Carmela Belloch
Overview
Explore the profile of Carmela Belloch including associated specialties, affiliations and a list of published articles.
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50
Citations
523
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Recent Articles
1.
Li L, Belloch C, Flores M
Foods
. 2025 Mar;
14(5).
PMID: 40077586
Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic...
2.
Li L, Flores M, Salvador A, Belloch C
Int J Food Microbiol
. 2024 Jun;
421:110782.
PMID: 38851175
The impact of paprika and dextrose addition on the surface of dry cured loins was analysed attending to differences in microbiota composition and aroma profile. Three different types of loins...
3.
Flores M, Comes D, Gamero A, Belloch C
J Agric Food Chem
. 2024 Feb;
72(9):4897-4905.
PMID: 38394028
The potential use of texturized pea protein in meat analogues was investigated by comparing the effects of fermentation on pea and myofibrillar pork proteins in a model system including additives,...
4.
Li L, Belloch C, Flores M
Foods
. 2023 Jun;
12(12).
PMID: 37372640
This study assessed the effect of replacing pork lard with coconut oil and inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts,...
5.
Flores M, Hernan A, Salvador A, Belloch C
J Sci Food Agric
. 2023 Jan;
103(6):2806-2814.
PMID: 36647301
Background: Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce...
6.
Mendoza L, Merin M, Belloch C
Front Microbiol
. 2022 Jul;
13:970418.
PMID: 35859743
No abstract available.
7.
Li L, Perea-Sanz L, Salvador A, Belloch C, Flores M
Meat Sci
. 2022 Jun;
192:108896.
PMID: 35753267
The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition...
8.
Belloch C, Perea-Sanz L, Gamero A, Flores M
J Appl Microbiol
. 2022 Jan;
133(1):200-211.
PMID: 35050543
Introduction: Debaryomyces hansenii is a yeast widely used in meat fermentations as starter for the purpose of improving the aromatic quality of the final product. However, it has not been...
9.
Perea-Sanz L, Lopez-Diez J, Belloch C, Flores M
Meat Sci
. 2021 Nov;
184:108704.
PMID: 34768182
No abstract available.
10.
Perea-Sanz L, Montero R, Belloch C, Flores M
Meat Sci
. 2021 Nov;
184:108701.
PMID: 34763184
No abstract available.