Luis M. Carrillo-López

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

Esmeralda Mónica Peña-González, Alma D. Alarcón-Rojo, Iván A. García-Galicia et al. · Ultrasonics Sonochemistry · 2018 · 110 citations · Full text

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

Marina Piñon, Alma D. Alarcón-Rojo, Luis M. Carrillo-López · Ultrasonics · 2018 · 53 citations

Poultry Disease, Poultry Breast Meat, Food Microbiology +7

Modification of Food Systems by Ultrasound

Luis M. Carrillo-López, Alma D. Alarcón-Rojo, Lorena Luna-Rodríguez et al. · Journal of Food Quality · 2017 · 50 citations · Full text

Food Chemistry, Engineering, Sonoelectrochemistry +15

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 · 47 citations · Full text

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 · 44 citations

Animal Physiology, Animal Performance, Longissimus Lumborum +6