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Silvina Perez
Silvina Perez
National Scientific and Technical Research Council
Food science
Biology
Halophile
Histamine
Anchovy
5
Papers
23
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Perfil de riesgo para la inocuidad de alimentos : presencia de arsénico en Argentina
2021
Marion Daniela Marchetti
Alejandra Tomac
Silvina Perez
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Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration
2021
Lwt - Food Science and Technology
Silvina Perez
Georgina Corti-Monzón
María Isabel Yeannes
Noemi Elisabet Zaritzky
Marcela Villegas-Plazas
Howard Junca
Silvia Elena Murialdo
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Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour
2020
Lwt - Food Science and Technology
Alejandra Tomac
Sofía Rodríguez Mallo
Silvina Perez
Analía Belén Garcia Loredo
María I. Yeannes
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Citations (11)
New insights into halophilic prokaryotes isolated from salting-ripening anchovies (Engraulis anchoita) process focused on histamine-degrading strains.
2020
Extremophiles
Silvina Perez
Silvia Elena Murialdo
Irene Mabel Ameztoy
Noemí E. Zaritzky
María Isabel Yeannes
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Citations (3)
Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production
2018
International Journal of Food Microbiology
Silvina Perez
Marina Czerner
María Laura Patat
Noemí E. Zaritzky
Silvia Elena Murialdo
María Isabel Yeannes
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Citations (9)
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