Publ ica cio n es
En revistas internacionales con referato
1. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in
the presence of yoghurt bacteria (1999). C.G. Vinderola and J.A. Reinheimer. International
Dairy Journal, 9 (8), 497-505 .
2. Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage (2000). C.G.
Vinderola; Bailo, N. and J. A. Reinheimer. Food Research International, 33, 97 - 102.
3. Viability of probiotic- (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and
non probiotic microflora in Argentinian Fresco Cheese (2000) C.G. Vinderola; W. Prosello; D.
Ghiberto and J.A. Reinheimer. Journal of Dairy Science, 83 (9), 1905 - 1911.
4. Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic
starter bacteria in fermented dairy products (2000). C.G. Vinderola and J.A. Reinheimer.
International Dairy Journal, 10 (4), 271 – 275.
5. Characteristics of carbonated fermented milk and survival of probiotic bacteria (2000). C. G.
Vinderola; M. Gueimonde Fernandez; T. Delgado, J.A. Reinheimer and C. González de los
Reyes-Gavilán. International Dairy Journal, 10 (3), 213 – 220.
6. Viability of lactic acid microflora in different types of yoghurt (2000). G. A. Birollo, J.A.
Reinheimer and C.G. Vinderola. Food Research International, 33, 799 - 805.
7. Enterococci vs. non lactic acid microflora as hygiene indicators for sweetened yoghurt (2001).
Birollo, G.A.; Reinheimer, J.A. y Vinderola, C.G. Food microbiology, 18 (1), 597-604.
8. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products
(2002). C. G. Vinderola, P. Mocchiutti and J. A. Reinheimer. Journal of Dairy Science, 85 (4),
721-729.
9. Evolution of carbohydrate fraction in carbonated fermented milks as affected by -galactosidase
activity of starter strains (2002). M. Gueimonde, N. Corzo, C.G. Vinderola, J.A. Reinheimer, and
C. G. de los Reyes-Gavilán. Journal of Dairy Research, 69 (1), 125-137.
10. Influence of compounds associated with fermented dairy products on the growth of lactic acid
starter and probiotic bacteria (2002). C.G. Vinderola, G. Costa, S. Regenhardt and J.A.
Reinheimer. International Dairy Journal, 12 (7), 579-589.
11. Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic
characteristics and biological barriers resistance (2003). C.G. Vinderola and J.A. Reinheimer.
International Dairy Journal 36 (9-10), 895-904.
12. Bioqueso Ilolay Vita: un nuevo queso probiótico con alta respuesta sobre el sistema inmune
(2003). C.G. Vinderola, G. Perdigón, J.A. Reinheimer, M. Médici, W. Prosello y D. Ghiberto.
Industrias Lácteas Españolas (ILE), Dic., 34-48.
13. Incorporation of bifidobacteria into cheeses: challenges and rewards (2004). T.D. Boylston,
C.G. Vinderola, H.B. Ghoddusi and J.A. Reinheimer. International Dairy Journal 14 (5), 375387.
14. Gut mucosal immunomodulation by probiotic fresco cheese (2004). M. Medici, C.G. Vinderola
and G. Perdigón. International Dairy Journal 14 (7), 611-618.
15. Relationships between interaction sites in the gut, hydrophobicity, mucosal immunomodulating
capacities and cell-wall protein profiles in lactic acid bacteria (2004). C.G. Vinderola, M. Medici
and G. Perdigón. Journal of Applied Microbiology 96 (2), 230-243.
16. Immunomodulation of mucosal immune response by probiotics. G. Perdigón, C. MaldonadoGaldeano, A. de Moreno de LeBlanc, C.G. Vinderola, M. Medici and M.E. Bibas Bonet (2004).
Review. Current Trends in Immunology 6 69-85.
17. Effect of fermented milk in the prevention of an enteroinvasive Escherichia coli infection in mice
(2005). M. Medici, C.G. Vinderola, R. Weill and G. Perdigón. Journal Dairy Research 72 (2)
243-249.
18. Immunomodulating capacity of kefir (2005). C.G. Vinderola, J. Duarte. D. Thangavel, G.
Perdigon, E. Farnworth and C. Matar. Journal of Dairy Research 72 (2) 195-202.
19. Distal mucosal site stimulation by kefir and duration of the immune response by kefir. (2005).
C.G. Vinderola, J. Duarte. D. Thangavel, G. Perdigon, E. Farnworth and C. Matar. European
Journal of Inflammation 3 (2) 63-73.
20. Role of intestinal epithelial cells in the immune effects mediated by Gram (+) probiotic bacteria.
Involvement of Toll-like receptors (2005). C.G. Vinderola, C. Matar and G. Perdigón. Clinical
and Diagnostic Laboratory Immunology 12 (9) 1075-1084.
21. Effects of kefir fractions on innate imunity (2006). C.G. Vinderola, G. Perdigón, Duarte, J.
Farnworth, E. and C. Matar. Immunobiology 211 (3), 149-56.
22. Immunomodulating capacity of commercial fish protein hydrolysate for diet supplementation
(2006). J. Duarte, C.G. Vinderola, B.W. Ritz, C. Matar and G. Perdigon. Immunobiology 211,
341-350.
23. Effects of the oral administration of the products derived from milk fermentation by kefir
microflora on the immune stimulation (2006). Vinderola, C.G., Perdigón, G., Duarte, J.,
Farnworth, E. and Matar, C. Journal of Dairy Research 73 (4) 472-479.
24. Modulation of the gut immune response by the exopolysaccharide produced by Lactobacillus
kefiranofaciens (2006). C.G. Vinderola, G. Perdigón, Duarte, J. Farnworth, E. and C. Matar.
Cytokine 36, 254-260.
25. Milk fermented by L. helveticus R389 and its non-bacterial fraction confer enhanced protection
against Salmonella typhimurium infection in mice. (2007). Vinderola, C.G., Matar, C. and
Perdigón, G. Immunobiology, 212, 2, 107-118.
26. Mucosal immunomodulation by the non-bacterial fraction of milk fermented by L. helveticus
R389. (2007). Vinderola, C.G., Matar, C., Palacios J. and Perdigón, G. Internacional Journal
of Food Microbiology, 115, 180-186.
27. Phage resistant mutants of Lactobacillus delbrueckii may have functional properties that differ
from those of parent strains (2007). Vinderola, G., Briggiler Marcó, M., Guglielmotti, D.,
Perdigón, G., Giraffa, G., Reinheimer, J. and Quiberoni, A. Internacional Journal of Food
Microbiology 116, 96-102.
28. A proposal model: mechanisms of immunomodulation induced by probiotic bacteria. Review.
(2007). Galdeano, C., de Moreno, Alejandra, Vinderola, G., Bibas Bonet, M.E. and Perdigón, G.
Clinical and Vaccine Immunology 14 (5) 485-492.
29. Milk fermentation products of L. helveticus R389 activate calcineurin as a signal to promote gut
mucosal immunity (2007). Vinderola, C.G., Matar, C. and Perdigón, G. BMC Immunology, 819.
30. Non-starter Lactobacillus strains as adjunct cultures for cheese-making: “in vitro”
characterization and performance in two model cheeses (2007). Briggiler-Marcó M., Capra,
M.L., Quiberoni, A., Vinderola, G., Reinheimer, J. and Hynes E. Internacional Dairy Journal
90 (10), 4532-42.
31. Spontaneous Lactobacillus delbrueckii-phage resistant mutants with acquired bile tolerance
(2007). Guglielmotti, D., Briggiler Marcó, M., Vinderola, C.G., de los Reyes-Gavilán, C.,
Reinheimer, J. and Quiberoni, A. International Journal of Food Microbiology 119,236-242.
32. Bile-resistant derivatives obtained from non-intestinal dairy lactobacilli (2008). Burns, P.,
Vinderola, G., Binetti, A., Quiberoni, A., de los Reyes-Gavilán, C. and Reinheimer J.
International Dairy Journal 18, 377-385.
33. Dried cell-free fraction of fermented milks: new functional additives for the food industry (2008).
Vinderola, G. Trends in Food Science and Technology 19, 40-46.
34. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus
manufactured with high pressure-homogeneized milk (2008). P. Burns, F. Patrignani, D.
Serrazanetti, G. Vinderola, J. Reinheimer, R. Lanciotti. and M.E. Guerzoni. Journal of Dairy
Science 91, 500-12.
35. Suitability of whey and buttermilk for the production and frozen storage of cultures of probiotic
lactobacilli (2008). Burns, P., Molinari, F., Vinderola, G. and Reinheimer, J. International
Journal of Dairy Technology 61(2), 156-164.
36. Usefulness of a set of simple in vitro tests for the screening and identification of probiotic
candidate strains for dairy use (2008). Vinderola, G., Capellini, B., Villarreal, F., Suárez, V.,
Quiberoni, A. and Reinheimer, J. LWT Food Science and Technology, 41, 1678 - 1688.
37. Suitability of high pressure-homogeneized milk for the production of probiotic fermented milk
containing Lactobacillus paracasei and Lactobacillus acidophilus (2009) F. Patrignani, P. Burns,
D. Serrazanetti, G. Vinderola, J. Reinheimer, R. Lanciotti. and M.E. Guerzoni. Journal of Dairy
Research, 76 (01) 74-82.
38. Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains
with probiotic potential (2009). M. M. Milesi, G. Vinderola, N. Sabbag, C. Meinardi y E. Hynes.
Food Research Internacional, 42, 1186-1196.
39. Growth of L. paracasei A13 in argentinian probiotic cheese. Impact on the characteristics of the
product (2009). Vinderola, G., Molinari, F., Prosello, W., Ghiberto, D. and Reinheimer J.
International Journal Food Microbiology, 135, 171-174.
40. Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a
functional peptide-enriched powder by spray-drying. (2010). Burns, P., Molinari, F., G.,
Beccaria, A., Páez, R., Meinardi, C., Reinheimer, J. and Vinderola G. Journal of Applied
Microbiology, 109, 1370-1378.
41. Inside the adaptation process of Lactobacillus delbrueckii subsp. lactis to bile (2010). Burns, P.,
Sánchez, B., Vinderola, G., Ruas-Madiedo, P., Ruiz, L., Margolles, A., Reinheimer, J. and de
los Reyes-Gavilán, C. International Journal of Food Microbiology, 142, 132-141.
42. Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks
during cold storage (2011). Vinderola, G., Céspedes, M., Mateolli, D., Cárdenas, P., Lescano,
M., Aimaretti, N. and Reinheimer, J. International Journal of Dairy Technology, 64, 269-275.
43. Cell viability and functionality of probiotic bacteria in dairy products (invited review) (2011).
Vinderola G, Binetti A, Burns P and Reinheimer J. Frontiers in Microbiology, 2, Article 70, 16.
44. Characterization and probiotic potential of Lactobacillus plantarum strains isolated from
cheeses (2011). Zago M, Fornasari MM, Carminati D, Burns P, Suárez V, Vinderola G,
Reinheimer J and Giraffa G. Food Microbiology, 28 (5), 1033-40.
45. Preliminary technological and potential probiotic characterization of bifidobacteria isolated from
breast milk for use in dairy products (2011). M.F. Zacarías, A. Binetti, M. Laco, J. Reinheimer
and G. Vinderola. International Dairy Journal, 21, 548-555.
46. Technological characterization and gastrointestinal survival of the exopolysaccharide-producing
strain Lactobacillus delbrueckii subsp. lactis 193 and its bile-resistant derivative 193+ (2011).
Burns P, Vinderola G, Reinheimer J, Cuesta I, G. de los Reyes-Gavilán C and Ruas-Madiedo
P. Journal of Dairy Research, 78(3), 357-64.
47. Bacterias probióticas en productos lácteos fermentados (2011). G. Vinderola. Anales de la
Academia Nacional de Ciencias Exactas, Físicas y Naturales, 63, 55-65.
48. Impact of bile salt adaptation of L. delbrueckii subsp. lactis 200 on its interaction capacity with
the gut (2011). Burns P, Reinheimer J and Vinderola G. Research in Microbiology, 162, 782790.
49. Technological and probiotic role of adjunct cultures of non starter lactobacilli in soft cheeses
(2012). Burns P, Cuffia F, Milesi M, Vinderola G, Meinardi C, Sabbag N and Hynes E. Food
Microbiology, 30, 45-50.
50. Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of
freeze-dried cells into different food matrices (2012). Vinderola G, Zacarías MF, Bockelmann
W, Neve H, Reinheimer J and Heller K. Food Microbiology, 30, 274-280.
51. Cell viability and immunostimulating and protective capacities of B. longum 51A are differentially
affected by technological variables in fermented milks (2012). Souza T.C., Zacarías M.F., Silva
A.M., Binetti A., Reinheimer J., Nicoli J.R. and Vinderola, G. Journal of Applied Microbiology,
112(6), 1184-92.
52. Effect of spray drying on the viability and resistance to simulated gastrointestinal digestion in
lactobacilli (2012). Páez, R., Lavari, L., Vinderola, G., Audero, G., Cuatrin, A., Zaritzky, N and
Reinheimer, J. Food Research International, 48, 748–754.
53. Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of
probiotic lactobacilli (2012). Tabanelli, G., Burns, P., Patrignani, F., Gardini, F., Lanciottia, R.,
Reinheimer, J. and Vinderola, G. Food Microbiology, 32, 302-307.
54. A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus
for industrial use (2013). Gregoret, V., Perezlindo, M.J., Vinderola, G., Reinheimer, J. and
Binetti, A. Food Microbiology, 34, 19-28.
55. In vitro evaluation of Bifidobacterium strains of human origin for probiotics functional foods
(2013). T. Costa Souza, A. Marçal da Silva, J. Regina Pires Drews, D. Alves Gomes, G.
Vinderola, J. Robert Nicoli. Beneficial Microbes 4, 179-186.
56. Study of the effects of spray-drying on the functionality of probiotic lactobacilli (2013). Paéz, R.,
Lavari, L., Audero, G., Cuatrin, A., Zaritzky, N., Reinheimer, J. and Vinderola, G. International
Journal of Dairy Technology 66, 155-161.
57. Performance in non-dairy drinks of probiotic L. casei strains usually employed in dairy products
(2013). Céspedes, M.; Cárdenas, P.; Staffolani, M.; Pendino, B.; Del Bono, Y.; Ciappini, M.C.
and Vinderola, G. Journal of Food Science 78, 756-762.
58. Effect of sub-lethal High Pressure Homogenization treatments on the functional and biological
properties of probiotic bacteria (2013). Tabanelli, G., Patrignani, F., Vinderola, C.G.,
Reinheimer, J.A., Gardini, F. and Lanciotti, R. LWT Food Science and Technology (en
prensa).
59. Co-culture affects protein profile and heat tolerance of Lactobacillus delbrueckii subsp. lactis
and Bifidobacterium longum (2013). Sánchez, B., Burns, P., Ruiz, L., Binetti, A., Vinderola, G.,
Reinheimer, J., Margolles, A., Ruas-Madiedo, P. and de los Reyes-Gavilán, C.G. Food
Research International (en prensa).
60. Influence of technological variables on the functionality of the cell-free fraction of fermented
buttermilk (2013). M. Peteán, A. Beccaria, P. Burns, G. Sihufe, A. Binetti, J. Reinheimer and G.
Vinderola. International Journal of Dairy Technology (enviado).
61. Dairy practices influence the capacity of probiotic bacteria to overcome simulated gastric
digestion (2013). P. Burns, L. Lafferriere, G. Vinderola and J. Reinheimer. International
Journal of Dairy Technology (enviado).
62. Use of cheese whey for biomass production and spray drying of probiotic lactobacilli (2013) L.
Lavari, R. Paéz, A., Cuatrin, J., Reinheimer and G. Vinderola. Journal of Applied
Microbiology (enviado).
63. Administration of caseinomacropeptide-enriched extract to mice enhances the calcium content
of femur in a low-calcium diet (2013). Burns, P., Torti, P., Binetti, A., Forzani, L., Renzulli, P.,
Vinderola, G. and Reinheimer, J. International Dairy Journal (enviado).
64. Viability and resistance to simulated gastrointestinal digestion of lactobacilli strains isolated
from spontaneous cocoa fermentation in fermented soybean milk along storage (2013). V.S.T.
Saito, T. F. dos Santos, G. Vinderola, C. Romano, J.R. Nicoli, L.S. Araújo, M.M. Costa, Andrioli,
João, A.P.T. Uetanabaro. Journal of Food Science (enviado).
65. Effect of a sub-lethal High Pressure Homogenization treatment on the fatty acid membrane
composition of probiotic lactobacilli (2013). Tabanelli, G., Patrignani, F., Gardini, F., Vinderola,
G., Reinheimer, J., Grazia, L., Lanciotti, R. Journal of Applied Microbiology (enviado).
Capí tulos d e lib ro s
Vinderola, C.G. y Reinheimer, J.A. Métodos moleculares para la identificación de cepas y estudio
de la diversidad genética bacteriana (Cap. 2 de la Sección II- Quesos probióticos).
Caracterización tecnológica, biológica y probiótica de cepas (Cap. 3 de la Sección II- Quesos
probióticos). Medios de cultivo y métodos moleculares para la enumeración y control de
bacterias probióticas en la elaboración y maduración de quesos (Cap. 4 de la Sección II-
Quesos probióticos) En: Avances en Microbiología y Tecnología de Quesos. Jorge Reinheimer y
Carlos Zalazar (ed.). Ediciones UNL , Santa Fe (Argentina), 2006.
Vinderola, G., de Moreno de LeBlanc, A., Perdigón, G. and Matar,C. Biologically Active Peptides
Released in Fermented Milk : Role and Functions. En: Farnworth, E. R. (ed.). Handbook of
Fermented Functional Foods. 2nd Edition (2008). CRC Press, Taylor & Francis Group, Boca
Raton, FL, USA. Chapter 7, 209-242. ISBN: 9781420053265.
Vinderola, G., de los Reyes-Gavilán, C. and Reinheimer, J. (2009). Probiotics and prebiotics in
fermented dairy products. En: Ribeiro, C.P. and Passos, M.L. (eds.). Contemporary Food
Engeneering. CRC Press, Taylor & Francis Group (USA) cap. 20, pp. 601-634.
Vinderola, G., Binetti, A. and Reinheimer, J. (2010). Bifidobacteria isolated from breast milk for the
development of new functional foods. In Milk Consumption and Health Research. Ebbe Lange
and Felix Vogel (ed.). Nova Science Publishers, Inc. Hauppauge, NY, USA, pp 115-124. ISBN:
978-1-60741-459-9.
Vinderola, G., Burns, P. and Reinheimer, J. (2011). Technology and Stability of Probiotic and
Prebiotic Cheeses. In Probiotic and Prebiotic Foods: Technology, Stability and Benefits to
Human Health. Nagendra P. Shah, Adriano Gomes da Cruz and Jose de Assis Fonsecca Faria
(ed.). ISBN 978-1-61668-842-4, pp. 169-202 (total 545 páginas).
Vinderola, G., Burns, P., Beccaria, A. and Reinheimer, J. (2011). Development of functional
additives from the cell-free fraction of dairy culture media fermented with pH control. In
Advances in Chemistry Research. Volume 7. Taylor, J.C. (ed.). Nova Science Publishers, Inc.
Hauppauge, NY, USA ISBN: 978-1-61761-898-7, pp. 263-273 (total 286 páginas).
Perez Chaia, A., Vinderola, G. and Zárate, G. (2013). Probiotic cultures in the cheese industry.
Handbook of Cheese in Health: Production, Nutrition and Medical Sciences. Lieke Boersma
(ed.) Wageningen Academic Publishers (enviado).