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Silvina Fadda

Showing results (1-10 of 29) with videos related to

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Proteomics|August 27, 2015
Proteomics in Argentina - limitations and future perspectives: A special emphasis on meat proteomicsSilvina Fadda, André M Almeida
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
FEMS Microbiology Letters|November 13, 2003
Preliminary characterization of beta-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentationSilvina Fadda, Sabine Leroy-Sétrin, Régine Talon
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.
World Journal of Microbiology & Biotechnology|March 18, 2026
Technological performance of meat-borne lactobacilli on lamb meat and fat matrices for their use in Merguez sausage fermentationKamel Boubakri, Lucía Cisneros, Silvina Fadda, et al.
International Journal of Food Microbiology|December 12, 2018
Corrigendum to "Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10 °C" [Int. J. Food Microbiol. 258 (2017), 18-27]Mariana Pérez-Ibarreche, Lucía M Mendoza, Graciela Vignolo, et al.
International Journal of Food Microbiology|July 25, 2017
Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10°CMariana Pérez-Ibarreche, Lucía M Mendoza, Graciela Vignolo, et al.
Foods (Basel, Switzerland)|January 21, 2023
Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat <i>Escherichia coli</i> O157:H7 in MeatAyelen A Baillo, Lucia Cisneros, Julio Villena, et al.
DNA Research : an International Journal for Rapid Publication of Reports on Genes and Genomes|October 25, 2016
A genomic view of food-related and probiotic Enterococcus strainsJulieta Bonacina, Nadia Suárez, Ricardo Hormigo, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human healthAna Y Bustos, Graciela Font de Valdez, Silvina Fadda, et al.
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Proteomics|August 27, 2015
Proteomics in Argentina - limitations and future perspectives: A special emphasis on meat proteomicsSilvina Fadda, André M Almeida
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
FEMS Microbiology Letters|November 13, 2003
Preliminary characterization of beta-decarboxylase activities in Staphylococcus carnosus 833, a strain used in sausage fermentationSilvina Fadda, Sabine Leroy-Sétrin, Régine Talon
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.
World Journal of Microbiology & Biotechnology|March 18, 2026
Technological performance of meat-borne lactobacilli on lamb meat and fat matrices for their use in Merguez sausage fermentationKamel Boubakri, Lucía Cisneros, Silvina Fadda, et al.
International Journal of Food Microbiology|December 12, 2018
Corrigendum to "Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10 °C" [Int. J. Food Microbiol. 258 (2017), 18-27]Mariana Pérez-Ibarreche, Lucía M Mendoza, Graciela Vignolo, et al.
International Journal of Food Microbiology|July 25, 2017
Proteomic and genetics insights on the response of the bacteriocinogenic Lactobacillus sakei CRL1862 during biofilm formation on stainless steel surface at 10°CMariana Pérez-Ibarreche, Lucía M Mendoza, Graciela Vignolo, et al.
Foods (Basel, Switzerland)|January 21, 2023
Bioprotective Lactic Acid Bacteria and Lactic Acid as a Sustainable Strategy to Combat <i>Escherichia coli</i> O157:H7 in MeatAyelen A Baillo, Lucia Cisneros, Julio Villena, et al.
DNA Research : an International Journal for Rapid Publication of Reports on Genes and Genomes|October 25, 2016
A genomic view of food-related and probiotic Enterococcus strainsJulieta Bonacina, Nadia Suárez, Ricardo Hormigo, et al.
Food Research International (Ottawa, Ont.)|August 23, 2018
New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human healthAna Y Bustos, Graciela Font de Valdez, Silvina Fadda, et al.
Pageof 3