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	1.	Effects of different acid hydrolyses on the conversion of sweet sorghum bagasse into C5 and C6 sugars and yeast inhibitors using response surface methodology. [electronic resource] by Heredia-Olea, Erick Pérez-Carrillo, Esther Serna-Saldívar, Sergio O Producer: 20121221 In: Bioresource technology vol. 119 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Production of ethanol from sweet sorghum bagasse pretreated with different chemical and physical processes and saccharified with fiber degrading enzymes. [electronic resource] by Heredia-Olea, Erick Pérez-Carrillo, Esther Serna-Saldívar, Sergio O Producer: 20131017 In: Bioresource technology vol. 134 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of extrusion pretreatment parameters on sweet sorghum bagasse enzymatic hydrolysis and its subsequent conversion into bioethanol. [electronic resource] by Heredia-Olea, Erick Pérez-Carrillo, Esther Montoya-Chiw, Manuel Serna-Saldívar, Sergio O Producer: 20151228 In: BioMed research international vol. 2015 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	In Vitro Antioxidant Activity Optimization of Nut Shell ( [electronic resource] by Villasante, Juliana Pérez-Carrillo, Esther Heredia-Olea, Erick Metón, Isidoro Almajano, María Pilar Producer: 20200915 In: Biomolecules vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production. [electronic resource] by Alonso-Gómez, Leonardo A Heredia-Olea, Erick Serna-Saldivar, Sergio O Bello-Pérez, Luis A Producer: 20191001 In: Journal of the science of food and agriculture vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue. [electronic resource] by Montemayor-Mora, Gabriela Hernández-Reyes, Karina Elizabeth Heredia-Olea, Erick Pérez-Carrillo, Esther Chew-Guevara, Ana Antonieta Serna-Saldívar, Sergio O Publication details: Journal of food science and technology Dec 2018 In: Journal of food science and technology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)