Pedro Moyano

2.2k total citations
26 papers, 1.7k citations indexed

About

Pedro Moyano is a scholar working on Food Science, Organic Chemistry and Plant Science. According to data from OpenAlex, Pedro Moyano has authored 26 papers receiving a total of 1.7k indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 17 papers in Organic Chemistry and 13 papers in Plant Science. Recurrent topics in Pedro Moyano's work include Edible Oils Quality and Analysis (16 papers), Potato Plant Research (16 papers) and Postharvest Quality and Shelf Life Management (9 papers). Pedro Moyano is often cited by papers focused on Edible Oils Quality and Analysis (16 papers), Potato Plant Research (16 papers) and Postharvest Quality and Shelf Life Management (9 papers). Pedro Moyano collaborates with scholars based in Chile, Denmark and Belgium. Pedro Moyano's co-authors include Franco Pedreschi, K. Kaack, Kit Granby, Domingo Mery, Jorge León, Elizabeth Troncoso, Andrea Bunger, Rommy N. Zúñiga, A. Reyes and Romina Pedreschi and has published in prestigious journals such as Food Research International, Journal of Food Engineering and Journal of Food Science.

In The Last Decade

Pedro Moyano

26 papers receiving 1.6k citations

Peers

Pedro Moyano

FS

OC

PS

ND

AC

Aman Mohammad Ziaiifar Iran

Guadalupe Luna‐Solano Mexico

Nawel Achir France

Peiyan Li China

Roberto Romaniello Italy

Jinhong Zhao China

Giacomo Squeo Italy

Levent Bayındırlı Türkiye

E. La Notte Italy

Yurtsever Soysal Türkiye

Aman Mohammad Ziaiifar Iran

Pedro Moyano

725 ×0.5

FS

344 ×0.5

OC

368 ×0.6

PS

232 ×0.9

ND

116 ×0.5

AC

Citations per year, relative to Pedro Moyano Pedro Moyano (= 1×) peers Aman Mohammad Ziaiifar

Countries citing papers authored by Pedro Moyano

Since Specialization

Citations

This map shows the geographic impact of Pedro Moyano's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Pedro Moyano with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Pedro Moyano more than expected).

Fields of papers citing papers by Pedro Moyano

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Pedro Moyano. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Pedro Moyano. The network helps show where Pedro Moyano may publish in the future.

Co-authorship network of co-authors of Pedro Moyano

This figure shows the co-authorship network connecting the top 25 collaborators of Pedro Moyano. A scholar is included among the top collaborators of Pedro Moyano based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Pedro Moyano. Pedro Moyano is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

1.

Moyano, Pedro, et al.. (2008). Enthalpy-Entropy Compensation for Water Loss of Vegetable Tissues during Air Drying. Drying Technology. 26(12). 1563–1569. 10 indexed citations

2.

Moyano, Pedro, Elizabeth Troncoso, & Franco Pedreschi. (2007). Modeling Texture Kinetics during Thermal Processing of Potato Products. Journal of Food Science. 72(2). E102–7. 48 indexed citations

3.

Pedreschi, Franco, et al.. (2007). Oil distribution in potato slices during frying. Journal of Food Engineering. 87(2). 200–212. 103 indexed citations

4.

Reyes, A., Pedro Moyano, & José Miguel de Paz. (2007). Drying of Potato Slices in a Pulsed Fluidized Bed. Drying Technology. 25(4). 581–590. 21 indexed citations

5.

Pedreschi, Franco, et al.. (2006). Oil partition in pre-treated potato slices during frying and cooling. Journal of Food Engineering. 81(1). 257–265. 69 indexed citations

6.

Pedreschi, Franco, et al.. (2006). Physical properties of pre-treated potato chips. Journal of Food Engineering. 79(4). 1474–1482. 46 indexed citations

7.

Pedreschi, Franco, et al.. (2006). Color kinetics and acrylamide formation in NaCl soaked potato chips. Journal of Food Engineering. 79(3). 989–997. 56 indexed citations

8.

Pedreschi, Franco, Jorge León, Domingo Mery, & Pedro Moyano. (2006). Development of a computer vision system to measure the color of potato chips. Food Research International. 39(10). 1092–1098. 200 indexed citations

9.

Pedreschi, Franco, Jorge León, Domingo Mery, et al.. (2006). Color development and acrylamide content of pre-dried potato chips. Journal of Food Engineering. 79(3). 786–793. 76 indexed citations

10.

Moyano, Pedro & Franco Pedreschi. (2005). Kinetics of oil uptake during frying of potato slices:. LWT. 39(3). 285–291. 139 indexed citations

11.

Pedreschi, Franco, et al.. (2005). Modeling Water Loss During Frying of Potato Slices. International Journal of Food Properties. 8(2). 289–299. 53 indexed citations

12.

Bunger, Andrea, et al.. (2004). Osmotic Dehydration and Freezing as Combined Processes on Apple Preservation. Food Science and Technology International. 10(3). 163–170. 19 indexed citations

13.

Pedreschi, Franco & Pedro Moyano. (2004). Oil uptake and texture development in fried potato slices. Journal of Food Engineering. 70(4). 557–563. 124 indexed citations

14.

Pedreschi, Franco, Pedro Moyano, K. Kaack, & Kit Granby. (2004). Color changes and acrylamide formation in fried potato slices. Food Research International. 38(1). 1–9. 270 indexed citations

15.

Moyano, Pedro & Rommy N. Zúñiga. (2003). Enthalpy–entropy compensation for browning of potato strips during deep-fat frying. Journal of Food Engineering. 63(1). 57–62. 24 indexed citations

16.

Osorio, Fernando, et al.. (2002). STUDY OF TEXTURE AND GLASS TRANSITION OF FRENCH FRIED POTATOES PRETREATED WITH SOAKING SOLUTIONS. Journal of Food Processing and Preservation. 26(4). 237–257. 7 indexed citations

17.

Moyano, Pedro, et al.. (2002). Effect of Combined Processes of Osmotic Dehydration and Freezing on Papaya Preservation. Food Science and Technology International. 8(5). 295–301. 17 indexed citations

18.

Bunger, Andrea, et al.. (2002). NaCl soaking treatment for improving the quality of french-fried potatoes. Food Research International. 36(2). 161–166. 90 indexed citations

19.

Moyano, Pedro & Amalia Z. Berna. (2002). MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION. Drying Technology. 20(7). 1303–1318. 38 indexed citations

20.

Moyano, Pedro, et al.. (2002). Effect of Combined Processes of Osmotic Dehydration and Freezing on Papaya Preservation. Food Science and Technology International. 8(5). 295–301. 10 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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