Roberto Vega

A simple mathematical model capable of describing the microbial production of poly(hydroxyalkanoates) under carbon‐ and nitrogen‐limiting growth conditions

Roberto Vega, A. Castillo, 2018 .

Terpenes from Natural Products with Potential Anti-Inflammatory Activity

Julia Pêrez Ramos, Roberto Vega, Cuauhtémoc Pérez González, 2018, Terpenes and Terpenoids.

The effect of processing conditions on the stability of fructooligosaccharides in acidic food products.

M. Zúñiga-Hansen, Roberto Vega, 2015, Food chemistry.

Enzymatic synthesis of fructooligosaccharides with high 1-kestose concentrations using response surface methodology.

M. Zúñiga-Hansen, Roberto Vega, 2011, Bioresource technology.

A new mechanism and kinetic model for the enzymatic synthesis of short-chain fructooligosaccharides from sucrose

M. Zúñiga-Hansen, Roberto Vega, 2014 .

Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis.

A. Gómez-Zavaglia, P. Mobili, Mauricio I. Santos, 2016, Food chemistry.

Desirability function for optimization of the synthesis of high-panose isomaltooligosaccharides from maltose catalyzed by a novel commercial enzyme preparation from Aspergillus niger

Roberto Vega, Corina Berrocal, Henry Chico, 2021, Biochemical Engineering Journal.