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Browsing by Author Belloch, Carmela

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openAccessCandidaCabralensis.pdf.jpgNov-2010Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheeseFlórez García, Ana Belén CSIC ORCID; Belloch, Carmela CSIC ORCID; Álvarez Martín, Pablo CSIC; Querol, Amparo CSIC ORCID; Mayo Pérez, Baltasar CSIC ORCID artículo
openAccessChimeric Genomes of Natural Hybrids.pdf.jpg27-Feb-2009Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzeviiBelloch, Carmela CSIC ORCID; Pérez Torrado, Roberto CSIC ORCID; González, Sara S.; Pérez Ortín, José E.; García-Martínez, José; Querol, Amparo CSIC ORCID; Barrio, Eladio CSIC ORCIDartículo
openAccess1471-2164-13-407.pdf.jpg20-Aug-2012Comparative genomics among Saccharomyces cerevisiae x Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different originsPeris, David; Lopes, Christian A.; Belloch, Carmela CSIC ORCID; Querol, Amparo CSIC ORCID; Barrio, Eladio CSIC ORCIDartículo
openAccessJSFA2020-Lara.pdf.jpg31-May-2020Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauceLara Hidalgo, Carlos; Belloch, Carmela CSIC ORCID; Dorantes Álvarez, Lidia; Flores Llovera, Mónica CSIC ORCID artículo
openAccessMeatSci2020-Perea.pdf.jpg27-Feb-2020Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculationPerea, Laura CSIC; López-Díez, José Javier; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
openAccessJAFC2019-Perea.pdf.jpg25-Jul-2019Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat ProductsPerea Sanz, Laura; Peris, David; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
openAccessFood control-2014-Corral.pdf.jpg2014Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeastCorral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
openAccessFoodMicrobiol-2016-Peris.pdf.jpg26-Jul-2015Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybridsPeris, David; Pérez Través, Laura; Belloch, Carmela CSIC ORCID; Querol, Amparo CSIC ORCIDartículo
openAccessEurocarne2020-Perea.pdf.jpgDec-2020Estrategias biológicas para contrarrestar el efecto de la reducción de nitrificantes en el aroma de embutidos curado-maduradosPerea Sanz, Laura; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
closedAccessaccesoRestringido.pdf.jpg2012Evaluation of oligosaccharide synthesis from lactose and lactulose using β-galactosidases from kluyveromyces isolated from artisanal cheesesPadilla, Beatriz CSIC; Ruiz-Matute, Ana I. CSIC ORCID ; Belloch, Carmela CSIC ORCID; Cardelle-Cobas, Alejandra CSIC; Corzo, Nieves CSIC ORCID ; Manzanares, Paloma CSIC ORCIDartículo
openAccessES2330709A1-3.pdf.jpg14-Dec-2009Fermentative microorganism that produces high concentrations of glycerol and the uses thereof in the production of alcoholic beverages/wineMartorell Guerola, Patricia; Belloch, Carmela CSIC ORCID; Fernández-Espinar, María Teresa CSIC ORCID; Querol, Amparo CSIC ORCID; Ossorio González, Pablo; Tarín, Josépatente
openAccess2014Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strainsCano García, Liliana CSIC; Rivera Jiménez, S.; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
openAccess12934_2015_Article_314.pdf.jpg4-Sep-2015Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditionsGamero, Amparo CSIC ORCID; Belloch, Carmela CSIC ORCID; Querol, Amparo CSIC ORCIDartículo
openAccessMeat Sci-2014-Cano.pdf.jpg2014Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausagesCano García, Liliana CSIC; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
openAccessFood Control-2015-Corral.pdf.jpg2015Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculationCorral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
openAccessCorral et al 2018 J Sci Food Agric V98 2121-2130.pdf.jpg23-Sep-2017Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeastCorral, Sara CSIC ORCID; Belloch, Carmela CSIC ORCID; López-Díez, José Javier; Flores Llovera, Mónica CSIC ORCID artículo
embargoedAccessFlores_2021FoodChem.pdf.jpg12-May-2021Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausagesFlores Llovera, Mónica CSIC ORCID ; Perea Sanz, Laura; López Díez, José Javier CSIC; Belloch, Carmela CSIC ORCIDartículo
openAccessMeat Sci 2019-Perea.pdf.jpg1-Sep-2018Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storagePerea Sanz, Laura; Montero, Rebeca; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
openAccessFoodResInt2021-Belloch.pdf.jpg3-Sep-2021Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrateBelloch, Carmela CSIC ORCID; Neef, Alexander; Salafia, Clarisa; López-Diez, Jose Javier; Flores Llovera, Mónica CSIC ORCID artículo
openAccess2356011_A1.pdf.jpg4-Apr-2011Microorganismo fermentador productor de altas concentraciones de glicerol y sus aplicaciones en la producción de bebidas alcohólicas/vinoQuerol, Amparo CSIC ORCID; Ossorio González, Pablo; Gómez, Ramón; Martorell Guerola, Patricia; Belloch, Carmela CSIC ORCID; Fernández-Espinar, María Teresa CSIC ORCID; Tarín, Josésolicitud de patente