Search Results - Batistela, Mara E.

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  1. 1
    Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese

    Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese by Giménez, Paula, Peralta, Guillermo H., Batistela, Mara E., George, Guillermo A., Ale, Elisa C., Quintero, Juan Pablo, Hynes, Erica R., Bergamini, Carina V.

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  2. 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

    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 by 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.

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  3. 3
    Culture medium based on whey permeate for biomass production of lactobacilli with technological aptitudes

    Culture medium based on whey permeate for biomass production of lactobacilli with technological aptitudes by Batistela, Mara E., Bergamini, Carina V., Ale, Elisa C., Sánchez, Renzo, Wolf, I. Verónica, Peralta, Guillermo H.

    Published in Food bioscience
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  4. 4
    Biomarkers of neuronal injury and amyloid metabolism in the cerebrospinal fluid of patients infected with HIV-1 subtypes B and C

    Biomarkers of neuronal injury and amyloid metabolism in the cerebrospinal fluid of patients infected with HIV-1 subtypes B and C by de Almeida, Sérgio Monteiro, Ribeiro, Clea E., Rotta, Indianara, Piovesan, Mauro, Tang, Bin, Vaida, Florin, Raboni, Sonia Mara, Letendre, Scott, Potter, Michael, Batistela Fernandes, Meire S., Ellis, Ronald J.

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