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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFlores M - IJFM 2015 V212 16-24 CSIC deposito.pdf.jpg2015Yeast strains as potential aroma enhancers in dry fermented sausagesFlores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Cano García, Liliana CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCIDartículo
2openAccess2014Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strainsCano García, Liliana CSIC; Rivera Jiménez, S.; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
3openAccessCorral-Meat Sci 2017.pdf.jpg24-ago-2016Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fatCorral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
4openAccessmolecules-26-00223-v2.pdf.jpg4-ene-2021The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature ConditionsLi, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
5openAccessFlores_2021FoodChem.pdf.jpg12-may-2021Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausagesFlores Llovera, Mónica CSIC ORCID ; Perea Sanz, Laura; López Díez, José Javier CSIC; Belloch, Carmela CSIC ORCIDartículo
6openAccessMeat Sci 2019-Perea.pdf.jpg1-sep-2018Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storagePerea Sanz, Laura; Montero, Rebeca; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
7openAccessLWT2023-Li.pdf.jpg12-dic-2022A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausagesLi, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
8openAccessFood Res Int-2013-Cano.pdf.jpg2013Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausagesCano García, Liliana CSIC; Flores Llovera, Mónica CSIC ORCID ; Belloch, Carmela CSIC ORCIDartículo
9openAccessJSFA2020-Lara.pdf.jpg31-may-2020Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauceLara Hidalgo, Carlos; Belloch, Carmela CSIC ORCID; Dorantes Álvarez, Lidia; Flores Llovera, Mónica CSIC ORCID artículo
10openAccessMeatSci2020-Perea.pdf.jpg27-feb-2020Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculationPerea, Laura CSIC; López-Díez, José Javier; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
11openAccessFood control-2014-Corral.pdf.jpg2014Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeastCorral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
12openAccessMeat Sci-2014-Cano.pdf.jpg2014Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausagesCano García, Liliana CSIC; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
13openAccessCorral et al 2018 J Sci Food Agric V98 2121-2130.pdf.jpg23-sep-2017Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeastCorral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López-Díez, José Javier; Flores Llovera, Mónica CSIC ORCID artículo
14openAccessMeat Science2022-Li.pdf.jpg19-oct-2021Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursorsLi, Lei; Perea Sanz, Laura; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
15openAccessEurocarne2020-Perea.pdf.jpgdic-2020Estrategias biológicas para contrarrestar el efecto de la reducción de nitrificantes en el aroma de embutidos curado-maduradosPerea Sanz, Laura; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
16openAccessFoodResInt2021-Belloch.pdf.jpg3-sep-2021Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrateBelloch, Carmela CSIC ORCID; Neef, Alexander; Salafia, Clarisa; López-Díez, José Javier; Flores Llovera, Mónica CSIC ORCID artículo
17openAccessJAFC2019-Perea.pdf.jpg25-jul-2019Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat ProductsPerea Sanz, Laura; Peris Navarro, David CSIC ORCID CVN; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
18openAccessmar-2024DATA OF MANUSCRIPT Fermentation of texturized pea protein in combination with proteases for aroma development in meat analoguesFlores Llovera, Mónica CSIC ORCID ; Comes, Daniel; Gamero, Amparo CSIC ORCID; Belloch, Carmela CSIC ORCIDdataset
19openAccessBelloch_JAM_2022.pdf.jpg20-ene-2022Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generationBelloch, Carmela CSIC ORCID; Perea Sanz, Laura; Gamero, Amparo CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
20openAccessJSciFoodAgric2023-Flores.pdf.jpg16-ene-2023Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat pattiesFlores Llovera, Mónica CSIC ORCID ; Hernán, Aina; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCIDartículo
21openAccessPadilla-IDJ2014.pdf.jpg20-nov-2013Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheesesPadilla, Beatriz CSIC; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Flores Llovera, Mónica CSIC ORCID ; Manzanares, Paloma CSIC ORCIDartículo
22openAccessMeatSci2022-Li.pdf.jpg20-jun-2022Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausagesLi, Lei; Perea Sanz, Laura; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
23openAccessArticulo Lev 2016 Aroma JAFC rev2.pdf.jpg27-abr-2017Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat ProductsFlores Llovera, Mónica CSIC ORCID ; Moncunill, Daniel; Montero, Rebeca; López Díez, José Javier CSIC; Belloch, Carmela CSIC ORCIDartículo
24openAccessfoods-12-02429-v2.pdf.jpg20-jun-2023Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii InoculationLi, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
25openAccessFlores-JAFC2024.pdf.jpg23-feb-2024Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat AnaloguesFlores Llovera, Mónica CSIC ORCID ; Comes, Daniel; Gamero, Amparo CSIC ORCID; Belloch, Carmela CSIC ORCIDartículo
26openAccessFood Control-2015-Corral.pdf.jpg2015Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculationCorral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
27closedAccess2017 Eurocarne 259 pp 112-118 Flores et al.pdf.jpg2017Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levadurasFlores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCIDartículo
28openAccessIJFM2018-Perea.pdf.jpg8-jun-2018Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profilePerea Sanz, Laura; Montero, Rebeca; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
29openAccessene-2023Experimental Data of manuscript Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat pattiesFlores Llovera, Mónica CSIC ORCID ; Hernán, Aina; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCIDdataset
30openAccessene-2024Data from manuscript Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii InoculationLi, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID dataset
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