1. Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese. (May 2023) Authors: Giménez, Paula; Peralta, Guillermo H.; Batistela, Mara E.; George, Guillermo A.; Ale, Elisa C.; Quintero, Juan Pablo; Hynes, Erica R.; Bergamini, Carina V. Journal: International dairy journal Issue: Volume 140(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese. (May 2023) Authors: Giménez, Paula; Peralta, Guillermo H.; Batistela, Mara E.; Cuffia, Facundo; Ale, Elisa C.; Wolf, I. Verónica; Perotti, M. Cristina; Hynes, Erica R.; Bergamini, Carina V. Journal: International dairy journal Issue: Volume 140(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Isolation and characterization of a high molecular mass β-glucan from Lactobacillus fermentum Lf2 and evaluation of its immunomodulatory activity. (1st April 2019) Authors: Vitlic, Ana; Sadiq, Sohaib; Ahmed, Hafiz I.; Ale, Elisa C.; Binetti, Ana G.; Collett, Andrew; Humpreys, Paul N.; Laws, Andrew P. Journal: Carbohydrate research Issue: Volume 476(2019) Page Start: 44 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?. (September 2020) Authors: Ale, Elisa C.; Rojas, María F.; Reinheimer, Jorge A.; Binetti, Ana G. Journal: Food microbiology Issue: Volume 90(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption. (October 2020) Authors: Peralta, Guillermo H.; Bergamini, Carina V.; Costabel, Luciana; Audero, Gabriela; Ale, Elisa C.; Binetti, Ana G.; Wolf, I. Verónica; Cuatrín, Alejandra; Nieto, Ivana; Perotti, M. Cristina; Hynes, Erica R. Journal: International dairy journal Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Statistical optimisation of the exopolysaccharide production by Lactobacillus fermentum Lf2 and analysis of its chemical composition. (21st August 2019) Authors: Ale, Elisa C.; Batistela, Virginia A.; Correa Olivar, Gabriela; Ferrado, Joana B.; Sadiq, Sohaib; Ahmed, Hafiz I.; Reinheimer, Jorge A.; Vera‐Candioti, Luciana; Laws, Andrew P.; Binetti, Ana Griselda Journal: International journal of dairy technology Issue: Volume 73:Number 1(2020) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Structural characterisation of two medium molecular mass exopolysaccharides produced by the bacterium Lactobacillus fermentum Lf2. (February 2020) Authors: Ahmed, Hafiz I.; Ransom-Jones, Emma; Sadiq, Sohaib; Vitlic, Ana; McLay, Neil; Rojas, María F.; Ale, Elisa C.; Binetti, Ana G.; Collett, Andrew; Humphreys, Paul N.; Laws, Andrew P. Journal: Carbohydrate research Issue: Volume 488(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides. (February 2023) Authors: Ale, Elisa C.; Ibáñez, Rodrigo A.; Wilbanks, Daniel J.; Peralta, Guillermo H.; Ceylan, Fatma D.; Binetti, Ana G.; Bolling, Bradley W.; Lucey, John A. Journal: International dairy journal Issue: Volume 137(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. (December 2016) Authors: Ale, Elisa C.; Perezlindo, Marcos J.; Pavón, Yanina; Peralta, Guillermo H.; Costa, Silvia; Sabbag, Nora; Bergamini, Carina; Reinheimer, Jorge A.; Binetti, Ana G. Journal: Food research international Issue: Volume 90(2016:Dec.) Page Start: 259 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗