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| | Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| 1 | 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 |
| 2 | 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 |
| 3 | openAccess |  | 2013 | Healthy trends affect the quality of traditional meat products in mediterranean area | Flores Llovera, Mónica CSIC ORCID ; Olivares Sevilla, Alicia CSIC; Corral, Sara CSIC ORCID | artículo |
| 4 | openAccess |  | 23-feb-2024 | Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues | Flores Llovera, Mónica CSIC ORCID ; Comes, Daniel; Gamero, Amparo CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
| 5 | openAccess |  | 2014 | Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages | Cano García, Liliana CSIC; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 6 | openAccess | | 2014 | Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains | Cano García, Liliana CSIC; Rivera Jiménez, S.; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 7 | 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 |
| 8 | closedAccess |  | 2001 | Efecto del enfriamiento de la canal en la calidad de la carne de cerdo | Flores Llovera, Mónica CSIC ORCID | artículo |
| 9 | 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 |
| 10 | closedAccess |  | 2013 | Importancia de la reducción de sal en embutidos crudo curados de larga maduración en la aceptación por consumidores | Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID | artículo |
| 11 | openAccess |  | 3-ago-2020 | Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products | Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo de revisión |
| 12 | openAccess |  | 2016 | Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation | Corral, Sara CSIC ORCID; Leitner, E.; Siegmund, B.; Flores Llovera, Mónica CSIC ORCID | artículo |
| 13 | 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 |
| 14 | 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 |
| 15 | 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 |
| 16 | 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 |
| 17 | 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 |
| 18 | openAccess |  | 17-jul-2018 | Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages | Aquilani, Chiara; Sirtori, Francesco; Flores Llovera, Mónica CSIC ORCID ; Bozzi, Ricardo; Lebret, Benedicte; Pugliese, Carolina | artículo |
| 19 | closedAccess |  | 2000 | Últimos avances en las técnicas de predicción de la calidad de la carne de cerdo | Flores Llovera, Mónica CSIC ORCID | artículo |
| 20 | 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 |
| 21 | closedAccess |  | 2007 | Importancia de la nitrificación con nitratos en los embutidos de larga maduración | Flores Llovera, Mónica CSIC ORCID | artículo |
| 22 | openAccess |  | 19-oct-2021 | Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors | Li, Lei; Perea Sanz, Laura; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 23 | closedAccess |  | 2009 | La congelación de la materia prima en la fabricación del jamón curado | Flores Llovera, Mónica CSIC ORCID | artículo |
| 24 | openAccess |  | 16-ene-2023 | Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties | Flores Llovera, Mónica CSIC ORCID ; Hernán, Aina; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID | artículo |
| 25 | openAccess |  | dic-2020 | Estrategias biológicas para contrarrestar el efecto de la reducción de nitrificantes en el aroma de embutidos curado-madurados | Perea Sanz, Laura; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 26 | openAccess |  | 27-feb-2020 | Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation | Perea, Laura CSIC; López-Díez, José Javier; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 27 | 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 |
| 28 | 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 |
| 29 | openAccess |  | mar-2011 | Effect of fat content on aroma generation during processing of dry fermented sausages | Olivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 30 | 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 |
| 31 | 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 |
| 32 | openAccess |  | 12-feb-2019 | Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry | Škrlep, Martin; Čandek-Potokar, Marjeta; Batorek Lukač, N.; Tomažin, Urška; Flores Llovera, Mónica CSIC ORCID | artículo |
| 33 | 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 |
| 34 | 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 |
| 35 | 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 |
| 36 | openAccess |  | 25-jul-2019 | Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products | Perea Sanz, Laura; Peris Navarro, David CSIC ORCID CVN; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 37 | 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 |
| 38 | openAccess |  | 21-jul-2021 | Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects | Flores Llovera, Mónica CSIC ORCID ; Piornos, José A. | artículo de revisión |
| 39 | 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 |
| 40 | openAccess |  | 31-may-2020 | Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce | Lara Hidalgo, Carlos; Belloch, Carmela CSIC ORCID; Dorantes Álvarez, Lidia; Flores Llovera, Mónica CSIC ORCID | artículo |
| 41 | closedAccess |  | 2006 | Importancia de la nitrificación en el aroma de los embutidos | Flores Llovera, Mónica CSIC ORCID | artículo |
| 42 | 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 |
| 43 | 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 |
| 44 | closedAccess |  | may-2007 | Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems | Flores Llovera, Mónica CSIC ORCID ; Giner, E.; Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Flores, J. | artículo |
| 45 | 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 |
| 46 | 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 |
| 47 | closedAccess |  | 2002 | Instrumentos para la medida de la calidad de la carne de cerdo | Flores Llovera, Mónica CSIC ORCID | artículo |
| 48 | closedAccess |  | 2011 | Características de los embutidos tradicionales (salchichón de Requena) y las razones de su gran aceptación por los consumidores | Olivares, Alicia; Flores Llovera, Mónica CSIC ORCID | artículo |
| 49 | openAccess |  | 2015 | Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| 50 | 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 |
