Luis Condezo‐Hoyos

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

Fátima Abderrahim, Elizabeth Huanatico, Roger Segura et al. · Food Chemistry · 2015 · 207 citations

Food Chemistry, Coloured Quinoa Seeds, Physical Features +4

Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii)

Manuel Sandoval, Nataly N. Okuhama, Fausto M. Angeles et al. · Food Chemistry · 2002 · 144 citations

Medicine, Antioxidant Activity, Phytochemical +3

Imbalance between Pro and Anti-Oxidant Mechanisms in Perivascular Adipose Tissue Aggravates Long-Term High-Fat Diet-Derived Endothelial Dysfunction

Marta Gil‐Ortega, Luis Condezo‐Hoyos, Concha F. García‐Prieto et al. · PLoS ONE · 2014 · 101 citations · Full text

Inulin extraction from common inulin-containing plant sources

A. Redondo, Selene Elizabeth Herrera-Vázquez, Luis Condezo‐Hoyos et al. · Industrial Crops and Products · 2021 · 101 citations · Full text

Food Chemistry, Fos Extraction, Solvent Extraction +14

Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks

Noemí León-Roque, Mohamed Abderrahim, Luis Nuñez-Alejos et al. · Talanta · 2016 · 67 citations

Theobroma Cacao L., Cocoa Beans, Food Analysis +3