Pentagalloylglucose (PGG): A valuable phenolic compound with functional properties

by Cristian Torres-León, Janeth Ventura-Sobrevilla, Liliana Serna-Cock, Juan A. Ascacio-Valdés, Juan Contreras-Esquivel, Cristóbal N. Aguilar
Published 2017-10-01

Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico

by Christian A. Pensamiento-Niño, Rafael G. Campos-Montiel, Javier Añorve-Morga, Esther Ramírez-Moreno, Juan A. Ascacio-Valdés, Alma. D. Hernández-Fuentes
Published 2021-06-01

Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by <i>Aspergillus niger</i> and <i>Saccharomyces cerevisiae</i>: A Comparison

by Federica Moccia, Adriana C. Flores-Gallegos, Mónica L. Chávez-González, Leonardo Sepúlveda, Stefania Marzorati, Luisella Verotta, Lucia Panzella, Juan A. Ascacio-Valdes, Cristobal N. Aguilar, Alessandra Napolitano
Published 2019-10-01

Emerging strategies for the development of food industries

by Cristóbal N. Aguilar, Hector A. Ruiz, Anilú Rubio Rios, Mónica Chávez-González, Leonardo Sepúlveda, Rosa M. Rodríguez-Jasso, Araceli Loredo-Treviño, Adriana C. Flores-Gallegos, Mayela Govea-Salas, Juan A. Ascacio-Valdes
Published 2019-01-01

Application of Streptomyces Antimicrobial Compounds for the Control of Phytopathogens

by Sandra Pacios-Michelena, Sandra Pacios-Michelena, Cristobal N. Aguilar González, Olga B. Alvarez-Perez, Olga B. Alvarez-Perez, Raul Rodriguez-Herrera, Mónica Chávez-González, Roberto Arredondo Valdés, Juan A. Ascacio Valdés, Mayela Govea Salas, Anna Ilyina
Published 2021-09-01