Buscar en:

Resultados 1-11 de 11.

Resultados por ítem:

Refman EndNote Bibtex RefWorks Excel CSV PDF DataCite

	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	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
2	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
3	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
4	openAccess	2017	Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches.	Mendoza, Lucía M.; Neef, Alexander; Vignolo, Graciela; Belloch, Carmela CSIC ORCID	artículo
5	openAccess	ene-2024	Data from manuscript 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	dataset
6	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
7	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
8	openAccess	2014	Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast	Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
9	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
10	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
11	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