Jone Ibarruri

Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

Jone Ibarruri, Marta Cebrían, Igor Hernández · Waste and Biomass Valorization · 2019 · 58 citations

Engineering, Food Fermentation, In Vitro Fermentation +8

Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production

Jone Ibarruri, Marta Cebrían, Igor Hernández · Journal of Environmental Management · 2021 · 57 citations

Engineering, Food Fermentation, Solid-state Fermentation +9

Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products

Jone Ibarruri, Igor Hernández · Waste and Biomass Valorization · 2017 · 36 citations

Food Chemistry, Food Fermentation, Fermentation Agent +6

Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.

Jone Ibarruri, Igor Hernández · Bioprocess and Biosystems Engineering · 2019 · 32 citations

Biomanufacturing, Food Fermentation, Cheese Whey +7

Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules

David San Martín, Jone Ibarruri, Bruno Iñarra et al. · Sustainability · 2021 · 25 citations · Full text

Engineering, Food Analysis, Spent Yeasts +18