English   español  

Browsing by Author Corral, Sara

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 12 of 12
RightsPreviewIssue DateTitleAuthor(s)Type
openAccessFood Chemistry-2016-Corral.pdf.jpg2016Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generationCorral, Sara ; Leitner, E.; Siegmund, B.; Flores Llovera, Mónica  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 ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica  artículo
openAccess2016 Meat Sci 116 140-150.pdf.jpg2-Feb-2016Effect of the use of entire male fat in the production of reduced salt fermented sausagesCorral, Sara ; Salvador, Ana ; Flores Llovera, Mónica  artículo
openAccessARTICULOS486989.pdf.jpg2013Healthy trends affect the quality of traditional meat products in mediterranean areaFlores Llovera, Mónica  ; Olivares Sevilla, Alicia ; Corral, Sara artículo
closedAccess2013 Eurocarne 2013 n218 pp59-63.pdf.jpg2013Importancia de la reducción de sal en embutidos crudo curados de larga maduración en la aceptación por consumidoresFlores Llovera, Mónica  ; Corral, Sara artículo
openAccessFood Control-2015-Corral.pdf.jpg2015Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculationCorral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica  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 ; Belloch, Carmela ; López-Díez, José Javier; Flores Llovera, Mónica  artículo
closedAccess2017 Eurocarne 259 pp 112-118 Flores et al.pdf.jpg2017Mejora del aroma de embutidos curados madurados reformulados y fabricados con grasa de machos enteros mediante el empleo de levadurasFlores Llovera, Mónica  ; Corral, Sara ; Salvador, Ana ; Belloch,Carmelaartículo
openAccessFFJ-2017-Corral.pdf.jpg8-Aug-2017Occurrence of 1-(methylthio)propane producing off-flavour in fresh beef meatCorral, Sara ; Flores Llovera, Mónica  artículo
openAccessCorral-Meat Sci 2013.pdf.jpgMar-2013Salt reduction in slow fermented sausages affects the generation of aroma active compoundsCorral, Sara ; Salvador, Ana ; Flores Llovera, Mónica  artículo
openAccessCorral-Meat Sci 2017.pdf.jpg24-Aug-2016Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fatCorral, Sara ; Belloch, Carmela ; López Díez, José Javier ; Salvador, Ana ; Flores Llovera, Mónica  artículo
openAccessFlores M - IJFM 2015 V212 16-24 CSIC deposito.pdf.jpg2015Yeast strains as potential aroma enhancers in dry fermented sausagesFlores Llovera, Mónica  ; Corral, Sara ; Cano García, Liliana ; Salvador, Ana ; Belloch, Carmela artículo