Mathematical modeling of the release of food active compounds from viscoelastic matrices by Oroná, J.D., Niizawa, I., Espinaco, B.Y., Sihufe, G.A., Zorrilla, S.E., Peralta, J.M.

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Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability by Acosta, N.B., Sihufe, G.A., Meza, B.E., Marino, F., Costabel, L.M., Zorrilla, S.E., Olivares, M.L.

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Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese by Olivares, M.L., Sihufe, G.A., Capra, M.L., Rubiolo, A.C., Zorrilla, S.E.

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Secondary proteolysis of Fynbo cheese salted with NaC1/KC1 brine and ripened at various temperatures by Sihufe, G.A, Zorrilla, S.E, Rubiolo, A.C

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The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese by Sihufe, Guillermo A., Zorrilla, Susana E., Mercanti, Diego J., Perotti, María C., Zalazar, Carlos A., Rubiolo, Amelia C.

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Casein Degradation of Fynbo Cheese Salted with NaCl/KCl Brine and Ripened at Various Temperatures by Sihufe, G.A., Zorrilla, S.E., Rubiolo, A.C.

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The effect of trichloroacetic acid on water-soluble fractions from Fynbo cheese by Sihufe, Guillermo A., Zorrilla, Susana E., Rubiolo, Amelia C.

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