Leticia X. López‐Martínez

Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize

Leticia X. López‐Martínez, Rosa María Oliart‐Ros, Gerardo Valerio‐Alfaro et al. · LWT · 2008 · 332 citations

Food Chemistry, Food Bioactive Compound, Mexican Maize +6

Effect of cooking and germination on bioactive compounds in pulses and their health benefits

Leticia X. López‐Martínez, Nayely Leyva‐López, Erick Paul Gutiérrez‐Grijalva et al. · Journal of Functional Foods · 2017 · 102 citations · Full text

Food Chemistry, Nutrition, Food Function +7

Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas

Leticia X. López‐Martínez, Kirk L. Parkin, Hugo S. Garcı́a · Plant Foods for Human Nutrition · 2011 · 83 citations

Food Chemistry, Agricultural Chemistry, Phase Ii-inducing +8

Antioxidant Capacity of Lignin and Phenolic Compounds from Corn Stover

Gabriela Vázquez-Olivo, Leticia X. López‐Martínez, Laura Aracely Contreras‐Angulo et al. · Waste and Biomass Valorization · 2017 · 59 citations

Chemical Engineering, Polyphenolics, Engineering +5

Short and long-term exposure to diclofenac alter oxidative stress status in common carp Cyprinus carpio

Karinne Saucedo-Vence, Octavio Dublán‐García, Leticia X. López‐Martínez et al. · Ecotoxicology · 2014 · 44 citations

Oxidative Stress Status, Medicine, Chemical Stressor +9