Editorial: Sustainable Processing Innovations for Foods by Cristobal N. Aguilar, Lourdes Maria Correa Cabral, Paula Jauregi

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Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications by Arantzazu Valdés García, Olga B. Álvarez-Pérez, Romeo Rojas, Cristobal N. Aguilar, María Carmen Garrigós

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Biological control for basal rot in yellow pitahaya fruits (Selenicereus megalanthus): Ex vivo trials by Luisa F. Lozada, Cristobal N. Aguilar, Claudia L. Vargas, Carolina M. Bedoya, Liliana Serna-Cock

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Fermented Flourensia cernua Extracts and Their in vitro Assay Against Penicillium expansum and Fusarium oxysporum by Diana Jasso-Cantu, Cristóbal N. Aguilar, Raúl Rodríguez, Ashok Pandey, Miguel Ángel De León, Aidé Sáenz

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Production of a xylanase by Trichoderma harzianum (Hypocrea lixii) in solid-state fermentation and its recovery by an aqueous two-phase system by Ricardo Gómez-García, Miguel A. Medina-Morales, Raul Rodrìguez, Beatriz Farruggia, Guillermo Picó, Cristóbal N. Aguilar

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In-vitro assessment for the control of Fusarium species using a lactic acid bacterium isolated from yellow pitahaya (Selenicereus megalanthus (K. Schum. Ex Vaupel Moran)) by Leidy J. VALENCIA-HERNÁNDEZ, Karina LÓPEZ-LÓPEZ, Eyder D. GÓMEZ-LÓPEZ, Liliana SERNACOCK, Cristobal N. AGUILAR

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Molecular Characterization of Fungal Pigments by Miriam S. Valenzuela-Gloria, Nagamani Balagurusamy, Mónica L. Chávez-González, Oscar Aguilar, Ayerim Hernández-Almanza, Cristóbal N. Aguilar

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Ultrasound-assisted extraction of antioxidant polyphenolic compounds from Nephelium lappaceum L. (Mexican variety) husk by Adriana Mendez-Flores, Ayerim Hérnandez-Almanza, Aidé Sáenz-Galindo, Jesús Morlett-Chávez, Cristóbal N Aguilar, Juan Ascacio-Valdés

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Crude extracts of metabolites from co-cultures of lactic acid bacteria are highly antagonists of Listeria monocytogenes by Liliana Serna-Cock, María Rojas-Dorado, Diana Ordoñez-Artunduaga, Angela García-Salazar, Estefanía García-González, Cristobal N. Aguilar

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Strategy Development for Microalgae <i>Spirulina platensis</i> Biomass Cultivation in a Bubble Photobioreactor to Promote High Carbohydrate Content by Rohit Saxena, Rosa M. Rodríguez-Jasso, Mónica L. Chávez-Gonzalez, Cristóbal N. Aguilar, Guillermo Quijano, Héctor A. Ruiz

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The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film by Jorge A. Aguirre-Joya, Lorenzo Pastrana-Castro, Diana Nieto-Oropeza, Janeth Ventura-Sobrevilla, Romeo Rojas-Molina, Cristobal N. Aguilar

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Pentagalloylglucose (PGG): A valuable phenolic compound with functional properties by Cristian Torres-León, Janeth Ventura-Sobrevilla, Liliana Serna-Cock, Juan A. Ascacio-Valdés, Juan Contreras-Esquivel, Cristóbal N. Aguilar

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Genetic diversity of sotol (Dasylirion cedrosanum Trel.) at diferent elevations/Diversidad genética del sotol (Dasylirion cedrosanum Trel.) en diferentes altitudes by Irma Pinales-Quero, Víctor M. González-Vázquez, Francisco Castillo-Reyes, Cristóbal N. Aguilar, Humberto Reyes-Valdés, Raúl Rodríguez-Herrera

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Extraction of Bioactive Compounds via Solid-State Fermentation Using <i>Aspergillus niger</i> GH1 and <i>Saccharomyces cerevisiae</i> from Pomegranate Peel by Ana L. Izábal-Carvajal, Leonardo Sepúlveda, Mónica L. Chávez-González, Cristian Torres-León, Cristóbal N. Aguilar, Juan A. Ascacio-Valdés

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OBTENCIÓN DE ACEITE EPOXIDADO DE SEMILLA DE ALGODÓN UTILIZANDO UN ÁCIDO DÉBIL by Karina Cruz-Aldaco, Julio C. Montañez-Sáenz, Cristóbal N. Aguilar-González, Aidé Sáenz-Galindo, Idalia A. Gámez-Escobedo, Erika Flores-Loyola

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OBTAINING COTTON SEED OIL EPOXIDIZED USING AN WEAK ACID by Karina Cruz-Aldaco, Julio C. Montañez-Sáenz, Cristóbal N. Aguilar-González, Aidé Sáenz-Galindo, Idalia A. Gámez-Escobedo, Erika Flores-Loyola

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Biotechnological Approach for the Production of Prebiotics and Search for New Probiotics and their Application in the Food Industry by Daniela Iga Buitrón, Leonardo Sepúlveda, Thelma Karina Morales Martínez, Cristóbal N Aguilar, Desirée Dávila Medina, Raúl Rodríguez-Herrera, Adriana C. Flores-Gallegos

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Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19 by Soubhagya Tripathy, Deepak Kumar Verma, Mamta Thakur, Ami R. Patel, Prem Prakash Srivastav, Smita Singh, Mónica L. Chávez-González, Cristobal N. Aguilar

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Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species by Dora Elisa Cruz-Casas, Cristóbal N. Aguilar, Juan A. Ascacio-Valdés, Raúl Rodríguez-Herrera, Mónica L. Chávez-González, Adriana C. Flores-Gallegos

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Pomegranate peel polyphenols as an antioxidant additive for the development and characterization of a new active pectin edible film by Rene Diaz‐Herrera, Olga B. Alvarez‐Pérez, Janeth Ventura‐Sobrevilla, Alberto Ascacio‐Valdés, Miguel A. Aguilar‐Gonzalez, Juan Buenrostro‐Figueroa, Cristobal N. Aguilar

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