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Biology and Biochemistry
Mexico
2026

D-Index & Metrics

Biology and Biochemistry

D-Index
84
Citations
23565
World Ranking
3344
National Ranking
4

Research.com Recognitions

  • 2026 - Research.com Biology and Biochemistry in Mexico Leader Award
  • 2025 - Research.com Biology and Biochemistry in Mexico Leader Award
  • 2023 - Research.com Biology and Biochemistry in Mexico Leader Award
  • 2022 - Research.com Biology and Biochemistry in Mexico Leader Award

Overview

Cristóbal N. Aguilar is affiliated with the Autonomous University of Coahuila in Mexico. Their research primarily spans the fields of Agricultural and Biological Sciences, Biochemistry, Genetics and Molecular Biology, and Medicine. Subfields of study include Molecular Biology, Food Science, Plant Science, Nutrition and Dietetics, and Biochemistry.

The scientist's work covers several main topics, notably:

  • Phytochemicals and Antioxidant Activities
  • Biofuel production and bioconversion
  • Microbial Metabolites in Food Biotechnology
  • Enzyme Production and Characterization
  • Postharvest Quality and Shelf Life Management
  • Protein Hydrolysis and Bioactive Peptides
  • Microbial Metabolic Engineering and Bioproduction

Recent publications demonstrate a focus on food biotechnology, bioactive compounds, and food by-product valorization. Notable papers include:

  • Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides, 2021, Food Chemistry Molecular Sciences
  • Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends, 2021, Food Bioscience
  • Valorisation of food agro-industrial by-products: From the past to the present and perspectives, 2021, Journal of Environmental Management
  • Conventional and Emerging Extraction Processes of Flavonoids, 2020, Processes
  • Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application, 2022, Food Bioscience

Frequent co-authors collaborating with Aguilar are:

  • Mónica L. Chávez-González
  • Juan A. Ascacio-Valdés
  • Raúl Rodríguez-Herrera
  • Leonardo Sepúlveda
  • Cristián Torres-León

The scientist's work is regularly published in venues such as:

  • Fermentation
  • Foods
  • Environmental Quality Management
  • Food Bioscience
  • Processes

Cristóbal N. Aguilar has contributed to a range of book publications, predominantly with Apple Academic Press eBooks, including titles such as:

  • The Role of Nutrition in Integral Health and Quality of Life (2023)
  • Food Loss and Waste Reduction (2021)
  • Food Byproducts Management and Their Utilization (2023)
  • Biocontrol Systems and Plant Physiology in Modern Agriculture (2022)
  • Exploration and Valorization of Natural Resources from Arid Zones (2024)
  • Bioprocessing of Agri-Food Residues for Production of Bioproducts (2021)
  • Sustainable Agriculture and Global Environmental Health (2024)
  • Quantitative Methods and Analytical Techniques in Food Microbiology (2022)
  • Functional Foods and Nutraceuticals for Human Health (2021)
  • Handbook of Research on Bioenergy and Biomaterials (2021)
  • Bioethanol (2022)
  • Resilience and Sustainability for Energy and Water (2024)

Additional book contributions include a title published by Springer Nature: Valorisation of Agro-industrial Residues - Volume II: Non-Biological Approaches (2020), and one with Ediciones Comunicación Científica eBooks: Viesca en acción, ideas interdisciplinarias para la sociedad. Acceso universal al conocimiento (2022).

Best Publications

  • Bioactive phenolic compounds : production and extraction by solid-state fermentation. A review

    Silvia Martins;Solange I. Mussatto;Guillermo Martínez-Avila;Julio Montañez-Saenz

  • Advantages of fungal enzyme production in solid state over liquid fermentation systems

    Gustavo Viniegra-González;Ernesto Favela-Torres;Cristobal Noe Aguilar;Sergio de Jesus Rómero-Gomez

  • Biotechnological production of carotenoids by yeasts: an overview.

    Luis Carlos Mata-Gómez;Julio César Montañez;Alejandro Méndez-Zavala;Cristóbal Noé Aguilar

  • Microwave-assisted extraction of sulfated polysaccharides (fucoidan) from brown seaweed

    Rosa M. Rodriguez-Jasso;Solange I. Mussatto;Lorenzo Pastrana;Cristóbal N. Aguilar

  • Microbial tannases: advances and perspectives

    Cristóbal N. Aguilar;Raúl Rodríguez;Gerardo Gutiérrez-Sánchez;Christopher Augur

  • Microwave heating processing as alternative of pretreatment in second-generation biorefinery: An overview

    Alejandra Aguilar-Reynosa;Aloia Romaní;Rosa Ma. Rodríguez-Jasso;Cristóbal N. Aguilar

  • Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries

    Cristian Torres-León;Nathiely Ramírez-Guzman;Liliana Londoño-Hernandez;Gloria A. Martinez-Medina

  • Avocado by-products: Nutritional and functional properties

    Rafael G. Araújo;Rosa M. Rodriguez-Jasso;Héctor A. Ruiz;Maria Manuela E. Pintado

  • Interaction of gut microflora with tannins in feeds

    Gunjan Goel;A. K. Puniya;C. N. Aguilar;Kishan Singh

  • Microbial production of tannase: an enzyme with potential use in food industry

    Ruth Belmares;Juan Carlos Contreras-Esquivel;Raúl Rodrı́guez-Herrera;Ascensión Ramı́rez Coronel

  • A roadmap for research on crassulacean acid metabolism (CAM) to enhance sustainable food and bioenergy production in a hotter, drier world.

    Xiaohan Yang;John C. Cushman;Anne M. Borland;Anne M. Borland;Erika J. Edwards

  • Mango seed: Functional and nutritional properties

    Cristian Torres-León;Romeo Rojas;Juan C. Contreras-Esquivel;Liliana Serna-Cock

  • Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase:

    C. N. Aguilar;G. Gutierrez-Sanchez

  • Strategies to enhance the production of photosynthetic pigments and lipids in chlorophycae species.

    Juan Roberto Benavente-Valdés;Cristóbal Aguilar;Juan Carlos Contreras-Esquivel;Alejandro Méndez-Zavala

  • Ultrasound-assisted extraction of phenolic compounds from Laurus nobilis L. and their antioxidant activity.

    Diana B. Muñiz-Márquez;Guillermo C. Martínez-Ávila;Jorge E. Wong-Paz;Ruth Belmares-Cerda

  • Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides

    Dora Elisa Cruz-Casas;Cristóbal N. Aguilar;Juan A. Ascacio-Valdés;Raúl Rodríguez-Herrera

  • Edible film based on candelilla wax to improve the shelf life and quality of avocado

    Saul Saucedo-Pompa;Romeo Rojas-Molina;Antonio F. Aguilera-Carbó;Aide Saenz-Galindo

  • Microalgal biomass pretreatment for bioethanol production: a review

    Jesús Velazquez-Lucio;Rosa M. Rodríguez-Jasso;Luciane M. Colla;Aide Sáenz-Galindo

  • Production of tannase by Aspergillus niger Aa-20 in submerged and solid-state fermentation: influence of glucose and tannic acid.

    C N Aguilar;C Augur;E Favela-Torres;G Viniegra-González

  • Ultrasound-assisted extraction of polyphenols from native plants in the Mexican desert.

    Jorge E. Wong Paz;Diana B. Muñiz Márquez;Guillermo C.G. Martínez Ávila;Ruth E. Belmares Cerda

Frequent Co-Authors

José A. Teixeira
José A. Teixeira University of Minho
Solange I. Mussatto
Solange I. Mussatto Technical University of Denmark
Francisco J. Cervantes
Francisco J. Cervantes National Autonomous University of Mexico
Manuela Pintado
Manuela Pintado Catholic University of Portugal
Roberto Parra-Saldivar
Roberto Parra-Saldivar Cranfield University
Nelson Lima
Nelson Lima University of Minho
António A. Vicente
António A. Vicente University of Minho
Anne M. Borland
Anne M. Borland Newcastle University
Ray Ming
Ray Ming University of Illinois at Urbana-Champaign
Robert H. Hurt
Robert H. Hurt Brown University

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