Erica Hynes

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

Agriculture, Dairy Science, Food Science +17

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 · 105 citations · Full text

Agriculture, Dairy Science, Food Science +16

Nonstarter Lactobacillus Strains as Adjunct Cultures for Cheese Making: In Vitro Characterization and Performance in Two Model Cheeses

Mariángeles Briggiler-Marcó, María Luján Capra, Andréa Quiberoni et al. · Journal of Dairy Science · 2007 · 80 citations · Full text

Agriculture, Dairy Science, Food Science +17

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 · 76 citations · Full text

Agriculture, Food Science, Microbiology +17

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 · Full text

Agriculture, Dairy Science, Food Science +17