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Lilia Arely Prado-Barragán

Autonomous Metropolitan University

H指数:15

被引数:1,505

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Boosting the Valorization of Pigmented Corn Cobs Through Solid-State Fermentation with Saccharomyces cerevisiae

通过固态发酵强化利用着色玉米芯中的色素成分（酿酒酵母）

IF4.6

2026-06-010

OA

Green Enzyme Innovation: Improved Laundry Detergent Protease Production Through Solid-State Fermentation

绿色酶创新：通过固态发酵改善洗衣用蛋白酶生产

IF3.3

2026-04-100

OAAI

Transient Heat and Mass Transfer in a Wall-Cooled Packed-Tray Bioreactor for Solid-State Fermentation: An Engineering Framework for Parameter Estimation

墙冷填充盘式生物反应器中固态发酵的瞬时热质传递：参数估计的工程框架

Biochemical Engineering Journal

IF3.8

2026-01-030

PRE

Valorization of Pistachio Green Hull: Advances in Extraction and Characterization of Phenolic Compounds

开心果绿壳的增值利用：酚类化合物提取与表征研究的进展

Processes 2025, Vol. 13, Page 3761

IF2.8

2025-11-210

OAAI

Fungal Biodegradation of Procyanidin in Submerged Fermentation

原花青素深层发酵中真菌的生物降解

FERMENTATION-BASEL

IF3.3

2025-02-030

OA

Protein hydrolysates with ACE-I inhibitory activity from amaranth seeds fermented with Enterococcus faecium-LR9:-LR9: Identification of peptides and molecular docking

IF9.8

2025-02-010

PRE

Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull

IF4.2

2024-12-271

OAAI

Assessing the Impact of Transport Phenomena on Modeling and Optimization of Solid-State Fermentation for the Revalorization of Agro-Industrial Residues in a Wall-Cooled Packed-Bed Bioreactor

CHEMICAL ENGINEERING RESEARCH & DESIGN

IF3.9

2024-10-012

PRE

Recent Advances in the Extraction and Characterization of Bioactive Compounds from Corn By-Products

IF6.6

2024-09-211

OAAI

Evaluating the Performance of Yarrowia lipolytica 2.2ab in Solid-State Fermentation under Bench-Scale Conditions in a Packed-Tray Bioreactor

FERMENTATION-BASEL

IF3.3

2024-06-293

OA

Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of Aspergillus under Solid-State Fermentation

FERMENTATION-BASEL

IF3.3

2024-02-073

OA

Temperature and pH Optimization for Protease Production Fermented by Yarrowia lipolytica from Agro-Industrial Waste

FERMENTATION-BASEL

IF3.3

2023-09-0710

OA

Improved Extraction of High Value-Added Polyphenols from Pomegranate Peel by Solid-State Fermentation

FERMENTATION-BASEL

IF3.3

2023-05-309

OA

Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia

IF2.7

2022-09-073

OA

Editorial: New Trends in Food Processing: Reducing Food Loss, Waste, and the Environmental Impact

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2022-02-221

OA

Influence of culture conditions on ellagitannase expression and fungal ellagitannin degradation

BIORESOURCE TECHNOLOGY

IF9

2021-10-017

PREAI

Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends

JOURNAL OF FUNCTIONAL FOODS

IF4

2021-02-0158

OAAI

Solid state fermentation of fig (Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained

PROCESS BIOCHEMISTRY

IF4

2017-11-0156

PREAI

Purification and characterization of a thermodynamic stable serine protease from Aspergillus fumigatus

烟曲霉热力学稳定丝氨酸蛋白酶的纯化与表征

PROCESS BIOCHEMISTRY

IF4

2011-10-0182

PREAI

Optimization of Nisin Production by Lactococcus lactis UQ2 Using Supplemented Whey as Alternative Culture Medium

JOURNAL OF FOOD SCIENCE

IF3.4

2010-08-1737

PREAI