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: Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage
AUTHORS: Castro, SM ; Silva, J; Casquete, R; Queiros, R; Saraiva, JA; Teixeira, P;
PUBLISHED: 2018, SOURCE: INTERNATIONAL FOOD RESEARCH JOURNAL, VOLUME: 25, ISSUE: 2
AUTHORS: Castro, SM ; Silva, J; Casquete, R; Queiros, R; Saraiva, JA; Teixeira, P;
PUBLISHED: 2018, SOURCE: INTERNATIONAL FOOD RESEARCH JOURNAL, VOLUME: 25, ISSUE: 2
INDEXED IN: 
WOS
WOS3
TITLE: ENHANCEMENT OF BACTERIOCIN PRODUCTION AND ANTIMICROBIAL ACTIVITY OF PEDIOCOCCUS ACIDILACTICI HA-6111-2
AUTHORS: Garcia, JM; Castro, SM ; Casquete, R; Silva, J; Queiros, R; Saraiva, JA; Teixeira, P;
PUBLISHED: 2017, SOURCE: ACTA ALIMENTARIA, VOLUME: 46, ISSUE: 1
AUTHORS: Garcia, JM; Castro, SM ; Casquete, R; Silva, J; Queiros, R; Saraiva, JA; Teixeira, P;
PUBLISHED: 2017, SOURCE: ACTA ALIMENTARIA, VOLUME: 46, ISSUE: 1
INDEXED IN: 
Scopus WOS
Scopus WOS4
TITLE: EVALUATION OF THE COMBINED EFFECT OF CHITOSAN AND LACTIC ACID BACTERIA IN ALHEIRA (FERMENTED MEAT SAUSAGE) PASTE Full Text
AUTHORS: Rocio Casquete; Sonia Marilia Castro ; Paula Teixeira;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 2
AUTHORS: Rocio Casquete; Sonia Marilia Castro ; Paula Teixeira;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 41, ISSUE: 2
INDEXED IN: Scopus WOS
Scopus WOS5
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
6
TITLE: Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels Full Text
AUTHORS: Rocio Casquete; Sonia Marilia Castro ; Alberto Martin; Santiago Ruiz Moyano; Jorge A Saraiva; Maria G Cordoba; Paula Teixeira;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 31
AUTHORS: Rocio Casquete; Sonia Marilia Castro ; Alberto Martin; Santiago Ruiz Moyano; Jorge A Saraiva; Maria G Cordoba; Paula Teixeira;
PUBLISHED: 2015, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 31
7
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
