Guillermo A. Sihufe - Concepedia

Author

Guillermo A. Sihufe

Consejo Nacional de Investigaciones Científicas y Técnicas ORCID

Also Known As

G Sihufe, G.A. Sihufe, GUILLERMO A. SIHUFE, Guillermo Adrián Sihufe, Guillermo A Sihufe, Guillermo A. Sihufe, Guillermo Adrián Sihufe, Guillermo Sihufe, Sihufe, Guillermo Adrián

Publications

539

Citations

H-Index

Concepts

All Affiliations

Consejo Nacional de Investigaciones Científicas y Técnicas Instituto de Desarrollo Tecnológico para la Industria Química Universidad Nacional del Litoral

About

Guillermo A. Sihufe is an author at Consejo Nacional de Investigaciones Científicas y Técnicas specializing in health sciences, food processing, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	220
2	Engineering	6	6	173
3	Natural Sciences	2	2	26
4	Medicine	1	1	11
5	Public Health	1	1	12

Guillermo A. Sihufe

Publications

450

Citations

H-Index

Page 1

	Year	Citations
Natural astaxanthin encapsulation: Use of response surface methodology for the design of alginate beads Ignacio Niizawa, Brenda Y. Espinaco, Susana E. Zorrilla, International Journal of Biological Macromolecules Biopolymer GelNatural Astaxanthin EncapsulationBiofunctional MaterialEngineeringEdible Packaging	2018	66
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, Preparative Biochemistry & Biotechnology	2018	49
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, Food Chemistry Food QualityFood StructureElevated TemperatureFood EngineeringOptimal Ripening Time	2009	37
The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese Ainelén Arboatti, Marı́a Laura Olivares, N. Sabbag, Dairy Science and Technology	2014	35
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 EngineeringFood AnalysisFood ChemistryBioanalysisBiochemical Engineering	2003	33
The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese Guillermo A. Sihufe, Susana E. Zorrilla, Diego Javier Mercanti, Food Research International Food StructureReggianito Argentino CheeseFood ProcessingFood QualityFood Technology	2007	30
Influence of the degree of hydrolysis on the bioactive properties of whey protein hydrolysates using Alcalase<sup>®</sup> Agustina Eberhardt, Emilse C López, Roberto J. Ceruti, International Journal of Dairy Technology Bioactive PropertiesEngineeringEnzymatic ModificationFood ChemistryWhey Protein	2019	29
The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese Guillermo A. Sihufe, Susana E. Zorrilla, Amelia C. Rubiolo LWT Food StructureBiochemical EngineeringReggianito Argentino CheeseFood ProcessingFood Quality	2009	23
Immobilization of Carboxypeptidase A into Modified Chitosan Matrixes by Covalent Attachment Ricardo M. Manzo, Roberto J. Ceruti, Horacio L. Bonazza, Applied Biochemistry and Biotechnology EngineeringBiochemistryBioconjugationBiochemical EngineeringBiotechnology	2018	19
The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese Roberto J. Ceruti, Susana E. Zorrilla, Guillermo A. Sihufe Food Research International Reggianito CheeseFood ProcessingFood StructureFood SafetyHealth Sciences	2012	16

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