| 1 | Antioxidant and antimicrobial material by grafting of L-arginine onto enzymatic poly(gallic acid) | Coautor: Diaz-Ruiz, Gloria, Hernandez-Valdepena, Miguel A., Hernandez-Valencia, Carmen G., Labra-Vazquez, Pablo, et al. | 2021 | MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS | WoS-id: 000619122800010
Scopus-id: 2-s2.0-85099621744
| 4 | 5 |
| 2 | Evaluation of endosulfan degradation capacity by six pure strains isolated from a horticulture soil | Coautor: Diaz-Ruiz, Gloria, Casanova, Adriana, Cabrera, Sonia, Hernandez, Sergio, et al. | 2021 | FOLIA MICROBIOLOGICA | WoS-id: 000673512600001
Scopus-id: 2-s2.0-85118971334
| 7 | 8 |
| 3 | Volatile Content Implications of Increasing Explosivity of the Strombolian Eruptive Style along the Fracture Opening on the NE Villarrica Flank: Minor Eruptive Centers in the Los Nevados Group 2 | Coautor: DIAZ, GLORIA, Robidoux, Philippe, Pasten, Daniela, Levresse, Gilles, et al. | 2021 | GEOSCIENCES | WoS-id: 000689359400001
Scopus-id: 2-s2.0-85111717567
| 7 | 7 |
| 4 | Metaproteomic Insights Into the Microbial Community in Pozol | Coautor: Diaz-Ruiz, Gloria, Rizo, Jocelin, Guillen, Daniel, Wacher, Carmen, et al. | 2021 | Frontiers In Nutrition | WoS-id: 000696039200001
Scopus-id: 2-s2.0-85114381359
| 9 | 12 |
| 5 | Microbial interactions between amylolytic and non-amylolytic lactic acid bacteria strains isolated during the fermentation of pozol | Coautor: Diaz-Ruiz, Gloria, Bolaños-Núñez S., Santiago-Urbina, Jorge A., Guyot J.-P., et al. | 2021 | Foods | WoS-id: 000727548600001
Scopus-id: 2-s2.0-85118477569
| 4 | 6 |
| 6 | Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product | Coautor: Diaz-Ruiz, Gloria, Väkeväinen K., Hernandez, Jessica, Simontaival A.-I., et al. | 2020 | Food Control | WoS-id: 000500052400017
Scopus-id: 2-s2.0-85072512129
| 17 | 22 |
| 7 | Omics in traditional vegetable fermented foods and beverages | Coautor: Diaz-Ruiz, Gloria, Rizo, Jocelin, Guillen, Daniel, Farres, Amelia, et al. | 2020 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | WoS-id: 000510375300006
Scopus-id: 2-s2.0-85078835306
| 64 | 78 |
| 8 | Phytochemical constituents, antioxidant, cytotoxic, and antimicrobial activities of the ethanolic extract of mexican brown propolis | Coautor: Diaz-Ruiz, Gloria, Rivero-Cruz J.F., Granados-Pineda, Jessica, Pedraza-Chaverri, Jose, et al. | 2020 | Antioxidants | WoS-id: 000512151700040
Scopus-id: 2-s2.0-85079146858
| 90 | 120 |
| 9 | Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage | Coautor: Diaz-Ruiz, Gloria, Vakevainen, Kati, Valderrama, Anita, Espinosa, Judith, et al. | 2018 | LWT-FOOD SCIENCE AND TECHNOLOGY | WoS-id: 000416197100015
Scopus-id: 2-s2.0-85030872793
| 31 | 39 |
| 10 | In Vitro Evaluation of the Probiotic and Safety Properties of Bacteriocinogenic and Non-Bacteriocinogenic Lactic Acid Bacteria from the Intestines of Nile Tilapia and Common Carp for Their Use as Probiotics in Aquaculture | Coautor: Diaz-Ruiz G., Kaktcham P.M., Temgoua, J.-B., Zambou F.N., et al. | 2018 | PROBIOTICS AND ANTIMICROBIAL PROTEINS | WoS-id: 000429404800011
Scopus-id: 2-s2.0-85026914259
| 42 | 47 |
| 11 | Lactic Acid Fermentation of Arabinoxylan From Nejayote by Streptococcus infantarius ssp. infantarius 25124 Isolated From Pozol | Coautor: Diaz-Ruiz, Gloria, Cooper-Bribiesca, Barbara, Navarro-Ocana, Arturo, Aguilar-Osoriol, Guillermo, et al. | 2018 | FRONTIERS IN MICROBIOLOGY | WoS-id: 000453653400001
Scopus-id: 2-s2.0-85076424637
| 12 | 15 |
| 12 | Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria | Coautor: Diaz-Ruiz, G., Kaktcham, P.M., Temgoua, J.-B., Ngoufack Zambou, F., et al. | 2017 | WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | WoS-id: 000394047000012
Scopus-id: 2-s2.0-85008670869
| 19 | 40 |
| 13 | Effect of postharvest UV-C treatment on the bacterial diversity of Ataulfo mangoes by PCR-DGGE, survival of E. coli and antimicrobial activity | Coautor: Díaz-Ruiz G., Fernández-Suárez R., Ramírez-Villatoro G., Eslava C., et al. | 2013 | FRONTIERS IN MICROBIOLOGY | WoS-id: 000331166500001
Scopus-id: 2-s2.0-84884262826
| 7 | 8 |
| 14 | Characterization of the effects on the growth kinetics of Listeria monocytogenes in solid culture in contact with caseinate base edible films added with antilisterial activity from Streptococcus sp. ABMX isolated from Pozol, an indigenous Me | Coautor: Díaz-Ruiz G., Mendoza-Mendoza B., Rodríguez-Hernández A.-I., Vargas-Torres A., et al. | 2013 | International Food Research Journal | Scopus-id: 2-s2.0-84887537862
| 0 | 6 |
| 15 | Ent-trachyloban-19-oic acid isolated from Iostephane heterophylla as a promising antibacterial agent against Streptococcus mutans biofilms | 2ᵒ autor: Diaz-Ruiz, G, Hernandez, DM, Rivero-Cruz, BE, Bye, RA, et al. | 2012 | Fitoterapia | WoS-id: 000302109400014
Scopus-id: 2-s2.0-84860356681
| 15 | 16 |
| 16 | Ethnobotanical survey and antibacterial activity of plants used in the Altiplane region of Mexico for the treatment of oral cavity infections | Coautor: Diaz-Ruiz, G, Rosas-Pinon, Y, Mejia, A, Aguilar, MI, et al. | 2012 | JOURNAL OF ETHNOPHARMACOLOGY | WoS-id: 000305366800014
Scopus-id: 2-s2.0-84861336951
| 74 | 89 |
| 17 | Inhibition of Listeria monocytogenes and Escherichia coli by bacteriocin-producing Lactobacillus plantarum EC52 in a meat sausage model system | 1ᵉʳ autor: Diaz-Ruiz, G, Ben Omar, N, Abriouel, H, Canamero, MM, et al. | 2012 | AFR J MICROBIOL RES | WoS-id: 000306479800002
| 12 | 0 |
| 18 | Ethnobotanical survey and antibacterial activity of plants of the Mexican altiplane used for the treatment of oral cavity infections | Coautor: Diaz-Ruiz, G, Aguilar, MI, Pinon, Y, Mejia, A, et al. | 2012 | PLANTA MEDICA | WoS-id: 000307042801376
| 1 | 0 |
| 19 | Growth Inhibition of Streptococcus from the Oral Cavity by alpha-Amyrin Esters | 1ᵉʳ autor: Díaz-Ruiz G., Hernández-Vázquez L., Luna H., Wacher-Rodarte, MD, et al. | 2012 | Molecules | WoS-id: 000311428400010
Scopus-id: 2-s2.0-84870192619
| 18 | 20 |
| 20 | 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 | 1ᵉʳ autor: Díaz-Ruiz G., Guyot J.P., Ruiz-Teran F., Morlon-Guyot J., et al. | 2003 | APPLIED AND ENVIRONMENTAL MICROBIOLOGY | WoS-id: 000184672500004
Scopus-id: 2-s2.0-0042029638
| 83 | 94 |
| 21 | Methods for the study of microbial communities in fermented foods [Métodos para el estudio de comunidades microbianas en alimentos fermentados] | 1ᵉʳ autor: Díaz Ruiz G., Wacher Rodarte C. | 2003 | Revista Latinoamericana de Microbiologia | Scopus-id: 2-s2.0-19244374915
| 0 | 9 |
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