Search Results - "Sirini, Noelí"

Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta-analysis by Soto, Lorena P., Sirini, Noelí E., Frizzo, Laureano S., Zbrun, María V., Zimmermann, Jorge A., Ruiz, María J., Rosmini, Marcelo R., Sequeira, Gabriel J., Miotti, Camila, Signorini, Marcelo L.

“…The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different…”
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Hydrogen permeation and surface properties of PdAu and PdAgAu membranes in the presence of CO, CO2 and H2S by Dalla Fontana, Agustina, Sirini, Noelí, Cornaglia, Laura M., Tarditi, Ana M.

“…Using the electroless deposition technique with different deposition sequences, it was possible to obtain a single phase PdAgAu ternary alloy after treatment…”
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Inhibitor activity of Lactiplantibacillus plantarum LP5 on thermotolerant campylobacter with different biofilm-forming capacities by Ruiz, María J, Sirini, Noelí E, Stegmayer, María Á, Soto, Lorena P, Zbrun, María V, Olivero, Carolina R, Werning, María L, Acosta, Federico F, Signorini, Marcelo L, Frizzo, Laureano S

“…To evaluate the biofilm-forming capacity of thermotolerant Campylobacter (TC) strains from poultry production and to analyse the inhibitory capacity of…”
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Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage by Sirini, Noelí, Stegmayer, María, Ruiz, María J., Cuffia, Facundo, Rossler, Eugenia, Otero, José, Soto, Lorena, Lorenzo, José M., Pérez-Álvarez, José Ángel, Rosmini, Marcelo, Frizzo, Laureano

“…The addition of probiotic bacteria to a meat batter allows the development of functional fermented sausages. The aim of this work was to study the effect of…”
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Use of probiotic microorganisms in the formulation of healthy meat products by Sirini, Noelí, Frizzo, Laureano S, Aleu, Gonzalo, Soto, Lorena P, Rosmini, Marcelo R

“…The current growing demand for healthier products from meat consumers has forced the industry and the scientific-technological area to innovate with new…”
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Development of healthier and functional dry fermented sausages: present and future by Sirini, Noelí, Munekata, Paulo E.S., Lorenzo Rodriguez, Jose Manuel, Stegmayer, María Ángeles, Pateiro, Mirian, Pérez-Álvarez, José Ángel, Sepúlveda, Néstor, Sosa-Morales, María Elena, Teixeira, Alfredo, Fernández-López, Juana, Frizzo, Laureano, Rosmini, Marcelo

“…In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and…”
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Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain by Sirini, Noelí, Loyeau, Paula, Ruiz, María, Stegmayer, María, Soto, Lorena, Werning, María, Frizzo, Laureano, Ordoñez, Vanesa, Fernández-López, Juana, Rosmini, Marcelo

“…The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their…”
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Macroencapsulation of Limosilactobacillus reuteri DSPV002C as nutritional supplement for piglets: Storage stability and survival in gastrointestinal conditions by Zimmermann, Jorge Alberto, Sirini, Noelí, Olivero, Carolina Raquel, Renna, María Sol, Signorini, Marcelo Lisandro, Zbrun, María Virginia, Frizzo, Laureano Sebastián, Soto, Lorena Paola

“…•Capsules designed with industrial materials are effective as probiotic carrier for pigs.•Whey permeate protects the inoculum during lyophilization…”
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Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis by Stegmayer, María Ángeles, Sirini, Noelí Estefanía, Ruiz, María Julia, Soto, Lorena Paola, Zbrun, María Virginia, Lorenzo, José Manuel, Signorini, Marcelo Lisandro, Frizzo, Laureano Sebastián

“…The meta-analysis aim was to confirm and quantifying the influence of starter cultures on microbiological and physical-chemical parameters of dry-fermented…”
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Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented ILactiplantibacillus plantarum/I BFL Strain by Sirini, Noelí, Loyeau, Paula, Ruiz, María, Stegmayer, María, Soto, Lorena, Werning, María, Frizzo, Laureano, Ordoñez, Vanesa, Fernández-López, Juana, Rosmini, Marcelo

“…The reformulation of meat products is a pending task for the scientific-technological sector. Fermented meat products can carry probiotics, and studying their…”
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Capacidad de Lactiplantibacillus plantarum LP5 para inhibir biopelículas de Campylobacter coli by Ruiz, María Julia, Sirini, Noelí Estefanía, Zimmermann, Jorge Alberto, Soto, Lorena Paola, Zbrun, María Victoria, Sequeira, Gabriel Jorge, Olivero, Carolina Raquel, Rosmini, Marcelo Raúl, Signorini, Marcelo Lisandro, Frizzo, Laureano Sebastián

“…El objetivo de este estudio fue evaluar la capacidad inhibitoria de Lactiplantibacillus plantarum LP5 frente a Campylobacter coli en ensayos de formación de…”
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