Concepedia

Alejandra Chávez‐Rodríguez

AC

3

Publications

52

Citations

3

H-Index

2016

Active since

Affiliations

New Mexico State University(Current)

Alejandra Chávez‐Rodríguez is an author at New Mexico State University specializing in food engineering, food chemistry, and food technology.

ORCID

Top concepts

Publications per year

2016–2020

3

Publications

3

Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Vania Sbeyde Farías-Cervantes, Alejandra Chávez‐Rodríguez, Pedro A. García‐Salcedo et al. · Journal of Food Processing and Preservation · 2018 · 26 citations

Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents

Vania Sbeyde Farías-Cervantes, Yolanda Salinas‐Moreno, Alejandra Chávez‐Rodríguez et al. · Czech Journal of Food Sciences · 2020 · 14 citations · Full text

Effect of Spray Drying of Agave Fructans, Nopal Mucilage and Aloe Vera Juice

Vania Sbeyde Farías-Cervantes, Alejandra Chávez‐Rodríguez, Efrén Delgado et al. · Journal of Food Processing and Preservation · 2016 · 12 citations

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