Luz H. Villalobos‐Delgado

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Luz H. Villalobos‐Delgado, Irma Caro, Carolina Blanco et al. · Meat Science · 2014 · 43 citations

Quality Characteristics, Engineering, Animal Science +6

Potential application of epazote (Chenopodium ambrosioides L.) as natural antioxidant in raw ground pork

Luz H. Villalobos‐Delgado, Edith González‐Mondragón, Alma Yadira Salazar Govea et al. · LWT · 2017 · 36 citations

Food Chemistry, Polyphenolics, Environmental Engineering +11

Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

Luz H. Villalobos‐Delgado, Irma Caro, Carolina Blanco et al. · Small Ruminant Research · 2015 · 35 citations · Full text

Food Chemistry, Nutrition, Meat Packaging +6

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Aída R Callejas-Cárdenas, Irma Caro, Carolina Blanco et al. · Meat Science · 2014 · 24 citations

Nutrition, Aerobic Display, Animal Nutrition +7

Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

Luz H. Villalobos‐Delgado, Edith González‐Mondragón, Juana Ramirez-Andrade et al. · Meat Science · 2020 · 24 citations

Chemical Engineering, Frozen Ground Beef, Oxidative Stability +6