S. Perez‐Vega

发表

Development of a Sustainable Process for the Solid-Liquid Extraction of Antioxidants from Oat

E. Ortega-Rivas, Raúl E. Orozco-Mena, I. Salmeron-Ochoa, 2014 .

Impact of specific unit operations on food‐borne microorganisms: curing, salting, extrusion, puffing, encapsulation, absorption, extraction, distillation, and crystallization

E. Ortega-Rivas, S. Perez‐Vega, I. Salmerón, 2016 .

Production of poly (3-hydroxybutyrate) from a dairy industry wastewater using Bacillus subtilis EPAH18: Bioprocess development and simulation

N. Gutiérrez‐Méndez, J. Vazquez-Castillo, I. Pérez-Reyes, 2019, Biochemical Engineering Journal.

Optimization of supercritical fluid extraction of polyphenols from oats (Avena sativa L.) and their antioxidant activities

D. Chávez-Flores, C. Molina-Guerrero, S. Perez‐Vega, 2018 .

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities

G. Nevárez-Moorillón, N. Gutiérrez‐Méndez, B. Rivera-Chavira, 2020, Foods.

Biocontrol Processes in Fruits and Fresh Produce, the Use of Lactic Acid Bacteria as a Sustainable Option

G. Nevárez-Moorillón, N. Gutiérrez‐Méndez, B. Rivera-Chavira, 2018, Front. Sustain. Food Syst..

Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates

E. Ortega-Rivas, S. Perez‐Vega, I. Salmerón, 2014, Letters in applied microbiology.

Supercritical and subcritical extraction of ursolic acid and polyphenols from apple pomace: Effect of variables on composition and antioxidant capacity

M. Ngadi, E. Kwofie, D. Chávez-Flores, 2019, Journal of Food Processing and Preservation.

Effects of different nitrogen sources on methane production, free ammonium and hydrogen sulfide in anaerobic digestion of cheese whey with cow manure

N. Balagurusamy, J. Vazquez-Castillo, I. Pérez-Reyes, 2021, Revista Mexicana de Ingeniería Química.

Editorial: The role of food processing in the production and bioavailability of bio-compounds critical for boosting the immune system

J. Montañez, S. Perez‐Vega, I. Salmerón, 2022, Frontiers in Nutrition.

Optimization of the electrooxidation of aqueous ammonium sulfite for hydrogen production at near-neutral pH using response surface methodology

A. Camacho-Dávila, V. Ramos-Sánchez, Raúl E. Orozco-Mena, 2020 .

Water activity, not moisture content, explains the influence of water on powder flowability

E. Ortega-Rivas, G. I. Olivas, D. Sepulveda, 2019, LWT.

Effect of water content on the flowability of hygroscopic powders

E. Ortega-Rivas, G. I. Olivas, D. Sepulveda, 2017 .

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

B. Rocha-Gutiérrez, S. Perez‐Vega, I. Salmerón, 2020, Biomolecules.

Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria

G. Nevárez-Moorillón, N. Gutiérrez‐Méndez, B. Rivera-Chavira, 2021, Journal of microbiology and biotechnology.

Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates

S. Loeza-Serrano, S. Pandiella, S. Perez‐Vega, 2015, Food Science and Biotechnology.

Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace

E. Ortega-Rivas, Sergio Medina-González, I. Salmeron-Ochoa, 2014 .

A review on the influence of water on food powder flowability

E. Ortega-Rivas, G. I. Olivas, D. Sepulveda, 2022, Journal of Food Process Engineering.

Food processing and value generation align with nutrition and current environmental planetary boundaries

S. Perez‐Vega, 2022, Sustainable Production and Consumption.

Evaluation of different variables on the supercritical CO2 extraction of oat (Avena sativa L.) oil; main fatty acids, polyphenols, and antioxidant content

M. Ngadi, E. Kwofie, D. Chávez-Flores, 2019, Journal of Cereal Science.

Compositional and free radical scavenging properties of Zea mays female inflorescences (maize silks) from Mexican maize landraces

N. Gutiérrez‐Méndez, M. L. Mendoza-López, S. Perez‐Vega, 2018 .

A system view of solvent selection in the pharmaceutical industry: towards a sustainable choice

P. N. Sharratt, I. Salmeron-Ochoa, E. Ortega-Rivas, 2013, Environment, Development and Sustainability.

Analytical hierarchy processes (AHP) for the selection of solvents in early stages of pharmaceutical process development

Peter, S. Perez-Vega, I. Salmeron-Ochoa, 2011 .

Development of systematic procedures for the evaluation of solvent selection at an early stage in pharmaceutical processes

P. N. Sharratt, S. Perez-Vega, A. Nieva-de la Hidalga, 2007 .

Extraction of different phenolic groups from oats at a nonthermal pilot scale: Effect of solvent composition and cycles

D. Chávez-Flores, V. Ramos-Sánchez, Cynthia Fontes-Candia, 2018 .

Sotol bagasse (Dasylirion sp.) as a novel feedstock to produce bioethanol 2G: Bioprocess design and biomass characterization

E. Vázquez-Núñez, A. Cruz-López, L. Amaya-Delgado, 2022, Industrial Crops and Products.

Potential Use of Sotol Bagasse (Dasylirion Spp.) as a New Biomass Source for Liquid Biofuels Production: Comprehensive Characterization and Abe Fermentation

O. Graeve, N. Gutiérrez‐Méndez, J. Sacramento-Rivero, 2023, SSRN Electronic Journal.

Applications of Viscoelastic Fluids Involving Hydrodynamic Stability and Heat Transfer

A. Ortiz-Perez, Ildebrando Pérez-Reyes, René Osvaldo Vargas-Aguilar, 2018, Polymer Rheology.

Co-crystallization of lactose-flavonoids using Panela cheese whey

N. Gutiérrez‐Méndez, S. Martínez‐Monteagudo, S. Perez‐Vega, 2023, Journal of Food Engineering.

Implementing a sustainable photochemical step to produce value-added products in flue gas desulfurization

V. Ramos-Sánchez, E. Valenzuela, S. Perez‐Vega, 2022, Chemical Engineering Journal.

Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α-glucosidases.

L. Landeros-Martínez, N. Gutiérrez‐Méndez, L. Rodríguez-Valdez, 2019, Journal of food biochemistry.