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10 matching references were found.

Flores, M.; Grimm, C.C.; Toldrá, F.; Spanier, A.M., Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times, J. Agric. Food Chem., 1997, 45, 6, 2178-2186, https://doi.org/10.1021/jf960862c . [all data]

Marco, A.; Navarro, J.L.; Flores, M., Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME), Food Chem., 2004, 84, 4, 633-641, https://doi.org/10.1016/S0308-8146(03)00288-7 . [all data]

Flores, M.; Durá, M.-A.; Marco, A.; Toldrá, F., Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages, Meat Sci., 2004, 68, 3, 439-446, https://doi.org/10.1016/j.meatsci.2003.04.001 . [all data]

Pia Gianelli, M.; Flores, M.; Toldrá, F., Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham, J. Sci. Food Agric., 2002, 82, 14, 1703-1709, https://doi.org/10.1002/jsfa.1249 . [all data]

Marco, A.; Navarro, J.L.; Flores, M., The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage, Meat Sci., 2006, 73, 4, 660-673, https://doi.org/10.1016/j.meatsci.2006.03.011 . [all data]

Marco, A.; Navarro, J.L.; Flores, M., Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts, J. Agric. Food Chem., 2007, 55, 8, 3058-3065, https://doi.org/10.1021/jf0631880 . [all data]

Flores, M.; Nieto, P.; Ferrer, J.M.; Flores, J., Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages, Eur. Food Res. Technol., 2005, 221, 5, 624-630, https://doi.org/10.1007/s00217-005-0062-6 . [all data]

Pérez-Juan, M.; Flores, M.; Toldrá, F., Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections, Eur. Food Res. Technol., 2006, 222, 5-6, 658-666, https://doi.org/10.1007/s00217-005-0196-6 . [all data]

Flores, M.; Hernandez, D., Optimization of multiple headspace solid-phase microextraction for the quantification of volatile compounds in dry fermented sausages, J. Agric. Food Chem., 2007, 55, 21, 8688-8695, https://doi.org/10.1021/jf0713758 . [all data]

Gianelli, M.P.; Olivares, A.; Flores, M., Key aroma compounds of a dry-cured sausage with high fat content (Sobrassada), Food Sci. Technol., 2011, 63-71, retrieved from http://fst.sagepub.com/. [all data]