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  • Silvina G Fadda, Patricia Anglade, +4 authors Marie Christine Champomier-Vergès
  • Biology, Medicine
  • International journal of food microbiology
  • 2010 (First Publication: 15 August 2010)
  • Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of theExpand
  • Julieta Bonacina, Nadia E. Suárez, Ricardo Hormigo, Silvina G Fadda, Marcus Lechner, L Saavedra
  • Medicine, Biology
  • DNA research : an international journal for rapid…
  • 2017 (First Publication: 23 October 2016)
  • Abstract The study of enterococcal genomes has grown considerably in recent years. While special attention is paid to comparative genomic analysis among clinical relevant isolates, in this study weExpand
  • Constanza M. López, Miguel Angel Sentandreu, Graciela M. Vignolo, Silvina G Fadda
  • Medicine, Chemistry
  • Food research international
  • 2015 (First Publication: 1 December 2015)
  • The hydrolysis of myofibrillar proteins during fermentation of sausage models by an autochthonous starter culture was investigated. In order to provide a whole map of the generated products,Expand
  • Ana Yanina Bustos, Graciela Font de Valdez, Silvina G Fadda, María Pía Taranto
  • Chemistry, Medicine
  • Food research international
  • 2018 (First Publication: 1 October 2018)
  • Bile acids (BA), the major components of bile, are biological detergents that facilitate the emulsification and solubilization of dietary lipids and also display potent antimicrobial activity, theExpand
  • Silvina G Fadda, Christophe Chambon, Marie-Christine Champomier-Vergès, Régine Talòn, Graciela M. Vignolo
  • Chemistry, Medicine
  • Meat science
  • 2008 (First Publication: 1 July 2008)
  • The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15days of storage under vacuum at 7°C was investigated. The assayed strains were able to grow onExpand
  • María Eugenia Ortíz, Juliana Bleckwedel, +4 authors Fernanda Mozzi
  • Medicine, Chemistry
  • PloS one
  • 2017 (First Publication: 6 January 2017)
  • Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries,Expand