| Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection E Dunand, P Burns, A Binetti, C Bergamini, GH Peralta, L Forzani, ... Journal of Applied Microbiology 127 (1), 219-229, 2019 | 74 | 2019 |
| Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive EC Ale, MJ Perezlindo, Y Pavón, GH Peralta, S Costa, N Sabbag, ... Food Research International 90, 259-267, 2016 | 69 | 2016 |
| Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract GH Peralta, IV Wolf, MC Perotti, CV Bergamini, ER Hynes Dairy Science & Technology 96 (5), 603-621, 2016 | 37 | 2016 |
| Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci GH Peralta, CV Bergamini, ER Hynes Brazilian Journal of Microbiology 47 (3), 741-748, 2016 | 35 | 2016 |
| Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction GH Peralta, IV Wolf, CV Bergamini, MC Perotti, ER Hynes Dairy Science & Technology 94 (1), 73-81, 2014 | 33 | 2014 |
| Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria GH Peralta, CV Bergamini, G Audero, R Páez, IV Wolf, MC Perotti, ... International Journal of Food Microbiology 255, 17-24, 2017 | 28 | 2017 |
| Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt EC Ale, MJB Bourin, GH Peralta, PG Burns, OB Ávila, L Contini, ... International Dairy Journal 96, 114-125, 2019 | 24 | 2019 |
| Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model CV Bergamini, GH Peralta, MM Milesi, ER Hynes Journal of Dairy Science 96 (9), 5465-5476, 2013 | 19 | 2013 |
| Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles … GH Peralta, CV Bergamini, ER Hynes International Dairy Journal 92, 11-20, 2019 | 12 | 2019 |
| The role of propionibacteria in the volatile profile of Pategrás cheeses IV Wolf, GH Peralta, M Candioti, MC Perotti Dairy Science & Technology 96, 551-567, 2016 | 12 | 2016 |
| Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption GH Peralta, CV Bergamini, L Costabel, G Audero, EC Ale, AG Binetti, ... International Dairy Journal 109, 104779, 2020 | 11 | 2020 |
| Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides EC Ale, RA Ibáñez, DJ Wilbanks, GH Peralta, FD Ceylan, AG Binetti, ... International Dairy Journal 137, 105533, 2023 | 9 | 2023 |
| Metaprofiling of the bacterial community in sorghum silages inoculated with lactic acid bacteria M Puntillo, GH Peralta, MDM Bürgi, P Huber, M Gaggiotti, AG Binetti, ... Journal of Applied Microbiology 133 (4), 2375-2389, 2022 | 9 | 2022 |
| Preventing undesired eye formation in soft cheese P Giménez, GH Peralta, D Guglielmotti, G Audero, R Paez, ER Hynes, ... International Dairy Journal 116, 104958, 2021 | 9 | 2021 |
| Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation … MV Beret, GH Peralta, L Vera-Candioti, IV Wolf, R Sánchez, ER Hynes, ... Antonie van Leeuwenhoek 114 (12), 2047-2063, 2021 | 7 | 2021 |
| Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90 GH Peralta, MDM Bürgi, LJ Martínez, VH Albarracín, IV Wolf, AA Perez, ... International Dairy Journal 131, 105371, 2022 | 4 | 2022 |
| Adjunct cultures from non-starter lactic acid bacteria GH Peralta, CV Bergamini, IV Wolf, MC Perotti, ER Hynes Cheese Production, Consumption and Health Benefits, 39, 2017 | 4 | 2017 |
| CONICET Instituto de Lactología Industrial (INLAIN) GH Peralta Argentina, 0 | 4 | |
| Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese P Giménez, GH Peralta, ME Batistela, GA George, EC Ale, JP Quintero, ... International Dairy Journal 140, 105595, 2023 | 3 | 2023 |
| Study of dairy heterofermentative lactic acid bacilli for cereal-based matrices ML Capra, DM Guglielmotti, T Bochatay, AG Binetti, JN Braida, ... Food Bioscience 56, 103168, 2023 | 2 | 2023 |
