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Graciela Vignolo

Showing results (21-30 of 38) with videos related to

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Journal of Proteomics|June 29, 2013
Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne LactobacillusPatricia Castellano, María-Concepción Aristoy, Miguel Ángel Sentandreu, et al.
Food Microbiology|July 5, 2016
Antilisterial peptides from Spanish dry-cured hams: Purification and identificationPatricia Castellano, Leticia Mora, Elizabeth Escudero, et al.
Journal of Proteomics|April 30, 2019
Corrigendum to "Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus" [J Proteomics 89 (2013) 183-190]Patricia Castellano, María-Concepción Aristoy, Miguel Ángel Sentandreu, et al.
Applied and Environmental Microbiology|October 31, 2006
Molecular view by fourier transform infrared spectroscopy of the relationship between lactocin 705 and membranes: speculations on antimicrobial mechanismPatricia Castellano, Graciela Vignolo, Ricardo Norberto Farías, et al.
International Journal of Food Microbiology|April 3, 2022
Biofilm genes expression of Listeria monocytogenes exposed to Latilactobacillus curvatus bacteriocins at 10 °CConstanza Melian, Emilse Bentencourt, Patricia Castellano, et al.
Journal of Food Science and Technology|February 3, 2018
Antilisterial efficacy of <i>Lactobacillus</i> bacteriocins and organic acids on frankfurters. Impact on sensory characteristicsPatricia Castellano, Natalia Peña, Mariana Pérez Ibarreche, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additivesAlejandra Orihuel, Julieta Bonacina, María José Vildoza, et al.
International Journal of Food Microbiology|June 29, 2010
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic approachSilvina Fadda, Patricia Anglade, Fabienne Baraige, et al.
International Journal of Food Microbiology|January 14, 2015
Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern ArgentinaPatricia Elizaquível, Alba Pérez-Cataluña, Alba Yépez, et al.
International Journal of Food Microbiology|November 13, 2019
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdoughStefania Dentice Maidana, Cecilia Aristimuño Ficoseco, Daniela Bassi, et al.
Pageof 4

Showing results (21-30 of 38) with videos related to

Sort By:
Pageof 4
Journal of Proteomics|June 29, 2013
Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne LactobacillusPatricia Castellano, María-Concepción Aristoy, Miguel Ángel Sentandreu, et al.
Food Microbiology|July 5, 2016
Antilisterial peptides from Spanish dry-cured hams: Purification and identificationPatricia Castellano, Leticia Mora, Elizabeth Escudero, et al.
Journal of Proteomics|April 30, 2019
Corrigendum to "Peptides with angiotensin I converting enzyme (ACE) inhibitory activity generated from porcine skeletal muscle proteins by the action of meat-borne Lactobacillus" [J Proteomics 89 (2013) 183-190]Patricia Castellano, María-Concepción Aristoy, Miguel Ángel Sentandreu, et al.
Applied and Environmental Microbiology|October 31, 2006
Molecular view by fourier transform infrared spectroscopy of the relationship between lactocin 705 and membranes: speculations on antimicrobial mechanismPatricia Castellano, Graciela Vignolo, Ricardo Norberto Farías, et al.
International Journal of Food Microbiology|April 3, 2022
Biofilm genes expression of Listeria monocytogenes exposed to Latilactobacillus curvatus bacteriocins at 10 °CConstanza Melian, Emilse Bentencourt, Patricia Castellano, et al.
Journal of Food Science and Technology|February 3, 2018
Antilisterial efficacy of <i>Lactobacillus</i> bacteriocins and organic acids on frankfurters. Impact on sensory characteristicsPatricia Castellano, Natalia Peña, Mariana Pérez Ibarreche, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Biocontrol of Listeria monocytogenes in a meat model using a combination of a bacteriocinogenic strain with curing additivesAlejandra Orihuel, Julieta Bonacina, María José Vildoza, et al.
International Journal of Food Microbiology|June 29, 2010
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: a proteomic approachSilvina Fadda, Patricia Anglade, Fabienne Baraige, et al.
International Journal of Food Microbiology|January 14, 2015
Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern ArgentinaPatricia Elizaquível, Alba Pérez-Cataluña, Alba Yépez, et al.
International Journal of Food Microbiology|November 13, 2019
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdoughStefania Dentice Maidana, Cecilia Aristimuño Ficoseco, Daniela Bassi, et al.
Pageof 4