Francisco Ruíz‐Terán

Author

Universidad Nacional Autónoma de México ORCID

Also Known As

F RUIZTERAN, F. Ruiz-Teran, F. Ruíz-Terán, Francisco Ruiz-Teran, Francisco Ruiz-Terán, Francisco Ruiz‐Terán, Francisco Ruíz-Terán, Francisco Ruíz‐Terán, Francisco Ruíz‐teran, Francisco Ruı́z-Terán

Publications

613

Citations

H-Index

Concepts

All Affiliations

Universidad Nacional Autónoma de México Universidad Autónoma Metropolitana Benito Juárez Autonomous University of Oaxaca

About

Francisco Ruíz‐Terán is an author at Universidad Nacional Autónoma de México specializing in biotechnology, food chemistry, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	136
2	Health Sciences	3	3	160
3	Medicine	3	3	143
4	Biochemistry	3	3	173
5	Biology	1	1	16

Francisco Ruíz‐Terán

Publications

578

Citations

H-Index

Page 1

	Year	Citations
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, Applied and Environmental Microbiology	2003	112
A pectate lyase from <i>Zinnia elegans</i> is auxin inducible Concha Domingo, Keith Roberts, Nicola Stacey, The Plant Journal	1998	103
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 Food ChemistryCellulase ActivitiesGlucovanillin HydrolysisEngineeringBiochemistry	2001	76
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 Lipid AnalysisLipase ActivityFood BiophysicsMicrobial PhysiologyMicrobial Metabolism	1996	66
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 Food ChemistryEngineeringFood FermentationBiotechnologyAlcoholic Beverage	2013	48
Microbiology and biochemistry of traditional palm wine produced around the world. Jorge A. Santiago‐Urbina, Francisco Ruíz‐Terán International Food Research Journal Food ChemistryTraditional Palm WineFood FermentationIn Vitro FermentationBiotechnology	2014	46
Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice Hipócrates Nolasco‐Cancino, Jorge A. Santiago‐Urbina, Carmen Wacher, Frontiers in Microbiology	2018	35
Yeast species associated with spontaneous fermentation of taberna, a traditional palm wine from the southeast of Mexico Jorge A. Santiago‐Urbina, Armando Arias, Francisco Ruíz‐Terán Annals of Microbiology	2014	33
Screening for hydroxynitrile lyase activity in crude preparations of some edible plants L HERNANDEZ, Héctor Luna, Francisco Ruíz‐Terán, Journal of Molecular Catalysis B Enzymatic Food ChemistryEdible PlantsBiochemistryMedicinePhytochemical	2004	31
Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures Francisco Ruíz‐Terán, Paulina N. Martínez-Zepeda, Sara Y. Geyer-de la Merced, Food Science and Biotechnology BiologyStarter CulturesFungal Cell BiologyBiotechnologyIndigenous Saccharomyces	2018	16

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