World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
53
Citations
8968
World Ranking
13189
National Ranking
509

Overview

Mónica Flores is affiliated with the Spanish National Research Council in Spain. Their research primarily spans the Agricultural and Biological Sciences, with a particular focus on Food Science, Animal Science and Zoology, Molecular Biology, Nutrition and Dietetics, and Insect Science.

Their work covers several main topics within these fields, including:

  • Meat and Animal Product Quality
  • Fermentation and Sensory Analysis
  • Food Quality and Safety Studies
  • Protein Hydrolysis and Bioactive Peptides
  • Polyamine Metabolism and Applications
  • Biochemical Analysis and Sensing Techniques
  • Olfactory and Sensory Function Studies

Mónica Flores has published extensively in several scientific journals. The most frequent venues for their publications include:

  • Meat Science
  • Foods
  • Journal of the Science of Food and Agriculture
  • LWT
  • Molecules

Notable recent papers include:

  • "Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects," 2021, Meat Science
  • "Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages," 2021, Food Chemistry

Their research collaboration network involves frequent coauthors such as Carmela Belloch, Laura Perea-Sanz, Lei Li, Ana Salvador, and José Javier López-Díez.

Mónica Flores focuses on exploring the biochemical and sensory properties of meat and meat alternatives, with detailed studies on aroma and fermentation effects in meat products. Their investigations also include the impact of microbial inoculation on flavor profiles and safety aspects within dry fermented sausages and related animal products.

Their contributions provide insights into protein hydrolysis mechanisms and the role of biological compounds in meat flavor development. The integration of sensory analysis techniques with molecular biology underpins much of their scientific output, aimed at understanding and improving meat quality and consumer safety.

Best Publications

  • The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham

    Fidel Toldrá;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;Arthur M. Spanier

  • Dry-cured ham flavour: enzymatic generation and process influence

    Fidel Toldrá;Mónica Flores;Yolanda Sanz

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

    Fidel Toldrá;M-Concepción Aristoy;Mónica Flores

  • Understanding the implications of current health trends on the aroma of wet and dry cured meat products

    Mónica Flores

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

    Alicia Olivares;José Luis Navarro;Mónica Flores

  • Microbial enzymatic activities for improved fermented meats

    Mónica Flores;Fidel Toldrá

  • The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage

    Aurora Marco;José Luis Navarro;Mónica Flores

  • Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

    Mónica Flores;M-Asunción Durá;Aurora Marco;Fidel Toldrá

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

    Sara Corral;Ana Salvador;Mónica Flores

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

    Alicia Olivares;José Luis Navarro;Ana Salvador;Mónica Flores

  • Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.

    Aurora Marco;José Luis Navarro;Mónica Flores

  • 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

  • Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time

    Mónica Flores;M-Concepcion Aristoy;Arthur M. Spanier;Fidel Toldrá

  • Yeast strains as potential aroma enhancers in dry fermented sausages.

    Mónica Flores;Sara Corral;Liliana Cano-García;Ana Salvador

  • The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors

    A.M. Spanier;M. Flores;K.W. McMillin;T.D. Bidner

  • Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin.

    Marco Campus;Mónica Flores;Antonio Martinez;Fidel Toldrá

  • Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages.

    M.A Durá;M Flores;F Toldrá

  • Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.

    Liliana Cano-García;Silvia Rivera-Jiménez;Carmela Belloch;Mónica Flores

  • The use of muscle enzymes as predictors of pork meat quality

    Fidel Toldrá;Mónica Flores

  • Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry‐cured ham

    María Pia Gianelli;Mónica Flores;Fidel Toldrá

Frequent Co-Authors

Fidel Toldrá
Fidel Toldrá Spanish National Research Council
M-Concepción Aristoy
M-Concepción Aristoy Spanish National Research Council
Yolanda Sanz
Yolanda Sanz Spanish National Research Council
José M. Barat
José M. Barat Universitat Politècnica de València
Marjeta Čandek-Potokar
Marjeta Čandek-Potokar University of Maribor
David Smith
David Smith University of Oxford
Jorge Ruiz
Jorge Ruiz University of Extremadura
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Luc De Vuyst
Luc De Vuyst Vrije Universiteit Brussel
Bénédicte Lebret
Bénédicte Lebret Institut Agro, France

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Related Online Degrees & Career Pathways

Studying Chemistry in the USA opens doors to various online degrees and career pathways beyond traditional lab roles. For those interested in legal aspects related to science, exploring the different types of paralegal degrees can provide unique opportunities that combine scientific knowledge with legal expertise.

Chemistry graduates may also consider roles in the pharmaceutical industry. To understand potential earnings and career progression, learning about the pharmaceutical sales salary is crucial for those aiming to represent drug products and work closely with healthcare professionals.

For students passionate about patient care and medication, following the steps to become a pharmacist offers a rewarding and stable career path. This profession blends chemistry knowledge with clinical skills to improve patient outcomes.

Alternatively, careers such as becoming an autopsy tech highlight how chemistry skills apply in forensic settings. Researching how much do autopsy techs make can help evaluate this niche career’s financial prospects and job outlook.

Exploring these diverse pathways helps chemistry students tailor their education and career goals effectively, leveraging online degrees to prepare for roles in law, healthcare, pharmaceutical sales, and forensic science.

Best Scientists Citing Mónica Flores

Trending Scientists

Recently Published Articles