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Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
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 |
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 |
openAccess | | 12-feb-2019 | Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry | Škrlep, Martin; Čandek-Potokar, Marjeta; Batorek Lukač, N.; Tomažin, Urška; Flores Llovera, Mónica CSIC ORCID | artículo |
closedAccess | | 2011 | Características de los embutidos tradicionales (salchichón de Requena) y las razones de su gran aceptación por los consumidores | Olivares, Alicia; Flores Llovera, Mónica CSIC ORCID | artículo |
openAccess | | mar-2015 | Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry | Olivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
openAccess | | 3-ago-2020 | Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products | Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID | artículo de revisión |
openAccess | | 10-feb-2010 | Composición, procedimiento de obtención de un aroma a jamón curado y sus aplicaciones | Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID; Gianelli Barra, María Pía; Durá Cubells, María Asunción | patente |
openAccess | | 14-ago-2008 | Composition and method for preparing a cured ham aroma and uses thereof | Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID; Gianelli Barra, María Pía; Durá Cubells, María Asunción | patente |
closedAccess | | 2009 | La congelación de la materia prima en la fabricación del jamón curado | Flores Llovera, Mónica CSIC ORCID | artículo |
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 |
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 |
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 |
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 |
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 |
openAccess | | 2016 | Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation | Corral, Sara CSIC ORCID; Leitner, E.; Siegmund, B.; Flores Llovera, Mónica CSIC ORCID | artículo |
closedAccess | | 2001 | Efecto del enfriamiento de la canal en la calidad de la carne de cerdo | Flores Llovera, Mónica CSIC ORCID | artículo |
closedAccess | | may-2007 | Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems | Flores Llovera, Mónica CSIC ORCID ; Giner, E.; Fiszman, Susana CSIC ORCID ; Salvador, Ana CSIC ORCID; Flores, J. | artículo |
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 |
openAccess | | mar-2011 | Effect of fat content on aroma generation during processing of dry fermented sausages | Olivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
openAccess | | 17-jul-2018 | Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages | Aquilani, Chiara; Sirtori, Francesco; Flores Llovera, Mónica CSIC ORCID ; Bozzi, Ricardo; Lebret, Benedicte; Pugliese, Carolina | artículo |