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Graciela Vignolo

Showing results (1-10 of 38) with videos related to

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Methods in Molecular Biology (Clifton, N.J.)|May 25, 2004
Meat-model system development for antibacterial activity determinationGraciela Vignolo, Patricia Castellano
Meat Science|July 13, 2010
Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkersSilvina Fadda, Constanza López, Graciela Vignolo
International Journal of Food Microbiology|June 18, 2003
Mode of action of lactocin 705, a two-component bacteriocin from Lactobacillus casei CRL705Patricia Castellano, Raul Raya, Graciela Vignolo
Applied and Environmental Microbiology|August 4, 2006
Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beefCecilia Fontana, Pier Sandro Cocconcelli, Graciela Vignolo
International Journal of Food Microbiology|August 9, 2005
Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausagesCecilia Fontana, Pier Sandro Cocconcelli, Graciela Vignolo
Meat Science|August 13, 2013
Evaluation of anti-Listeria meat borne Lactobacillus for biofilm formation on selected abiotic surfacesMariana Pérez Ibarreche, Patricia Castellano, Graciela Vignolo
Journal of Microbiological Methods|May 17, 2005
PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausagesCecilia Fontana, Graciela Vignolo, Pier Sandro Cocconcelli
Meat Science|April 15, 2021
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discsFranco Segli, Constanza Melian, Graciela Vignolo, et al.
Methods in Molecular Biology (Clifton, N.J.)|May 25, 2004
Meat-model system development for proteolytic activity determinationGraciela Vignolo, Silvina Fadda, Patricia Castellano, et al.
Advances in Food and Nutrition Research|September 18, 2023
Bioprotective cultures and bacteriocins as food preservativesPatricia Castellano, Constanza Melian, Carla Burgos, et al.
Pageof 4

Showing results (1-10 of 38) with videos related to

Sort By:
Pageof 4
Methods in Molecular Biology (Clifton, N.J.)|May 25, 2004
Meat-model system development for antibacterial activity determinationGraciela Vignolo, Patricia Castellano
Meat Science|July 13, 2010
Role of lactic acid bacteria during meat conditioning and fermentation: peptides generated as sensorial and hygienic biomarkersSilvina Fadda, Constanza López, Graciela Vignolo
International Journal of Food Microbiology|June 18, 2003
Mode of action of lactocin 705, a two-component bacteriocin from Lactobacillus casei CRL705Patricia Castellano, Raul Raya, Graciela Vignolo
Applied and Environmental Microbiology|August 4, 2006
Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beefCecilia Fontana, Pier Sandro Cocconcelli, Graciela Vignolo
International Journal of Food Microbiology|August 9, 2005
Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausagesCecilia Fontana, Pier Sandro Cocconcelli, Graciela Vignolo
Meat Science|August 13, 2013
Evaluation of anti-Listeria meat borne Lactobacillus for biofilm formation on selected abiotic surfacesMariana Pérez Ibarreche, Patricia Castellano, Graciela Vignolo
Journal of Microbiological Methods|May 17, 2005
PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausagesCecilia Fontana, Graciela Vignolo, Pier Sandro Cocconcelli
Meat Science|April 15, 2021
Inhibition of a spoilage exopolysaccharide producer by bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 in vacuum-packaged refrigerated meat discsFranco Segli, Constanza Melian, Graciela Vignolo, et al.
Methods in Molecular Biology (Clifton, N.J.)|May 25, 2004
Meat-model system development for proteolytic activity determinationGraciela Vignolo, Silvina Fadda, Patricia Castellano, et al.
Advances in Food and Nutrition Research|September 18, 2023
Bioprotective cultures and bacteriocins as food preservativesPatricia Castellano, Constanza Melian, Carla Burgos, et al.
Pageof 4