Rocío Casquete - Concepedia

Author

Rocío Casquete

Universidad de Extremadura ORCID

Also Known As

R. Casquete, Rocio Casquete, Rocío Casquete

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Universidad de Extremadura Universidade Católica Portuguesa Centro Tecnológico Agroalimentario de Extremadura University of Aveiro Government of Extremadura

About

Rocío Casquete is an author at Universidad de Extremadura specializing in health sciences, microbiology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	20	643
2	Medicine	10	10	328
3	Public Health	4	4	121
4	Engineering	2	2	112
5	Allergy	1	1	18

Rocío Casquete

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels Rocío Casquete, Sónia Marília Castro, Alberto Martı́n, Innovative Food Science & Emerging Technologies Food ChemistryHigh PressureCitrus PeelsPhytochemistryPhytochemical	2015	153
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits Santiago Ruiz‐Moyano, Alejandro Hernández, Ana Isabel Galván, Food Microbiology Antifungal AgentEngineeringAntifungal Vocs-producing YeastsBiotechnologyBiocontrol Agents	2020	92
Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes Rocío Casquete, María José Benito, Alberto Martı́n, LWT “ Salchichón ”Food FermentationIn Vitro FermentationHealth SciencesAutochthonous Starter Cultures	2011	72
Prevalence and antimicrobial susceptibility of Acinetobacter spp. isolated from meat Ana Carvalheira, Rocío Casquete, Joana Silva, International Journal of Food Microbiology Antimicrobial SusceptibilityMicrobial DiseaseAcinetobacter SppFood MicrobiologyMicrobiology	2016	66
Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés Eliane Paiva, Manuel Joaquín Serradilla, Santiago Ruiz‐Moyano, International Journal of Food Microbiology Antagonistic YeastPlant-microbe InteractionCrop ProtectionSweet CherriesFood Microbiology	2016	58
Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures Rocío Casquete, María José Benito, Alberto Martı́n, Food Control Microbiological QualityFood FermentationIn Vitro FermentationDifferent IndustriesAutochthonous Starter Cultures	2011	56
The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors Rocío Casquete, María José Benito, Maria de Guı́a Córdoba, Journal of Dairy Science	2017	54
Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages Santiago Ruiz‐Moyano, Alberto Martı́n, María José Benito, Meat Science PrebioticsProbioticFood FermentationIberian Dry-fermented SausagesPre-selected Lactobacilli	2009	53
High pressure extraction of phenolic compounds from citrus peels† Rocío Casquete, Sónia Marília Castro, M.C. Villalobos, High Pressure Research Food ChemistryPolyphenolicsFood Bioactive CompoundLemon PeelAnalytical Chemistry	2014	51
Evaluation of broccoli (Brassica oleracea var. italica) crop by-products as sources of bioactive compounds Iris Gudiño, Rocío Casquete, M.H. Prieto, Scientia Horticulturae	2022	47

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