Rocio Casquete
AuthID: R-00G-G3P
1
TITLE: Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
AUTHORS: Rocio Casquete; Susana C Fonseca ; Pereira-Pinto, R. ; Sonia M Castro ; Svetoslav Todorov; Paula Teixeira; Manuela Vaz Velho;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 25, ISSUE: 4
AUTHORS: Rocio Casquete; Susana C Fonseca ; Pereira-Pinto, R. ; Sonia M Castro ; Svetoslav Todorov; Paula Teixeira; Manuela Vaz Velho;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 25, ISSUE: 4
2
TITLE: Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage Full Text
AUTHORS: Castro, SM ; Kolomeytseva, M; Casquete, R; Silva, J; Queiros, R; Saraiva, JA; Teixeira, P;
PUBLISHED: 2017, SOURCE: FOOD BIOSCIENCE, VOLUME: 19
AUTHORS: Castro, SM ; Kolomeytseva, M; Casquete, R; Silva, J; Queiros, R; Saraiva, JA; Teixeira, P;
PUBLISHED: 2017, SOURCE: FOOD BIOSCIENCE, VOLUME: 19
3
TITLE: Effect of high pressure on growth and bacteriocin production of Pediococcus acidilactici HA-6111-2 Full Text
AUTHORS: Castro, SM ; Kolomeytseva, M; Casquete, R; Silva, J; Saraiva, JA; Teixeira, P;
PUBLISHED: 2015, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 35, ISSUE: 4
AUTHORS: Castro, SM ; Kolomeytseva, M; Casquete, R; Silva, J; Saraiva, JA; Teixeira, P;
PUBLISHED: 2015, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 35, ISSUE: 4
