Mónica Flores

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Mónica Flores, Casey C. Grimm, Fidel Toldrá et al. · Journal of Agricultural and Food Chemistry · 1997 · 260 citations

Agriculture, Food Science, Food Chemistry +16

Hepatocyte-Specific Mutation Establishes Retinoid X Receptor α as a Heterodimeric Integrator of Multiple Physiological Processes in the Liver

Yu‐Jui Yvonne Wan, Dahsing An, Yan Cai et al. · Molecular and Cellular Biology · 2000 · 229 citations · Full text

Life Sciences, Genetics, Molecular Biology +17

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

Fidel Toldrá, M‐Concepción Aristoy, Mónica Flores · Food Research International · 2000 · 226 citations

Agriculture, Biochemistry, Food Science +14

Dry-cured ham flavour: enzymatic generation and process influence

Fidel Toldrá, Mónica Flores, Yolanda Sanz · Food Chemistry · 1997 · 222 citations

Agriculture, Biochemistry, Food Science +15

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

Alicia Olivares, José Luís Navarro, Mónica Flores · Meat Science · 2010 · 220 citations

Agriculture, Biochemistry, Food Science +14