Laura Perea-Sanz

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Laura Perea-Sanz, José Javier López-Díez, Carmela Belloch et al. · Meat Science · 2020 · 65 citations · Full text

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

Laura Perea-Sanz, Rebeca Montero, Carmela Belloch et al. · International Journal of Food Microbiology · 2018 · 56 citations · Full text

Food Fermentation, Nitrate Reduction, Aroma Profile +7

<i>Debaryomyces hansenii</i> Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Laura Perea-Sanz, David Peris, Carmela Belloch et al. · Journal of Agricultural and Food Chemistry · 2019 · 40 citations · Full text

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Laura Perea-Sanz, Rebeca Montero, Carmela Belloch et al. · Meat Science · 2018 · 35 citations · Full text

Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages

Mónica Flores, Laura Perea-Sanz, José Javier López-Díez et al. · Food Chemistry · 2021 · 25 citations · Full text

Food Chemistry, Nutrition, Food Fermentation +13