Guillermo H. Peralta

462 total citations
27 papers, 347 citations indexed

About

Guillermo H. Peralta is a scholar working on Food Science, Molecular Biology and Nutrition and Dietetics. According to data from OpenAlex, Guillermo H. Peralta has authored 27 papers receiving a total of 347 indexed citations (citations by other indexed papers that have themselves been cited), including 27 papers in Food Science, 20 papers in Molecular Biology and 8 papers in Nutrition and Dietetics. Recurrent topics in Guillermo H. Peralta's work include Probiotics and Fermented Foods (27 papers), Protein Hydrolysis and Bioactive Peptides (15 papers) and Meat and Animal Product Quality (6 papers). Guillermo H. Peralta is often cited by papers focused on Probiotics and Fermented Foods (27 papers), Protein Hydrolysis and Bioactive Peptides (15 papers) and Meat and Animal Product Quality (6 papers). Guillermo H. Peralta collaborates with scholars based in Argentina, Bolivia and Nicaragua. Guillermo H. Peralta's co-authors include Carina V. Bergamini, Erica Hynes, Ana G. Binetti, Irma Verónica Wolf, María Cristina Perotti, Jorge Reinheimer, Elisa C. Ale, Patricia Burns, Gabriel Vinderola and Liliana Forzani and has published in prestigious journals such as Journal of Dairy Science, Food Research International and International Journal of Food Microbiology.

In The Last Decade

Guillermo H. Peralta

26 papers receiving 346 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Guillermo H. Peralta Argentina	9	305	191	123	53	50	27	347
Vanessa Bíscola Brazil	12	370 1.2×	229 1.2×	143 1.2×	65 1.2×	82 1.6×	18	465
Thomas Haertlé France	10	296 1.0×	175 0.9×	139 1.1×	51 1.0×	70 1.4×	12	392
Analy Machado de Oliveira Leite Brazil	3	268 0.9×	218 1.1×	75 0.6×	64 1.2×	37 0.7×	8	386
Juliana S. Graça Brazil	9	345 1.1×	212 1.1×	184 1.5×	80 1.5×	39 0.8×	18	487
Guicheng Huo China	11	281 0.9×	206 1.1×	93 0.8×	23 0.4×	36 0.7×	16	335
Fatemeh Zendeboodi Iran	7	280 0.9×	159 0.8×	133 1.1×	38 0.7×	32 0.6×	18	370
Antônio Diogo Silva Vieira Brazil	13	461 1.5×	226 1.2×	269 2.2×	66 1.2×	74 1.5×	20	536
Cássia Pereira Barros Brazil	6	321 1.1×	222 1.2×	163 1.3×	45 0.8×	64 1.3×	8	443
Annie Dary-Mourot France	10	257 0.8×	260 1.4×	102 0.8×	39 0.7×	21 0.4×	15	368
T. Haertlé France	8	280 0.9×	173 0.9×	106 0.9×	41 0.8×	63 1.3×	12	335

Countries citing papers authored by Guillermo H. Peralta

Since Specialization

Citations

This map shows the geographic impact of Guillermo H. Peralta's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Guillermo H. Peralta with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Guillermo H. Peralta more than expected).

Fields of papers citing papers by Guillermo H. Peralta

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Guillermo H. Peralta. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Guillermo H. Peralta. The network helps show where Guillermo H. Peralta may publish in the future.

Co-authorship network of co-authors of Guillermo H. Peralta

This figure shows the co-authorship network connecting the top 25 collaborators of Guillermo H. Peralta. A scholar is included among the top collaborators of Guillermo H. Peralta based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Guillermo H. Peralta. Guillermo H. Peralta is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Ale, Elisa C., Analía Ale, Guillermo H. Peralta, et al.. (2025). Elucidating the Connection Between the Health-Promoting Properties of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides. Fermentation. 11(2). 69–69. 1 indexed citations

Peralta, Guillermo H., et al.. (2024). A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in the ripening process. Journal of Dairy Research. 91(4). 505–515.

Ale, Elisa C., Analía Ale, Guillermo H. Peralta, et al.. (2024). Protective Role of Limosilactobacillus fermentum Lf2 and Its Exopolysaccharides (EPS) in a TNBS-Induced Chronic Colitis Mouse Model. Fermentation. 10(2). 77–77. 3 indexed citations

Bergamini, Carina V., et al.. (2024). Culture medium based on whey permeate for biomass production of lactobacilli with technological aptitudes. Food Bioscience. 62. 105445–105445. 1 indexed citations

Peralta, Guillermo H., et al.. (2024). Adjunct cultures of autochthonous Lactobacillus strains to diversify and improve cheese maturation. International Journal of Dairy Technology. 78(1). 1 indexed citations

Peralta, Guillermo H., Facundo Cuffia, Elisa C. Ale, et al.. (2023). Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese. International Dairy Journal. 140. 105594–105594. 2 indexed citations

Peralta, Guillermo H., et al.. (2023). Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese. International Dairy Journal. 140. 105595–105595. 7 indexed citations

Peralta, Guillermo H., Andrés Aguirre, Virginia Helena Albarracín, et al.. (2023). Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese. International Journal of Dairy Technology. 76(3). 583–596. 4 indexed citations

Peralta, Guillermo H., et al.. (2023). Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese. International Dairy Journal. 147. 105763–105763. 4 indexed citations

10.

Blajman, Jesica E., et al.. (2023). Fermentation profile and dynamics of bacterial communities in vetch-oat ensiled with a novel spray-dried inoculant. The Journal of Agricultural Science. 161(6). 835–846. 1 indexed citations

11.

Peralta, Guillermo H., Virginia Helena Albarracín, Irma Verónica Wolf, et al.. (2022). Influence of three ultrasound treatments on viability, culturability, cell architecture, enzymatic activity and metabolic potential of Lacticaseibacillus paracasei 90. International Dairy Journal. 131. 105371–105371. 4 indexed citations

12.

Ale, Elisa C., Guillermo H. Peralta, Fatma Duygu Ceylan, et al.. (2022). Technological role and metabolic profile of two probiotic EPS-producing strains with potential application in yoghurt: Impact on rheology and release of bioactive peptides. International Dairy Journal. 137. 105533–105533. 14 indexed citations

13.

Peralta, Guillermo H., et al.. (2021). Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities. Antonie van Leeuwenhoek. 114(12). 2047–2063. 5 indexed citations

14.

Peralta, Guillermo H., Carina V. Bergamini, Elisa C. Ale, et al.. (2020). Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption. International Dairy Journal. 109. 104779–104779. 8 indexed citations

15.

Burns, Patricia, Ana G. Binetti, Carina V. Bergamini, et al.. (2019). Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection. Journal of Applied Microbiology. 127(1). 219–229. 58 indexed citations

16.

Peralta, Guillermo H., Carina V. Bergamini, & Erica Hynes. (2019). Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese. International Dairy Journal. 92. 11–20. 8 indexed citations

17.

Peralta, Guillermo H., Carina V. Bergamini, Roxana Páez, et al.. (2017). Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria. International Journal of Food Microbiology. 255. 17–24. 23 indexed citations

18.

Ale, Elisa C., Guillermo H. Peralta, N. Sabbag, et al.. (2016). Technological, rheological and sensory characterizations of a yogurt containing an exopolysaccharide extract from Lactobacillus fermentum Lf2, a new food additive. Food Research International. 90. 259–267. 58 indexed citations

19.

Peralta, Guillermo H., Carina V. Bergamini, & Erica Hynes. (2016). Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci. Brazilian Journal of Microbiology. 47(3). 741–748. 30 indexed citations

20.

Bergamini, Carina V., Guillermo H. Peralta, María M. Milesi, & Erica Hynes. (2013). Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model. Journal of Dairy Science. 96(9). 5465–5476. 14 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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