín, et al.
The Journal of Dairy Research|January 13, 2025
Comparison of the effects of two soy waste-based culture media on the technological properties of <i>Lacticaseibacillus paracasei</i> 90 as adjunct culture in miniature Cremoso cheeseM Victoria Beret, Carina V Bergamini, Paula Giménez, et al.
Journal of the Science of Food and Agriculture|April 1, 2010
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methodsMario C Candioti, Carina V Bergamini, Susana B Palma, et al.
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