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Chapter 9 - Green synthesis of nanomaterials and their applications in sustainable agriculture
Beatriz Montaño-Leyva, Jonathan M. Sanchez-Silva, Luis G. Hernández-Montiel, Paloma P. Casas-Junco, Tomás Rivas-García, Jesús E. Reyna-Ochoa, Francisco J. Blancas-Benitez, Cristina Moreno-Hernández, Ulises M. López-García, Ulises M. López-García, Ana Y. Flores-Ramírez, Ramsés R. González-Estrada.
Sustainable Agricultural Practices (2024) 185-208. https://doi.org/10.1016/B978-0-443-19150-3.00009-6

Effect of pepper tree (Schinus molle) essential oil-loaded chitosan bio-nanocomposites on postharvest control of Colletotrichum gloeosporioides and quality evaluations in avocado (Persea americana) cv. Hass
Mireya Esbeiddy Chávez-Magdaleno, Ramsés Ramón González-Estrada, Anelsy Ramos-Guerrero, Maribel Plascencia-Jatomea, Porfirio Gutiérrez-Martínez.
Food Science and Biotechnology (2018) 27(6) 1871-1875. https://doi.org/10.1007/s10068-018-0410-5

Use of inductors in the control of Colletotrichum gloeosporioides and Rhizopus stolonifer isolated from soursop fruits: in vitro tests
Anelsy Ramos-Guerrero, Ramsés Ramón González-Estrada, Greta Hanako-Rosas, Silvia Bautista-Baños, Gustavo Acevedo-Hernández, Martin Ernesto Tiznado-Hernández, Porfirio Gutiérrez-Martínez.
Food Science and Biotechnology (2018) 27(3) 755-763. https://doi.org/10.1007/s10068-018-0305-5

Corrigendum to Antimicrobial soy protein based coatings: Application to Persian lime (Citrus latifolia Tanaka) for protection and preservation: <[Postharvest Biology and Technology 132 (2017) 138–144]>
Ramsés Ramón González-Estrada, Pascale Chalier, Juan Arturo Ragazzo-Sanchez, Dilara Konuk, Montserrat Calderón-Santoyo.
Postharvest Biology and Technology (2018) 137 149. https://doi.org/10.1016/j.postharvbio.2017.12.009

Antimicrobial soy protein isolate-based films: physical characterisation, active agent retention and antifungal properties against Penicillium italicum
Ramsés R. González-Estrada, Montserrat Calderón-Santoyo, Juan A. Ragazzo-Sánchez, Stephane Peyron, Pascale Chalier.
International Journal of Food Science and Technology (2018) 53(4) 921-929. https://doi.org/10.1111/ijfs.13664