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Other IDs

ResearcherID: H-2747-2017
Scopus Author ID: 57035329200

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Employment (1)

Universidad Nacional Micaela Bastidas de Apurimac: Abancay, Apurímac, PE

2007-04-01 to present (Escuela Academico Profesional de Ingenieria Agroindustrial)
Employment
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Education and qualifications (4)

Consejo Nacional de Ciencia y Tecnología e Innovación Tecnológica: Lima, PE

2019-10-01 to 2021-10-01 | Investigadora RENACYT (Grupo Carlos Monge Medrano - Nivel IV)
Qualification
CÓDIGO RENACYT: P0000414
Source: check_circle
CONCYTEC
grade
Preferred source (of 2)‎

Centro de Investigación en Alimentación y Desarrollo: Hermosillo, Sonora, MX

2013-08-26 to 2017-06-29 | Doctora en ciencias (Coordinación de Tecnología de Alimentos de Origen Vegetal)
Qualification
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Universidad Autónoma de Chihuahua: Chihuahua, Chihuahua, MX

2003-08-20 to 2005-10-05 | Maestra en Ciencia y Tecnología de Alimentos (Facultad de Ciencias Quimicas)
Education
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Universidad Nacional del Altiplano: Puno, Puno, PE

1995-04-16 to 1999-12-31 | Ingeniero Agroindustrial (Facultad de Ciencias Agrarias)
Education
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Professional activities (1)

Red OGTT Perú: Lima, Lima, PE

Membership
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Works (12)

Dehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment

Ciência e Agrotecnologia
2024-12-15 | Journal article | Author
DOI: 10.1590/1413-7054202448016624
Part of ISSN: 1981-1829
Part of ISSN: 1413-7054
Contributors: Guadalupe Chaquilla-Quilca; Luis Fernando Pérez-Falcón; FRANKLIN LOZANO; ALFREDO FERNANDEZ AYMA; Yuri Espinoza Ticona ; Reynaldo Justino Silva Paz; Víctor Justiniano Huamaní Meléndez
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

Polish Journal of Food and Nutrition Sciences
2024-05-14 | Journal article | Author
DOI: 10.31883/pjfns/187799
Part of ISSN: 1230-0322
Part of ISSN: 2083-6007
Contributors: Guadalupe Chaquilla-Quilca; Alma Islas-Rubio; Francisco Vásquez Lara; LOURDES SALCEDO; Reynaldo Justino Silva Paz; Luna-Valdez J.G.
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Pre-treatments and drying methods on the physicochemical and sensory characteristics of wild mushrooms (Suillus luteus) from Apurimac-Peru

Chilean Journal of Agricultural and Animal science
2023-12-29 | Journal article
DOI: https://doi.org/10.29393/CHJAA39-24PDYG50024
Contributors: Yuri Espinoza-Ticona; Franklin Lozano; Littman Moreano-Alarcon; Juan José Calixto-Muñoz; Guadalupe Chaquilla-Quilca
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Morphological, Nutritional Characteristics, and Antioxidant Compounds of Ten (10) Native Potato Varieties from Apurímac-Perú Region

Potato Research
2023-10-03 | Journal article
OTHER-ID:

https://doi.org/10.1007/s11540-023-09658-0
Contributors: Franklin Lozano; Guadalupe Chaquilla-Quilca; Luis Fernando Pérez-Falcon; Félix Terán-Hilares; Alejandrina H. Sotelo-Mendez; Fulgencio Vilcanqui-Pérez
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

A low molecular weight fraction of wheat bran aqueous extract acts as a promoter of fused nanospheres after proteolysis with V8

Revista Bio Ciencias
2023-08-31 | Journal article | Author
DOI: 10.15741/revbio.10.e1503
Part of ISSN: 2007-3380
Contributors: Guadalupe Chaquilla-Quilca; René Renato Balandrán-Quintana; Ana Maria Mendoza-Wilson; José Antonio Azamar-Barrios; Gabriela Ramos-Clamont Montfort; Yolanda López-Franco; Luna-Valdez J.G.; José Ángel Huerta-Ocampo
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour

J Food Sci Technol
2021-08-26 | Journal article
Part of DOI: https://doi.org/10.1007/s13197-021-05246-7
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Assessment of Prickly Pear Peel Mucilage and Potato Husk Starch for Edible Films Production for Food Packaging Industries

Waste and Biomass Valorization
2020-02-28 | Journal article
DOI: 10.1007/s12649-020-00981-y
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Evaluación de antioxidantes en el té de hojas de camote morado (Ipomoea batatas L.)

Tecnología en marcha
2019-10-01 | Journal article
DOI: 10.18845/tm.v32i4.4790
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Assembly of biopolymer particles after thermal conditioning of wheat bran proteins contained in a 21–43 kDa size exclusion chromatography fraction

Food Hydrocolloids
2019-03-07 | Journal article
DOI: 10.1016/j.foodhyd.2019.03.003
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Properties and application possibilities of wheat bran proteins

Ciencia UAT
2018-01 | Journal article
Part of ISSN: ISSN 2007-7521. 12(2): 137-147
Source: Self-asserted source
Guadalupe Chaquilla-Quilca

Structural and physicochemical characterization of nanoparticles synthesized from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach

Food Hydrocolloids
2017 | Journal article
DOI: 10.1016/j.foodhyd.2016.07.034
EID:

2-s2.0-84982840441
Contributors: Luna-Valdez, J.G.; Balandrán-Quintana, R.R.; Azamar-Barrios, J.A.; Ramos Clamont-Montfort, G.; Mendoza-Wilson, A.M.; Mercado-Ruiz, J.N.; Madera-Santana, T.J.; Rascon-Chu, A.; Chaquilla-Quilca, G.
Source: Self-asserted source
Guadalupe Chaquilla-Quilca via Scopus - Elsevier

Synthesis of tubular nanostructures from wheat bran albumins during proteolysis with V8 protease in the presence of calcium ions

Food Chemistry
2016 | Journal article
DOI: 10.1016/j.foodchem.2016.01.005
EID:

2-s2.0-84952924304
Contributors: Chaquilla-Quilca, G.; Balandrán-Quintana, R.R.; Azamar-Barrios, J.A.; Ramos-Clamont Montfort, G.; Mendoza-Wilson, A.M.; Mercado-Ruiz, J.N.; Madera-Santana, T.J.; López-Franco, Y.L.; Luna-Valdez, J.G.
Source: Self-asserted source
Guadalupe Chaquilla-Quilca via Scopus - Elsevier

Peer review (4 reviews for 2 publications/grants)

Review activity for Journal of food measurement and characterization. (1)
Review activity for Waste and biomass valorization. (3)
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