Alicia Olivares

Effect of fat content on aroma generation during processing of dry fermented sausages

Alicia Olivares, José Luís Navarro, Mónica Flores · Meat Science · 2010 · 210 citations

Food Fermentation, Fat Content, Aroma Generation +6

Sensory acceptability of slow fermented sausages based on fat content and ripening time

Alicia Olivares, José Luís Navarro, Ana Salvador et al. · Meat Science · 2010 · 166 citations

Nutrition, Health Sciences, Fat Content +8

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

Alicia Olivares, José Luis Navarro, Mónica Flores · Food Chemistry · 2009 · 134 citations

Food Chemistry, Fermented Sausages, Food Fermentation +8

SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) Analyses for the Study of Volatile Compound Generation and Oxidation Status during Dry Fermented Sausage Processing

Alicia Olivares, Kseniya Dryahina, J.L. Navarro et al. · Journal of Agricultural and Food Chemistry · 2011 · 49 citations

Food Chemistry, Oxidation Status, Volatile Compound Generation +15

Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

Alicia Olivares, Kseniya Dryahina, J.L. Navarro et al. · Analytical Chemistry · 2010 · 44 citations

Dry Fermented Sausages, Food Analysis, Food Chemistry +18