N. Sabbag

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

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

María M. Milesi, Gabriel Vinderola, N. Sabbag et al. · Food Research International · 2009 · 74 citations

Probiotic, Probiotic Potential, Non-starter Lactobacilli Strains +13

Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive

Elisa C. Ale, Marcos J. Perezlindo, Yanina Pavón et al. · Food Research International · 2016 · 65 citations · Full text

Biomanufacturing, Food Fermentation, Biotechnology +10

Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina

Raúl E. Cian, María S. Caballero, N. Sabbag et al. · LWT · 2013 · 63 citations

Food Chemistry, Ace Inhibitors, Bioactive Compounds +4

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

Patricia Burns, Facundo Cuffia, Mercedes M. Milesi et al. · Food Microbiology · 2011 · 61 citations

Probiotic, Food Fermentation, Probiotic Role +8