| The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham F Toldrá, M Flores Critical Reviews in Food Science 38 (4), 331-352, 1998 | 541 | 1998 |
| Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times M Flores, CC Grimm, F Toldrá, AM Spanier Journal of Agricultural and Food Chemistry 45 (6), 2178-2186, 1997 | 386 | 1997 |
| Dry-cured ham flavour: enzymatic generation and process influence F Toldrá, M Flores, Y Sanz Food chemistry 59 (4), 523-530, 1997 | 336 | 1997 |
| Contribution of muscle aminopeptidases to flavor development in dry-cured ham F Toldrá, MC Aristoy, M Flores Food Research International 33 (3-4), 181-185, 2000 | 285 | 2000 |
| The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage A Marco, JL Navarro, M Flores Meat Science 73 (4), 660-673, 2006 | 269 | 2006 |
| Sensory acceptability of slow fermented sausages based on fat content and ripening time A Olivares, JL Navarro, A Salvador, M Flores Meat science 86 (2), 251-257, 2010 | 249 | 2010 |
| Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages M Flores, MA Durá, A Marco, F Toldrá Meat science 68 (3), 439-446, 2004 | 233 | 2004 |
| Effect of fat content on aroma generation during processing of dry fermented sausages A Olivares, JL Navarro, M Flores Meat science 87 (3), 264-273, 2011 | 232 | 2011 |
| Microbial enzymatic activities for improved fermented meats M Flores, F Toldra Trends in Food Science & Technology 22 (2-3), 81-90, 2011 | 226 | 2011 |
| Salt reduction in slow fermented sausages affects the generation of aroma active compounds S Corral, A Salvador, M Flores Meat science 93 (3), 776-785, 2013 | 222 | 2013 |
| Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products-Invited review M Flores, F Toldrá Meat Science 171, 108272, 2021 | 177 | 2021 |
| Understanding the implications of current health trends on the aroma of wet and dry cured meat products M Flores Meat Science 144, 53-61, 2018 | 176 | 2018 |
| The use of muscle enzymes as predictors of pork meat quality F Toldrá, M Flores Food Chemistry 69 (4), 387-395, 2000 | 168 | 2000 |
| The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors AM Spanier, M Flores, KW McMillin, TD Bidner Food Chemistry 59 (4), 531-538, 1997 | 160 | 1997 |
| Effect of Debaryomyces spp. on the proteolysis of dry-fermented sausages MA Durá, M Flores, F Toldrá Meat science 68 (2), 319-328, 2004 | 154 | 2004 |
| Non‐volatile components effects on quality of “Serrano” dry‐cured ham as related to processing time M FLORES, MC ARISTOY, AM SPANIER, F TOLDRÁ Journal of Food Science 62 (6), 1235-1239, 1997 | 154 | 1997 |
| Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage A Olivares, JL Navarro, M Flores Food Chemistry 115 (4), 1464-1472, 2009 | 153 | 2009 |
| Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts A Marco, JL Navarro, M Flores Journal of Agricultural and Food Chemistry 55 (8), 3058-3065, 2007 | 147 | 2007 |
| Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin M Campus, M Flores, A Martinez, F Toldrá Meat science 80 (4), 1174-1181, 2008 | 137 | 2008 |
| Meat fermentation technology F Toldrá, Y Sanz, M Flores Meat science and applications, 553-578, 2001 | 137 | 2001 |
