Alma D. Alarcón-Rojo

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

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 et al. · Journal of the Science of Food and Agriculture · 2014 · 77 citations · Full text

Effects of season and distance moved during loading on transport losses of market-weight pigs in two commercially available types of trailer1

M. J. Ritter, M. Ellis, R. Bowman et al. · Journal of Animal Science · 2008 · 60 citations

Relating texture perception of cooked ham to the bolus evolution in the mouth

Arantxa Rizo, Alma D. Alarcón-Rojo, Susana Fiszman et al. · Food Research International · 2018 · 59 citations · Full text

Sensory Science, Texture Perception, Food Texture +4

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