Cristóbal N. Aguilar

Author

Also Known As

Aguilar Cristóbal Noé, Aguilar, Cristobal, Aguilar, Cristobal N., Aguilar, Cristobal Noe, Aguilar, Cristóbal Noé, Aguilar-González, Cristóbal N., Aidé Sáenz, C N Aguilar, C N Aguilar-González, C. AGUILAR

785

Publications

21.8K

Citations

H-Index

169

Concepts

All Affiliations

Universidad Autónoma de Coahuila Universidad Autónoma Agraria Antonio Narro Universidad Autónoma Metropolitana University of Minho Universidad Autónoma de Nuevo León

About

Cristóbal N. Aguilar is an author at Universidad Autónoma de Coahuila specializing in engineering, biotechnology, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	42	106	5.7K
2	Medicine	32	58	3.2K
3	Health Sciences	28	49	2.8K
4	Natural Sciences	10	10	562
5	Education	2	2	106

Cristóbal N. Aguilar

267

Publications

14.9K

Citations

H-Index

Page 1

	Year	Citations
Advantages of fungal enzyme production in solid state over liquid fermentation systems Gustavo Viniegra‐González, Ernesto Favela‐Torres, Cristóbal N. Aguilar, Biochemical Engineering Journal BiomanufacturingBiosynthesisEngineeringBiochemical EngineeringBiotechnology	2003	443
Microwave-assisted extraction of sulfated polysaccharides (fucoidan) from brown seaweed Rosa M. Rodríguez‐Jasso, Solange I. Mussatto, Lorenzo Pastrana, Carbohydrate Polymers	2011	412
Microwave heating processing as alternative of pretreatment in second-generation biorefinery: An overview Alejandra Aguilar-Reynosa, Aloia Romaní, Rosa M. Rodríguez‐Jasso, Energy Conversion and Management Chemical EngineeringBiomanufacturingSecond-generation BiorefineryBioenergyEngineering	2017	363
Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries Cristián Torres‐León, Nathiely Ramírez‐Guzmán, Liliana Londoño‐Hernández, Frontiers in Sustainable Food Systems Food LossNutritionMalnutritionBioenergyFood Analysis	2018	363
Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides Dora Elisa Cruz‐Casas, Cristóbal N. Aguilar, Juan A. Ascacio‐Valdés, Food Chemistry Molecular Sciences	2021	328
Avocado by-products: Nutritional and functional properties Rafael G. Araújo, Rosa M. Rodríguez‐Jasso, Héctor A. Ruíz, Trends in Food Science & Technology Food ChemistryNutritionAvocado By-productsNutritive ValueFood Component	2018	291
Mango seed: Functional and nutritional properties Cristián Torres‐León, Romeo Rojas, Juan Carlos Contreras‐Esquivel, Trends in Food Science & Technology NutritionFood FunctionFood Bioactive CompoundBotanyMango Seed	2016	223
Microbial production of tannase: an enzyme with potential use in food industry Ruth Belmares, Juan Carlos Contreras‐Esquivel, Raúl Rodríguez‐Herrera, LWT EngineeringFood FermentationBiochemistryTanninPotential Use	2004	210
Ultrasound-assisted extraction of phenolic compounds from Laurus nobilis L. and their antioxidant activity Diana B. Muñiz‐Márquez, Guillermo Cristian Guadalupe Martínez-Ávila, Jorge E. Wong‐Paz, Ultrasonics Sonochemistry Phenolic CompoundsAntioxidant ActivityPhytochemicalUltrasound-assisted ExtractionUltrasound	2013	199
Conventional and Emerging Extraction Processes of Flavonoids Mónica L. Chávez‐González, Leonardo Sepúlveda, Deepak Kumar Verma, Processes Extraction ProcessesNutraceutical IngredientPolyphenolicsOxidative StressToxic Solvents	2020	174

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