Leonardo Sepulveda

Valorization of Grapefruit By-Products as Solid Support for Solid-State Fermentation to Produce Antioxidant Bioactive Extracts.

Ramón Larios-Cruz, Juan Buenrostro-Figueroa, Arely Prado-Barragán, Rosa M. Rodríguez-Jasso, Raúl Rodríguez-Herrera, Julio C. Montañez, Cristóbal N. Aguilar

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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, María T. dos Santos Correia, Juan C. Contreras-Esquivel, Cristóbal N. Aguilar.

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PhD. Jorge Alejandro Aguirre Joya.

Research Group in Biomedicine, School of Health Sciences. Autonomous University of Coahuila. Mexico.

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STATE AWARD OF SCIENCE, TECHNOLOGY AND INNOVATION COAHUILA 2019.

Saltillo, Coahuila, México

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Production of an Enzymatic Extract From Aspergillus oryzae DIA-MF to Improve the Fructooligosaccharides Profile of Aguamiel.

Brian Picazo, Adriana C. Flores-Gallegos, Anna Ilina, Rosa María Rodríguez-Jasso, Cristóbal N. Aguilar

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Applied Food Science and Engineering with Industrial Applications.

Cristóbal Noé Aguilar, PhD; Elizabeth Carvajal-Millan, PhD

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Rambutan(Nephelium lappaceum L.):Nutritional and functional properties.

C. Hernández-Hernándeza, C.N. Aguilar, R. Rodríguez-Herreraa, A.C. Flores-Gallegosa, J. Morlett-Chávezb, M. Govea-Salas, J.A. Ascacio-Valdés

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XL NATIONAL MEETING OF THE AMIDIQ.

Bahía de Huatulco, Oaxaca, México.

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Ellagic acid production by solid-state fermentation influenced by the inert solid supports.

Juan Buenrostro-Figueroa, Alberto Ascacio-Valdés, Leonardo Sepúlveda, Arely Prado-Barragán, Miguel Ángel Aguilar-González, Cristóbal Noe Aguilar.

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Food research between Mexico and Colombia.

CONACYT Press

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