C.A. Zalazar - Concepedia

Author

C.A. Zalazar

Also Known As

C A Zalazar, C. A. Zalazar, C.A. Zalazar, CARLOS A ZALAZAR, Carlos A Zalazar, Carlos A. ZALAZAR, Carlos A. Zalazar, Carlos Antonio Zalazar, Carlos Zalazar, Zalazar, C. A.

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

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

About

C.A. Zalazar is an author at Universidad Nacional del Litoral specializing in food technology, health sciences, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	11	514
2	Public Health	4	4	201
3	Engineering	3	3	120
4	Medicine	2	2	206
5	Biochemistry	1	1	24

C.A. Zalazar

Publications

Citations

H-Index

Page 1

	Year	Citations
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, Food Research International ProbioticAddition MethodologyFood MicrobiologyMicrobiologyAdjunct Starters	2005	131
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese Carina V. Bergamini, Erica Hynes, C.A. Zalazar International Dairy Journal ProbioticHealth SciencesLactic Acid BacteriaBacteriologyFood Microbiology	2006	104
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 Fat ReplacerMoisture LevelRheologySensory PropertiesFood Engineering	2002	90
Root phospholipids in Azospirillum-inoculated wheat seedlings exposed to water stress María Alejandra Pereyra, C.A. Zalazar, Carlos A. Barassi Plant Physiology and Biochemistry BiologyEngineeringPlant StressAbiotic StressBiotic Stress	2006	86
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, International Dairy Journal ProbioticProteolytic ActivityBacteriologyProbiotic StrainsFood Microbiology	2009	75
Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese Irma Verónica Wolf, María Cristina Perotti, S. M. Bernal, Food Research International Food ChemistryChemical CompositionFood AnalysisVolatile Compounds ProfileReggianito Argentino Cheese	2010	62
Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes M. C. Candioti, Erica Hynes, Andréa Quiberoni, International Dairy Journal Natural Whey CulturesFood FermentationLactic Acid BacteriaBiotechnologyReggianito Argentino Cheese	2002	57
Proteolysis on Reggianito Argentino Cheeses Manufactured with Natural Whey Cultures and Selected Strains of Lactobacillus helveticus Erica Hynes, Carina V. Bergamini, V.B. Suárez, Journal of Dairy Science	2003	51
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
Composition and volatile profiles of commercial Argentinean blue cheeses Irma Verónica Wolf, María Cristina Perotti, C.A. Zalazar Journal of the Science of Food and Agriculture	2010	41

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