Luis M. Carrillo-López

Ultrasound as a potential process to tenderize beef: Sensory and technological parameters

Esmeralda Mónica Peña-González, Alma D. Alarcón-Rojo, Luis M. Carrillo-López et al. · Ultrasonics Sonochemistry · 2018 · 116 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Microbiological properties of poultry breast meat treated with high-intensity ultrasound

Marina Piñon, Alma D. Alarcón-Rojo, Luis M. Carrillo-López · Ultrasonics · 2018 · 57 citations

Agriculture, Food Science, Microbiology +16

Modification of Food Systems by Ultrasound

Luis M. Carrillo-López, Alma D. Alarcón-Rojo, Lorena Luna-Rodríguez et al. · Journal of Food Quality · 2017 · 52 citations · Full text

Agriculture, Food Science, Food Engineering +16

High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

Germán Contreras-López, Andrea Carnero‐Hernandez, Mariana Huerta‐Jimenez et al. · Food Science & Nutrition · 2020 · 49 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis

Leopolda González-González, Alma D. Alarcón-Rojo, Luis M. Carrillo-López et al. · Meat Science · 2019 · 46 citations · Full text

Agriculture, Animal Sciences, Meat Science +8