Buscar en:

Resultados 1-14 de 14.

Resultados por ítem:

Refman EndNote Bibtex RefWorks Excel CSV PDF DataCite

	Derechos	Fecha Public.	Título	Autor(es)	Tipo
1	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
2	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
3	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
4	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
5	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
6	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
7	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
8	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
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	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
11	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
12	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
13	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
14	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