V.B. Suárez

Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

Carina V. Bergamini, Erica Hynes, Andréa Quiberoni et al. · Food Research International · 2005 · 131 citations · Full text

Probiotic, Addition Methodology, Food Microbiology +6

Yeasts from autochthonal cheese starters: technological and functional properties

Ana G. Binetti, Marta Susana Carrasco, Jorge Reinheimer et al. · Journal of Applied Microbiology · 2013 · 110 citations

Thermophilic Lactic Acid Bacteria Phages Isolated from Argentinian Dairy Industries

V.B. Suárez, Andréa Quiberoni, Ana G. Binetti et al. · Journal of Food Protection · 2002 · 66 citations

Inactivation of Lactobacillus helveticus Bacteriophages by Thermal and Chemical Treatments

Andréa Quiberoni, V.B. Suárez, Jorge Reinheimer · Journal of Food Protection · 1999 · 61 citations

Lactobacillus Helveticus Bacteriophages, Food Microbiology, Thermal Processing +2

The lactic acid microflora of natural whey starters used in Argentina for hard cheese production

Jorge Reinheimer, Andréa Quiberoni, Patrick Tailliez et al. · International Dairy Journal · 1996 · 59 citations

Biomanufacturing, Food Fermentation, Hard Cheese Production +7