| Rights | Preview | Issue Date | Title | Author(s) | Type |
| openAccess |  | 2016 | Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation | Corral, Sara  ; Leitner, E.; Siegmund, B.; Flores Llovera, Mónica | artículo |
| openAccess |  | 2014 | Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast | Corral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica | artículo |
| openAccess |  | 2-Feb-2016 | Effect of the use of entire male fat in the production of reduced salt fermented sausages | Corral, Sara ; Salvador, Ana ; Flores Llovera, Mónica | artículo |
| openAccess |  | 2013 | Healthy trends affect the quality of traditional meat products in mediterranean area | Flores Llovera, Mónica ; Olivares Sevilla, Alicia ; Corral, Sara | artículo |
| closedAccess |  | 2013 | Importancia de la reducción de sal en embutidos crudo curados de larga maduración en la aceptación por consumidores | Flores Llovera, Mónica ; Corral, Sara | artículo |
| openAccess |  | 2015 | Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation | Corral, Sara ; Salvador, Ana ; Belloch, Carmela ; Flores Llovera, Mónica | artículo |
| 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 ; Belloch, Carmela ; López-Díez, José Javier; Flores Llovera, Mónica | artículo |
| 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 ; Corral, Sara ; Salvador, Ana ; Belloch,Carmela | artículo |
| openAccess |  | 8-Aug-2017 | Occurrence of 1-(methylthio)propane producing off-flavour in fresh beef meat | Corral, Sara ; Flores Llovera, Mónica | artículo |
| openAccess |  | Mar-2013 | Salt reduction in slow fermented sausages affects the generation of aroma active compounds | Corral, Sara ; Salvador, Ana ; Flores Llovera, Mónica | artículo |
| openAccess |  | 24-Aug-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 ; Belloch, Carmela ; López Díez, José Javier ; Salvador, Ana ; Flores Llovera, Mónica | artículo |
| openAccess |  | 2015 | Yeast strains as potential aroma enhancers in dry fermented sausages | Flores Llovera, Mónica ; Corral, Sara ; Cano García, Liliana ; Salvador, Ana ; Belloch, Carmela | artículo |
