Guillermo H. Peralta

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

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

Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci

Guillermo H. Peralta, Carina V. Bergamini, Erica Hynes · Brazilian Journal of Microbiology · 2016 · 36 citations · Full text

Probiotic, Biosynthesis, Glutamate Dehydrogenase +12

Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract

Guillermo H. Peralta, Irma Verónica Wolf, María Cristina Perotti et al. · Dairy Science and Technology · 2016 · 33 citations · Full text

Food Fermentation, Volatile Compounds, Lactic Acid Bacteria +7

Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction

Guillermo H. Peralta, Irma Verónica Wolf, Carina V. Bergamini et al. · Dairy Science and Technology · 2013 · 29 citations · Full text