FRANCISCO RUIZ TERAN



DATOS GENERALES
Nombre completo   FRANCISCO RUIZ TERAN
Máximo nivel de estudios   DOCTORADO
Antigüedad académica en la UNAM   29 años
NOMBRAMIENTOS
Vigente   PROFESOR DE CARRERA TITULAR A TC Definitivo
Facultad de Química
Desde 01-01-2008 (fecha inicial de registros en el SIIA)
ESTIMULOS, PROGRAMAS, PREMIOS Y RECONOCIMIENTOS
* SNI I2022 - 2024
* SNI I2017 - 2019
* SNI I2008
* PRIDE C2016 - 2024

INFORMACIÓN DE PUBLICACIONES
Firmas  
Francisco R.-T. Rui´z-Tera´n F. Ruiz-Terán F. Ruiz-Teran, F Ruiz-Teran, F. Ruiz-Teran, Francisco
ID's SCOPUS  
7801419867
Áreas de conocimiento  
Agriculture Agriculture, multidisciplinary Biochemistry and molecular biology Biotechnology & applied microbiology Biotechnology and applied microbiology
Chemistry, multidisciplinary Chemistry, physical Engineering, multidisciplinary Food science and technology Horticulture
Jcs 2008 Microbiology Plant sciences Agronomy and Crop Science Applied Microbiology and Biotechnology
Biochemistry Engineering (miscellaneous) Food Science Horticulture Microbiology (medical)
Pharmaceutical science Process Chemistry and Technology
Coautorías con entidades de la UNAM  
  • Instituto de Química
  • Facultad de Química
Revistas en las que ha publicado  (20):
  1. AFR J BIOTECHNOL, (2008)
  2. ANNALS OF MICROBIOLOGY, Estados Unidos America (2015)
  3. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Estados Unidos America (2003)
  4. Biomolecules, Suiza (2020)
  5. BIOTECNIA, México (2022)
  6. Chemical Papers, Suiza (2021)
  7. FEMS YEAST RESEARCH, Reino Unido (2005)
  8. Food Control, Reino Unido (2013)
  9. FOOD SCIENCE AND BIOTECHNOLOGY, (2019)
  10. FRONTIERS IN MICROBIOLOGY, Suiza (2018)
  11. International Food Research Journal, Malasia (2014)
  12. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, Estados Unidos America (2001)
  13. JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, (2016)
  14. JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC, Países Bajos (2004, 2011)
  15. Journal Of The Science Of Food And Agriculture, Reino Unido (1996, 1999)
  16. LETTERS IN APPLIED MICROBIOLOGY, Estados Unidos America (1996)
  17. Molecules, Suiza (2023)
  18. PLANT JOURNAL, Estados Unidos America (1998)
  19. REV TEC FAC ING UNIV, Venezuela (2018)
  20. Vitis, Alemania (2021)


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Documentos indexados (WoS y Scopus)

# Título del documento Autores Año Revista Fuente Citas WoS Citas Scopus
1Study of the Stability of Wine Samples for H-1-NMR Metabolomic Profile Analysis through Chemometrics MethodsCoautor: Ruiz-Teran, Francisco, Garcia-Aguilera, Martha E., Delgado-Altamirano, Ronna, Villalon, Nayelli, et al.2023MoleculesWoS-id: 001057266500001
Scopus-id: 2-s2.0-85168752908
11
2Behavior of the volatile compounds regulated by the Mexican Official Standard NOM-070-SCFI-2016 during the distillation of artisanal MezcalCoautor: Ruiz-Teran, F., Nolasco-Cancino, H., Jarquin-Martinez, D., Santiago-Urbina, J. A.2022BIOTECNIAWoS-id: 000814564400003
50
3H-1-NMR profile of mezcal and its distillation fractions using two sample preparation methods: direct analysis and solid-phase extractionCoautor: Ruiz-Teran, Francisco, Pineda-Amaya, Alejandra del C., Ocana-Rios, Iran, Garcia-Aguilera, Martha E., et al.2021Chemical PapersWoS-id: 000643588000001
Scopus-id: 2-s2.0-85105202310
23
4Comparison of two sample preparation methods for H-1-NMR wine profiling: Direct analysis and solid-phase extraction2ᵒ autor: Ruiz-Teran, F., Ocana-Rios, I, Garcia-Aguilera, M. E., Tovar-Osorio, K., et al.2021VitisWoS-id: 000646206200003
Scopus-id: 2-s2.0-85107309985
43
5Understanding 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 fermentationCoautor: Ruiz-Teran, Francisco, de la Serna F.J.Z.-D., Contreras-Lopez, Ricardo, Paola Lerma-Torres, L., et al.2020BiomoleculesWoS-id: 000558064100001
Scopus-id: 2-s2.0-85088033792
33
6Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures1ᵉʳ autor: Ruiz-Teran, Francisco, Martinez-Zepeda, Paulina N., Geyer-de la Merced, Sara Y., Nolasco-Cancino, Hipocrates, et al.2019FOOD SCIENCE AND BIOTECHNOLOGYWoS-id: 000462163300018
Scopus-id: 2-s2.0-85055466554
1315
7Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey JuiceCoautor: Ruiz-Teran, Francisco, Nolasco-Cancino, Hipocrates, Santiago-Urbina, Jorge A., Wacher, Carmen2018FRONTIERS IN MICROBIOLOGYWoS-id: 000452262800001
Scopus-id: 2-s2.0-85058185153
2427
8Modeling rheological of whey on function of shear rate, temperature and total solids concentration2ᵒ autor: Francisco R.-T., Daniel M.-S., Guadalupe L.-S., Denis C.-L.2018REV TEC FAC ING UNIVScopus-id: 2-s2.0-85063183836
00
9PCR-DGGE ANALYSIS OF THE YEAST POPULATION ASSOCIATED WITH NATURAL FERMENTATION OF TABERNACoautor: Ruiz-Teran, Francisco, Santiago-Urbina, Jorge A., Pena-Montes, Carolina, Nolasco-Cancino, Hipocrates2016JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCESWoS-id: 000458341900002
40
10Yeast species associated with spontaneous fermentation of taberna, a traditional palm wine from the southeast of MexicoCoautor y autor de correspondencia: Ruiz-Terán F., Santiago-Urbina J.A., Arias-García J.A.2015ANNALS OF MICROBIOLOGYWoS-id: 000350219500028
Scopus-id: 2-s2.0-84896422770
2327
11Microbiology and biochemistry of traditional palm wine produced around the world2ᵒ autor y autor de correspondencia: Rui´z-Tera´n F., Santiago-Urbina J.A.2014International Food Research JournalScopus-id: 2-s2.0-84906952529
038
12Physicochemical and microbiological changes during tapping of palm sap to produce an alcoholic beverage called ``taberna'', which is produced in the south east of MexicoCoautor y autor de correspondencia: Ruiz-Terán F., Santiago-Urbina J.A., Verdugo-Valdez A.G.2013Food ControlWoS-id: 000319032300009
Scopus-id: 2-s2.0-84875271018
2333
13Screening of plant cell cultures for their capacity to dimerize eugenol and isoeugenol: Preparation of dehydrodieugenolCoautor: Ruiz-Teran, F, Hernandez-Vazquez, L, Olivera-Flores, MTD, Ayala, I, et al.2011JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATICWoS-id: 000295299800004
Scopus-id: 2-s2.0-80052271806
1111
14Antioxidant and free radical scavenging activities of plant extracts used in traditional medicine in Mexico1ᵉʳ autor: Ruiz-Teran, F, Medrano-Martinez, A, Navarro-Ocana, A2008AFR J BIOTECHNOLWoS-id: 000257358700015
Scopus-id: 2-s2.0-46749126633
4051
15Oxoester oxidoreductase activities in new isolates of Pichia anomala from apple, grape and cane juices2ᵒ autor: Ruiz-Terán F., Pérez-Mendoza F., Abarca B.E., Navarro-Ocaña A., et al.2005FEMS YEAST RESEARCHWoS-id: 000228153900020
Scopus-id: 2-s2.0-15044349909
22
16Screening for hydroxynitrile lyase activity in crude preparations of some edible plantsCoautor: Ruíz-Terán F., Hernández L., Luna H., Vázquez A.2004JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATICWoS-id: 000223126000001
Scopus-id: 2-s2.0-3042752957
2230
17Microbial 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 beverageCoautor: Ruiz-Teran F., Díaz-Ruiz G., Guyot J.P., Morlon-Guyot J., et al.2003APPLIED AND ENVIRONMENTAL MICROBIOLOGYWoS-id: 000184672500004
Scopus-id: 2-s2.0-0042029638
8497
18Enzymatic extraction and transformation of glucovanillin to vanillin from vanilla green pods1ᵉʳ autor: Ruiz-Terán F., Perez-Amador I., López-Munguia A.2001JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYWoS-id: 000172467200019
Scopus-id: 2-s2.0-0035183624
5772
19Fate of oligosaccharides during production of soya bean tempe1ᵉʳ autor: Ruiz-Terán F., Owens J.D.1999Journal Of The Science Of Food And AgricultureWoS-id: 000078764300014
Scopus-id: 2-s2.0-0033020572
916
20A pectate lyase from Zinnia elegans is auxin inducibleCoautor: Ruíz-Teran F., Domingo C., Roberts K., Stacey N.J., et al.1998PLANT JOURNALWoS-id: 000071696900002
Scopus-id: 2-s2.0-0031910272
7886
21Sterilization of soybean cotyledons by boiling in lactic acid solution1ᵉʳ autor: Ruíz-Terán F., Owens J.D.1996LETTERS IN APPLIED MICROBIOLOGYWoS-id: A1996TP24400008
Scopus-id: 2-s2.0-0030028257
12
22Chemical and enzymic changes during the fermentation of bacteria-free soya bean tempe1ᵉʳ autor: Ruiz-Terán F., Owens J.D.1996Journal Of The Science Of Food And AgricultureWoS-id: A1996VB23000017
Scopus-id: 2-s2.0-9544244889
4548
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Proyectos

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Participación en Comités de Tesis

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Docencia Impartida

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No se encuentran registros en la base de datos de patentes.

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No se encuentran registros en la base de datos de libros completos (Humanindex).

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Capítulos de libros (Humanindex)