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G. Díaz
G. Díaz
International Trademark Association
Biochemistry
Streptococcus thermophilus
Chemistry
Cheesemaking
Ripening
5
Papers
15
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Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra
2019
Food Analytical Methods
G. Díaz
J. Pega
D. Primrose
Ana Maria Sancho
M. Nanni
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Citations (4)
Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices: Implications for defining molecular markers of cell integrity
2017
Lwt - Food Science and Technology
J. Pega
Sergio Anibal Rizzo
Luciana Rossetti
Carolina Daiana Pérez
G. Díaz
A.M. Descalzo
M. Nanni
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Citations (3)
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
2017
Lwt - Food Science and Technology
J. Pega
Carolina Daiana Pérez
Sergio Anibal Rizzo
Luciana Rossetti
G. Díaz
Sandra M. Ruzal
M. Nanni
A.M. Descalzo
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Citations (1)
Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
2016
International Journal of Food Microbiology
J. Pega
Sergio Anibal Rizzo
Carolina Daiana Pérez
Luciana Rossetti
G. Díaz
S.M. Ruzal
M. Nanni
A.M. Descalzo
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Citations (7)
qPCRおよびRT‐qPCRによって評価した機能的チーズの工業的製造および熟成中におけるStreptococcus thermophilusロバスト性に及ぼす植物ステロール及びトコフェロールの添加の影響【Powered by NICT】
2016
International Journal of Food Microbiology
J. Pega
Sergio Anibal Rizzo
Carolina Daiana Pérez
Luciana Rossetti
G. Díaz
Sandra M. Ruzal
M. Nanni
A.M. Descalzo
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