Latest Publications

Garcia-Solivelles, Sara; Li, Lei; Belloch, Carmela; Flores, Mónica (2025)
Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages
Applied Food Research
Li, L.; Belloch, C.; Flores, M. (2025)
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Foods
Flores, M.; Belloch, C.; Salvador, A. (2025)
Sunflower oil oleogels as alternative fat in hybrid meat patties
Journal of Agriculture and Food Research
Wang,Q. ; Espert, M.; Flores, M.; Sanz, T.; Salvador, A. (2025)
Oxidative and texture storage stability of HPMC sunflower oil oleogels prepared by different indirect approaches
Food Hydrocolloids
Li, Lei; Flores, Mónica; Salvador, Ana; Belloch, Carmela (2024)
Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
International Journal of Food Microbiology
Zhang, J.; Mora, L.; Toldrá, F.; Zhang, W.; Flores, M. (2024)
Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
LWT
Flores, M.; Comes, D.; Gamero, A.; Belloch, C. (2024)
Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues
Journal of Agricultural and Food Chemistry
Li, L.; Belloch, C.; Flores, M. (2023)
Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii Inoculation
Foods
Flores, M.; Hernán, A.; Salvador, A.; Belloch, C. (2023)
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties
Journal of the Science of Food and Agriculture
Li, L.; Belloch, C.; Flores, M. (2023)
A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
LWT vol. 173, págs. 114305 -
Li, Lei; Perea-Sanz, Laura; Salvador, Ana; Belloch, Carmela; Flores, Mónica (2022)
Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
Meat Science vol. 192, págs. 108896 -
Belloch, C.; Perea-Sanz, L.; Gamero, A.; Flores, M. (2022)
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation
Journal of Applied Microbiology
Li, L.; Perea-Sanz, L.; López-Díez, J.J.; Salvador, A.; Belloch, C.; Flores, M. (2022)
Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors
Meat Science vol. 184, págs. 108698 -
Belloch, Carmela; Neef, Alexander; Salafia, C.; López-Diez, J.J.; Flores, Mónica (2021)
Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate
Food Research International vol. 149, págs. 110691 -
Flores, Mónica; Piornos, José A. (2021)
Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects
Meat Science vol. 182, págs. 108636 -