Irma Verónica Wolf

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

Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses

María M. Milesi, Irma Verónica Wolf, Carina V. Bergamini et al. · Journal of Dairy Science · 2010 · 58 citations · Full text

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

Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese

Guillermo A. Sihufe, Susana E. Zorrilla, María Cristina Perotti et al. · Food Chemistry · 2009 · 37 citations

Food Quality, Food Structure, Elevated Temperature +3

Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

Claudia Inés Vénica, Irma Verónica Wolf, Viviana Suárez et al. · LWT · 2018 · 36 citations · Full text

Nutrition, Engineering, Food Fermentation +8