Ana Luisa Rentería‐Monterrubio

Author

Autonomous University of Chihuahua ORCID

Also Known As

A. Rentería-Monterrubio, A.L. Renteria, A.L. Renteria-Monterrubio, Alma Delia Alarcon-Rojo, Ana L. Renteria-Monterrubio, Ana L. Rentería-Monterrubio, Ana Luis Rentería-Monterrubio, Ana Luisa Rentería-Monterrubio, Ana Luisa Rentería‐Monterrubio, Ana RENTERIA

Publications

518

Citations

H-Index

Concepts

All Affiliations

Autonomous University of Chihuahua Secretaría de Ciencia, Humanidades, Tecnología e Innovación Coventry University

About

Ana Luisa Rentería‐Monterrubio is an author at Autonomous University of Chihuahua specializing in health sciences, microbiology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	171
2	Medicine	2	2	75
3	Public Health	2	2	55
4	Education	1	1	24
5	Engineering	1	1	20

Ana Luisa Rentería‐Monterrubio

Publications

324

Citations

H-Index

Page 1

	Year	Citations
Physicochemical and microbiological characteristics of beef treated with high‐intensity ultrasound and stored at 4 °C Omaro Caraveo, Alma D. Alarcón-Rojo, Ana Luisa Rentería‐Monterrubio, Journal of the Science of Food and Agriculture	2014	77
Detection of cold-tolerant clostridia other than Clostridium estertheticum in raw vacuum-packed chill-stored meat Laura Cavill, Ana Luisa Rentería‐Monterrubio, Chris R. Helps, Food Microbiology Meat PackagingMicrobial ContaminationMedicineCold-tolerant ClostridiaMicrobiology	2011	53
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, Antibiotics	2020	40
Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers Paulina Olivas-Méndez, América Chávez‐Martínez, Eduardo Santellano‐Estrada, Foods Beef HamburgersNatural IngredientsFood AnalysisFood PreservationMeat Quality	2022	36
Effect of Silybum marianum herb on the productive performance, carcass traits and meat quality of growing rabbits Marco Cullere, Antonella Dalle Zotte, C. Celia, Livestock Science Animal PerformanceNutritionAnimal NutritionAnimal ScienceAgricultural Economics	2016	24
Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico América Chávez‐Martínez, Pedro PAREDES-MONTOYA, Ana Luisa Rentería‐Monterrubio, Food Science and Technology Cgs CheesesFood Processing FacilitiesDifferent Retail PointsFood MicrobiologyCampylobacter Infections	2019	22
Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics Martha A. Flores-Mancha, Martha Graciela Ruíz‐Gutiérrez, Ana Luisa Rentería‐Monterrubio, Journal of Food Processing and Preservation Food ChemistryNutritionFood Bioactive CompoundHealth SciencesAntioxidant Source	2021	21
Ultrasound for improving the preservation of chicken meat Marina Piñon, Alma D. Alarcón-Rojo, Larysa Paniwnyk, Food Science and Technology Medical UltrasoundEngineeringUltrasound TreatmentFood Processing FacilitiesPower Ultrasound	2018	20
Culture Age, Growth Medium, Ultrasound Amplitude, and Time of Exposure Influence the Kinetic Growth of Lactobacillus acidophilus Norma Angélica Bolívar-Jacobo, Raúl Alberto Reyes-Villagrana, Ana Luisa Rentería‐Monterrubio, Fermentation Ultrasound AmplitudeKinetic GrowthProbioticFood FermentationIn Vitro Fermentation	2023	19
The Effects of a High-Intensity Ultrasound on the Fermentative Activity and Kinetic Growth of Lactobacillus Acidophilus and Lactobacillus Helveticus Norma Angélica Bolívar-Jacobo, Raúl Alberto Reyes-Villagrana, Gerardo Pável Espino-Solís, Fermentation	2023	12

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