Sara Corral

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Sara Corral, Ana Salvador, Mónica Flores · Meat Science · 2012 · 173 citations

Agriculture, Food Science, Microbiology +14

Yeast strains as potential aroma enhancers in dry fermented sausages

Mónica Flores, Sara Corral, Liliana Cano-García et al. · International Journal of Food Microbiology · 2015 · 142 citations · Full text

Agriculture, Food Science, Microbiology +12

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Sara Corral, Ana Salvador, Carmela Belloch et al. · Food Control · 2014 · 61 citations

Agriculture, Food Science, Microbiology +14

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

Sara Corral, Erich Leitner, Mónica Flores · Food Chemistry · 2015 · 60 citations · Full text

Agriculture, Biochemistry, Food Science +14

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Sara Corral, Ana Salvador, Carmela Belloch et al. · Food Control · 2014 · 51 citations

Agriculture, Food Science, Microbiology +16