C.A. Zalazar

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

Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

Carina V. Bergamini, Erica Hynes, C.A. Zalazar · International Dairy Journal · 2006 · 104 citations

Probiotic, Health Sciences, Lactic Acid Bacteria +10

Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses

C.A. Zalazar, Cristina Susana Zalazar · International Dairy Journal · 2002 · 90 citations

Fat Replacer, Moisture Level, Rheology +6

Root phospholipids in Azospirillum-inoculated wheat seedlings exposed to water stress

María Alejandra Pereyra, C.A. Zalazar, Carlos A. Barassi · Plant Physiology and Biochemistry · 2006 · 86 citations · Full text

Biology, Engineering, Plant Stress +9

Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis

Carina V. Bergamini, Erica Hynes, Susana Beatriz Palma et al. · International Dairy Journal · 2009 · 75 citations

Probiotic, Proteolytic Activity, Bacteriology +8