Leonardo Sepulveda

Ellagic acid production using polyphenols from orange peel waste by submerged fermentation.

Leonardo Sepúlveda, Elan Laredo-Alcalá, José Juan Buenrostro-Figueroa, Juan Alberto Ascacio, Valdés Zlatina Genisheva, Cristobal Aguilar, José Teixeira

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Fungal detoxification of coffee pulp by solid-state fermentation.

Liliana Londoño-Hernandez, Héctor A. Ruiz, T. Cristina Ramírez, Juan A. Ascacio, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar

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Candelilla Wax-Based Coatings and Films: Functional and Physicochemical Characterization.

Jorge A. Aguirre-Joya, Miguel A. Cerqueira, Janeth Ventura-Sobrevilla, Miguel A. Aguilar-Gonzalez, Enrique Carbó-Argibay, Lorenzo Pastrana Castro & Cristobal Noé Aguilar

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Latin Food International Congress 2020.

Puebla, México.

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XLI National Meeting of AMIDIQ 2020.

Ixtapa Zihuatanejo, Gro., México.

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Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison.

Federica Moccia, Adriana C. Flores-Gallegos, Mónica L. Chávez-González, Leonardo Sepúlveda, Stefania Marzorati, Luisella Verotta, Lucia Panzella, Juan A. Ascacio-Valdes, Cristobal N. Aguilar, Alessandra Napolitano

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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.

Cristian Torres-León, Nathiely Ramírez-Guzmán, Juan Ascacio-Valdés, Liliana Serna-Cock, Maria T. dos Santos Correia, Juan C. Contreras-Esquivel, Cristóbal N. Aguilar

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Fructooligosaccharides production from agro-wastes as alternative low-cost source.

Orlando de la Rosa, Adriana Carolina Flores-Gallegos, Diana Muñíz-Marquez, Clarisse Nobre, Juan C. Contreras-Esquivel, Cristobal N. Aguilar

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Candelilla Wax-Based Coatings and Films: Functional and Physicochemical Characterization.

Jorge A. Aguirre-Joya, Miguel A. Cerqueira, Janeth Ventura-Sobrevilla, Miguel A. Aguilar-Gonzalez, Enrique Carbó-Argibay, Lorenzo Pastrana, Cristobal Noé Aguilar

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Extraction of Bioactive Molecules through Fermentation and Enzymatic Assisted Technologies.

Ramón Larios-Cruz, Liliana Londoño-Hernández, Ricardo Gómez-García, Ivanoe, García-Galindo, Leonardo Sepúlveda, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar

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