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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessFood 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
2openAccessMeat 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
3openAccessFoodResInt2021-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
4openAccessMeatSci2020-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
5openAccessCorral 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
6openAccessJSFA2020-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
7openAccessMeat Sci2021-Flores.pdf.jpg21-jul-2021Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspectsFlores Llovera, Mónica CSIC ORCID ; Piornos, José A.artículo de revisión
8openAccessIJFM2018-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
9openAccessArticulo 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
10openAccessene-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
11openAccessMeat 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
12openAccessCorral-Meat Sci 2013.pdf.jpgmar-2013Salt reduction in slow fermented sausages affects the generation of aroma active compoundsCorral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
13openAccessFood 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
14openAccessfoods-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
15openAccessFSTI-2015-Olivares.pdf.jpgmar-2015Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometryOlivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
16openAccess2016 Meat Sci 116 140-150.pdf.jpg2-feb-2016Effect of the use of entire male fat in the production of reduced salt fermented sausagesCorral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
17openAccessMeatSci2022-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
18openAccess593.pdf.jpg30-jul-2009Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma developmentAristoy, María Concepción CSIC ORCID; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCIDartículo
19openAccessLWT2023-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
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