Bases de datos bibliográficas:

Publicaciones del académico:

• Influence of initial glucose and lactic acid concentration on hyaluronic acid production by Streptococcus zooepidemicus: Kinetic and modeling
• Evaluation of mango residues to produce hyaluronic acid by Streptococcus zooepidemicus

• Optimization of Extrusion Conditions for an Extruded Food Enriched with Mango By-Products (Mangifera indica var. Tommy Atkins) via Response Surface Methodology
• Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics
• Formulación de un alimento extruido expandido a base de maíz azul y lenteja, adicionado con fibra dietética y almidón alto en amilosa: Propiedades físicas y tecno-funcionales,
• Separation of D-Limonene and Other Oxygenated Compounds from Orange Essential Oil by Molecular Distillation and Fractional Distillation with a Wiped Film Evaporator
• Optimization of Extrusion Conditions for an Extruded Food Enriched with Mango By-Products (Mangifera indica var. Tommy Atkins) via Response Surface …

• Application of Fourier Transform Infrared Spectroscopy (FTIR) in combination with Attenuated Total Reflection (ATR) for rapid analysis of the tequila production process
• Effect of Operating Conditions and Fructans Size Distribution on Tight Ultrafiltration Process for Agave Fructans Fractionation: Optimization and Modeling
• Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction …

• Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification
• Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties
• Validation of an analytical method for the simultaneous determination of hyaluronic acid concentration and molecular weight by size-exclusion chromatography
• Bored Coffee Beans for Production of Hyaluronic Acid by Streptococcus zooepidemicus
• Innovation in a Continuous System of Distillation by Steam to Obtain Essential Oil from Persian Lime Juice (Citrus latifolia Tanaka)
• Enzymatic extraction of limonene, limonin and other relevant compounds from Citrus sinensis (orange) and Citrus aurantiifolia (lime) by-products
• Influence of supplemented nutrients in tequila vinasses for hydrogen and polyhydroxybutyrate production by photofermentation with Rhodopseudomonas pseudopalustris

• Evaluation of the use of a coffiee industry by-product in a cereal-based extruded food product
• Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena
• Performance evaluation of tight ultrafiltration membrane systems at pilot scale for agave fructans fractionation and purification
• Evaluation of the use of a coffee industry by-product in a cereal-based extruded food product
• Study of frying process parameters on the physicochemical properties of a snack made from corn flours, whole pea and oat bran
• Estudio de los parámetros de freído sobre las propiedades fisicoquímicas de una botana hecha de harinas de maíz, chicharo y salvado de avena
• Producción de ácido láctico con cepas de Enterococcus aisladas de ganado
• Cascade Control of Coffee Roasting Degree in a Spouted Bed Batch Process Based on a Real-Time Imaging Analysis
• Cascade Control of Coffee Roasting Degree in a Spouted Bed Batch Process Based on a Real‐Time Imaging Analysis

• Properties of Some Commercial Honeys Available in Mexican Market: Effect of Overheating on Quality of the Packaged Honey
• Método de aislamiento de bacterias con potencial para producir ácido hialurónico
• Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying
• Evaluation of the analytical conditions for the determination of chlorogenic acid in coffee silverskin
• Properties of some commercial honeys available in Mexican market: Effect of overheating on quality of the packaged honey
• Empirical model of the chlorogenic acid degradation kinetics during coffee roasting in a spouted bed

• A Green Process for the Extraction and Purification of Hesperidin from Mexican Lime Peel (Citrus aurantofiia Swingle) that is Extendible to the Citrus Genus
• A Green Process for the Extraction and Purification of Hesperidin from Mexican Lime Peel (Citrus aurantifolia Swingle) that is Extendible to the Citrus Genus
• A Green Process for the Extraction and Purification of Hesperidin from Mexican Lime Peel (Citrus aurantifolia Swingle) Extendible to Citrus Genus
• Evaluación de las condiciones de cultivo de Cladosporium oxysporum para la producción de hidrolasas
• Photofermentation of tequila vinasses by Rhodopseudomonas pseudopalustris to produce hydrogen

• Production of hydrolytic enzymes by solid-state fermentation with new fungal strains using orange by-products,Producción de enzimas hidrolíticas por fermentación en estado sólido con nuevas cepas de hongos utilizando subproductos de naranja
• 359 PRODUCCIÓN DE CELULASAS, XILANASAS Y PECTINASAS CON ESPECIES DE HONGOS POR FERMENTACIÓN SUMERGIDA
• Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend
• Espectroscopia de infrarrojo para todos
• Caracterización fisicoquímica de un alimento extruido tipo botana
• Evaluación de las propiedades fisicoquímicas y tecno funcionales de subproductos de residuos de mango (mangifera indica, variedad Tommy Atkins)
• Evaluación de la extracción con dióxido de carbono supercrítico de aceite de granos de café verde (Coffea arabica) mediante el uso de superficie de respuesta
• Production of hydrolytic enzymes by solid-state fermentation with new fungal strains using orange by-products
• Tecnologías de nano/microencapsulación de compuestos bioactivos

• Diffusivity coefficient estimation during coffee roasting in a spouted bed using a fuzzy model,Estimación del coeficiente de difusividad durante el tostado de café en un lecho fuente utilizando un modelo difuso
• Validation of analytical conditions for determination of polycyclic aromatic hydrocarbons in roasted coffee by gas chromatography-mass spectrometry
• Introducción a la Tecnología del Mango
• Diffusivity coefficient estimation during coffee roasting in a spouted bed using a fuzzy model