José Rodolfo Velázquez-Martínez

Author

Universidad Juárez Autónoma de Tabasco ORCID

Also Known As

J R VELÁZQUEZ-MARTÍNEZ, Jose Rodolfo Velazquez-Martinez, José R. VELÁZQUEZ-MARTÍNEZ, José R. Velázquez-Martínez, José Rodolfo Velázquez Martínez, José Rodolfo Velázquez-Martínez, José Velázquez-Martínez, Maira Rubi Segura-Campos, Velázquez-Martínez, Jose Rodolfo

Publications

168

Citations

H-Index

Concepts

All Affiliations

Universidad Juárez Autónoma de Tabasco

About

José Rodolfo Velázquez-Martínez is an author at Universidad Juárez Autónoma de Tabasco specializing in food chemistry, biomanufacturing, and food preservatives.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	2	2	79
2	Engineering	1	1	68
3	Medicine	1	1	11
4	Biochemistry	1	1	68
5	Biomolecular Engineering	1	1	68

José Rodolfo Velázquez-Martínez

Publications

108

Citations

H-Index

Page 1

	Year	Citations
Prebiotic Potential of Agave angustifolia Haw Fructans with Different Degrees of Polymerization José Rodolfo Velázquez-Martínez, Rina María González‐Cervantes, Minerva Aurora Hernández-Gallegos, Molecules Food ChemistryBiomanufacturingEngineeringFructan FractionsBiochemistry	2014	68
Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin Mariam Sardiñas-Valdés, Alfonso Juventino Chay‐Canul, José Rodolfo Velázquez-Martínez, Foods	2021	18
Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk Angélica A. Ochoa‐Flores, Josafat Alberto Hernández-Becerra, José Rodolfo Velázquez-Martínez, Journal of Dairy Science	2021	11
Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin Mariam Sardiñas-Valdés, Josafat Alberto Hernández-Becerra, Alfonso Juventino Chay‐Canul, International Food Research Journal NutritionNanoemulsified CurcuminFunctional PropertyFood AnalysisFood Biophysics	2021	11

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