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Document quand l'auteur est "Arriaga, Sonia"

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Nombre de documents archivés : 5.

Valdez-Castillo, Mariana ORCID logoORCID: https://orcid.org/0000-0002-3524-5660; Brar, Satinder Kaur; Arriaga, Sonia ORCID logoORCID: https://orcid.org/0000-0002-4075-4240; Blais, Jean-François ORCID logoORCID: https://orcid.org/0000-0003-3087-4318; Heitz, Michèle et Avalos Ramirez, Antonio (2023). Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol. Molecules , vol. 28 , nº 14. p. 5536. DOI: 10.3390/molecules28145536.

Chaali, Mona; Rivera Ortiz, Hugo Alejandro; Cano, Beatriz Delgado; Brar, Satinder Kaur; Ramirez, Antonio Avalos; Arriaga, Sonia et Heitz, Michèle (2021). Immobilization of nitrifying bacteria on composite based on polymers and eggshells for nitrate production. Journal of Bioscience and Bioengineering , vol. 131 , nº 6. pp. 663-670. DOI: 10.1016/j.jbiosc.2021.01.010.

Covarrubias-García, Itzel; Osorio-González, Carlos S.; Ramirez, Antonio Avalos; Rodríguez-López, José Luis; Brar, Satinder Kaur et Arriaga, Sonia (2021). Nanostructured complex of reduced graphene oxide adorned with magnetite as an adsorbent for inhibitor compounds in wood hydrolysates. Microporous and Mesoporous Materials , vol. 310 . p. 110592. DOI: 10.1016/j.micromeso.2020.110592.

Valdez Castillo, Mariana; Tahmasbi, Hamed; Pachapur, Vinayak Laxman; Brar, Satinder Kaur; Vuckovic, Dajana; Sitnikov, Dimitri; Arriaga, Sonia; Blais, Jean-François ORCID logoORCID: https://orcid.org/0000-0003-3087-4318 et Avalos-Ramírez, Antonio (2021). Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes. Journal of Chemical Technology & Biotechnology , vol. 96 , nº 8. pp. 2354-2367. DOI: 10.1002/jctb.6763.

Valdez Castillo, Mariana; Laxman Pachapur, Vinayakl; Brar, Satinder Kaur; Naghdi, Mitra; Arriaga, Sonia et Avalos-Ramírez, Antonio (2020). Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Critical Reviews in Biotechnology , vol. 40 , nº 7. pp. 930-950. DOI: 10.1080/07388551.2020.1792407.

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