Showing results 1 to 20 of 52
next >
| Rights | Preview | Issue Date | Title | Author(s) | Type |
| 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, M.; 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-Aug-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-Aug-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 |  | 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, David; 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 |
| 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 |
| openAccess |  | 2-Feb-2016 | Effect of the use of entire male fat in the production of reduced salt fermented sausages | Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID | artículo |
| openAccess |  | Dec-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 |
| openAccess |  | 21-Jul-2021 | Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects | Flores Llovera, Mónica CSIC ORCID ; Piornos, José A. | artículo de revisión |
| 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 |
