Flores Llovera, Mónica

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Firma en Digital.CSIC (*)

Flores Llovera, Mónica

Centro o Instituto

CSIC - Instituto de Agroquimica y Tecnologia de Alimentos (IATA)

Departamento

Ciencia de Alimentos

Especialización

Bioquímica, Tecnología e Innovación de la Carne y Productos Cárnicos

mflores@iata.csic.es

ORCID

0000-0002-4228-9899

WoS ResearcherID - Publons

H-2857-2012

Scopus AuthorID

7101991320

Publications

Artículos (59)

Patentes (3)

Dataset

Others (3)

Autor

Palabras clave

Fecha de Publicación

Tipología

56 artículo
2 artículo de revisión

Fulltext

57 With Fulltext
1 No Fulltext

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Fecha de Publicación: [2000 TO 2025]

Resultados 41-58 de 58.

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	Derechos	Fecha Public.	Título	Autor(es)	Tipo
41	openAccess	oct-2014	Optimization of Muscle Enzyme Colorimetric Tests for Rapid Detection of Exudative Pork Meats	Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID	artículo
42	openAccess	20-nov-2013	Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses	Padilla, Beatriz CSIC; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Flores Llovera, Mónica CSIC ORCID ; Manzanares, Paloma CSIC ORCID	artículo
43	openAccess	dic-2012	Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS	Olivares Sevilla, Alicia CSIC; Dryahina, Kseniya; Španěl, Patrik; Flores Llovera, Mónica CSIC ORCID	artículo
44	openAccess	2013	Real Time Detection of Aroma Compounds in Meat and Meat Products by SIFT-MS and Comparison to Conventional Techniques (SPME-GC-MS)	Flores Llovera, Mónica CSIC ORCID ; Olivares Sevilla, Alicia CSIC; Dryahina, Kseniya; Španěl, Patrik	artículo
45	openAccess	2008	Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition	Flores Llovera, Mónica CSIC ORCID ; Olivares Sevilla, Alicia CSIC	artículo
46	openAccess	30-jul-2009	Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development	Aristoy, María Concepción CSIC ORCID; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID	artículo
47	openAccess	29-jul-2019	Risk assessment of chemical substances of safety concern generated in processed meats	Flores Llovera, Mónica CSIC ORCID ; Mora, Leticia CSIC ORCID; Reig, Milagro; Toldrá Vilardell, Fidel CSIC ORCID	artículo
48	openAccess	mar-2013	Salt reduction in slow fermented sausages affects the generation of aroma active compounds	Corral, Sara CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
9	openAccess	27-abr-2017	Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products	Flores Llovera, Mónica CSIC ORCID ; Moncunill, Daniel; Montero, Rebeca; López Díez, José Javier CSIC; Belloch, Carmela CSIC ORCID	artículo
10	openAccess	20-ene-2022	Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation	Belloch, Carmela CSIC ORCID; Perea Sanz, Laura; Gamero, Amparo CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
11	openAccess	28-abr-2010	Sensory acceptability of slow fermented sausages based on fat content and ripening time	Olivares Sevilla, Alicia CSIC; Navarro Fabra, José Luis CSIC ORCID; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
12	openAccess	20-jun-2023	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	artículo
13	openAccess	9-sep-2016	The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds	Martínez Arellano, Isadora; Flores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCID	artículo
14	openAccess	4-ene-2021	The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions	Li, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
15	closedAccess	2000	Últimos avances en las técnicas de predicción de la calidad de la carne de cerdo	Flores Llovera, Mónica CSIC ORCID	artículo
16	openAccess	20-jun-2022	Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages	Li, Lei; Perea Sanz, Laura; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
17	openAccess	24-ago-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 CSIC ORCID; Belloch, Carmela CSIC ORCID; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Flores Llovera, Mónica CSIC ORCID	artículo
18	openAccess	2015	Yeast strains as potential aroma enhancers in dry fermented sausages	Flores Llovera, Mónica CSIC ORCID ; Corral, Sara CSIC ORCID; Cano García, Liliana CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID	artículo