| Traditional fermented beverages of Mexico: a biocultural unseen foodscape C Ojeda-Linares, GD Álvarez-Ríos, CJ Figueredo-Urbina, LA Islas, ... Foods 10 (10), 2390, 2021 | 22 | 2021 |
| Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach CI Ojeda-Linares, M Vallejo, P Lappe-Oliveras, A Casas Journal of ethnobiology and ethnomedicine 16, 1-12, 2020 | 21 | 2020 |
| Constructing micro-landscapes: Management and selection practices on microbial communities in a traditional fermented beverage CI Ojeda-Linares, IA Solís-García, A Casas Frontiers in Ecology and Evolution 10, 821268, 2022 | 4 | 2022 |
| Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo CI Ojeda-Linares, M Vallejo, A Casas Frontiers in Sustainable Food Systems 6, 1067598, 2023 | 2 | 2023 |
| Traditional Management and Diversity of Opuntia: General Panorama in Mexico and a Case Study in the Meridional Central Plateau A Paz-Navarro, CI Ojeda-Linares, GD Álvarez-Ríos, M Vallejo, A Casas Ethnobotany of the Mountain Regions of Mexico, 233-264, 2023 | 1 | 2023 |
| Traditional fermented beverages of Mexico: A biocultural unseen foodscape. Foods. 2021; 10: 2390 C Ojeda-Linares, GD Álvarez-Ríos, C Figueredo-Urbina, LA Islas, ... s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2021 | 1 | 2021 |
