Aida Cachaldora

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Sónia Fonseca, Aida Cachaldora, María Gómez et al. · Food Control · 2013 · 76 citations

Agriculture, Food Science, Microbiology +17

Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

Sónia Fonseca, Aida Cachaldora, María Gómez et al. · Food Microbiology · 2012 · 63 citations

Agriculture, Food Science, Microbiology +17

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage

Aida Cachaldora, Gloria Esperanza Castellanos García, José M. Lorenzo et al. · Meat Science · 2012 · 62 citations

Agriculture, Food Science, Food Packaging +16

Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages

José M. Lorenzo, Aida Cachaldora, Sónia Fonseca et al. · Meat Science · 2010 · 58 citations

Agriculture, Food Science, Microbiology +14

Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

Aida Cachaldora, Sónia Fonseca, Inmaculada Franco et al. · Food Microbiology · 2012 · 58 citations

Agriculture, Food Science, Food Microbiology +13