Lourdes Santiago‐López

Author

Centro de Investigación en Alimentación y Desarrollo ORCID

Also Known As

L. Santiago-López, Lourdes Santiago-Lopez, Lourdes Santiago-López, Lourdes Santiago‐López, Luisa Fernanda Marquez-Nuñez, Mateus Kawata Salgaço

Publications

965

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación en Alimentación y Desarrollo Tecnológico Nacional de México Universidad Autónoma de Ciudad Juárez Instituto Tecnológico de Tepic

About

Lourdes Santiago‐López is an author at Centro de Investigación en Alimentación y Desarrollo specializing in microbiology, food microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	133
2	Medicine	4	4	96
3	Public Health	2	2	67
4	Biochemistry	1	1	39
5	Immunology	1	1	14

Lourdes Santiago‐López

Publications

503

Citations

H-Index

Page 1

	Year	Citations
Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains José E. Aguilar-Toalá, Lourdes Santiago‐López, C.M. Peres, Journal of Dairy Science	2016	248
In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains Adilene Mendoza-Salazar, Lourdes Santiago‐López, María J. Torres‐Llanez, Fermentation NutritionFood AnalysisFood ChemistryVitro AntioxidantProbiotic	2021	49
Protective Effect of Lacticaseibacillus casei CRL 431 Postbiotics on Mitochondrial Function and Oxidative Status in Rats with Aflatoxin B1–Induced Oxidative Stress Ildefonso Guerrero-Encinas, Javier N. González-González, Lourdes Santiago‐López, Probiotics and Antimicrobial Proteins BiochemistryMitochondrial FunctionOxidative StatusToxicologyMicrobiology	2021	39
Effect of Milk Fermented with Lactobacillus fermentum on the Inflammatory Response in Mice Lourdes Santiago‐López, Adrián Hernández‐Mendoza, Verónica Mata‐Haro, Nutrients	2018	33
Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese Lourdes Santiago‐López, Adrián Hernández‐Mendoza, Verónica Mata‐Haro, Food and Agricultural Immunology Fermented MilkImmune SystemProbioticsProbioticMicrobial Hazard	2018	27
Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage Ángel Eduardo Rubio-Castillo, Lourdes Santiago‐López, Belinda Vallejo‐Córdoba, International Journal of Gastronomy and Food Science Food ChemistryTejuino BeverageFood FermentationAgricultural EconomicsBeverage Industry	2020	23
Milk Fermented with Lactobacillus fermentum Ameliorates Indomethacin-Induced Intestinal Inflammation: An Exploratory Study Lourdes Santiago‐López, Adrián Hernández‐Mendoza, Belinda Vallejo‐Córdoba, Nutrients	2019	22
Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing José I. Méndez-Romero, Ricardo Reyes‐Díaz, Lourdes Santiago‐López, International Journal of Dairy Technology Physicochemical CompositionChemical CompositionFood Processing FacilitiesMicrobiota CompositionLactic Acid Bacteria	2021	18
Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae) Hugo S. Garcı́a, Lourdes Santiago‐López, Aarón F. González‐Córdova, LWT Herbal InfusionPolyphenolicsFood ChemistryVitro AntioxidantLactic Acid Bacteria	2021	16
Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk Lourdes Santiago‐López, Adrián Hernández‐Mendoza, Belinda Vallejo‐Córdoba, Trends in Food Science & Technology InflammationProbioticDysbiosisAutoimmune DiseaseMucosal Immunology	2021	14

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