Marı́a Elisa Cayré

Modeling lactic acid bacteria growth in vacuum-packaged cooked meat emulsions stored at three temperatures

Marı́a Elisa Cayré, Graciela Vignolo, Oscar Garro · Food Microbiology · 2003 · 95 citations · Full text

Meat Packaging, Food Spoilage, Biochemical Engineering +9

Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions

Marı́a Elisa Cayré, Oscar Garro, Graciela Vignolo · Food Microbiology · 2005 · 70 citations · Full text

Cooked Meat Emulsions, Meat Packaging, Shelf Life +8

Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products

Franco Paolo Rivas, Marı́a Elisa Cayré, Carmen A. Campos et al. · Journal of Food Safety · 2017 · 26 citations

Artificial Casings, Food Processing Facilities, Meats Products +18

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)

Noelia Z. Palavecino Prpich, Marcela Paola Castro, Marı́a Elisa Cayré et al. · International Journal of Food Science · 2015 · 24 citations · Full text

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

Noelia Z. Palavecino Prpich, Marcela Paola Castro, Marı́a Elisa Cayré et al. · Annals of Microbiology · 2014 · 18 citations · Full text