E. Hynes

发表

Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil

M. C. Perotti, M. A. Vélez, A. Zeiter, 2021 .

Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.

I. V. Wolf, M. C. Perotti, M. A. Vélez, 2010, Journal of dairy science.

Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.

M. C. Perotti, M. A. Vélez, Verónica I. Wolf, 2017, Food research international.

Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

Facundo Cuffia, C. Bergamini, Leila Pozza, 2015, Journal of Dairy Research.

Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model.

M. Milesi, C. Bergamini, E. Hynes, 2013, Journal of dairy science.

Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes

A. Quiberoni, C. Zalazar, E. Hynes, 2002 .

Influence of residual milk-clotting enzyme on alpha(s1) casein hydrolysis during ripening of Reggianito Argentino cheese.

E. Hynes, M. Candioti, L. Aparo, 2004, Journal of dairy science.

Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.

G. Vinderola, P. Burns, Facundo Cuffia, 2012, Food microbiology.

Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption

A. Binetti, I. V. Wolf, M. C. Perotti, 2020 .

Preventing undesired eye formation in soft cheese

C. Bergamini, E. Hynes, G. Peralta, 2021 .

Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

M. Milesi, C. Bergamini, E. Hynes, 2011 .

Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.

V. Suárez, C. Bergamini, C. Zalazar, 2003, Journal of dairy science.

Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese

M. Alonso, E. Hynes, M. Candioti, 2007 .

Influence of milk‐clotting enzymes on acidification rate of natural whey starter culture

C. Meinardi, C. Zalazar, E. Hynes, 2002 .

Influence of milk-clotting enzyme concentration on the alphas1-casein hydrolysis during soft cheeses ripening.

T. Cattaneo, C. Meinardi, C. Zalazar, 2001, Journal of dairy science.

Relation between pH, degree of proteolysis and consistency in soft cheeses

A. Delacroix-Buchet, C. Meinardi, C. Zalazar, 1999 .

Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese

G. Lamberet, J. Ogier, A. Delacroix-Buchet, 2003 .

Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses

J. Ogier, A. Delacroix-Buchet, E. Hynes, 2003 .

Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture

J. Ogier, A. Delacroix-Buchet, E. Hynes, 2001 .

Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions

J. Ogier, A. Delacroix-Buchet, E. Hynes, 2000 .

Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese

C. Bergamini, E. Hynes, G. Peralta, 2019, International Dairy Journal.

Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: genetic characterization and resistance to biological barriers.

G. Giraffa, J. Reinheimer, E. Hynes, 2006, Journal of food protection.

Pategrás cheese as a suitable carrier for six probiotic cultures

V. Suárez, A. Quiberoni, C. Bergamini, 2010, Journal of Dairy Research.

Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.

I. V. Wolf, C. Bergamini, E. Hynes, 2017, International journal of food microbiology.

Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses.

P. McSweeney, M. Milesi, E. Hynes, 2008, Journal of dairy science.

The influence of starter and adjunct lactobacilli culture on the ripening of washed curd cheeses

G. Lamberet, J. Ogier, A. Delacroix-Buchet, 2002 .

Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses.

G. Vinderola, J. Reinheimer, A. Quiberoni, 2007, Journal of Dairy Science.

Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese.

C. Bergamini, C. Zalazar, E. Hynes, 2009, Journal of dairy science.

Probiotic bacteria as adjunct starters : Influence of the addition methodology on their survival in a semi-hard Argentinean cheese

V. Suárez, A. Quiberoni, C. Bergamini, 2005 .

Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.

I. V. Wolf, M. Milesi, C. Bergamini, 2010, Journal of dairy science.

Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential

G. Vinderola, M. Milesi, C. Meinardi, 2009 .

Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

C. Bergamini, C. Zalazar, E. Hynes, 2006 .

Influence of milk-clotting enzyme in proteolysis during ripening of Cremoso Argentino cheese

A. Delacroix-Buchet, C. Zalazar, E. Hynes, 2001 .

Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci

C. Bergamini, E. Hynes, G. Peralta, 2016, Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology].

Effect of high-pressure treatment on hard cheese proteolysis.

S. Vaudagna, C. Bergamini, E. Hynes, 2016, Journal of dairy science.

Proteolysis in Mozzarella cheeses manufactured by different industrial processes.

M. Pauletti, E. Hynes, L. Costabel, 2007, Journal of dairy science.

Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

C. Bergamini, C. Zalazar, E. Hynes, 2009 .

Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses

C. Bergamini, E. Hynes, G. Peralta, 2023, Journal of Food Process Engineering.

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese‐type and soft‐cheese type

P. McSweeney, M. Milesi, E. Hynes, 2008, Journal of applied microbiology.

Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening

M. Milesi, E. Hynes, M. Candioti, 2007 .

Proteolysis during ripening of soft cheese. ii- effect of milk-clotting enzyme on cremoso Argentino cheese ripening

A. Delacroix-Buchet, C. Zalazar, E. Hynes, 1999 .

Inﬂuence of Milk-Clotting Enzyme Concentration on the α S1 -Casein Hydrolysis During Soft Cheeses Ripening

C. Meinardi, C. Zalazar, E. Hynes, 2022 .