<i>Debaryomyces hansenii</i> Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products
2019 · Journal of Agricultural and Food Chemistry · 40 citations
https://doi.org/10.1021/acs.jafc.9b03361
C
Carmela Belloch
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Carmela Belloch is an academic researcher from Instituto de Agroquímica y Tecnología de Alimentos. The author has contributed to research in topics: Fermentation and Sensory Analysis & Meat and Animal Product Quality & Yeasts and Rust Fungi Studies. The author has an h-index of 37, co-authored 88 publications.
ORCID: 0000-0002-5136-0482Papers by this author
worksMeaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages
2021 · Food Chemistry · 25 citations
https://doi.org/10.1016/j.foodchem.2021.129997
Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions
2015 · Microbial Cell Factories · 19 citations
https://doi.org/10.1186/s12934-015-0314-5
Sunflower oil oleogels as alternative fat in hybrid meat patties
2025 · Journal of Agriculture and Food Research · 6 citations
https://doi.org/10.1016/j.jafr.2025.101728
Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages
2025 · Applied Food Research · 1 citations
https://doi.org/10.1016/j.afres.2025.100823
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