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Carlos Alberto Meinardi

Observed names: C A Meinardi, C. A. Meinardi, C. Meinardi, C.A. Meinardi, CARLOS A MEINARDI, Carlos A Meinardi, Carlos A. Meinardi, Carlos Alberto MEINARDI, Carlos Meinardi, MEINARDI, Carlos Alberto, Meinardi, Carlos, Meinardi, Carlos A., Meinardi, Carlos Alberto
OpenAlex ID: A5086445480
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
2009 · María Mercedes Milesi, Gabriel Vinderola, et al. · Food Research International · 75
Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses
2011 · Patricia Burns, Facundo Cuffia, et al. · Food Microbiology · 61
Free fatty acid profiles of Reggianito Argentino cheese produced with different starters
2005 · M.C. Perotti, S.M. Bernal, et al. · International Dairy Journal · 50
Technological challenges in the production of a probiotic pasta filata soft cheese
2017 · Facundo Cuffia, Guillermo George, et al. · LWT · 37
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Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying
2010 · P. Burns, F. Molinari, et al. · Journal of Applied Microbiology · 27
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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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Relation between pH, degree of proteolysis and consistency in soft cheeses
1999 · Erica Hynes, Agnès Delacroix-Buchet, et al. · HAL (Le Centre pour la Communication Scientifique Directe) · 24
Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
2009 · Irma Veronica Wolf, Carlos Alberto Meinardi, et al. · Protein and Peptide Letters · 19
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
2017 · María A. Vélez, Erica R. Hynes, et al. · Food Research International · 16
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Pategrás cheese as a suitable carrier for six probiotic cultures
2010 · Carina Bergamini, Erica Hynes, et al. · Journal of Dairy Research · 15
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The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
2018 · Valentina DE LUCA, Maria Cristina PEROTTI, et al. · Food Science and Technology · 14
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Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture
2017 · Laura Maria Bruno, Mariángeles Briggiler Marcó, et al. · International Journal of Dairy Technology · 14
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Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
2014 · María Cristina Perotti, Irma Verónica Wolf, et al. · Dairy Science and Technology · 12
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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Studies on a fast method for determining the yield in the production of Argentinean sheep cheeses
2007 · D.J. Mercanti, M.R. Busetti, et al. · Food Chemistry · 10
Exogenous Enzymes in Cheese Making: An Overview
2022 · Luigi Mandrich, Emilia Caputo, et al. · Current Nutrition & Food Science · 7
Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening
2012 · VIVIANA B SUÁREZ, GUSTAVO J TREMMEL, et al. · International Journal of Dairy Technology · 7
Influence of milk‐clotting enzymes on acidification rate of natural whey starter culture
2002 · C A Meinardi, A A Alonso, et al. · International Journal of Dairy Technology · 5
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Cheese Making: New Perspective in Lipolysis and Influence of Exogenous Enzymes in Fatty Acids and Volatile Compound Profile of Semi Hard Cheeses
2021 · Emilia Caputo, Carlos Alberto Meinardi, et al. · Editora Científica Digital eBooks · 3
Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds
2011 · MARÍA A VÉLEZ, MARÍA C PEROTTI, et al. · International Journal of Dairy Technology · 3
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
Influence of probiotic cultures addition on the properties of semi-hard ewe’s cheese
2011 · Blaženka Kos, Marijana Blažić, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 1
Avances en microbiología, bioquímica y tecnología de quesos
2023 · Bailo, Nanci, Bergamini, Carina, et al.
Works count: 56
Citation count: 448
H-index: 12
I10-index: 16
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