Document quand l'auteur est "Valdez Castillo, Mariana"

Centre Eau Terre Environnement

Valdez Castillo, Mariana ORCID: https://orcid.org/0000-0002-3524-5660; Brar, Satinder Kaur; Arriaga, Sonia; Blais, Jean-François ORCID: https://orcid.org/0000-0003-3087-4318 et Avalos Ramirez, Antonio ORCID: https://orcid.org/0000-0003-0384-5474 (2022). Effect of passive cell immobilization of co-cultured yeasts on the whey fermentation and alcohols production. Journal of Cleaner Production , vol. 375 . p. 133988. DOI: 10.1016/j.jclepro.2022.133988.

Valdez Castillo, Mariana; Pachapur, Vinayak Laxman; Brar, Satinder Kaur; Arriaga, Sonia; Blais, Jean-François ORCID: https://orcid.org/0000-0003-3087-4318 et Avalos Ramirez, Antonio (2022). Effect of the concentration of L-Phenylalanine and lactose on 2-Phenylethanol production by whey fermentation using the yeasts Kluyveromyces marxianus and Debaryomyces hansenii under co-culture mode. Bioresource Technology Reports , vol. 18 . p. 100994. DOI: 10.1016/j.biteb.2022.100994.

Valdez Castillo, Mariana (2022). Valorisation du lactosérum par fermentation en une étape en utilisant un coculture des levures pour produire des biomolécules d'arôme et de saveur. Thèse. Québec, Doctorat en sciences de l'eau, Université du Québec, Institut national de la recherche scientifique, 258 p.

Valdez Castillo, Mariana; Tahmasbi, Hamed; Pachapur, Vinayak Laxman; Brar, Satinder Kaur; Vuckovic, Dajana; Sitnikov, Dimitri; Arriaga, Sonia; Blais, Jean-François ORCID: 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.