Francisco Ruíz‐Terán

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

Gloria Díaz-Ruiz, Jean‐Pierre Guyot, Francisco Ruíz‐Terán et al. · Applied and Environmental Microbiology · 2003 · 112 citations · Full text

A pectate lyase from <i>Zinnia elegans</i> is auxin inducible

Concha Domingo, Keith Roberts, Nicola Stacey et al. · The Plant Journal · 1998 · 103 citations · Full text

Enzymatic Extraction and Transformation of Glucovanillin to Vanillin from Vanilla Green Pods

Francisco Ruíz‐Terán, Isabel Perez-Amador, Agustı́n López-Munguı́a · Journal of Agricultural and Food Chemistry · 2001 · 76 citations

Food Chemistry, Cellulase Activities, Glucovanillin Hydrolysis +12

Chemical and Enzymic Changes During the Fermentation of Bacteria-Free Soya Bean Tempe

Francisco Ruíz‐Terán, J.D. Owens · Journal of the Science of Food and Agriculture · 1996 · 66 citations

Lipid Analysis, Lipase Activity, Food Biophysics +21

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

Jorge A. Santiago‐Urbina, Alma G. Verdugo-Valdez, Francisco Ruíz‐Terán · Food Control · 2013 · 48 citations

Food Chemistry, Engineering, Food Fermentation +8