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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	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
2	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
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	20-nov-2013	Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses	Padilla, Beatriz CSIC; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Flores Llovera, Mónica CSIC ORCID ; Manzanares, Paloma CSIC ORCID	artículo
5	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
6	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
7	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
8	openAccess	2015	Yeast strains as potential aroma enhancers in dry fermented sausages	Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Cano García, Liliana CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID	artículo
9	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
10	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
11	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
12	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
13	openAccess	ene-2023	Experimental Data of manuscript 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	dataset
14	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
15	openAccess	mar-2024	DATA OF MANUSCRIPT 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	dataset
16	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
17	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
18	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
19	openAccess	12-dic-2022	A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages	Li, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
20	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
21	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
22	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
23	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
24	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
25	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
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	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
28	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
29	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
30	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