| Enzymes in food biotechnology: production, applications, and future prospects M Kuddus Academic Press, 2018 | 62 | 2018 |
| Fructosyltransferases and invertases: useful enzymes in the food and feed industries LET Toledo, DM García, EP Cruz, LMR Intriago, JN Pérez, JMP Chanfrau Enzymes in food biotechnology, 451-469, 2019 | 31 | 2019 |
| Milk whey-from a problematic byproduct to a source of valuable products JM Pais Chanfrau, J Núñez Pérez, MV Lara Fiallos, LM Rivera Intriago, ... Prensa Med. Argent 103 (4), 1, 2017 | 24 | 2017 |
| Valorización del suero de leche: Una visión desde la biotecnología JMP Chanfrau, JN Pérez, MVL Fiallos, LMR Intriago, LET Toledo, ... Bionatura 2 (4), 16, 2017 | 22 | 2017 |
| Functional foods as stimulators of the immune system of Litopenaeus vannamei cultivated in Machala, Province of El Oro, Ecuador LM Rivera, LE Trujillo, JM Pais-Chanfrau, J Núñez, J Pineda, H Romero, ... Ital. J. Food Sci 31, 227-232, 2018 | 11 | 2018 |
| Uses of the response surface methodology for the optimization of agro-industrial processes JM Pais-Chanfrau, J Núñez-Pérez, R del Carmen Espin-Valladares, ... Response Surface Methodology in Engineering Science, 2021 | 9 | 2021 |
| Bioconversion of lactose from cheese whey to organic acids JM Pais-Chanfrau, J Núñez-Pérez, RC Espin-Valladares, MV Lara-Fiallos, ... Lactose and lactose derivatives, 53-74, 2020 | 9 | 2020 |
| Multi-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated Coffee Residues in Solid-State Fermentation J Núñez Pérez, BS Chávez Arias, JC de la Vega Quintero, S Zárate Baca, ... Fermentation 8 (4), 170, 2022 | 8 | 2022 |
| Multi-objective optimization of beverage based on lactic fermentation of goat’s milk whey and fruit juice mixes by kefir granules DA Nastar Marcillo, V Olmedo Galarza, NS Pinto Mosquera, ... Fermentation 8 (10), 500, 2022 | 6 | 2022 |
| Evaluación del proceso de enlatado sobre las características funcionales y fisicoquímicas de babaco carica pentagona h. en almíbar DT Pozo Ruiz | 6 | 2021 |
| BS; de la Vega Quintero, JC; Zárate Baca, S.; Pais-Chanfrau, JM Multi-Objective Statistical Optimization of Pectinolytic Enzymes Production by an Aspergillus sp. on Dehydrated … J Núñez Pérez, C Arias s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | 5 | 2022 |
| Optimization of inulin extraction from garlic (Allium sativum L.) waste using the response surface methodology MV Lara-Fiallos, LA Bastidas-Delgado, DT Montalvo Villacreses, ... Revista Educación Madrid 392 (54), 2-31, 2021 | 5 | 2021 |
| The extended methylene blue reduction test and milk quality PL Mayra, YV Lucía, PF Holger, NP Jimmy, EV Rosario, RP Edmundo Foods and Raw materials 8 (1), 140-148, 2020 | 4 | 2020 |
| Response surface methodology to optimize a bioprocess for kefiran production JM Pais-Chanfrau, LET Toledo, PMA Cóndor, MJC Guerrero, JN Pérez, ... Prensa Med Argent 104 (2), 1-5, 2018 | 4 | 2018 |
| Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate PM Alvarado-Cóndor, J Núñez-Pérez, RC Espín-Valladares, ... Electronic Journal of Biotechnology 58, 10-13, 2022 | 3 | 2022 |
| Small-scale process for the production of kefiran through culture optimization by use of central composite design from whey and kefir granules JM Pais-Chanfrau, LDC Acosta, PMA Cóndor, JN Pérez, MJC Guerrero Current Topics in Biochemical Engineering 19, 2018 | 3 | 2018 |
| Evaluación del proceso de clarificación de vino de uva, artesanal e industrial, utilizando látex de papaya papaína y gel de yausabara pavonia sepium WM Chuma Barrigas | 3 | 2018 |
| Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study JP Jarrín-Chacón, J Núñez-Pérez, RC Espín-Valladares, ... Foods 12 (3), 590, 2023 | 2 | 2023 |
| Evaluación del comportamiento de las características fisicoquímicas y funcionales de la uvilla physalis peruviana l. en almíbar enlatada LG Andrimba Alba | 2 | 2022 |
| Obtención de cerveza artesanal utilizando dos tipos de miel de abeja en la fermentación de la malta NL Gómez Pinto | 2 | 2021 |
José-Manuel Pais-Chanfrau (https://or...Universidad Técnica del NorteVerified email at utn.edu.ec
