María Zenaida Saavedra-Leos

Author

Autonomous University of San Luis Potosí ORCID

Also Known As

M. Z. Saavedra-Leos, M.Z. Saavedra-Leos, M.Z. Saavedra‐Leos, M.Z. Saavedra–Leos, Maria Zenaida Saavedra-Leos, María Saavedra-Leos, María Saavedra‑Leos, María Z. Saavedra-Leos, María Z. Saavedra–Leos, María Zenaida Saavedra-Leos

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Autonomous University of San Luis Potosí Centro de Investigación en Materiales Avanzados Universidad de Tamazunchale Universidad de Cuautitlán Izcalli Universidad Nacional Autónoma de México

About

María Zenaida Saavedra-Leos is an author at Autonomous University of San Luis Potosí specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	11	11	598
2	Health Sciences	11	12	568
3	Medicine	9	9	344
4	Natural Sciences	3	3	50
5	Anesthesia	1	1	10

María Zenaida Saavedra-Leos

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies Claudia Ivone Piñón-Balderrama, César Leyva‐Porras, Yolanda Terán‐Figueroa, Processes Food ColloidEdible FilmEngineeringNano Spray-drying TechnologiesFood Chemistry	2020	236
Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice S.B. Araujo-Díaz, César Leyva‐Porras, Patricia Aguirre-Bañuelos, Carbohydrate Polymers Food ChemistrySpray DryingFood Bioactive CompoundBlueberry JuiceFood Analysis	2017	116
Technological Application of Maltodextrins According to the Degree of Polymerization María Zenaida Saavedra-Leos, César Leyva‐Porras, S.B. Araujo-Díaz, Molecules EngineeringChemistryFood ChemistryTechnological ApplicationChemical Engineering	2015	108
Physical properties of inulin and inulin–orange juice: Physical characterization and technological application María Zenaida Saavedra-Leos, César Leyva‐Porras, E. Martı́nez, Carbohydrate Polymers Food ChemistryTechnological ApplicationInulin–orange JuiceFood AnalysisBioanalysis	2014	73
Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars María Zenaida Saavedra-Leos, Claudia Álvarez-Salas, Miguel Esneider-Alcalá, CyTA - Journal of Food EngineeringGlass-forming LiquidDifferential Scanning CalorimetryCalorimetric MethodologyChemistry	2012	46
Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization César Leyva‐Porras, María Zenaida Saavedra-Leos, Ana L. López-Pablos, Journal of Food Process Engineering EngineeringMechanical EngineeringInulin PowdersChemistryPolymers	2015	43
Application of Antioxidants as an Alternative Improving of Shelf Life in Foods César Leyva‐Porras, Manuel Román-Aguirre, Pedro Cruz-Alcántar, Polysaccharides Shelf LifeEdible FilmFood PackagingAntioxidant-enriched Edible FilmsFood Preservation	2021	39
Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose María Zenaida Saavedra-Leos, Alicia Grajales‐Lagunes, Raúl González‐García, Journal of Food Science Food ChemistrySugar CompositionEngineeringDifferential Scanning CalorimetryGlass Transition	2012	35
Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol Daniel Vázquez-Maldonado, Vicente Espinosa-Solís, César Leyva‐Porras, Processes Food PackagingSpray-dried Functional FoodRegular Spherical MorphologyFood ChemistryFood Microbiology	2020	33
Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders María Zenaida Saavedra-Leos, César Leyva‐Porras, Alberto Toxqui-Terán, Molecules Food ChemistryChemical EngineeringBiomanufacturingSpray-dry BroccoliSpray Drying	2021	31

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