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Journal of Agricultural and Food Chemistry|May 26, 2012
A new approach on Brewer's spent grains treatment and potential use as lignocellulosic yeast cells carriersEduardo J Pires, Héctor A Ruiz, José A Teixeira, et al.
Carbohydrate Polymers|March 3, 2019
Enhancement and modeling of enzymatic hydrolysis on cellulose from agave bagasse hydrothermally pretreated in a horizontal bioreactorMarcela Sofía Pino, Rosa M Rodríguez-Jasso, Michele Michelin, et al.
Bioprocess and Biosystems Engineering|June 24, 2022
Kinetic model supported improved and optimized submerged production strategy of cellulase enzyme from newspaper waste biomassPinaki Dey, Sankha Chakrabortty, Dibyajyoti Haldar, et al.
Bioresource Technology|April 8, 2014
Industrial robust yeast isolates with great potential for fermentation of lignocellulosic biomassFrancisco B Pereira, Aloia Romaní, Héctor A Ruiz, et al.
Bioresource Technology|October 6, 2017
Multi-step approach to add value to corncob: Production of biomass-degrading enzymes, lignin and fermentable sugarsMichele Michelin, Héctor A Ruiz, Maria de Lourdes T M Polizeli, et al.
Bioresource Technology|March 26, 2022
High-solids loading processing for an integrated lignocellulosic biorefinery: Effects of transport phenomena and rheology - A reviewShiva, Fernando Climent Barba, Rosa M Rodríguez-Jasso, et al.
Bioresource Technology|July 5, 2017
Comparison of microwave and conduction-convection heating autohydrolysis pretreatment for bioethanol productionAlejandra Aguilar-Reynosa, Aloia Romaní, Rosa M Rodríguez-Jasso, et al.
Bioresource Technology|December 19, 2023
Photobioreactor configurations in cultivating microalgae biomass for biorefineryRegina Barboza-Rodríguez, Rosa M Rodríguez-Jasso, Gilver Rosero-Chasoy, et al.
Microbiological Research|October 6, 2022
Microalgae-mediated wastewater treatment for biofuels production: A comprehensive reviewSameh Samir Ali, Mostafa El-Sheekh, Alessandro Manni, et al.
Journal of the Science of Food and Agriculture|February 3, 2025
Evaluation of Agave salmiana by-products as a functional ingredient for the development of sustainable foodsIsabel Márquez-Rangel, Mario Cruz, Héctor A Ruiz, et al.
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