| Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese CV Bergamini, ER Hynes, A Quiberoni, VB Suárez, CA Zalazar Food research international 38 (5), 597-604, 2005 | 201 | 2005 |
| Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese CV Bergamini, ER Hynes, CA Zalazar International Dairy Journal 16 (8), 856-866, 2006 | 146 | 2006 |
| Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses M Briggiler-Marcó, ML Capra, A Quiberoni, G Vinderola, JA Reinheimer, ... Journal of Dairy Science 90 (10), 4532-4542, 2007 | 100 | 2007 |
| Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese‐type and soft‐cheese type MM Milesi, PLH McSweeney, ER Hynes Journal of Applied Microbiology 105 (3), 884-892, 2008 | 89 | 2008 |
| Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis CV Bergamini, ER Hynes, SB Palma, NG Sabbag, CA Zalazar International Dairy Journal 19 (8), 467-475, 2009 | 88 | 2009 |
| Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential MM Milesi, G Vinderola, N Sabbag, CA Meinardi, E Hynes Food research international 42 (8), 1186-1196, 2009 | 87 | 2009 |
| Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses P Burns, F Cuffia, M Milesi, G Vinderola, C Meinardi, N Sabbag, E Hynes Food microbiology 30 (1), 45-50, 2012 | 81 | 2012 |
| Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes MC Candioti, E Hynes, A Quiberoni, SB Palma, N Sabbag, CA Zalazar International Dairy Journal 12 (11), 923-931, 2002 | 78 | 2002 |
| Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus ER Hynes, CV Bergamini, VB Suárez, CA Zalazar Journal of Dairy Science 86 (12), 3831-3840, 2003 | 67 | 2003 |
| Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses MM Milesi, IV Wolf, CV Bergamini, ER Hynes Journal of dairy science 93 (11), 5020-5031, 2010 | 59 | 2010 |
| Proteolysis during ripening of miniature washed-curd cheeses manufactured with different strains of starter bacteria and a Lactobacillus plantarum adjunct culture E Hynes, JC Ogier, A Delacroix-Buchet International Dairy Journal 11 (8), 587-597, 2001 | 49 | 2001 |
| Protocol for the manufacture of miniature washed-curd cheeses under controlled microbiological conditions E Hynes, JC Ogier, A Delacroix-Buchet International Dairy Journal 10 (10), 733-737, 2000 | 49 | 2000 |
| Proteolysis in Mozzarella cheeses manufactured by different industrial processes L Costabel, MS Pauletti, E Hynes Journal of dairy science 90 (5), 2103-2112, 2007 | 46 | 2007 |
| Contribution of starter lactococci and adjunct lactobacilli to proteolysis, volatile profiles and sensory characteristics of washed-curd cheese E Hynes, C Bach, G Lamberet, JC Ogier, O Son, A Delacroix-Buchet Le Lait 83 (1), 31-43, 2003 | 45 | 2003 |
| Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: Heat treatment and mechanical agitation MA Vélez, MC Perotti, IV Wolf, ER Hynes, CA Zalazar Journal of dairy science 93 (10), 4545-4554, 2010 | 43 | 2010 |
| Influence of milk-clotting enzyme concentration on the αs1-casein hydrolysis during soft cheeses ripening ER Hynes, CA Meinardi, N Sabbag, T Cattaneo, MC Candioti, CA Zalazar Journal of Dairy Science 84 (6), 1335-1340, 2001 | 43 | 2001 |
| Influence of residual milk-clotting enzyme on αs1 casein hydrolysis during ripening of Reggianito Argentino cheese ER Hynes, L Aparo, MC Candioti Journal of Dairy Science 87 (3), 565-573, 2004 | 41 | 2004 |
| Quesos típicos argentinos C Zalazar, C Meinardi, E Hynes Una revisión general sobre producción y características. Santa Fe, Centro de …, 1999 | 41 | 1999 |
| Bioactive compounds delivery using nanotechnology: design and applications in dairy food MA Vélez, MC Perotti, L Santiago, AM Gennaro, E Hynes Nutrient delivery, 221-250, 2017 | 40 | 2017 |
| Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening MM Milesi, M Candioti, E Hynes LWT-Food Science and Technology 40 (8), 1427-1433, 2007 | 38 | 2007 |
