Manuel R. Kirchmayr - Concepedia

Author

Manuel R. Kirchmayr

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco ORCID

Also Known As

E. Prado-Montes de Oca, M. Kirchmayr, M. R. Kirchmayr, Manuel Kirchmayr, Manuel R Kirchmayr, Manuel R. Kirchmayr, Manuel Reinhart Kirchmayr, TECNOLÓGICO NACIONAL DE MÉXICO/ INSTITUTO TECNOLÓGICO DE DURANGO

Publications

785

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Centro de Investigación y Proyectos en Ambiente y Desarrollo Secretaría de Salud de Jalisco Universidad Nacional Autónoma de México Instituto de Ecología

About

Manuel R. Kirchmayr is an author at Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco specializing in microbiology, medicine, and microbial ecology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	7	7	289
2	Health Sciences	3	3	168
3	Engineering	2	2	48
4	Arts	1	1	47
5	Natural Sciences	1	1	37

Manuel R. Kirchmayr

Publications

591

Citations

H-Index

Page 1

	Year	Citations
Yeast communities associated with artisanal mezcal fermentations from Agave salmiana A. Verdugo Valdez, Luis Eduardo Segura-García, Manuel R. Kirchmayr, Antonie van Leeuwenhoek BiologyFungal DiversityFood FermentationIn Vitro FermentationYeast	2011	70
Effects of Agave tequilana fructans with different degree of polymerization profiles on the body weight, blood lipids and count of fecal Lactobacilli/Bifidobacteria in obese mice Ana Laura Márquez-Aguirre, Rosa María Camacho-Ruiz, Myriam Arriaga‐Alba, Food & Function NutritionDietary FibreAgave TequilanaExperimental NutritionObesity	2013	64
Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca Manuel R. Kirchmayr, Luis Eduardo Segura-García, Patricia Lappe-Oliveras, LWT Microbial DiversityFood FermentationFermentation EfficiencyProcess ModificationsMicrobial Ecology	2017	56
The intestinal mycobiota and its relationship with overweight, obesity and nutritional aspects Ricardo García‐Gamboa, Manuel R. Kirchmayr, Misael Sebastián Gradilla‐Hernández, Journal of Human Nutrition and Dietetics	2021	53
Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches A. Arana-Sánchez, Luis Eduardo Segura-García, Manuel R. Kirchmayr, World Journal of Microbiology and Biotechnology BiologyFood FermentationBiotechnologyYeastMicrobiology	2015	50
Mezcal Production in Mexico: Between Tradition and Commercial Exploitation Melchor Arellano‐Plaza, Jesús B. Páez‐Lerma, N.O. Soto-Cruz, Frontiers in Sustainable Food Systems Mexican HistoryCultureMaterial CultureOrigin MezcalMezcal Production	2022	47
Bioprospection of proteases from Halobacillus andaensis for bioactive peptide production from fish muscle protein Mariana Delgado‐García, Adriana C. Flores‐Gallegos, Manuel R. Kirchmayr, Electronic Journal of Biotechnology EngineeringFish Muscle ProteinProtein SynthesisBiosynthesisBiochemical Engineering	2019	37
Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation Anne Gschaedler, Laura E. Iñiguez-Muñoz, Nilda Y. Flores-Flores, International Journal of Food Microbiology Food FermentationIn Vitro FermentationEfficient FermentationBiotechnologyNon-saccharomyces Yeasts	2021	34
Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE Patricia Chombo-Morales, Manuel R. Kirchmayr, Anne Gschaedler, LWT Food SpoilageAgricultural EconomicsFood MicrobiologyMicrobial EcologyMicrobiology	2015	32
Yeast Species, Strains, and Growth Media Mediate Attraction of Drosophila suzukii (Diptera: Drosophilidae) Rodrigo Lasa, Laura Navarro-de-la-Fuente, Anne Gschaedler, Insects	2019	24

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