Rocío Casquete scite author profile

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Rocío Casquete

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat

Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

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