Dra. Luz Hermila Villalobos

Villalobos-Delgado, L. H., Martínez-Martínez, Y. Y., Nevárez-Moorillón, G. V., Santiago-Castro, J. T., Soto-Simental, S., Juárez-Palomo, C. I., & Guadarrama-Mendoza, P. C. (2025). Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product. Foods, 14(13), 2341. https://doi.org/10.3390/foods14132341

Kasaiyan, S., Ferreira, I., Villalobos-Delgado, L. H., Rigueiro, S., Caro, I., Bermúdez, R., & Mateo, J. (2023). Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidants. Processes, 11(7), 2062.https://doi.org/10.3390/pr11072062

Zafra Ciprián, D. I., Nevárez Moorillón, G. V., Soto Simental, S., Guzmán Pantoja, L. E., López Hernández, L. H., Santiago Castro, J. T., & Villalobos Delgado, L. H. (2023). Ataulfo mango (Mangifera indica L.) Peel extract as a potential natural antioxidant in ground beef. Processes, 11(6), 1772. https://doi.org/10.3390/pr11061772

Trujillo-Santiago, E., Villalobos-Delgado, L. H., Guzmán-Pantoja, L. E., López, M. G., Zafra-Ciprián, D. I., Nevárez-Moorillón, G. V., & Santiago-Castro, J. T. (2021). The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers. Lwt, 146, 111428. https://doi.org/10.1016/j.lwt.2021.111428