Laura Perea-Sanz
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Explore the profile of Laura Perea-Sanz including associated specialties, affiliations and a list of published articles.
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11
Citations
51
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Recent Articles
1.
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...
2.
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...
3.
Perea-Sanz L, Lopez-Diez J, Belloch C, Flores M
Meat Sci
. 2021 Nov;
184:108704.
PMID: 34768182
No abstract available.
4.
Perea-Sanz L, Montero R, Belloch C, Flores M
Meat Sci
. 2021 Nov;
184:108701.
PMID: 34763184
No abstract available.
5.
Li L, Perea-Sanz L, Lopez-Diez J, Salvador A, Belloch C, Flores M
Meat Sci
. 2021 Oct;
184:108698.
PMID: 34700177
Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the...
6.
Flores M, Perea-Sanz L, Lopez-Diez J, Belloch C
Food Chem
. 2021 May;
361:129997.
PMID: 34029911
The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of...
7.
Flores M, Perea-Sanz L, Belloch C
Adv Food Nutr Res
. 2021 Mar;
95:131-181.
PMID: 33745511
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is...
8.
Perea-Sanz L, Lopez-Diez J, Belloch C, Flores M
Meat Sci
. 2020 Mar;
164:108103.
PMID: 32145603
The reduction of ingoing amounts of nitrate and nitrite in dry fermented sausages was studied together with the impact of Debaryomyces hansenii inoculation on aroma generation. Three different formulations of...
9.
Perea-Sanz L, Peris D, Belloch C, Flores M
J Agric Food Chem
. 2019 Jul;
67(33):9335-9343.
PMID: 31343169
The ability of to produce volatile sulfur compounds from sulfur amino acids and the metabolic pathway involved have been studied in seven strains from different food origins. Our results proved...
10.
Perea-Sanz L, Montero R, Belloch C, Flores M
Meat Sci
. 2018 Sep;
147:100-107.
PMID: 30219361
Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemical parameters and volatile...