Carina V. Bergamini

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

Carina V. Bergamini, Erica Hynes, Andréa Quiberoni et al. · Food Research International · 2005 · 131 citations · Full text

Probiotic, Addition Methodology, Food Microbiology +6

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

Carina V. Bergamini, Erica Hynes, C.A. Zalazar · International Dairy Journal · 2006 · 104 citations

Probiotic, Health Sciences, Lactic Acid Bacteria +10

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against <i>Salmonella</i> infection

E. Dunand, Patricia Burns, Ana G. Binetti et al. · Journal of Applied Microbiology · 2019 · 77 citations · Full text

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

Carina V. Bergamini, Erica Hynes, Susana Beatriz Palma et al. · International Dairy Journal · 2009 · 75 citations

Probiotic, Proteolytic Activity, Bacteriology +8

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition

Claudia Inés Vénica, María Cristina Perotti, Carina V. Bergamini · Dairy Science and Technology · 2014 · 70 citations · Full text