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Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 15, 2009
Development and characterization of an active polyethylene film containing Lactobacillus curvatus CRL705 bacteriocinsM Blanco Massani, M R Fernandez, A Ariosti, et al.
Applied and Environmental Microbiology|July 31, 1999
Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarumS Fadda, Y Sanz, G Vignolo, et al.
Applied and Environmental Microbiology|January 30, 1999
Hydrolysis of pork muscle sarcoplasmic proteins by lactobacillus curvatus and lactobacillus sakeS Fadda, Y Sanz, G Vignolo, et al.
Journal of Consulting and Clinical Psychology|March 25, 2009
A behavioral economic reward index predicts drinking resolutions: moderation revisited and compared with other outcomesJalie A Tucker, David L Roth, Mary J Vignolo, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter culturesConstanza M López, Miguel A Sentandreu, Graciela M Vignolo, et al.
The Journal of Applied Bacteriology|October 1, 1993
Antibacterial activity of Lactobacillus strains isolated from dry fermented sausagesG M Vignolo, F Suriani, A Pesce de Ruiz Holgado, et al.
Food Microbiology|July 5, 2016
Antilisterial peptides from Spanish dry-cured hams: Purification and identificationPatricia Castellano, Leticia Mora, Elizabeth Escudero, et al.
Medicina Oral, Patologia Oral Y Cirugia Bucal|February 11, 2012
Microhardness of different resin cement shades inside the root canalValeria Vignolo, Maria-Victoria Fuentes, Miguel-Angel Garrido, et al.
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