| 1 | Study of the Stability of Wine Samples for H-1-NMR Metabolomic Profile Analysis through Chemometrics Methods | Coautor: Ruiz-Teran, Francisco, Garcia-Aguilera, Martha E., Delgado-Altamirano, Ronna, Villalon, Nayelli, et al. | 2023 | Molecules | WoS-id: 001057266500001
Scopus-id: 2-s2.0-85168752908
| 1 | 1 |
| 2 | Behavior of the volatile compounds regulated by the Mexican Official Standard NOM-070-SCFI-2016 during the distillation of artisanal Mezcal | Coautor: Ruiz-Teran, F., Nolasco-Cancino, H., Jarquin-Martinez, D., Santiago-Urbina, J. A. | 2022 | BIOTECNIA | WoS-id: 000814564400003
| 5 | 0 |
| 3 | H-1-NMR profile of mezcal and its distillation fractions using two sample preparation methods: direct analysis and solid-phase extraction | Coautor: Ruiz-Teran, Francisco, Pineda-Amaya, Alejandra del C., Ocana-Rios, Iran, Garcia-Aguilera, Martha E., et al. | 2021 | Chemical Papers | WoS-id: 000643588000001
Scopus-id: 2-s2.0-85105202310
| 2 | 3 |
| 4 | Comparison of two sample preparation methods for H-1-NMR wine profiling: Direct analysis and solid-phase extraction | 2ᵒ autor: Ruiz-Teran, F., Ocana-Rios, I, Garcia-Aguilera, M. E., Tovar-Osorio, K., et al. | 2021 | Vitis | WoS-id: 000646206200003
Scopus-id: 2-s2.0-85107309985
| 4 | 3 |
| 5 | Understanding the biosynthetic changes that give origin to the distinctive flavor of sotol: Microbial identification and analysis of the volatile metabolites profiles during sotol (dasylirion sp.) must fermentation | Coautor: Ruiz-Teran, Francisco, de la Serna F.J.Z.-D., Contreras-Lopez, Ricardo, Paola Lerma-Torres, L., et al. | 2020 | Biomolecules | WoS-id: 000558064100001
Scopus-id: 2-s2.0-85088033792
| 3 | 3 |
| 6 | Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures | 1ᵉʳ autor: Ruiz-Teran, Francisco, Martinez-Zepeda, Paulina N., Geyer-de la Merced, Sara Y., Nolasco-Cancino, Hipocrates, et al. | 2019 | FOOD SCIENCE AND BIOTECHNOLOGY | WoS-id: 000462163300018
Scopus-id: 2-s2.0-85055466554
| 13 | 15 |
| 7 | Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice | Coautor: Ruiz-Teran, Francisco, Nolasco-Cancino, Hipocrates, Santiago-Urbina, Jorge A., Wacher, Carmen | 2018 | FRONTIERS IN MICROBIOLOGY | WoS-id: 000452262800001
Scopus-id: 2-s2.0-85058185153
| 24 | 27 |
| 8 | Modeling rheological of whey on function of shear rate, temperature and total solids concentration | 2ᵒ autor: Francisco R.-T., Daniel M.-S., Guadalupe L.-S., Denis C.-L. | 2018 | REV TEC FAC ING UNIV | Scopus-id: 2-s2.0-85063183836
| 0 | 0 |
| 9 | PCR-DGGE ANALYSIS OF THE YEAST POPULATION ASSOCIATED WITH NATURAL FERMENTATION OF TABERNA | Coautor: Ruiz-Teran, Francisco, Santiago-Urbina, Jorge A., Pena-Montes, Carolina, Nolasco-Cancino, Hipocrates | 2016 | JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | WoS-id: 000458341900002
| 4 | 0 |
| 10 | Yeast species associated with spontaneous fermentation of taberna, a traditional palm wine from the southeast of Mexico | Coautor y autor de correspondencia: Ruiz-Terán F., Santiago-Urbina J.A., Arias-García J.A. | 2015 | ANNALS OF MICROBIOLOGY | WoS-id: 000350219500028
Scopus-id: 2-s2.0-84896422770
| 23 | 27 |
| 11 | Microbiology and biochemistry of traditional palm wine produced around the world | 2ᵒ autor y autor de correspondencia: Rui´z-Tera´n F., Santiago-Urbina J.A. | 2014 | International Food Research Journal | Scopus-id: 2-s2.0-84906952529
| 0 | 38 |
| 12 | Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called ``taberna'', which is produced in the south east of Mexico | Coautor y autor de correspondencia: Ruiz-Terán F., Santiago-Urbina J.A., Verdugo-Valdez A.G. | 2013 | Food Control | WoS-id: 000319032300009
Scopus-id: 2-s2.0-84875271018
| 23 | 33 |
| 13 | Screening of plant cell cultures for their capacity to dimerize eugenol and isoeugenol: Preparation of dehydrodieugenol | Coautor: Ruiz-Teran, F, Hernandez-Vazquez, L, Olivera-Flores, MTD, Ayala, I, et al. | 2011 | JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC | WoS-id: 000295299800004
Scopus-id: 2-s2.0-80052271806
| 11 | 11 |
| 14 | Antioxidant and free radical scavenging activities of plant extracts used in traditional medicine in Mexico | 1ᵉʳ autor: Ruiz-Teran, F, Medrano-Martinez, A, Navarro-Ocana, A | 2008 | AFR J BIOTECHNOL | WoS-id: 000257358700015
Scopus-id: 2-s2.0-46749126633
| 40 | 51 |
| 15 | Oxoester oxidoreductase activities in new isolates of Pichia anomala from apple, grape and cane juices | 2ᵒ autor: Ruiz-Terán F., Pérez-Mendoza F., Abarca B.E., Navarro-Ocaña A., et al. | 2005 | FEMS YEAST RESEARCH | WoS-id: 000228153900020
Scopus-id: 2-s2.0-15044349909
| 2 | 2 |
| 16 | Screening for hydroxynitrile lyase activity in crude preparations of some edible plants | Coautor: Ruíz-Terán F., Hernández L., Luna H., Vázquez A. | 2004 | JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC | WoS-id: 000223126000001
Scopus-id: 2-s2.0-3042752957
| 22 | 30 |
| 17 | Microbial and physiological characterization of weakly amylolytic but fast-growing lactic acid bacteria: A functional role in supporting microbial diversity in pozol, a Mexican fermented maize beverage | Coautor: Ruiz-Teran F., Díaz-Ruiz G., Guyot J.P., Morlon-Guyot J., et al. | 2003 | APPLIED AND ENVIRONMENTAL MICROBIOLOGY | WoS-id: 000184672500004
Scopus-id: 2-s2.0-0042029638
| 84 | 97 |
| 18 | Enzymatic extraction and transformation of glucovanillin to vanillin from vanilla green pods | 1ᵉʳ autor: Ruiz-Terán F., Perez-Amador I., López-Munguia A. | 2001 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | WoS-id: 000172467200019
Scopus-id: 2-s2.0-0035183624
| 57 | 72 |
| 19 | Fate of oligosaccharides during production of soya bean tempe | 1ᵉʳ autor: Ruiz-Terán F., Owens J.D. | 1999 | Journal Of The Science Of Food And Agriculture | WoS-id: 000078764300014
Scopus-id: 2-s2.0-0033020572
| 9 | 16 |
| 20 | A pectate lyase from Zinnia elegans is auxin inducible | Coautor: Ruíz-Teran F., Domingo C., Roberts K., Stacey N.J., et al. | 1998 | PLANT JOURNAL | WoS-id: 000071696900002
Scopus-id: 2-s2.0-0031910272
| 78 | 87 |
| 21 | Sterilization of soybean cotyledons by boiling in lactic acid solution | 1ᵉʳ autor: Ruíz-Terán F., Owens J.D. | 1996 | LETTERS IN APPLIED MICROBIOLOGY | WoS-id: A1996TP24400008
Scopus-id: 2-s2.0-0030028257
| 1 | 2 |
| 22 | Chemical and enzymic changes during the fermentation of bacteria-free soya bean tempe | 1ᵉʳ autor: Ruiz-Terán F., Owens J.D. | 1996 | Journal Of The Science Of Food And Agriculture | WoS-id: A1996VB23000017
Scopus-id: 2-s2.0-9544244889
| 45 | 48 |
ID's SCOPUS 