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1openAccessJAFC2019-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
2openAccessEurocarne2020-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
3openAccessMeatSci2022-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
4openAccessIJFM2018-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
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
7openAccessBelloch_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
8openAccessMeat 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

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