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C

Carmela Belloch

institute of agrochemistry and food technology

37H指数
105论文数
4.3K被引数
收录论文 55
发表时间
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Impact of proteolytic enzyme on the processing and sensory quality of dry-fermented hybrid analogs蛋白酶对干发酵混合仿制品加工及感官品质的影响
errFood Chemistry
IF9.8
err2026-09-24
err0
errOAAI
errSara Garcia-Solivelles; Carmela Belloch; M. Teresa Fernández-Espinar; Ana Salvador; Mónica Flores
err分享
err收藏
Unlocking the genomic landscape of Staphylococcus equorum and understanding the functional role and technological application in dry-cured fermented meat products: A review揭示Staphylococcus equorum基因组景观及其在干腌发酵肉制品中的功能作用与技术应用：综述
errInternational Journal of Food Microbiology
IF5.2
err2026-01-06
err0
PREAI
errLi Lei; Shang Guichuan; Guo Yinghui; Zhang Jie; Qi Yuli; Wang Huiping; Mónica Flores; Carmela Belloch; Liu Yingli; Jing Wang; Li Xing; Woldemariam Kalekristos Yohannes
err分享
err收藏
Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages动物成分部分被植物成分替代对杂交干发酵香肠品质的影响
errAPPLIED FOOD RESEARCH
IF6.2
err2025-06-01
err0
errOAAI
errGarcia-Solivelles, Sara; Li, Lei; Belloch, Carmela; Flores, Monica
err分享
err收藏
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors非发酵和发酵干腌肉制品的风味：鲜味和烘烤香气
errFOODS
IF5.1
err2025-03-05
err0
errOAAI
errLi, Lei; Belloch, Carmela
err分享
err收藏
Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2024-08-01
err0
errOAAI
errLi, Lei; Flores, Monica; Salvador, Ana; Belloch, Carmela
err分享
err收藏
Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues组织化豌豆蛋白与蛋白酶结合发酵可在肉类类似物中产生香气
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-02-23
err3
errOAAI
errFlores, Moonica; Comes, Daniel; Gamero, Amparo; Belloch, Carmela
err分享
err收藏
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties浸泡和溶剂萃取对豌豆蛋白脱臭的影响混合肉饼的配方和性质
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-01-30
err9
errOAAI
errFlores, Monica; Hernan, Aina; Salvador, Ana; Belloch, Carmela
err分享
err收藏
A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages干腌和干发酵香肠中咸味和烤香气的比较研究
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-01-01
err6
errOAAI
errLi, Lei; Belloch, Carmela; Flores, Monica
err分享
err收藏
Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages了解氮和硫前体物对干发酵香肠香气的影响
errMEAT SCIENCE
IF6.1
err2022-10-01
err8
errOAAI
errLi, Lei; Perea-Sanz, Laura; Salvador, Ana; Belloch, Carmela; Flores, Monica
err分享
err收藏
Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation
errFRONTIERS IN MICROBIOLOGY
IF4.5
err2022-07-04
err1
errOAAI
errMendoza, Lucia M.; Gabriela Merin, Maria; Belloch, Carmela
err分享
err收藏
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation
errJOURNAL OF APPLIED MICROBIOLOGY
IF3.2
err2022-07-01
err6
errOAAI
errBelloch, Carmela; Perea-Sanz, Laura; Gamero, Amparo; Flores, Monica
err分享
err收藏
Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors
errMEAT SCIENCE
IF6.1
err2022-02-01
err8
errOAAI
errLi, Lei; Perea-Sanz, Laura; Lopez-Diez, Jose Javier; Salvador, Ana; Belloch, Carmela; Flores, Monica
err分享
err收藏
Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation (vol 164, 108103, 2020)
errMEAT SCIENCE
IF6.1
err2022-02-01
err1
PREAI
errPerea-Sanz, Laura; Lopez-Diez, Jose Javier; Belloch, Carmela; Flores, Monica
err分享
err收藏
Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage (vol 147, pg 100, 2019]
errMEAT SCIENCE
IF6.1
err2022-02-01
err0
PREAI
errPerea-Sanz, Laura; Montero, Rebeca; Belloch, Carmela; Flores, Monica
err分享
err收藏
Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-11-01
err13
errOAAI
errBelloch, Carmela; Neef, Alexander; Salafia, Clarissa; Lopez-Diez, Jose Javier; Flores, Monica
err分享
err收藏
Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages
errFOOD CHEMISTRY
IF9.8
err2021-11-01
err18
errOAAI
errFlores, Monica; Perea-Sanz, Laura; Lopez-Diez, Jose Javier; Belloch, Carmela
err分享
err收藏
The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
errMOLECULES
IF4.6
err2021-01-04
err29
errOAAI
errLi, Lei; Belloch, Carmela; Flores, Monica
err分享
err收藏
Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermentedGuajillopepper sauce
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2020-07-01
err15
PREAI
errLara-Hidalgo, Carlos; Belloch, Carmela; Dorantes-Alvarez, Lidia; Flores, Monica
err分享
err收藏
Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation降低硝酸盐/亚硝酸盐水平对干发酵香肠香气的影响
errMEAT SCIENCE
IF6.1
err2020-06-01
err50
errOAAI
errPerea-Sanz, Laura; Javier Lopez-Diez, Jose; Belloch, Carmela; Flores, Monica
err分享
err收藏
Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-07-25
err30
errOAAI
errPerea-Sanz, Laura; Peris, David; Belloch, Carmela; Flores, Monica
err分享
err收藏

研究方向

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