Carlos Alberto Meinardi

Author

Also Known As

C A Meinardi, C. A. Meinardi, C. Meinardi, C.A. Meinardi, CARLOS A MEINARDI, Carlos A Meinardi, Carlos A. Meinardi, Carlos Alberto MEINARDI, Carlos Alberto Meinardi, Carlos Meinardi

Publications

438

Citations

H-Index

Concepts

All Affiliations

Universidad Nacional del Litoral Consejo Nacional de Investigaciones Científicas y Técnicas

About

Carlos Alberto Meinardi is an author at Universidad Nacional del Litoral specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	285
2	Medicine	3	3	172
3	Engineering	2	2	34
4	Public Health	2	2	25
5	Biochemistry	1	1	24

Carlos Alberto Meinardi

Publications

394

Citations

H-Index

Page 1

	Year	Citations
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential María M. Milesi, Gabriel Vinderola, N. Sabbag, Food Research International ProbioticProbiotic PotentialNon-starter Lactobacilli StrainsFood FermentationLactic Acid Bacteria	2009	74
Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses Patricia Burns, Facundo Cuffia, Mercedes M. Milesi, Food Microbiology ProbioticFood FermentationProbiotic RoleLactic Acid BacteriaSoft Cheeses	2011	61
Free fatty acid profiles of Reggianito Argentino cheese produced with different starters María Cristina Perotti, S. M. Bernal, Carlos Alberto Meinardi, International Dairy Journal Food ChemistryNutritionHealth SciencesFood CompositionFood Analysis	2005	50
Technological challenges in the production of a probiotic pasta filata soft cheese Facundo Cuffia, Guillermo George, Pablo Renzulli, LWT BiomanufacturingTechnological ChallengesBiotechnologyFood BiotechnologyFood Engineering	2017	37
Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying Patricia Burns, F. Molinari, Alejandro J. Beccaria, Journal of Applied Microbiology	2010	26
Relation between pH, degree of proteolysis and consistency in soft cheeses Erica Hynes, Agnès Delacroix-Buchet, Carlos Alberto Meinardi, HAL (Le Centre pour la Communication Scientifique Directe) EngineeringBiochemistryCheese BodyFood StructureBiochemical Engineering	1999	24
Influence of Milk-Clotting Enzyme Concentration on the αS1-Casein Hydrolysis During Soft Cheeses Ripening Erica Hynes, Carlos Alberto Meinardi, N. Sabbag, Journal of Dairy Science	2001	23
Pategrás cheese as a suitable carrier for six probiotic cultures Carina V. Bergamini, Erica Hynes, Carlos Alberto Meinardi, Journal of Dairy Research	2010	15
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses María Ayelén Vélez, Erica Hynes, Carlos Alberto Meinardi, Food Research International Hard Cooked CheesesEarly LipolysisVolatiles Compounds ProductionFood EngineeringFood Processing	2017	14
Wild <i>Lactobacillus</i> strains: Technological characterisation and design of Coalho cheese lactic culture Laura Maria Bruno, Mariángeles Briggiler Marcó, María Luján Capra, International Journal of Dairy Technology Food FermentationLactic Acid BacteriaBacteriologyBiotechnologyTechnological Characterisation	2017	13

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