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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| openAccess |  | feb-2011 | Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada) | Gianelli Barra, María Pía; Olivares Sevilla, Alicia CSIC; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 23-sep-2017 | Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast | Corral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López-Díez, José Javier; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 12-may-2021 | Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages | Flores Llovera, Mónica CSIC ORCID ; Perea Sanz, Laura; López Díez, José Javier CSIC; Belloch, Carmela CSIC ORCID | artículo |
| closedAccess |  | 2017 | Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levaduras | Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
| openAccess |  | 1-sep-2018 | Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage | Perea Sanz, Laura; Montero, Rebeca; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 3-sep-2021 | Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate | Belloch, Carmela CSIC ORCID; Neef, Alexander; Salafia, Clarisa; López-Díez, José Javier; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 2013 | Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages | Cano García, Liliana CSIC; Flores Llovera, Mónica CSIC ORCID ; Belloch, Carmela CSIC ORCID | artículo |
| openAccess |  | 8-jun-2018 | Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile | Perea Sanz, Laura; Montero, Rebeca; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 8-ago-2017 | Occurrence of 1-(methylthio)propane producing off-flavour in fresh beef meat | Corral, Sara CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | oct-2014 | Optimization of Muscle Enzyme Colorimetric Tests for Rapid Detection of Exudative Pork Meats | Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| closedAccess |  | mar-1999 | Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham | Tabilo-Munizaga, Gipsy; Flores Llovera, Mónica CSIC ORCID ; Fiszman, Susana CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 20-nov-2013 | Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses | Padilla, Beatriz CSIC; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Flores Llovera, Mónica CSIC ORCID ; Manzanares, Paloma CSIC ORCID | artículo |
| openAccess |  | dic-2012 | Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS | Olivares Sevilla, Alicia CSIC; Dryahina, Kseniya; Španěl, Patrik; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 2013 | Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS) | Flores Llovera, Mónica CSIC ORCID ; Olivares Sevilla, Alicia CSIC; Dryahina, Kseniya; Španěl, Patrik | artículo |
| openAccess |  | 2008 | Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition | Flores Llovera, Mónica CSIC ORCID ; Olivares Sevilla, Alicia CSIC | artículo |
| openAccess |  | 30-jul-2009 | Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development | Aristoy, María Concepción CSIC ORCID; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 29-jul-2019 | Risk assessment of chemical substances of safety concern generated in processed meats | Flores Llovera, Mónica CSIC ORCID ; Mora, Leticia CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | mar-2013 | Salt reduction in slow fermented sausages affects the generation of aroma active compounds | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 27-abr-2017 | Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products | Flores Llovera, Mónica CSIC ORCID ; Moncunill, Daniel; Montero, Rebeca; López Díez, José Javier CSIC; Belloch, Carmela CSIC ORCID | artículo |
| openAccess |  | 20-ene-2022 | Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation | Belloch, Carmela CSIC ORCID; Perea Sanz, Laura; Gamero, Amparo CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
