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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
 
Email
mflores@iata.csic.es
 
ORCID
 
WoS ResearcherID - Publons
 
Scopus AuthorID
 

Publications

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Fecha de Publicación:  [2000 TO 2025]
Fecha de Publicación:  [2020 TO 2025]

Resultados 1-15 de 15.

DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessLWT2023-Li.pdf.jpg12-dic-2022A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausagesLi, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
2openAccessMeat Science2022-Li.pdf.jpg19-oct-2021Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursorsLi, Lei; Perea Sanz, Laura; López Díez, José Javier CSIC; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
3openAccessMeat Sci 2021-Flores.pdf.jpg3-ago-2020Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat productsFlores Llovera, Mónica CSIC ORCID ; Toldrá Vilardell, Fidel CSIC ORCIDartículo de revisión
4openAccessJSFA2020-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
5openAccessMeatSci2020-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
6openAccessEurocarne2020-Perea.pdf.jpgdic-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
7openAccessFlores-JAFC2024.pdf.jpg23-feb-2024Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat AnaloguesFlores Llovera, Mónica CSIC ORCID ; Comes, Daniel; Gamero, Amparo CSIC ORCID; Belloch, Carmela CSIC ORCIDartículo
8openAccessMeat Sci2021-Flores.pdf.jpg21-jul-2021Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspectsFlores Llovera, Mónica CSIC ORCID ; Piornos, José A.artículo de revisión
9openAccessJSciFoodAgric2023-Flores.pdf.jpg16-ene-2023Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat pattiesFlores Llovera, Mónica CSIC ORCID ; Hernán, Aina; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCIDartículo
10openAccessFlores_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
11openAccessFoodResInt2021-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-Díez, José Javier; Flores Llovera, Mónica CSIC ORCID artículo
12openAccessBelloch_JAM_2022.pdf.jpg20-ene-2022Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generationBelloch, Carmela CSIC ORCID; Perea Sanz, Laura; Gamero, Amparo CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
13openAccessfoods-12-02429-v2.pdf.jpg20-jun-2023Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii InoculationLi, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
14openAccessmolecules-26-00223-v2.pdf.jpg4-ene-2021The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature ConditionsLi, Lei; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo
15openAccessMeatSci2022-Li.pdf.jpg20-jun-2022Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausagesLi, Lei; Perea Sanz, Laura; Salvador, Ana CSIC ORCID; Belloch, Carmela CSIC ORCID; Flores Llovera, Mónica CSIC ORCID artículo