List of works - Mónica Flores

2nd International Symposium on Fermented Meat

scientific article published on 12 June 2015

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

scientific article published on 05 December 2005

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

scientific article published on 05 December 2005

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

scientific article published on 12 February 2019

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.

scientific article published on 11 December 2013

Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes.

scientific article published on 20 August 2015

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

scientific article published on 31 May 2020

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

scientific article published on 07 August 2019

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation.

scientific article published on 3 June 2015

Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

scientific article published on 01 November 2004

Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages

scientific article published on 01 October 2004

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

scientific article published on 01 July 2011

Effect of fat content on aroma generation during processing of dry fermented sausages

scientific article published on 31 October 2010

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

scientific article published on 23 May 2008

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

scientific article published on 17 July 2018

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

scientific article published on 22 January 2009

Effect of the use of entire male fat in the production of reduced salt fermented sausages.

scientific article

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

scientific article published on 22 August 2014

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

scientific article published on 5 February 2018

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

scientific article published on 18 November 2013

HPLC purification and characterization of porcine muscle aminopeptidase B

scientific article published on 01 January 1993

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

scientific article published on 23 December 2013

Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents.

scientific article published in March 2005

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

scientific article published on 07 February 2011

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

scientific article

Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium

scientific article published on 04 July 2017

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

scientific article published on 01 September 2018

Model Studies on the Efficacy of Protein Homogenates from Raw Pork Muscle and Dry-Cured Ham in Binding Selected Flavor Compounds

article

Nitrogen compounds as potential biochemical markers of pork meat quality

Pork meat quality affects peptide and amino acid profiles during the ageing process

scientific article published on June 2001

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

scientific article

Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts

scientific article published on 24 March 2007

Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS

scientific article published on 29 June 2012

SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) Analyses for the Study of Volatile Compound Generation and Oxidation Status during Dry Fermented Sausage Processing

scientific article published on 04 February 2011

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

scientific article published on 27 November 2012

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

scientific article published on 27 April 2017

Sensory acceptability of slow fermented sausages based on fat content and ripening time

scientific article published on 28 April 2010

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

scientific article published on 04 January 2021

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

scientific article published on 09 September 2015

The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

scientific article published on 12 May 2006

The use of muscle enzymes as predictors of pork meat quality

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

article

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

scientific article published on 24 August 2016

Yeast strains as potential aroma enhancers in dry fermented sausages

scientific article published on 28 February 2015

List of works by Mónica Flores

2nd International Symposium on Fermented Meat

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.

Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes.

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation.

Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages

Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Effect of fat content on aroma generation during processing of dry fermented sausages

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Effect of the use of entire male fat in the production of reduced salt fermented sausages.

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

HPLC purification and characterization of porcine muscle aminopeptidase B

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents.

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Model Studies on the Efficacy of Protein Homogenates from Raw Pork Muscle and Dry-Cured Ham in Binding Selected Flavor Compounds

Nitrogen compounds as potential biochemical markers of pork meat quality

Pork meat quality affects peptide and amino acid profiles during the ageing process

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts

Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS

SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) Analyses for the Study of Volatile Compound Generation and Oxidation Status during Dry Fermented Sausage Processing

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

Sensory acceptability of slow fermented sausages based on fat content and ripening time

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds

The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

The use of muscle enzymes as predictors of pork meat quality

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

Yeast strains as potential aroma enhancers in dry fermented sausages