Guillermo A. Sihufe

Natural astaxanthin encapsulation: Use of response surface methodology for the design of alginate beads

Ignacio Niizawa, Brenda Y. Espinaco, Susana E. Zorrilla et al. · International Journal of Biological Macromolecules · 2018 · 66 citations

Biopolymer Gel, Natural Astaxanthin Encapsulation, Biofunctional Material +7

Enhancement of astaxanthin production from <i>Haematococcus pluvialis</i> under autotrophic growth conditions by a sequential stress strategy

Ignacio Niizawa, Brenda Y. Espinaco, Rodrigo Jorge Leonardi et al. · Preparative Biochemistry & Biotechnology · 2018 · 49 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

The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese

Ainelén Arboatti, Marı́a Laura Olivares, N. Sabbag et al. · Dairy Science and Technology · 2014 · 35 citations · Full text

Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various Temperatures

Guillermo A. Sihufe, Susana E. Zorrilla, Amelia C. Rubiolo · Journal of Food Science · 2003 · 33 citations

Engineering, Food Analysis, Food Chemistry +16