Jorge Reinheimer

Research.com Recognitions

• 2026 - Research.com Biology and Biochemistry in Argentina Leader Award

Overview

Best Publications

• Lactic acid starter and probiotic bacteria: a comparative "in vitro" study of probiotic characteristics and biological barrier resistance.

  Celso Gabriel Vinderola;Jorge Alberto Reinheimer

  717
  Citations

• Incorporation of bifidobacteria into cheeses: challenges and rewards

  Terri D. Boylston;Celso G. Vinderola;Hamid B. Ghoddusi;Jorge A. Reinheimer

  510
  Citations

• Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage

  Celso Gabriel Vinderola;N. Bailo;Jorge Alberto Reinheimer

  400
  Citations

• Characterization and Probiotic Potential of Lactobacillus plantarum Strains Isolated from Cheeses

  Miriam Zago;Maria Emanuela Fornasari;Domenico Carminati;Patricia Burns

  376
  Citations

• Viability of Probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and Nonprobiotic Microflora in Argentinian Fresco Cheese

  Celso Gabriel Vinderola;W. Prosello;D. Ghiberto;Jorge Alberto Reinheimer

  334
  Citations

• Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria

  C.G Vinderola;J.A Reinheimer

  329
  Citations

• Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products

  Celso Gabriel Vinderola;Paulina Mocchiutti;Jorge Alberto Reinheimer

  321
  Citations

• Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria

  Celso Gabriel Vinderola;Guillermo Andrés Costa;Silvina Andrea Regenhardt;Jorge Alberto Reinheimer

  293
  Citations

• Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products

  Celso Gabriel Vinderola;Jorge Alberto Reinheimer

  257
  Citations

• Viability of lactic acid microflora in different types of yoghurt

  G.A. Birollo;J.A. Reinheimer;C.G. Vinderola

  186
  Citations

• Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt

  A M Mortazavian;M R Ehsani;S M Mousavi;K Rezaei

  170
  Citations

• Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion

  R. Paéz;L. Lavari;G. Vinderola;G. Audero

  162
  Citations

• Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use

  Gabriel Vinderola;Barbara Capellini;Fernanda Villarreal;Viviana Suárez

  135
  Citations

• Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk.

  P. Burns;Francesca Patrignani;Diana Isabella Serrazanetti;Diana Isabella Serrazanetti;G. C. Vinderola

  135
  Citations

• Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages

  M.L. Capra;A. Quiberoni;J.A. Reinheimer

  130
  Citations

• Cell Viability and Functionality of Probiotic Bacteria in Dairy Products

  Gabriel Vinderola;Ana Binetti;Patricia Burns;Jorge Reinheimer

  127
  Citations

• Inactivation of Lactobacillus delbrueckii bacteriophages by heat and biocides

  Andrea Quiberoni;Daniela M. Guglielmotti;Jorge A. Reinheimer

  118
  Citations

• Review: Efficiency of Physical and Chemical Treatments on the Inactivation of Dairy Bacteriophages

  Daniela Marta Guglielmotti;Diego Javier Mercanti;Jorge Alberto Reinheimer;Andrea Del Luján Quiberoni

  114
  Citations

• Phages of Lactobacillus casei/paracasei: response to environmental factors and interaction with collection and commercial strains.

  M.L. Capra;A. Quiberoni;J. Reinheimer

  110
  Citations

• Yeasts from autochthonal cheese starters: technological and functional properties

  Ana Griselda Binetti;M. Carrasco;Jorge Alberto Reinheimer;V. Suárez

  107
  Citations