Sergio O. Serna‐Saldívar

Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips

Columba de la Parra, Sergio O. Serna‐Saldívar, Rui Hai Liu · Journal of Agricultural and Food Chemistry · 2007 · 275 citations

Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) Juices

Rocío Alejandra Chávez-Santoscoy, Janet A. Gutiérrez‐Uribe, Sergio O. Serna‐Saldívar · Plant Foods for Human Nutrition · 2009 · 252 citations · Full text

Food Chemistry, Biochemistry, Medicine +9

Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates

Ariana Ochoa-Rivas, Yazel Nava-Valdez, Sergio O. Serna‐Saldívar et al. · Food and Bioprocess Technology · 2016 · 220 citations

Engineering, Food Analysis, Bioanalysis +10

Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products

David Del Pozo-Insfran, Carmen Hernández‐Brenes, Sergio O. Serna‐Saldívar et al. · Food Research International · 2006 · 201 citations

Food Chemistry, Antioxidant Content, Polyphenolics +6

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

Saraid Mora‐Rochín, Janet A. Gutiérrez‐Uribe, Sergio O. Serna‐Saldívar et al. · Journal of Cereal Science · 2010 · 188 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +6