Contacto
Líneas de investigación
Análisis microbiológico y bioquímico de fermentaciones no dirigidas.
Publicaciones
Martha E. García-Aguilera , Ronna Delgado-Altamirano, Nayelli Villalón, Francisco Ruiz-Terán , Mariana M. García-Garnica, Irán Ocaña-Ríos, Eduardo Rodríguez de San Miguel, and Nuria Esturau-Escofet 2023 Study of the Stability of Wine Samples for 1H-NMR Metabolomic Profile Analysis through Chemometrics Methods. Molecules, 28, 1-17. 5962. https://doi.org/10.3390/molecules28165962
Nolasco-Cancino H, Jarquín-Martínez D , Ruiz-Terán F , Santiago-Urbina JA 2022 Behavior of the volatile compounds regulated by the Mexican Official Standard NOM-070-SCFI-2016 during the distillation of artisanal Mezcal. Biotecnia. vol XXIV (2) 20-27
Ruiz-Terán, F., Ramírez-Palma, A., Fernández-Ríos, C. , Rentería-García, J. , Salmerón, I. , Nolasco-Cancino, H. , Santiago-Urbina 2021 Yeasts population in fermented sotol must, fermentative capacity and the higher alcohols production potential of isolated yeasts. Revista Internacional de Investigación e Innovación Tecnológica. Vol 9 No51 75-89
Alejandra del C. Pineda-Amaya, Iran Ocaña-Rios, Martha E. García-Aguilera,
Hipócrates Nolasco-Cancino, Beatriz Quiroz-García, Nuria Esturau-Escofet2**,
Francisco Ruiz-Terán* 2021 1H-NMR profile of Mezcal and its distillation fractions using two sample preparation methods: Direct analysis and solid-phase extraction. Chemical Papers https://doi.org//10.1007/s11696-021-01660-5
Iran Ocaña-Rios, Francisco Ruiz-Terán, Martha E. García-Aguilera, Karen Tovar-Osorio, Eduardo Rodríguez de San Miguel, Nuria Esturau-Escofet. 2021 Comparison of two sample preparation methods for 1H-NMR wine profiling: Direct analysis and solid-phase extraction. Vitis, 60, 69–75. DOI: 10.5073/vitis.2021.60.69-75
Francisco Javier Zavala-Díaz de la Serna, Ricardo Contreras-López, L. Paola Lerma-Torres,Francisco Ruiz-Terán, Beatriz A. Rocha-Gutiérrez, Samuel B. Pérez-Vega, Leslie R. Elías-Ogaz and Ivan Salmerón. 2020 Understanding the biosynthetic changes that give origin to the distinctive flavor of sotol: microbial identification and analysis of the volatile metabolites profiles during sotol (Dasylirion sp.) must fermentation. Biomolecules, 10, 1063 doi:10.3390/biom10071063
Francisco Ruiz –Terán, Paulina N. Martínez-Zepeda, Sara Y. Geyer-de la Merced, Hipócrrates Nolasco-Cancino, Jorge A. Santiago-Urbina 2018 Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures. Food Science Biotechnology vol 28 issue 2 pag 459-467 https://doi.org//10.1007/s10068-018-0490-2
Hipócrates Nolasco-Cancino, Jorge A. Santiago-Urbina, Carmen Wacher and Francisco Ruiz-Terán 2018 Predominant yeasts during Artisanal mezcal fermention and their capacity to ferment maguey juice. Frontiers Microbiology 9:2900 doi 10-3389/ fmicb-2018.02900
