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Bioresource Technology|March 16, 2013
Production of ethanol from sweet sorghum bagasse pretreated with different chemical and physical processes and saccharified with fiber degrading enzymesErick Heredia-Olea, Esther Pérez-Carrillo, Sergio O Serna-SaldívarBioresource Technology|June 26, 2012
Effects of different acid hydrolyses on the conversion of sweet sorghum bagasse into C5 and C6 sugars and yeast inhibitors using response surface methodologyErick Heredia-Olea, Esther Pérez-Carrillo, Sergio O Serna-SaldívarMethods in Molecular Biology (Clifton, N.J.)|October 31, 2020
Aqueous Two-Phase Systems for Cleanup and Recovery of Enzymes from Plants and Plant-Derived ExtractsOscar Aguilar, Erick Heredia-Olea, Esther Perez-Carrillo, et al.Food Chemistry|December 8, 2024
Extrusion of decoction residues of Roselle (Hibiscus sabdariffa L.) with different starchy wall materials retaining the polyphenol content after in vitro digestionMonserrat Hernández-Bautista, Erick Heredia-Olea, Edith Agama-Acevedo, et al.Biomolecules|January 1, 2020
In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface MethodsJuliana Villasante, Esther Pérez-Carrillo, Erick Heredia-Olea, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 2, 2022
Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn KernelsDaniela Guardado-Félix, Esther Pérez-Carrillo, Erick Heredia-Olea, et al.Biomed Research International|April 14, 2015
Effects of extrusion pretreatment parameters on sweet sorghum bagasse enzymatic hydrolysis and its subsequent conversion into bioethanolErick Heredia-Olea, Esther Pérez-Carrillo, Manuel Montoya-Chiw, et al.Journal of the Science of Food and Agriculture|June 5, 2019
Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol productionLeonardo A Alonso-Gómez, Erick Heredia-Olea, Sergio O Serna-Saldivar, et al.Foods (Basel, Switzerland)|December 30, 2025
Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological PropertiesJesús Salvador Jaramillo-De la Garza, Dariana Graciela Rodríguez-Sánchez, Carmen Hernández-Brenes, et al.Food Chemistry|April 15, 2025
Molecular interactions tailoring the physicochemical, technofunctional, and texture characteristics of textured vegetable-insect proteinsEdgar Bottle, Erick Heredia-Olea, Julian de la Rosa-Millan, et al.Pageof 2