Mario Cruz

784 total citations
25 papers, 550 citations indexed

About

Mario Cruz is a scholar working on Nutrition and Dietetics, Biotechnology and Food Science. According to data from OpenAlex, Mario Cruz has authored 25 papers receiving a total of 550 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Nutrition and Dietetics, 8 papers in Biotechnology and 8 papers in Food Science. Recurrent topics in Mario Cruz's work include Food composition and properties (7 papers), Microbial Metabolites in Food Biotechnology (7 papers) and Tannin, Tannase and Anticancer Activities (5 papers). Mario Cruz is often cited by papers focused on Food composition and properties (7 papers), Microbial Metabolites in Food Biotechnology (7 papers) and Tannin, Tannase and Anticancer Activities (5 papers). Mario Cruz collaborates with scholars based in Mexico, Portugal and Paraguay. Mario Cruz's co-authors include Ruth Belmares, Clarisse Nobre, Araceli Loredo‐Treviño, Juan C. Contreras, Abigail González, Rosa M. Rodríguez‐Jasso, Cristóbal N. Aguilar, Julio Montañez, Juan Carlos Contreras‐Esquivel and Pedro Aguilar‐Zárate and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Molecules.

In The Last Decade

Mario Cruz

22 papers receiving 526 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Mario Cruz Mexico 12 182 160 142 139 135 25 550
Juan C. Contreras Mexico 12 114 0.6× 154 1.0× 148 1.0× 166 1.2× 161 1.2× 15 633
Anisah Jamaluddin Malaysia 12 175 1.0× 47 0.3× 105 0.7× 113 0.8× 107 0.8× 22 446
Pedro Aguilar‐Zárate Mexico 13 176 1.0× 34 0.2× 126 0.9× 105 0.8× 143 1.1× 47 528
Vânia Mayumi Nakajima Brazil 13 147 0.8× 44 0.3× 127 0.9× 86 0.6× 53 0.4× 21 460
J. Soriano-Santos Mexico 11 168 0.9× 89 0.6× 134 0.9× 201 1.4× 81 0.6× 18 517
Mihai Babotă Romania 14 211 1.2× 33 0.2× 222 1.6× 158 1.1× 84 0.6× 38 583
Jianwen Teng China 16 535 2.9× 49 0.3× 274 1.9× 146 1.1× 116 0.9× 35 852
Z. Mohd Zin Malaysia 11 208 1.1× 57 0.4× 144 1.0× 91 0.7× 53 0.4× 51 589
Elok Zubaidah Indonesia 14 326 1.8× 50 0.3× 133 0.9× 139 1.0× 127 0.9× 106 776
Saša Likić Croatia 11 222 1.2× 57 0.4× 185 1.3× 107 0.8× 41 0.3× 17 806

Countries citing papers authored by Mario Cruz

Since Specialization
Citations

This map shows the geographic impact of Mario Cruz's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Mario Cruz with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Mario Cruz more than expected).

Fields of papers citing papers by Mario Cruz

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Mario Cruz. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Mario Cruz. The network helps show where Mario Cruz may publish in the future.

Co-authorship network of co-authors of Mario Cruz

This figure shows the co-authorship network connecting the top 25 collaborators of Mario Cruz. A scholar is included among the top collaborators of Mario Cruz based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Mario Cruz. Mario Cruz is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Cruz, Mario, et al.. (2025). Evaluation of Agave salmiana by‐products as a functional ingredient for the development of sustainable foods. Journal of the Science of Food and Agriculture. 105(8). 4349–4358.
3.
Cruz, Mario, et al.. (2025). Edible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products – A Review. Current Nutrition Reports. 14(1). 9–9. 4 indexed citations
4.
Cruz, Mario, et al.. (2024). Bioavailability in edible mushroom Pleurotus spp.. 2(2). 130–139. 1 indexed citations
5.
Cruz, Mario, et al.. (2023). Agave waste as a source of prebiotic polymers: Technological applications in food and their beneficial health effect. Food Bioscience. 56. 103102–103102. 5 indexed citations
6.
Cruz, Mario, et al.. (2023). Develop of agave syrup using emerging technology by ohmic heating. Food and Humanity. 1. 1637–1644.
7.
Cruz, Mario, Rosa M. Rodríguez‐Jasso, Héctor A. Ruíz, et al.. (2023). Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods. Foods. 12(7). 1398–1398. 7 indexed citations
8.
Ferreira‐Santos, Pedro, et al.. (2022). Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis. Molecules. 27(8). 2473–2473. 21 indexed citations
9.
Cruz, Mario, Rosa M. Rodríguez‐Jasso, Araceli Loredo‐Treviño, et al.. (2021). Development and Characterization of Pleurotus ostreatus Mushroom—Wheat Bread. Starch - Stärke. 74(1-2). 6 indexed citations
10.
González, Abigail, Clarisse Nobre, Lívia S. Simões, et al.. (2020). Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chemistry. 346. 128884–128884. 83 indexed citations
11.
Nobre, Clarisse, Mario Cruz, Rosa M. Rodríguez‐Jasso, et al.. (2020). Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Critical Reviews in Food Science and Nutrition. 61(18). 2984–3006. 43 indexed citations
12.
González, Abigail, Mario Cruz, Clarisse Nobre, et al.. (2020). Edible mushrooms as a novel protein source for functional foods. Food & Function. 11(9). 7400–7414. 151 indexed citations
13.
Cruz, Mario, et al.. (2019). Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits. Journal of Food Science and Technology. 57(4). 1517–1522. 13 indexed citations
14.
Cruz, Mario, et al.. (2018). Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. Journal of Food Science and Technology. 55(3). 833–845. 35 indexed citations
15.
16.
Aguilar‐Zárate, Pedro, Mario Cruz, Julio Montañez, et al.. (2015). Gallic acid production under anaerobic submerged fermentation by two bacilli strains. Microbial Cell Factories. 14(1). 209–209. 37 indexed citations
17.
Aguilar‐Zárate, Pedro, Mario Cruz, Julio Montañez, Ruth Belmares, & Cristóbal N. Aguilar. (2014). Enhancement of tannase production by Lactobacillus plantarum CIR1: validation in gas-lift bioreactor. Bioprocess and Biosystems Engineering. 37(11). 2305–2316. 29 indexed citations
18.
Cruz, Mario, et al.. (2009). Production of Aspergillus niger GH1 Tannase using Solid-State Fermentation. Journal of Pure and Applied Microbiology. 3(1). 21–26. 5 indexed citations
19.
Cruz, Mario, Christopher Augur, Raúl Barbón, Juan Carlos Contreras‐Esquivel, & Cristóbal N. Aguilar. (2006). Evaluation of Culture Conditions for Tannase Production by Aspergillus niger GH1. SHILAP Revista de lepidopterología. 29 indexed citations
20.
Cruz, Mario, et al.. (2004). Catechin degradation by several fungal strains isolated from Mexican desert. Journal of Microbiology and Biotechnology. 14(2). 426–429. 14 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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