Iván A. García-Galicia

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

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

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

Leopolda González-González, Lorena Luna-Rodríguez, Luis M. Carrillo-López et al. · Journal of Food Quality · 2017 · 41 citations · Full text

Biomedical Acoustics, Nutrition, Medical Ultrasound +21

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

Iván A. García-Galicia, Jose A. Arras-Acosta, Mariana Huerta‐Jimenez et al. · Antibiotics · 2020 · 40 citations · Full text