María Cristina Perotti

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

Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

Irma Verónica Wolf, María Cristina Perotti, S. M. Bernal et al. · Food Research International · 2010 · 62 citations

Food Chemistry, Chemical Composition, Food Analysis +8

Free fatty acid profiles of Reggianito Argentino cheese produced with different starters

María Cristina Perotti, S. M. Bernal, Carlos Alberto Meinardi et al. · International Dairy Journal · 2005 · 50 citations

Food Chemistry, Nutrition, Health Sciences +5

Adulteration of Argentinean milk fats with animal fats: Detection by fatty acids analysis and multivariate regression techniques

Silvina Roxana Rebechi, María Ayelén Vélez, Stella Vaira et al. · Food Chemistry · 2015 · 43 citations

Fatty Acids Analysis, Nutrition, Multivariate Regression Techniques +14

Composition and volatile profiles of commercial Argentinean blue cheeses

Irma Verónica Wolf, María Cristina Perotti, C.A. Zalazar · Journal of the Science of Food and Agriculture · 2010 · 41 citations · Full text