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Selection of a biocontrol agent based on a comparative spore production evaluation

Systems Microbiology and Biomanufacturing, 2024-04, Vol.4 (2), p.794-800

2024

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Evaluation of the biocontrol effect of Trichoderma sp. Trs GT2 extracts produced by fermentation processes against Botrytis cinerea Btcr GM3

Environmental quality management, 2024-03, Vol.33 (3), p.129-140

2024

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Exploration of potential of different fungi in protease production and analysis of capacity to produce active peptides

Systems Microbiology and Biomanufacturing, 2024, Vol.4 (1), p.274-281

2024

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Exploration of Phenolic Content and Antioxidant Potential from Plants Used in Traditional Medicine in Viesca, Mexico

Horticulturae, 2023-12, Vol.9 (12), p.1252

2023

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Insects, Plants, and Microorganisms from Dry Lands as Novel Sources of Proteins and Peptides for Human Consumption

Foods, 2023-11, Vol.12 (23), p.4284

2023

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Dual Emerging Applications of Solid-State Fermentation (SSF) with Aspergillus niger and Ultrasonic-Assisted Extraction (UAE) for the Obtention of Antimicrobial Polyphenols from Pineapple Waste

Fermentation (Basel), 2023-08, Vol.9 (8), p.706

2023

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Dual Emerging Applications of Solid-State Fermentation for the Obtention of Antimicrobial Polyphenols from Pineapple Waste

Fermentation (Basel), 2023-07, Vol.9 (8)

2023

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Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation

Innovative food science & emerging technologies, 2023-05, Vol.85, p.103313, Article 103313

2023

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Evaluation of bioactive compounds of plants used in Mexico, to predict potential SARS-CoV-2 inhibitors: Analysis between two molecular docking servers

Revista bío ciencias, 2023-01, Vol.10

2023

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Medicinal plants used by rural communities in the arid zone of Viesca and Parras Coahuila in northeast Mexico

Saudi pharmaceutical journal, 2023-01, Vol.31 (1), p.21-28

2023

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Pomegranate and berries as source of bioactive compounds for neurodegenerative disorders

Nutraceutical Fruits and Foods for Neurodegenerative Disorders, 2023

2023

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Tomato waste as a bioresource for lycopene extraction using emerging technologies

Food bioscience, 2022-10, Vol.49, p.101966, Article 101966

2022

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Technological trends in the extraction of essential oils

Environmental quality management, 2022-09, Vol.32 (1), p.441-450

2022

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Food-Microorganism Interaction

Quantitative Methods and Analytical Techniques in Food Microbiology, 2022, p.25-38

1, 2022

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New Trends and Commercial Aspects of Enzymatic Saccharification of Lignocellulosic Biomass

Microbial Biotechnology for Renewable and Sustainable Energy, 2022, p.321-335

2022

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Strategies During Citrus Waste Utilization: Fermentative Route for Single-Cell Protein Production

Quantitative Methods and Analytical Techniques in Food Microbiology, 2022, p.213-235

1, 2022

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Antioxidant and anti-staphylococcal activity of polyphenolic-rich extracts from Ataulfo mango seed

Food science & technology, 2021-08, Vol.148, p.111653, Article 111653

2021

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Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts

Current opinion in food science, 2021-04, Vol.38, p.40-45

2021

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Microorganisms as a Potential Source of Antioxidants

Bioprospecting of Microorganism-Based Industrial Molecules, 2021, p.225-241

2021

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Significant Advances in Biopesticide Production: Strategies for High-Density Bio-Inoculant Cultivation

Microbial Services in Restoration Ecology, 2020

2020

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Valorization of Ataulfo Mango Seed Byproduct Based on Its Nutritional and Functional Properties

Bioprocessing of Agri-Food Residues for Production of Bioproducts, 2022, p.233-251

1, 2022

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Recent Trends in Plant- and Microbe-Based Biopesticide for Sustainable Crop Production and Environmental Security

Recent Developments in Microbial Technologies, 2020, p.1-37

2020

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Citrus Waste: An Important Source of Bioactive Compounds

Bioprocessing of Agri-Food Residues for Production of Bioproducts, 2022, p.61-80

1, 2022

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Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

Food science & technology, 2019-09, Vol.112, p.108236, Article 108236

2019

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Fermented Beverages: Volume 5. the Science of Beverages

1, 2019

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Selection of a biocontrol agent based on a comparative spore production evaluation

Evaluation of the biocontrol effect of Trichoderma sp. Trs GT2 extracts produced by fermentation processes against Botrytis cinerea Btcr GM3

Exploration of potential of different fungi in protease production and analysis of capacity to produce active peptides

Exploration of Phenolic Content and Antioxidant Potential from Plants Used in Traditional Medicine in Viesca, Mexico

Insects, Plants, and Microorganisms from Dry Lands as Novel Sources of Proteins and Peptides for Human Consumption

Dual Emerging Applications of Solid-State Fermentation (SSF) with Aspergillus niger and Ultrasonic-Assisted Extraction (UAE) for the Obtention of Antimicrobial Polyphenols from Pineapple Waste

Dual Emerging Applications of Solid-State Fermentation for the Obtention of Antimicrobial Polyphenols from Pineapple Waste

Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation

Evaluation of bioactive compounds of plants used in Mexico, to predict potential SARS-CoV-2 inhibitors: Analysis between two molecular docking servers

Medicinal plants used by rural communities in the arid zone of Viesca and Parras Coahuila in northeast Mexico

Pomegranate and berries as source of bioactive compounds for neurodegenerative disorders

Tomato waste as a bioresource for lycopene extraction using emerging technologies

Technological trends in the extraction of essential oils

Food-Microorganism Interaction

New Trends and Commercial Aspects of Enzymatic Saccharification of Lignocellulosic Biomass

Strategies During Citrus Waste Utilization: Fermentative Route for Single-Cell Protein Production

Antioxidant and anti-staphylococcal activity of polyphenolic-rich extracts from Ataulfo mango seed

Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts

Microorganisms as a Potential Source of Antioxidants

Significant Advances in Biopesticide Production: Strategies for High-Density Bio-Inoculant Cultivation

Valorization of Ataulfo Mango Seed Byproduct Based on Its Nutritional and Functional Properties

Recent Trends in Plant- and Microbe-Based Biopesticide for Sustainable Crop Production and Environmental Security

Citrus Waste: An Important Source of Bioactive Compounds

Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

Fermented Beverages: Volume 5. the Science of Beverages

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