| Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains JE Aguilar-Toalá, L Santiago-López, CM Peres, C Peres, HS Garcia, ... Journal of dairy science 100 (1), 65-75, 2017 | 230 | 2017 |
| Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption L Santiago-López, JE Aguilar-Toalá, A Hernández-Mendoza, ... Journal of dairy science 101 (5), 3742-3757, 2018 | 186 | 2018 |
| Food‐derived immunomodulatory peptides L Santiago‐López, A Hernández‐Mendoza, B Vallejo‐Cordoba, ... Journal of the Science of Food and Agriculture 96 (11), 3631-3641, 2016 | 77 | 2016 |
| An insight to fermented edible insects: A global perspective and prospective C Castro-López, L Santiago-López, B Vallejo-Cordoba, ... Food Research International 137, 109750, 2020 | 43 | 2020 |
| The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence L Santiago‐López, A Hernández‐Mendoza, HS Garcia, V Mata‐Haro, ... International Journal of Dairy Technology 68 (2), 153-165, 2015 | 42 | 2015 |
| Effect of Milk Fermented with Lactobacillus fermentum on the Inflammatory Response in Mice L Santiago-López, A Hernández-Mendoza, V Mata-Haro, ... Nutrients 10 (8), 1039, 2018 | 27 | 2018 |
| In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains A Mendoza-Salazar, L Santiago-López, MJ Torres-Llanez, ... Fermentation 7 (3), 153, 2021 | 24 | 2021 |
| Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese L Santiago-López, A Hernández-Mendoza, V Mata-Haro, ... Food and agricultural immunology 29 (1), 911-929, 2018 | 22 | 2018 |
| Milk Fermented with Lactobacillus fermentum Ameliorates Indomethacin-Induced Intestinal Inflammation: An Exploratory Study L Santiago-López, A Hernández-Mendoza, B Vallejo-Cordoba, ... Nutrients 11 (7), 1610, 2019 | 21 | 2019 |
| Protective Effect of Lacticaseibacillus casei CRL 431 Postbiotics on Mitochondrial Function and Oxidative Status in Rats with Aflatoxin B1–Induced Oxidative Stress I Guerrero-Encinas, JN González-González, L Santiago-López, ... Probiotics and Antimicrobial Proteins, 1-11, 2021 | 18 | 2021 |
| Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage ÁE Rubio-Castillo, L Santiago-López, B Vallejo-Cordoba, ... International Journal of Gastronomy and Food Science 23, 100283, 2021 | 18 | 2021 |
| Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing JI Méndez‐Romero, R Reyes‐Díaz, L Santiago‐López, ... International Journal of Dairy Technology 74 (2), 359-370, 2021 | 13 | 2021 |
| Peptides, exopolysaccharides, and short-chain fatty acids from fermented milk and perspectives on inflammatory bowel diseases R Sigala-Robles, L Santiago-López, A Hernández-Mendoza, ... Digestive Diseases and Sciences 67 (10), 4654-4665, 2022 | 12 | 2022 |
| Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk L Santiago-López, A Hernández-Mendoza, B Vallejo-Cordoba, ... Trends in Food Science & Technology 112, 109-117, 2021 | 11 | 2021 |
| Potential use of food protein-derived peptides in the treatment of inflammatory diseases L Santiago-Lopez, A F Gonzalez-Cordova, A Hernandez-Mendoza, ... Protein and Peptide Letters 24 (2), 137-145, 2017 | 11 | 2017 |
| Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification ÁE Rubio-Castillo, JI Méndez-Romero, R Reyes-Díaz, L Santiago-López, ... Foods 10 (10), 2446, 2021 | 9 | 2021 |
| Phytate-degrading activity of probiotic bacteria exposed to simulated gastrointestinal fluids AF González-Córdova, LM Beltrán-Barrientos, L Santiago-López, ... LWT 73, 67-73, 2016 | 9 | 2016 |
| Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae) HS Garcia, L Santiago-López, AF González-Córdova, B Vallejo-Cordoba, ... LWT 155, 112913, 2022 | 8 | 2022 |
| Encapsulation of probiotics AA Escobar-Puentes, FJ Olivas-Aguirre, L Santiago-López, ... Probiotics, 185-208, 2022 | 2 | 2022 |
| Propiedades antioxidantes y antiinflamatorias de huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermentado por Lactiplantibacillus plantarum Lp22 L Santiago-López, HS Garcia, AF González-Córdova, B Vallejo-Cordoba, ... Acta botánica mexicana, 2023 | 1 | 2023 |
