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Pedro Maldonado‐Alvarado

Observed names: Maldonado Alvardo, Pedro Gustavo, Maldonado, Pedro, Maldonado-Alvarado, Pedro Gustavo, P Maldonado-Alvarado, P Maldonado–Alvarado, Pedro G. Maldonado Alvarado, Pedro Gustavo Maldonado Alvarado, Pedro Gustavo Maldonado Alvardo, Pedro Gustavo Maldonado-Alvarado, Pedro Maldonado, Pedro Maldonado Alvarado, Pedro Maldonado-Alvarado
Observed institutions: Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Université de Montpellier, Institut Agro Montpellier, Ingénierie des Agropolymères et Technologies Emergentes, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Sciences pour L’Œnologie, UMR QualiSud, Université Montpellier 2, National Polytechnic School
ORCID: 0000-0001-7096-249X
Observed ORCIDs: 0000-0001-7096-249X, 0000-0002-2436-9780
OpenAlex ID: A5082220805
Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)
2023 · Pedro Maldonado-Alvarado, Darío Javier Pavón-Vargas, et al. · Foods · 100
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Grape seed and apple tannins: Emulsifying and antioxidant properties
2015 · Maria Cruz Figueroa-Espinoza, Andrea Zafimahova, et al. · Food Chemistry · 78
Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch
2013 · Pedro Maldonado Alvarado, Lidwine Grosmaire, et al. · Carbohydrate Polymers · 56
Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis
2022 · Fabiola Cornejo, Pedro Maldonado-Alvarado, et al. · Molecules · 36
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Microbiological Quality of High-Demand Food from Three Major Cities in Ecuador
2020 · Enrique Salazar-Llorente, Maria Morales, et al. · Journal of Food Protection · 23
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Microbial Composition and Diversity of High-demand Street-vended Foods in Ecuador
2024 · Byron Díaz Cárdenas, Enrique Salazar Llorente, et al. · Journal of Food Protection · 10
Fermentation study of Cassava bagasse starch hydrolyzed's using INIAP 650 and INIAP 651 varieties and a strain of Lactobacillus leichmannii for the lactic acid production
2021 · Shirley Inguillay, Felipe Jadán, et al. · Bionatura · 7
Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor
2023 · Felipe Jadán Piedra, Cristian Rojas, et al. · Food Biotechnology · 6
Physicochemical, genomic, and phenotypic characterization of Escherichia phage BME3
2025 · Belén Toaquiza-Vilca, Diego Quito-Avila, et al. · Microbiology Spectrum · 5
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Evaluation of a Low-Glucose Gluten-Free Bread Made from Hydrolyzed Cassava Starch and Lupine Flour
2023 · Pedro Maldonado-Alvarado, Vanessa Abad-Quevedo · International Congress la ValSe-Food · 3
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Evaluation of the Functional and Nutritional Properties of Alpha-Amylase-Modified Cassava Starch in Breadmaking
2026 · Vanessa Abad-Quevedo, Fabiola Cornejo, et al. · Foods · 2
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Multivariate Integration of Functional and Compositional Transitions in Gluten-Free Composite Flours Based on Amaranthus caudatus and Lupinus mutabilis
2026 · Marco Rubén Burbano-Pulles, Pedro Gustavo Maldonado-Alvarado, et al. · Applied Sciences · 2
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Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose
2024 · Paola Sánchez-Guamba, Pedro Maldonado-Alvarado · International Congress la ValSe-Food · 2
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Gluten-Free Couscous Made from Quinoa Sprouts: Study of Shelf Life
2022 · Pedro Maldonado-Alvarado, María Trujillo · International Congress la ValSe-Food · 2
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Effect of Quinoa Germination on Its Nutritional Properties
2022 · Pedro Maldonado-Alvarado, Juan Abarca-Robles, et al. · International Congress la ValSe-Food · 2
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Use of Lactobacillus for Lactic Acid Production from Agro-Industrial By-Products
2022 · Ederson Freire-Almeida, Pedro Maldonado-Alvarado · IntechOpen eBooks · 1
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Lipids of Kernels
2017 · Silvia Valencia‐Chamorro, Pedro Maldonado‐Alvarado, et al. · Wiley eBooks · 1
Alpha-Amylase-Modified Cassava Starch in the Presence of Calcium Lactate as a Sour Starch Substitute for Gluten-Free Breadmaking
2026 · Vanessa Abad-Quevedo, María Jimena Correa, et al. · Foods
Preface of the VI International Conference la ValSe-Food
2025 · Pedro Maldonado-Alvarado, Mauricio Mosquera, et al.
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Evaluation of the Physical Properties of a Gluten-Free, Low-Glycemic-Index Mini-Pizza Made from Modified Cassava Starch with Alpha Amylase and Ca Lactate
2025 · Ronald Toapanta, Pável Ordoñez, et al.
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Effect of partial substitution of wheat flour ( Triticum spp ) with vetch flour ( Vicia sativa ) on the technological and sensory properties of bread
2025 · Lucía Buitrón, Cecilia Dini, et al. · CyTA - Journal of Food
Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
2025 · Buitrón, Lucía, Dini, Cecilia, et al. · El Servicio de Difusión de la Creación Intelectual (National University of La Plata)
Preface of the VI International Congress la ValSe-Food
2024 · Nancy Chasquibol, Norma Sammán, et al.
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Promoting Biodiversity, Sustainability and Food Security Through Ancestral Ibero-American Crops: Abstracts of the 6th Ia ValSe-Food Network International Congress
2024 · Chasquibol Silva, Nancy Ascención, Samman, Norma, et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)
Evaluation of gluten-free bread made from quinoa and banana flour, cassava starch, lupine flour or whey protein, with hydroxypropyl methylcellulose (HPMC) and transglutaminase, as improvers
2020 · Pedro Maldonado‐Alvarado · Journal of Plant Physiology & Pathology
Works count: 33
Citation count: 336
H-index: 7
I10-index: 6
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