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Monica Flores
Instituto de Agroquimica y Tecnologia de Alimentos - Valencia / Spain
Agriculture & Forestry / Animal Science
AD Scientific Index ID: 4418715
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Monica Flores's MOST POPULAR ARTICLES
1-)
The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham F Toldrá, M Flores Critical Reviews in Food Science 38 (4), 331-352, 1998 5141998
2-)
Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times M Flores, CC Grimm, F Toldrá, AM Spanier Journal of Agricultural and Food Chemistry 45 (6), 2178-2186, 1997 3731997
3-)
Dry-cured ham flavour: enzymatic generation and process influence F Toldrá, M Flores, Y Sanz Food chemistry 59 (4), 523-530, 1997 3231997
4-)
Contribution of muscle aminopeptidases to flavor development in dry-cured hamF Toldrá, MC Aristoy, M FloresFood Research International 33 (3-4), 181-185, 20002872000
5-)
The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausageA Marco, JL Navarro, M FloresMeat Science 73 (4), 660-673, 20062822006
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