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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 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 |
| openAccess |  | 28-abr-2010 | Sensory acceptability of slow fermented sausages based on fat content and ripening time | Olivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 20-jun-2023 | Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii Inoculation | Li, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 9-sep-2016 | The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds | Martínez Arellano, Isadora; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo |
| openAccess |  | 4-ene-2021 | The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions | Li, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| closedAccess |  | 2000 | Últimos avances en las técnicas de predicción de la calidad de la carne de cerdo | Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 1-sep-1999 | Un método de predicción de la intensidad del sabor y defectos en la fabricación de jamones curados y/o cocidos | Toldrá Vilardell, Fidel CSIC ORCID; Flores Llovera, Mónica CSIC ORCID ; Aristoy, María Concepción CSIC ORCID; Flores Durán, José | patente |
| openAccess |  | 20-jun-2022 | Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages | Li, Lei; Perea Sanz, Laura; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | 24-ago-2016 | Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat | Corral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
