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Power ultrasound in meat processing.
Alarcon-Rojo AD, Janacua H, Rodriguez JC, Paniwnyk L, Mason TJ. Alarcon-Rojo AD, et al. Meat Sci. 2015 Sep;107:86-93. doi: 10.1016/j.meatsci.2015.04.015. Epub 2015 May 2. Meat Sci. 2015. PMID: 25974043 Review.
Improving Cull Cow Meat Quality Using Vacuum Impregnation.
Leal-Ramos MY, Alarcón-Rojo AD, Gutiérrez-Méndez N, Mújica-Paz H, Rodríguez-Almeida F, Quintero-Ramos A. Leal-Ramos MY, et al. Foods. 2018 May 7;7(5):74. doi: 10.3390/foods7050074. Foods. 2018. PMID: 29735916 Free PMC article.
Ultrasound and meat quality: A review.
Alarcon-Rojo AD, Carrillo-Lopez LM, Reyes-Villagrana R, Huerta-Jiménez M, Garcia-Galicia IA. Alarcon-Rojo AD, et al. Ultrason Sonochem. 2019 Jul;55:369-382. doi: 10.1016/j.ultsonch.2018.09.016. Epub 2018 Sep 17. Ultrason Sonochem. 2019. PMID: 31027999 Free article. Review.
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.
Herrera-Ponce AL, Salmeron-Ochoa I, Rodriguez-Figueroa JC, Santellano-Estrada E, Garcia-Galicia IA, Alarcon-Rojo AD. Herrera-Ponce AL, et al. Among authors: alarcon rojo ad. J Food Sci Technol. 2022 Feb;59(2):796-804. doi: 10.1007/s13197-021-05074-9. Epub 2021 Mar 30. J Food Sci Technol. 2022. PMID: 35153316 Free PMC article.
24 results