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Journal of Food Protection|November 15, 2002
Effectiveness of thermal treatments and biocides in the inactivation of Argentinian Lactococcus lactis phagesViviana B Suárez, Jorge A ReinheimerInternational Journal of Food Microbiology|June 5, 2003
Inactivation of Lactobacillus delbrueckii bacteriophages by heat and biocidesAndrea Quiberoni, Daniela M Guglielmotti, Jorge A ReinheimerInternational Journal of Food Microbiology|December 7, 2010
Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industryDiego J Mercanti, Domenico Carminati, Jorge A Reinheimer, et al.Journal of Food Protection|June 13, 2009
Thermal, chemical, and photocatalytic inactivation of Lactobacillus plantarum bacteriophagesMariángeles Briggiler Marcó, Graciela L De Antoni, Jorge A Reinheimer, et al.Food Microbiology|April 28, 2020
Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?Elisa C Ale, María F Rojas, Jorge A Reinheimer, et al.Journal of Food Protection|May 30, 2019
Microbiological and Technological Characteristics of Natural Whey Cultures for Argentinian Hard-Cheese ProductionJorge A Reinheimer, Viviana B Suarez, Nanci B Bailo, et al.International Journal of Food Microbiology|May 13, 2008
PCR method for detection and identification of Lactobacillus casei/paracasei bacteriophages in dairy productsAna G Binetti, M Luján Capra, Miguel A Alvarez, et al.Frontiers in Microbiology|January 26, 2012
Review: efficiency of physical and chemical treatments on the inactivation of dairy bacteriophagesDaniela M Guglielmotti, Diego J Mercanti, Jorge A Reinheimer, et al.Food Microbiology|April 27, 2010
Temperate and virulent Lactobacillus delbrueckii bacteriophages: comparison of their thermal and chemical resistanceAna C Ebrecht, Daniela M Guglielmotti, Gustavo Tremmel, et al.Revista Argentina De Microbiologia|February 23, 2021
[Atypical spoilage microorganisms in Argentinean yogurts: Gas-producing molds and bacteria of the genus Gluconobacter]María Luján Capra, Laura N Frisón, Carolina Chiericatti, et al.Pageof 3