López, Constanza María

PRODUCCION CIENTÍFICO TECNOLÓGICA

Mostrando ítems 1-6 de 6

Artículo Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages

López, Constanza María ; Bru Chauve, Elena Magdalena ; Vignolo, Graciela Margarita ; Fadda, Silvina G. (Elsevier, 2015-02-07)
Artículo Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model

López, Constanza María ; Sentandreu, Miguel Angel; Vignolo, Graciela Margarita ; Fadda, Silvina G. (Elsevier, 2015-05-12)
Artículo Main factors affecting the consumer acceptance of argentinean fermented sausages

López, Constanza María ; Bru Chauve, Elena Magdalena ; Vignolo, Graciela Margarita ; Fadda, Silvina G. (Wiley, 2012-08-21)
Artículo Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity.

Fontana, Cecilia Alejandra ; Bassi, Daniel; López, Constanza María ; Pisacane, Vicenza; Otero, María Claudia ; Puglisi, Edoardo; Rebecchi, Annalisa; Cocconcelli, Pier; Vignolo, Graciela Margarita (Elsevier Science, 2016-07-12)
Artículo Proteomic and peptidomic insights onmyofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures

López, Constanza María ; Sentandreu Vicente, Miguel Angel; Vignolo, Graciela Margarita ; Fadda, Silvina G. (Elsevier Science, 2015-12)
Artículo Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

Fadda, Silvina G. ; López, Constanza María ; Vignolo, Graciela Margarita (Elsevier, 2010-09)

Mostrando ítems 1-6 de 6