María Alejandra Rojas‐Graü

Author

Also Known As

M. Alejandra Rojas-Graü, M. Alejandra Rojas‐Graü, M.A. Rojas-Graü, M.A. Rojas‐Graü, Maria A. Rojas-Graü, Maria A. Rojas‐Graü, María A. Rojas-Graü, María A. Rojas‐Graü, María Alejandra Rojas-Graü, María Alejandra Rojas‐Graü

Publications

6.5K

Citations

H-Index

Concepts

All Affiliations

Universitat de Lleida Universidad de Costa Rica Central University of Venezuela Western Regional Research Center Agricultural Research Service

About

María Alejandra Rojas‐Graü is an author at Universitat de Lleida specializing in health sciences, food safety, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	21	3.3K
2	Medicine	5	5	1.1K
3	Engineering	3	3	416
4	Public Health	3	3	218
5	Biochemistry	3	3	516

María Alejandra Rojas‐Graü

Publications

5.6K

Citations

H-Index

Page 1

	Year	Citations
Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties Alejandra Acevedo-Fani, Laura Salvia‐Trujillo, María Alejandra Rojas‐Graü, Food Hydrocolloids Chemical EngineeringEdible FilmMicroemulsionChemistryEdible Films	2015	615
Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples María Alejandra Rojas‐Graü, Rosa M. Raybaudi‐Massilia, Robert Soliva‐Fortuny, Postharvest Biology and Technology Antimicrobial PackagingEdible FilmFood PackagingEdible PackagingFresh-cut Apples	2007	400
Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples Laura Salvia‐Trujillo, María Alejandra Rojas‐Graü, Robert Soliva‐Fortuny, Postharvest Biology and Technology Edible FilmAntimicrobial NanoemulsionsFood MicrobiologyFood EngineeringMicrobiology	2015	377
Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate–apple puree edible films María Alejandra Rojas‐Graü, Roberto J. Avena‐Bustillos, Carl W. Olsen, Journal of Food Engineering Edible FilmEdible PackagingPlant Essential OilsFood EngineeringFood Processing	2007	340
Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples María Alejandra Rojas‐Graü, María Soledad Tapia, Olga Martı́n-Belloso LWT Edible FilmEdible PackagingPolysaccharide-based Edible CoatingsFood PreservationFood Engineering	2007	330
Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples María Alejandra Rojas‐Graü, María Soledad Tapia, Falcón Rodríguez, Food Hydrocolloids Edible FilmEdible PackagingFood EngineeringFruit ScienceGellan-based Edible Coatings	2006	249
Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya María Soledad Tapia, María Alejandra Rojas‐Graü, Falcón Rodríguez, Food Hydrocolloids Fresh-cut PapayaBiomanufacturingEdible FilmEdible PackagingGellan-based Coatings	2007	245
Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion María Janeth Rodríguez‐Roque, María Alejandra Rojas‐Graü, Pedro Elez‐Martínez, Food Chemistry Food ChemistryNutritionFood Bioactive CompoundIn Vitro FermentationBiochemistry	2012	242
Mechanical, Barrier, and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils María Alejandra Rojas‐Graü, Roberto J. Avena‐Bustillos, Mendel Friedman, Journal of Agricultural and Food Chemistry	2006	236
Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes Rosario Maribel Robles-Sánchez, María Alejandra Rojas‐Graü, Isabel Odriozola‐Serrano, LWT	2012	228

Page 1