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M. C. Candioti

Observed names: Candioti, M. C., Candioti, Mario, Candioti, Mario C., Candioti, Mario César, M C CANDIOTI, M C Candioti, M.C. Candioti, Mario C Candioti, Mario C. Candioti, Mario Candioti, Mario César Candioti
OpenAlex ID: A5034819641
Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
2014 · María Julia Spotti, María Julia Martinez, et al. · Food Hydrocolloids · 119
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Inhibition of coliform bacteria by lactic cultures
1990 · Jorge Reinheimer, Maria R. Demkow, et al. · Australian Journal of Dairy Technology · 63
Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes
2002 · Mario César Candioti, Erica Hynes, et al. · International Dairy Journal · 56
Rheological properties of whey protein and dextran conjugates at different reaction times
2013 · María Julia Spotti, María Julia Martinez, et al. · Food Hydrocolloids · 55
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Influence of cheese making technologies on plasmin and coagulant associated proteolysis
2015 · María Ayelén Vélez, Carina Viviana Bergamini, et al. · LWT · 27
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Influence of Residual Milk-Clotting Enzyme on αs1 Casein Hydrolysis During Ripening of Reggianito Argentino Cheese
2004 · E.R. Hynes, L. Aparo, et al. · Journal of Dairy Science · 26
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Leuconostoc citreumMB1 as biocontrol agent ofListeria monocytogenesin milk
2013 · Silvina A Pujato, Andrea del L Quiberoni, et al. · Journal of Dairy Research · 25
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Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
2007 · María Mercedes Milesi, Mario Candioti, et al. · LWT · 24
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Influence of Milk-Clotting Enzyme Concentration on the αS1-Casein Hydrolysis During Soft Cheeses Ripening
2001 · E.R. Hynes, C.A. Meinardi, et al. · Journal of Dairy Science · 24
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Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses
2013 · Rubén Oliszewski, I Verónica Wolf, et al. · Journal of the Science of Food and Agriculture · 22
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
2015 · Luciana M. Costabel, Carina V. Bergamini, et al. · Journal of Dairy Research · 21
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Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
2009 · C.V. Bergamini, E.R. Hynes, et al. · Journal of Dairy Science · 19
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Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics.
2018 · Facundo Cuffia, Carina Viviana Bergamini, et al. · International Food Research Journal · 14
The role of propionibacteria in the volatile profile of Pategrás cheeses
2016 · I. Verónica Wolf, G. Hugo Peralta, et al. · Dairy Science and Technology · 11
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Substitution of natural whey starter by mixed strains of Lactobacillus helveticus in the production of Reggianito Argentino cheese
2004 · M C Perotti, S M Bernal, et al. · International Journal of Dairy Technology · 11
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
2009 · Mario C Candioti, Carina V Bergamini, et al. · Journal of the Science of Food and Agriculture · 10
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Plasmin and coagulant activities in a minicurd model system: Study of technological parameters
2016 · M.A. Vélez, M.C. Perotti, et al. · Journal of Dairy Science · 9
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Effect of brine concentration on the ripening of an Argentinean sheep’s milk cheese
2015 · Facundo Cuffia, Mario Candioti, et al. · Small Ruminant Research · 9
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Influence of residual milk‐clotting enzyme and proteolysis on melting properties of soft cheese
2007 · M C CANDIOTI, M J ALONSO, et al. · International Journal of Dairy Technology · 7
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Influence of fat content and other variables on the Cremoso Argentino cheese meltability
2004 · Diego J. Mercanti, Irma V. Wolf, et al. · Grasas y Aceites · 2
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Characterisation of Proteolysis Profile of Argentinean Sheep Cheeses Made by Two Different Production Methods
2012 · C.A. Zalazar, M. C. Candioti, et al. · 1
Impact of primary proteolysis on texture and meltability of soft cheese.
2010 · Nora Cristina Bértola, M. C. Candioti, et al. · Scienza e Tecnica Lattiero Casearia · 1
Respuesta de las proteínas del suero de la leche bovina a la acción de diversas enzimas proteolíticas de uso industrial
1998 · M. C. Candioti · Americanae (AECID Library) · 1
Avances en microbiología, bioquímica y tecnología de quesos
2023 · Bailo, Nanci, Bergamini, Carina, et al.
Avances y tendencias en la industria láctea: la contribución argentina desde el INLAIN
2021 · Reinheimer, Jorge, Ale, Elisa, et al.
Works count: 50
Citation count: 560
H-index: 13
I10-index: 16
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