R
Ricardo Radulovich
Researcher at University of Costa Rica
Publications - 28
Citations - 870
Ricardo Radulovich is an academic researcher from University of Costa Rica. The author has contributed to research in topics: Agriculture & Rainfed agriculture. The author has an hindex of 14, co-authored 28 publications receiving 703 citations. Previous affiliations of Ricardo Radulovich include Cornell University.
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Solid state fermentation (SSF)-derived cellulase for saccharification of the green seaweed Ulva for bioethanol production
Nitin Trivedi,Nitin Trivedi,C.R.K. Reddy,C.R.K. Reddy,Ricardo Radulovich,Bhavanath Jha,Bhavanath Jha +6 more
TL;DR: In this article, a carboxymethyl cellulase from the marine fungus Cladosporium sphaerospermum through solid state fermentation (SSF) was investigated for its saccharification potential of seaweed biomass using the common green seaweed Ulva fasciata.
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From Dust Bowl to Dust Bowl: Soils are Still Very Much a Frontier of Science
Philippe C. Baveye,David P. Rangel,Astrid R. Jacobson,Magdeline Laba,Christophe J. G. Darnault,Wilfred Otten,Ricardo Radulovich,Flávio Anastácio de Oliveira Camargo +7 more
TL;DR: From Dust Bowl to Dust Bowl: Soils are Still Very Much a Frontier of Science SSSA 75th Anniversary Paper as mentioned in this paper, presented by Baveyp et al., 2011.
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Effects of Soil Physical Structure on Solute Transport in a Weathered Tropical Soil
P. Sollins,Ricardo Radulovich +1 more
TL;DR: In this article, the effects of soil structure on solute transport were studied in a clayey, well-aggregated Oxic Dystropept under grass and secondary forest at La Selva, Costa Rica.
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Bypass Water Flow through Unsaturated Microaggregated Tropical Soils
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Tropical seaweeds for human food, their cultivation and its effect on biodiversity enrichment
TL;DR: Native species, more plentiful on the Caribbean coast, were collected and pre-selected based on existing information and on criteria including ubiquity, abundance, growth and palatability, and were considered adequate as food, both directly and as part of recipes in quantities not exceeding 20% of a given dish.