Carmela Belloch

Instituto de Agroquímica y Tecnología de Alimentos — Spain

Agricultural and Biological Sciences · Life Sciences

37h-index4.2kcitations103works3.22yr avg
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Research Topics

Fermentation and Sensory Analysis(57), Meat and Animal Product Quality(38), Yeasts and Rust Fungi Studies(29), Fungal and yeast genetics research(17), Food Quality and Safety Studies(16)

Publications103 total

Unlocking the genomic landscape of Staphylococcus equorum and understanding the functional role and technological application in dry-cured fermented meat products: A review
International Journal of Food Microbiology·2026
Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages
Applied Food Research·2025· 1 citedOpen Access
The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Foods·2025· 2 citedOpen Access
Sunflower oil oleogels as alternative fat in hybrid meat patties
Journal of Agriculture and Food Research·2025· 6 citedOpen Access
Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
International Journal of Food Microbiology·2024· 1 citedOpen Access
Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues
Journal of Agricultural and Food Chemistry·2024· 9 citedOpen Access
Short-Term Changes in Aroma-Related Volatiles in Meat Model: Effect of Fat and D. hansenii Inoculation
Foods·2023· 4 citedOpen Access
Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties
Journal of the Science of Food and Agriculture·2023· 17 citedOpen Access
A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
LWT·2022· 9 citedOpen Access
Aromatic Yeasts
2022· 1 cited
Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation
Frontiers in Microbiology·2022· 1 citedOpen Access
Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
Meat Science·2022· 21 citedOpen Access
Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation
Journal of Applied Microbiology·2022· 11 citedOpen Access
Corrigendum to “Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation” [Meat Science volume 164 (2020) 108103]
Meat Science·2021· 2 cited
Corrigendum to “Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage” [Meat Science volume 147 (2019) 100–107]
Meat Science·2021
Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors
Meat Science·2021· 16 citedOpen Access
Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate
Food Research International·2021· 22 citedOpen Access
Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages
Food Chemistry·2021· 25 citedOpen Access
The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions
Molecules·2021· 42 citedOpen Access
Estrategias biológicas para contrarrestar el efecto de la reducción de nitrificantes en el aroma de embutidos curado-madurados
Eurocarne: La revista internacional del sector cárnico·2020
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Frequent Co-authors

Amparo Querol(19), Mónica Flores(15), Eladio Barrio(12), Paloma Manzanares(8), Beatriz Padilla(6), F. Uruburu(5), Sara Corral(5), David Peris(5), Laura Perea-Sanz(5), José Javier López-Díez(5), María Dolores García García(5), Liliana Cano-García(4), Ana Salvador(4), Amparo Gamero(3), Sandi Orlić(2), Jordi Tronchoni(2), Roberto Pérez‐Torrado(2), Sara S. González(2), Rebeca Montero(2), Mercedes Villa-Carvajal(2)