Jorge A. Santiago‐Urbina

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 · 51 citations

Agriculture, Food Science, Microbiology +13

Microbiology and biochemistry of traditional palm wine produced around the world.

Jorge A. Santiago‐Urbina, Francisco Ruíz‐Terán · International Food Research Journal · 2014 · 46 citations

Agriculture, Biotechnology, Microbiology +12

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

Hipócrates Nolasco‐Cancino, Jorge A. Santiago‐Urbina, Carmen Wacher et al. · Frontiers in Microbiology · 2018 · 38 citations · Full text

Agriculture, Food Science, Microbiology +17

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 · 34 citations · Full text

Agriculture, Food Science, Microbiology +16

Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures

Francisco Ruíz‐Terán, Paulina N. Martínez-Zepeda, Sara Y. Geyer-de la Merced et al. · Food Science and Biotechnology · 2018 · 16 citations · Full text

Agriculture, Biotechnology, Microbiology +14