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Page 1
Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols.
Food Chem. 2022 Feb 15;370:130993. doi: 10.1016/j.foodchem.2021.130993. Epub 2021 Aug 31.
Food Chem. 2022.
PMID: 34509945
[Probiotics in broilers' rearing: A strategy for intensive production models].
Blajman JE, Zbrun MV, Astesana DM, Berisvil AP, Romero Scharpen A, Fusari ML, Soto LP, Signorini ML, Rosmini MR, Frizzo LS.
Blajman JE, et al.
Rev Argent Microbiol. 2015 Oct-Dec;47(4):360-7. doi: 10.1016/j.ram.2015.08.002. Epub 2015 Nov 22.
Rev Argent Microbiol. 2015.
PMID: 26614253
Free article.
Spanish.
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[Campylobacter jejuni O:19 serotype in Argentine poultry meat supply chain].
Rossler E, Fuhr EM, Lorenzón G, Romero-Scharpen A, Berisvil AP, Blajman JE, Astesana DM, Zimmermann JA, Fusari ML, Signorini ML, Soto LP, Frizzo LS, Zbrun MV.
Rossler E, et al. Among authors: blajman je.
Rev Argent Microbiol. 2017 Apr-Jun;49(2):178-182. doi: 10.1016/j.ram.2016.12.002. Epub 2017 Apr 18.
Rev Argent Microbiol. 2017.
PMID: 28431787
Free article.
Spanish.
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Genetic diversity of thermotolerant Campylobacter spp. isolates from different stages of the poultry meat supply chain in Argentina.
Zbrun MV, Romero-Scharpen A, Olivero C, Zimmermann JA, Rossler E, Soto LP, Astesana DM, Blajman JE, Berisvil A, Frizzo LS, Signorini ML.
Zbrun MV, et al. Among authors: blajman je.
Rev Argent Microbiol. 2017 Jul-Sep;49(3):235-241. doi: 10.1016/j.ram.2017.03.003. Epub 2017 Jul 13.
Rev Argent Microbiol. 2017.
PMID: 28712509
Free article.
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Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calves.
Astesana DM, Zimmermann JA, Frizzo LS, Zbrun MV, Blajman JE, Berisvil AP, Romero-Scharpen A, Signorini ML, Rosmini MR, Soto LP.
Astesana DM, et al. Among authors: blajman je.
Rev Argent Microbiol. 2018 Oct-Dec;50(4):398-407. doi: 10.1016/j.ram.2017.11.001. Epub 2018 Mar 17.
Rev Argent Microbiol. 2018.
PMID: 29559185
Free article.
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