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Tesinistas y Pasantes
Investigación y Desarrollo
Cooperación Internacional
Servicios a Terceros


Publicaciones realizadas por el INLAIN en los últimos 5 años:

Artículos publicados en revistas internacionales


  1. S. Rebechi, M. Vélez, S. Vaira, M. Perotti (2016). Adulteration of Argentinean milk fats with animal fats: Detection by fatty acids analysis and multivariate regression techniques. Food Chemistry 192, 1025–1032.
  2. I. V. Wolf, C. I. Venica,  M. C. Perotti (2015). Effect of reduction of lactose in yogurts by addition of b-galactosidase enzyme on volatile compound profile and quality parameters. International Journal of Food Science and Technology 50, 1076–1082.
  3. C. I. Venica, C. V. Bergamini, S. R. Rebechi, M.  C. Perotti (2015). Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage. LWT- Food Science and Technology 63, 198-205.
  4. M. Vélez, M. Perotti, S. Rebechi, E. Hynes, E.R. (2015). A new minicurd model system for hard cooked cheeses. Journal of Dairy Science, 98 (6): 3679–3683.
  5. M. Vélez, C. Bergamini, M. Ramonda, E. Hynes, M. Perotti (2015). Influence of cheese making technologies on plasmin and coagulant associated proteolysis. (2015). Dairy Science and Technology, 64 (1):  282–288.
  6. C. I. Vénica, M. C. Perotti, C. V. Bergamini (2014). Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition. Dairy Science & Technology 94, 561–580.
  7. S.A. Pujato, D.M. Guglielmotti, H.-W. Ackermann, F. Patrignani, R. Lanciotti, J.A. Reinheimer, A. Quiberoni (2014). Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application. International Journal of Food Microbiology 177, 81–88.
  8. G.H. Peralta, I.V. Wolf, C.V. Bergamini, M.C. Perotti, E.R. Hynes (2014). Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction. Dairy Science & Technology 94: 73-81.
  9. M.J. Spotti, M.J. Martínez, A. Pilosof, M. Candioti,  A. Rubiolo y C.R. Carrara (2014). Rheological properties of whey protein and dextran conjugates at different reaction times. Food Hydrocolloids 38, 76-84.
  10. M.J. Spotti, M.J. Martinez, A. Pilosof, M. Candioti, A. Rubiolo, C.R. Carrara (2014). Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems. Food Hydrocolloids 39, 223-230.
  11. G. Tabanelli, F. Patrignani, F. Gardini, G. Vinderola, J. Reinheimer, L. Grazia, R. Lanciotti (2014). Effect of a sub-lethal High Pressure Homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli. Journal of Applied Microbiology 58, 109-117.
  12. M. Peteán, A. Beccaria, P. Burns, G. Sihufe, A. Binetti, J. Reinheimer, G. Vinderola (2014). Influence of technological variables on the functionality of the cell-free fraction of fermented buttermilk. International Journal of Dairy Technology 67, 39-46.
  13. D. Tomat, A. Quiberoni, D. Mercanti, C. Balagué (2014). Hard Surfaces Decontamination of Enteropathogenic and Shiga Toxin-Producing Escherichia coli using Bacteriophages. Food Research International 57, 123-129.
  14. V. Gregoret, M.J. Perezlindo, G. Vinderola, J. Reinheimer, A. Binetti (2013). A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for industrial use. Food Microbiology 34, 18-28.
  15. B. Sánchez, P. Burns, L. Ruiz, A. Binetti, G. Vinderola, J. Reinheimer, A. Margolles, P. Rúas-Madiedo, C. de los Reyes-Gavilán (2013). Co-culture affects protein profile and technological properties heat tolerance of Lactobacillus delbrueckii subsp. lactis and Bifidobacterium longum. Food Research International 54, 1080-1083.
  16. R. Oliszewski, I V. Wolf, C. V. Bergamini, M. Candioti, M. C. Perotti. (2013). Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat’s milk cheeses. Journal of the Science of Food and Agriculture 93, 2730–2742.
  17. G. Tabanelli, F. Patrignani, C.G. Vinderola, J.A. Reinheimer, F. Gardini, R. Lanciotti (2013). Effect of sub-lethal High Pressure Homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria. Letters in Applied Microbiology 53, 580-586.
  18. C.V. Bergamini, G.H. Peralta, M.M. Milesi, E.R. Hynes (2013). Growth, survival and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model. Journal of Dairy Science, 96, 5465-5476.
  19. M.L. Capra, H. Neve, P.C. Sorati, Z. Atamer, J. Hinrichs, K.J. Heller, A. Quiberoni (2013). Extreme thermal resistance of phages isolated from dairy samples: updating traditional phage detection methodologies. International Dairy Journal 30, 59-63.
  20. T. Costa Souza, A. Marçal da Silva, J. Regina Pires Drews, D. Alves Gomes, G. Vinderola, J. Robert Nicoli (2013). In vitro evaluation of Bifidobacterium strains of human origin for probiotics functional foods. Beneficial Microbes 4, 179-186.
  21. M. Céspedes, P. Cárdenas, M. Staffolani, B. Pendino, Y. Del Bono, M.C. Ciappini, G. Vinderola (2013). Performance in non-dairy drinks of probiotic L. casei strains usually employed in dairy products. Journal of Food Science 78, 756-762.
  22. D. Tomat, D. Mercanti, C. Balagué, A. Quiberoni (2013). Phage Biocontrol of Enteropathogenic and Shiga Toxin-Producing Escherichia coli during milk fermentation. Letters in Applied Microbiology 57, 3-10.
  23. D.D. Tomat, L. Migliore, V. Aquili, A. Quiberoni, C. Balagué (2013). Phage Biocontrol of Enteropathogenic and Shiga Toxin-Producing Escherichia coli in Meat Products. Frontiers in Cellular and Infection Microbiology 3, 1-10.
  24. R. Paéz, L. Lavari, G. Audero, A. Cuatrin, N. Zaritzky, J. Reinheimer, G. Vinderola (2013). Study of the effects of spray-drying on the functionality of probiotic lactobacilli. International Journal of Dairy Technology 66, 155-161.
  25. A. Binetti, M. Carrasco, J. Reinheimer, V. Suárez (2013). Yeasts from autochthonal cheese starters: technological and functional properties. Journal of Applied Microbiology 115, 434-444.
  26. P. Burns, F. Cuffia, M. Milesi, G. Vinderola, C. Meinardi, N. Sabbag, E. Hynes (2012). Technological and probiotic role of adjunct cultures of non starter lactobacilli in soft cheeses. Food Microbiology 30, 45-50.
  27. D. Guglielmotti, D. Mercanti, J. Reinheimer, A. Quiberoni (2012). Review: efficiency of physical and chemical treatments on the inactivation of dairy bacteriophages. Frontiers in Food Microbiology, Vol. 2, Artículo Nº 282.
  28. D. Mercanti, D. Guglielmotti, F. Patrignani, J, Reinheimer, A. Quiberoni (2012). Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application. Food Microbiology 29, 99–104.
  29. T.C. Souza, M.F. Zacarías, A.M. Silva, A. Binetti, J. Reinheimer, J.R. Nicoli, G. Vinderola (2012). Cell viability and immunostimulating and protective capacities of B. longum 51A are differentially affected by technological variables in fermented milks. Journal of Applied Microbiology 112, 1184‑1192.
  30. M. Briggiler Marcó, J. Garneau, D. Tremblay, A. Quiberoni, S. Moineau (2012). Characterization of two virulent phages of Lactobacillus plantarum. Applied and Environmental Microbiology 78, 8719-8734.
  31. G. Tabanelli, P. Burns, F. Patrignani, F. Gardini, R. Lanciottia, J. Reinheimer, G. Vinderola (2012). Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli. Food Microbiology 32, 302-307.
  32. M.L. Olivares, G.A. Sihufe, M.L. Capra, A.C. Rubiolo, S.E. Zorrilla (2012). Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese. LWT-Food Science and Technology 47, 465-470.
  33. R. Páez, L. Lavari, G. Vinderola, G. Audero, A. Cuatrin, N. Zaritzky, J. Reinheimer (2012). Effect of spray drying on the viability and resistance to simulated gastrointestinal digestion in lactobacilli. Food Research International 48, 748–754.
  34. S. Arboleya, A. Binetti, N. Salazar, N. Fernández, G. Solís, A. Hernández-Barranco, A. Margolles, C. de los Reyes-Gavilán, M. Gueimonde (2012). Establishment and development of intestinal microbiota in preterm neonates. FEMS Microbiology Ecology 79, 763–777.
  35. D.M. Guglielmotti, F. Patrignani, R. Lanciotti, M.E. Guerzoni, J.A. Reinheimer, A. Quiberoni (2012). High-pressure homogenization versus heat treatment: effect on survival, growth and metabolism of dairy Leuconostoc strains. Journal of Food Protection 75, 1634-1641.
  36. M. Briggiler Marcó, S. Moineau, A. Quiberoni (2012). Bacteriophages and dairy fermentations (Invited Review). Bacteriophage 2, 1-10.
  37. G. Vinderola, M.F. Zacarías, W. Bockelmann, H. Neve, J. Reinheimer, K. Heller (2012). Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of freeze-dried cells into different food matrices. Food Microbiology 30, 274-280.
  38. C. Pereira de Lima, L.M. Bruno, E.A. Teixeira de Figueiredo, A. Quiberoni, J.D. Gasparin Carvalho, A.K. Furtado de Carvalho (2012). Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho. Ciência Rural 42, 1117-1122.
  39. P.Urgeghe, C. Piga, M. Addis, R. Di Salvo, G. Piredda, F. Scintu, I. Wolf, G. Sanna (2012). SPME/GC-MS Characterization of volatile fraction of an Italian PDO sheep cheese to prevalent lypolitic ripening: the case of Fiore Sardo. Food Analytical Methods 5, 723-730.
  40. D. Mercanti, D. Carminati, J. Reinheimer, A. Quiberoni (2011). Widely distributed lysogeny in probiotic lactobacilli represents a potentially high risk for the fermentative dairy industry. International Journal of Food Microbiology 144, 503-512.
  41. G. Vinderola, M. Céspedes, D. Mateolli, P. Cárdenas, M. Lescano, N. Aimaretti, J. Reinheimer (2011). Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during cold storage. International Journal of Dairy Technology 64, 269-275.
  42. M. Briggiler Marcó, D. Mercanti, J. Reinheimer, A. Quiberoni (2011). Performance of spontaneous phage-resistant derivatives of Lactobacillus plantarum in fermented milk manufacture. International Dairy Journal 21, 857-862.
  43. M. Zago, M.E. Fornasar, D. Carminati, P. Burns, V. Suarez, G. Vinderola, J. Reinheimer, G. Giraffa (2011). Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses. Food Microbiology 28, 1033-1040.
  44. M. Zacarías, A. Binetti, M. Laco, J. Reinheimer, G. Vinderola (2011). Preliminary technological and potential probiotic characterisation of bifidobacteria isolated from breast milk for use in dairy products. International Dairy Journal 21, 548-555.
  45. M. Capra, D. Mercanti, L. Rossetti, J. Reinheimer, A. Quiberoni A (2011). Isolation and phenotypic characterization of Lactobacillus casei and Lactobacillus paracasei bacteriophage-resistant mutants. Journal of Applied Microbiology 111, 371-381.
  46. P. Burns, G. Vinderola, J. Reinheimer, I. Cuesta, C. de los Reyes-Gavilán, P. Ruas-Madiedo (2011). Technological characterization and survival of the exopolysaccharide-producing strain Lactobacillus delbrueckii subsp. lactis 193 and its bile-resistant derivative 193+. Journal of Dairy Research 78, 357-364.
  47. V. Trucco, J. Reinheimer, A. Quiberoni, V.B. Suárez (2011). Adsorption of temperate phages of Lactobacillus delbrueckii strains and phage resistance linked to their cell diversity. Journal of Applied Microbiology 110, 935-942.
  48. G. Vinderola, A. Binetti, P. Burns, J. Reinheimer (2011). Cell viability and functionality of probiotic bacteria in dairy products (Review). Frontiers in Microbiology 2, Article 70, 1-6.
  49. L. Cardamone, A. Quiberoni, D. Mercanti, M.E. Fornasari, J. Reinheimer. D. Guglielmotti (2011). Adventitious dairy Leuconostoc strains with interesting technological and biological properties useful for adjunct starters. Dairy Science & Technology 91, 457-470.
  50. M. Briggiler Marcó, A. Quiberoni, A. Negro, J. Reinheimer, O. Alfano (2011). Evaluation of the photocatalytic inactivation efficiency of dairy bacteriophages. Chemical Engineering Journal 172, 987-993.
  51. M. Vélez, M. Perotti, S. Rebechi, C. Meinardi, E. Hynes, C. Zalazar (2011). Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurds. International Journal of Dairy Technology 64,227–231.
  52. M. Milesi, C. Bergamini, E. Hynes (2011). Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheesesFood Research International 44, 765-773.
  53. I. Wolf, M. Perotti, C. Zalazar (2011). Composition and volatile profiles of commercial Argentinean blue cheeses. Journal of the Science of Food and Agriculture 91, 385-393.
  54. M. Milesi, I. Wolf, C. Bergamini, E. Hynes (2010). Two strains of non-starter lactobacilli increased the production of flavour compounds in soft cheeses. Journal of Dairy Science 93, 5020-5031.
  55. N. Bertola, M. Candioti, A. Bevilacqua, N. Zaritzky, E. Hynes (2010). Impact of primary proteolysis in texture and meltability of soft cheese. Scienza e Tecnica Lattiero Casearia 61, 279-294.
  56. G. De Antoni, M. Zago, O. Vasek, G. Giraffa, M. Briggiler Marcó, J. Reinheimer, V. Suárez (2010). Lactobacillus plantarum bacteriophages isolated from Kefir grains: phenotypic and molecular characterization. Journal of Dairy Research 77, 7-12.
  57. M. Briggiler Marcó, J.A Reinheimer, A. Quiberoni (2010). Phage adsorption to Lactobacillus plantarum: Influence of physiological and environmental factors. International Journal of Food Microbiology 138, 270-275.
  58. A. Ebrecht, D. Guglielmotti, J. Reinheimer, V. Suarez (2010). Optimization of methodology to enumerate Lactobacillus delbrueckii phages. Food Protection Trends 30, 25-29.
  59. A. Quiberoni, S. Moineau, G. Rousseau, J. Reinheimer, H-W. Ackermann(2010). Streptococcus thermophilus bacteriophages (Review). International Dairy Journal 20, 657-664.
  60. A. Ebrecht, D. Guglielmotti, G. Tremmel, J. Reinheimer, V. Suárez (2010). Temperate and virulent Lactobacillus delbrueckii bacteriophages: Comparison of their thermal and chemical resistance. Food Microbiology 27, 515-520.
  61. M. Capra, D. Mercanti, J. Reinheimer, A. Quiberoni (2010). Characterisation of three temperate phages released from the same Lactobacillus paracasei commercial strain. International Journal of Dairy Technology 63, 396-405.
  62. P. Burns, B. Sanchez, G. Vinderola, P. Ruas-Madiedo, L. Ruiz, A. Margolles, J. Reinheimer, C.G. de los Reyes-Gavilan (2010). Inside the adaptation process of Lactobacillus delbrueckii subsp. lactis to bile. International Journal of Food Microbiology 142, 132-141.
  63. P. Burns, F. Molinari, A. Beccaria, R. Paez, C. Meinardi, J. Reinheimer, G. Vinderola (2010). Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying. Journal of Applied Microbiology 109, 1370-1378.
  64. M. Vélez, M. Perotti, I. Wolf, E. Hynes, C. Zalazar (2010). Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation. Journal of Dairy Science 93, 4545-4554.
  65. G. Sihufe, S. Zorrilla, M. Perotti, I. Wolf, C. Zalazar, N. Sabbag, S. Costa, A. Rubiolo (2010). Acceleration of cheese ripening at elevated temperarure. An estimation of the optimal ripening time of a traditional argentinean hard cheese. Food Chemistry 119, 101-107.
  66. I. Wolf, M. Perotti, S. Bernal, C. Zalazar (2010). Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese. Food Research International 43, 1204-1211.
  67. M. Candioti, C. Bergamini; S. Palma, M. Busetti, C. Meinardi, C. Zalazar (2010). Characterization of proteolysis of Argentinean sheep cheeses made by two different production methods. Journal of the Science of Food and Agriculture 90, 36-42.
  68. C. Bergamini, I. Wolf, M. Perotti, C. Zalazar (2010). Characterization of biochemical changes during ripening in Argentinean sheep cheeses. Small Ruminant Research 94, 79-89.
  69. C. Bergamini, E. Hynes, C. Meinardi, V. Suárez, A. Quiberoni, C. Zalazar (2010). Pategrás cheese as a suitable carrier for six probiotic strains. Journal of Dairy Research 77, 265–272.
  70. M. Milesi, G. Vinderola, N. Sabbag, C.A. Meinardi, E. Hynes (2009). Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential. Food Research International 42, 1186–1196.
  71. M. Perotti, D. Mercanti, S. Bernal, C. Zalazar (2009). Characterization of free fatty acids profile of Pategrás during ripening. International Journal of Dairy Technology 62, 331-338.
  72. C. Bergamini, E. Hynes, S. Palma, N. Sabbag, C. Zalazar (2009) Proteolytic activity of three probiotic strainsin semi-hard cheese as single and mixed cultures: L. acidophilus, L. paracasei and B. lactis. International Dairy Journal 19, 467-475.
  73. I. Wolf, C. Meinardi, C. Zalazar (2009). Production of flavour compounds from fat during cheese ripening by action of lipases and esterases. Protein & Peptide Letters 16, 1235-1243.
  74. C. Bergamini, E. Hynes, M.  Candioti, C. Zalazar (2009). Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese. Journal of Dairy Science 92, 2455-2467.
  75. F. Patrignani, P. Burns, D. Serrazanetti, G. Vinderola, J. Reinheimer, R. Lanciotti, M. Guerzoni (2009). Suitability of high pressure-homogeneized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus. Journal of Dairy Research 76, 74-82.
  76. M. Capra, F. Patrignani, A. Quiberoni, J. Reinheimer, R. Lanciotti, M. Guerzoni (2009). Effect of high-pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages. International Dairy Journal 19, 336-341.
  77. M. Briggiler Marcó, G. De Antoni, J. Reinheimer, A. Quiberoni (2009). Thermal, chemical and photocatalytic inactivation of Lactobacillus plantarum bacteriophages. Journal of Food Protection 72, 1012-1019.
  78. M. Capra, A. Binetti, D. Mercanti, A. Quiberoni, J. Reinheimer (2009). Diversity among Lactobacillus paracasei phagesisolated from a probiotic dairy plant. Journal of Applied Microbiology 107, 1350-1357.
  79. D. Guglielmotti, A. Binetti, J. Reinheimer, A. Quiberoni (2009). Streptococcus thermophilus phage monitoring in a cheese factory: phage caracteristics and starter sensitivity. International Dairy Journal (en prensa).
  80. V. Suárez, M. Zago, G. Giraffa, J. Reinheimer and A. Quiberoni (2009). Evidence for the presence of restriction/modification systems in Lactobacillus delbrueckii. Journal of Dairy Research 76, 433-440.
  81. G. Vinderola, F. Molinari, W. Prosello, D. Ghiberto, J. Reinheimer (2009). Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese. Impact on the characteristics of the product. International Journal of Food Microbiology 135, 171-174.
  82. E. Vigliengo, J. Reinheimer (2009). Use of whey and buttermilk based media to obtain biomass of thermophilic LAB. International Journal of Dairy Technology 62, 431-437.
  83. D. Guglielmotti, H. Deveau, A. Binetti, J. Reinheimer, S. Moineau, A. Quiberoni (2009). Genome analysis of two virulent Streptococcus thermophilus phages isolated in Argentina. International Journal of Food Microbiology 136, 101-109.

Articulos publicados en revistas nacionales y del Mercosur


  1. C.I. Vénica, S. C. Costa, N. G. Sabbag, M. C. Perotti (2015). Yogur funcional y reducido en lactosa. Características fisicoquímicas y sesonsoriales. Tecnología Láctea Latinoamericana 87, 38-42.
  2. I.V.Wolf, M.C. Perotti. (2013). Diferenciación de quesos grana de distintos orígenes a través del análisis de los perfiles de compuestos volátiles.  Tecnología Láctea Latinoamericana 77, 40-45.
  3. C.I. Vénica, M. Perotti, I. Wolf, C. Bergamini, C. Zalazar (2011). Intolerancia a la lactosa. Productos lácteos modificados. Tecnología Láctea Latinoamericana 65, 50-56.
  4. M.C. Perotti, M.B. Ramonda, S.R. Rebechi, M.C. Candioti, C.A. Zalazar C.A (2011). Predicción del tiempo de maduración de quesos típicos argentinos mediante el uso de parámetros fisicoquímicos y técnicas estadísticas multivariadas.  Revista Argentina de Lactología 27, 21-31.
  5. R. Oliszewski, I. Wolf, M. Perotti, C. Bergamini, C. Zalazar (2010). Caracterización de la maduración de quesos caprinos argentinos. Tecnología Láctea Latinoamericana 60, 44-54.
  6. S. Rebechi, M. Perotti, S. Bernal, C. Zalazar (2010). Detección de adulteraciones en grasas lácteas argentinas mediante la aplicación de relaciones de composición de ácidos grasos y técnicas estadísticas multivariadas. Revista Argentina de Lactología 26, 45-61.
  7. J. Bruschi, A. Sansinanea, S. Cerone, A. Binetti, M. Garcia, J. Reinheimer (2010). Fermentos naturales de quesería de la zona de Tandil. Caracterización tecnológica y microbiológica. Revista Argentina de Lactología 26, 31-44.
  8. M. Candioti, C. Zalazar, E. Hynes (2010). Correlación entre la actividad residual de cuajo, la proteólisis y la fundibilidad de queso Cremoso. Revista Argentina de Lactología. 26, 21-44.
  9. C. Meinardi, M. Candioti, S. Palma, A. Avila, N. Bértola (2010). Vida útil de quesos semiduros tipo barra para “sándwich”. Revista de divulgación científica del Centro de Estudiantes de Ingeniería Química.
  10. A. Avila, S. Palma, M. Candioti, C. Meinardi. Características fisicoquímicas de quesos tipo sándwich comercializados en Santa Fe, y su relación con la tecnología de elaboración. Revista Argentina de Lactología 26, 9-19.
  11. N. Sabbag, M. Milesi, M. Candioti, S. Costa, E. Hynes (2009). Composición química y aceptabilidad de quesos de pasta blanda y semidura elaborados con distintos fermentos adjuntos. Tecnología Láctea Latinoamericana 58, 48-53.


Capítulos de libros


  1. I.V. Wolf, C.V. Bergamini, M.C. Perotti, E.R. Hynes. (2013). Sensory and flavor characteristics of milk. Cap. 15. En: Milk and Dairy products in Human Nutrition: Production, Composition and Health. Ed. Young W. Park y George F. W Haenlein. John Wiley & Sons, Ltd., Hoboken, pp310-337.
  2. M.C. Perotti, M.A. Vélez, I.V. Wolf. (2013) Milk pre-treatment and free fatty acids in cheeses. Handbook of Cheese. En: Health: Production, Nutrition and Medical Sciences. Wageningen Academic Publishers, pp. 585-599.
  3. I.V.Wolf, M.C. Abeijón Mukdsi; M.C. Perotti. (2013). Cheese ripening: Enzymes and typical flavour compounds associated with milkfat degradation. En: Cheese ripening: Quality, Safety and Health Aspects. Series Advances in Food Safety and Food Microbiology. Nova Science Publishers Inc., USA. pp 29-50.
  4. V. Suárez, J. Reinheimer, A. Quiberoni (2012). Bacteriophages in dairy plants. En: Bacteriophages in dairy processing. Ed. A. Quiberoni and J. Reinheimer. Nova Science Publishers, Inc., Hauppauge, New York, USA (in press).
  5. V. Suárez, D. Guglielmotti (2012). Biocides in Dairy Bacteriophage Inactivation. En: Bacteriophages in dairy processing. Ed. A. Quiberoni and J. Reinheimer. Nova Science Publishers, Inc., Hauppauge, New York, USA (in press).
  6. M. Briggiler Marcó, J. Reinheimer, A. Quiberoni (2012). Characterization of Phage Receptors in Lactic Acid Bacteria. En: Food Quality: Control, Analysis and consumer concerns. Chapter 12. Ed. D. Medina and A. Laine. Nova Science Publishers, Inc., Hauppauge, New York, USA (in press).
  7. A. Quiberoni, V. Suárez, A. Binetti, J. Reinheimer (2011). Phages of Lactic Acid Bacteria. Biological Aspects. En: Encyclopledia of Dairy Science,  2nd Edition. Chapter 50, 430-438. Ed. J. Fuquay, P. Fox and P. McSweeney. Elsevier Limited, Kidlington, Oxford, UK.
  8. G. Vinderola, P. Burns, J. Reinheimer (2011). Technology and Stability of Probiotics in Probiotic and Prebiotic Cheeses. In: Probiotic and Prebiotic Foods, 169-202. Ed. N. Shah, A. Cruz and J. Faria. Nova Science Publishers, New York, USA.
  9. C.A. Zalazar, M.C. Perotti (2011). Dulce de Leche. En: Encyclopedia of Dairy Science, 2nd Edition, vol. 1, 874-880. Ed. J. Fuquay, P. Fox and P. McSweeney.  Elsevier Limited, Kidlington, Oxford, UK.
  10. G. Vinderola, A. Binetti, J. Reinheimer (2010). Bifidobacteria
    isolated from breast milk for the development of new functional foods.
    En: Milk Consumption and Health Research, 115-124. Ed. E. Lange and F. Vogel. Nova  Science Publishers, Inc. Hauppauge, NY, USA
  11. D. Carminati, G. Giraffa, A. Quiberoni, A. Binetti, V. Suárez, J. Reinheimer (2010). Advances and trends in starter cultures for dairy fermentations. En: Biotechnology of lactic acid bacteria: Novel Applications (Chapter 10), 177-192. Ed. F. Mozzi, R. Raya and G. Vignolo. Wiley-Blackwell Publishing, Ames, IA, USA.
  12. C. Vinderola, A. Binetti; P. Burns, J. Reinheimer (2010). Cambios en la funcionalidad de bacterias probióticas desde la producción al consumo. CYTED.
  13. E. Hynes, C. Zalazar (2009). Dulce de Leche. En: Advanced Dairy Chemistry. Vol. 3: Lactose, Water, Salts and Minor Constituents, 58-68. Ed. P. Fox  and P. McSweeney. Springer, New York.
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A. Quiberoni, J. Reinheimer J. (Ed.). Bacteriophages in Dairy Processing. NOVA-Science Publishers, Inc. New York (USA) 2012 (in press).