{"id":14370,"date":"2019-08-27T19:51:42","date_gmt":"2019-08-28T00:51:42","guid":{"rendered":"https:\/\/www.le-fort.org\/?page_id=14370"},"modified":"2022-05-05T12:09:58","modified_gmt":"2022-05-05T17:09:58","slug":"congresos-articulos","status":"publish","type":"page","link":"https:\/\/le-fort.org\/cocina\/congresos-articulos\/","title":{"rendered":"Participaciones y Publicaciones"},"content":{"rendered":"<p>Aqu\u00ed una lista de publicaciones en las que hemos participado, ya sea como <a href=\"https:\/\/orcid.org\/0000-0001-6479-619X\">Marell<\/a>, como <a href=\"https:\/\/orcid.org\/0000-0002-0884-6911\">Rodrigo<\/a> o juntos. Est\u00e1n en orden cronol\u00f3gico inverso. Tambi\u00e9n est\u00e1n nuestras participaciones en congresos,\u00a0 seminarios y otras actividades acad\u00e9micas y comunitarias.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12810\" data-permalink=\"https:\/\/le-fort.org\/cocina\/?attachment_id=12810\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/glosario-hd.jpg?fit=1500%2C500&amp;ssl=1\" data-orig-size=\"1500,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"glosario-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/glosario-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter size-full wp-image-12810\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/06\/glosario-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/glosario-hd.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/glosario-hd.jpg?resize=600%2C200&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/glosario-hd.jpg?resize=1280%2C427&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/glosario-hd.jpg?resize=3%2C1&amp;ssl=1 3w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h3>2022<\/h3>\n<ul>\n<li>Duarte-Casar, R.; Romero-Benavides, J.C.\u00a0<i>Xylosma<\/i>\u00a0G. Forst. Genus: Medicinal and Veterinary Use, Phytochemical Composition, and Biological Activity.\u00a0<em>Plants<\/em>\u00a0<b>2022<\/b>,\u00a0<em>11<\/em>, 1252. <a href=\"https:\/\/doi.org\/10.3390\/plants11091252\">https:\/\/doi.org\/10.3390\/plants11091252<\/a><\/li>\n<\/ul>\n<h3>2021<\/h3>\n<ul>\n<li>Duarte-Casar, R., &amp; Romero-Benavides, J. C. (2021). Tragia L. Genus: Ethnopharmacological Use, Phytochemical Composition and Biological Activity.\u00a0<i>Plants<\/i>,\u00a0<i>10<\/i>(12), 2717. <a href=\"https:\/\/www.mdpi.com\/2223-7747\/10\/12\/2717\">doi:10.3390\/plants10122717<\/a><\/li>\n<li>Duarte-Casar, R. (2021). <em>Teaching cooking through chemistry (and not the other way round)<\/em>. Presentado en <a href=\"https:\/\/indico.in2p3.fr\/event\/25035\/\">HMG Conference Series N\u00b04<\/a> bajo el auspicio de la Acad\u00e9mie d\u2019agriculture de France y del INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy. <a href=\"https:\/\/indico.in2p3.fr\/event\/25035\/attachments\/67627\/94866\/Rodrigo%28chef2chef%29.pdf\">Presentaci\u00f3n en PDF<\/a>.<\/li>\n<li>Rojas, M., Duarte, R., &amp; Toledo Ochoa, D. (2021). Antes de la refrigeraci\u00f3n: t\u00e9cnicas de conservaci\u00f3n y su aplicaci\u00f3n en la gastronom\u00eda moderna. <i>Convergence Tech<\/i>,\u00a0<i>4 <\/i>(1), 6-10. ISSN: 2737-6087. Recuperado a partir de<a href=\"http:\/\/revista.sudamericano.edu.ec\/index.php\/convergence\/article\/view\/28\" target=\"_blank\" rel=\"noopener\"> http:\/\/revista.sudamericano.edu.ec\/index.php\/convergence\/article\/view\/28<\/a><\/li>\n<\/ul>\n<h3>2020<\/h3>\n<ul>\n<li>Duarte-Casar, R. <em>Mol\u00e9culas Alimentarias: textura y sabor<\/em>. <a href=\"https:\/\/www.espoch.edu.ec\/index.php\/component\/k2\/item\/5180-espoch-presenta-la-conferencia-virtual-%E2%80%9Cmol%C3%A9culas-alimentarias-textura-y-sabor%E2%80%9D.html\" target=\"_blank\" rel=\"noopener\">Conferencia por los 49 a\u00f1os de vida institucional ESPOCH<\/a>. <a href=\"https:\/\/doi.org\/10.13140\/RG.2.2.16831.02726\">doi:10.13140\/RG.2.2.16831.02726<\/a><\/li>\n<\/ul>\n<h3>2019<\/h3>\n<ul>\n<li>Rojas-Le-Fort, M., Toledo, D., Duarte-Casar, R. <em>Antes de la Refrigeraci\u00f3n: T\u00e9cnicas de Conservaci\u00f3n y su aplicaci\u00f3n en la gastronom\u00eda moderna<\/em>. Presentado en el III Congreso de Innovaci\u00f3n Tecnol\u00f3gica. Instituto de Tecnolog\u00edas Sudamericano: Cuenca, Ecuador.<\/li>\n<li>Rojas-Le-Fort, M., Duarte-Casar, R. <em>Antes de la Refrigeraci\u00f3n: Taller<\/em>. Presentado en el III Congreso de Innovaci\u00f3n Tecnol\u00f3gica. Instituto de Tecnolog\u00edas Sudamericano: Cuenca, Ecuador.<\/li>\n<li>Cabrera, Y., Duarte-Casar, R., Soto, A., <em>Perspectivas: nutrici\u00f3n y valor agregado del Artocarpus heterophyllus en Zamora Chinchipe<\/em>. Presentado en el VII Congreso Ecuatoriano de Ingenier\u00eda en Alimentos. UTPL: Loja, Ecuador.<\/li>\n<li>Ponencia <em>Hacia un ceviche propiamente ecuatoriano<\/em>. Segundo Encuentro de la Gastronom\u00eda Manabita, Universidad T\u00e9cnica de Manab\u00ed.<\/li>\n<li>Duarte-Casar R, Rojas Le-Fort M, Zurita R, Robalino J. <em>Evoluci\u00f3n, t\u00e9cnicas y gastronom\u00eda. Caso de estudio: \u201cel ceviche\u201d<\/em>. Cienc Al Serv Salud Nutr. julio de 2019; 10 (Especial Seminarios de Salud P\u00fablica). <a href=\"http:\/\/revistas.espoch.edu.ec\/index.php\/cssn\/article\/view\/257\/224\" target=\"_blank\" rel=\"noopener noreferrer\">Enlace<\/a>.<\/li>\n<li>Duarte-Casar R, Rojas Le-Fort M, Zurita R, Robalino J. <em>Arte y Ciencia en Caramelo<\/em>. Taller del IV Seminario Internacional de Gastronom\u00eda (SIC-GAS2019). ESPOCH.<\/li>\n<li>Duarte-Casar, R., Rojas-Le-Fort, M. <em>Inocuidad Alimentaria y Nutrici\u00f3n<\/em>. II Jornadas Acad\u00e9micas del ITS Cariamanga. Cariamanga, Ecuador.<\/li>\n<\/ul>\n<h3>2018<\/h3>\n<ul>\n<li>Rojas-Le-Fort, M. Robalino, J., Moreno, A. 185 a\u00f1os de souffl\u00e9: casi dos siglos de mejoras. <em>Libro de Memorias, XVII SEMINARIO INTERNACIONAL\u00a0 DE SALUD, ALIMENTACI\u00d3N, Y NUTRICI\u00d3N HUMANA<\/em>, 83\u201388. Riobamba: Direcci\u00f3n de Publicaciones ESPOCH. 2018.<\/li>\n<li>Duarte-Casar, R., Rojas-Le-Fort, M., &amp; Zurita, R.\u00a0 \u201cStreet food\u201d Internacional Chilena: S\u00e1nduches y empanadas. <em>Libro de Memorias, XVII SEMINARIO INTERNACIONAL\u00a0 DE SALUD, ALIMENTACI\u00d3N, Y NUTRICI\u00d3N HUMANA<\/em>, 63\u201369. Riobamba: Direcci\u00f3n de Publicaciones ESPOCH. 2018<\/li>\n<li>Duarte-Casar, R., Robalino, J., Iza, P.\u00a0 Migraci\u00f3n de sabores: T\u00e9cnicas cl\u00e1sicas y modernas. <em>Libro de Memorias, XVII SEMINARIO INTERNACIONAL\u00a0 DE SALUD, ALIMENTACI\u00d3N, Y NUTRICI\u00d3N HUMANA<\/em>, 76-82. Riobamba: Direcci\u00f3n de Publicaciones ESPOCH. 2018.<\/li>\n<li>Colaboraci\u00f3n en la provincia de Azuay para el <a href=\"https:\/\/chefs.ec\/wp-content\/uploads\/2018\/05\/folleto-gastron%C3%B3mico.pdf\">Mapa Gastron\u00f3mico del Ecuador<\/a>. 2018<\/li>\n<li>Parte del proyecto <a href=\"https:\/\/chefs.ec\/wp-content\/uploads\/2018\/04\/GUIA-DE-TECNICAS-CULINARIAS-digital.pdf\">Gu\u00eda de T\u00e9cnicas Culinarias<\/a> de WorldChefs, Nestl\u00e9 Professional y Asociaci\u00f3n de Chefs del Ecuador. 2018<\/li>\n<\/ul>\n<h3>2017<\/h3>\n<ul>\n<li>Expositores en el seminario regional <em>Nuevas tendencias tur\u00edsticas y gastronomicas<\/em>. UNIANDES, Ambato. Julio de 2017.<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9606\" data-permalink=\"https:\/\/le-fort.org\/cocina\/seminario-turismo-uniandes\/ambato-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/07\/ambato-hd.jpg?fit=1500%2C500&amp;ssl=1\" data-orig-size=\"1500,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"ambato-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/07\/ambato-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter wp-image-9606 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2017\/07\/ambato-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/07\/ambato-hd.jpg?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/07\/ambato-hd.jpg?resize=600%2C200&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/07\/ambato-hd.jpg?resize=1280%2C427&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Publicaciones y participaci\u00f3n en congresos de Le-Fort.org, tanto de Marell como de Rodrigo, o idealmente, juntos.<\/p>\n","protected":false},"author":1,"featured_media":84,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-14370","page","type-page","status-publish","has-post-thumbnail","hentry","entry","has-media"],"jetpack_shortlink":"https:\/\/wp.me\/PghKer-3JM","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":8234,"url":"https:\/\/le-fort.org\/cocina\/nuestro-proyecto\/rodrigo\/","url_meta":{"origin":14370,"position":0},"title":"Rodrigo","author":"Le-Fort.org","date":"30 de Junio, 2016","format":false,"excerpt":"Rodrigo Duarte\u00a0es quien se encarga de mantener el sitio web funcionando. Viene a la cocina desde la qu\u00edmica y adem\u00e1s de ser chef, es profesor de diversas materias culinarias, tecnol\u00f3gias y cient\u00edficas desde hace m\u00e1s de veinte a\u00f1os. Marell es la otra mitad (la m\u00e1s agradable) del equipo. Resumen Licenciado\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":6,"url":"https:\/\/le-fort.org\/cocina\/nuestro-proyecto\/","url_meta":{"origin":14370,"position":1},"title":"Nuestro Proyecto","author":"Le-Fort.org","date":"27 de Abril, 2013","format":false,"excerpt":"\u00bfDe d\u00f3nde sali\u00f3 esta escuela de cocina en l\u00ednea y presencial sin fines de lucro en Ecuador? 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Rojas Le-Fort, Marlene; Duarte Casar, Rodrigo; Cartay Angulo, Rafael. Tutor: Labarca Ferrer, Nelson Presentaci\u00f3n de resultados preliminares Introducci\u00f3n La gastronom\u00eda es una disciplina en la que convergen numerosos y en ocasiones dispares saberes, que no\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13697,"url":"https:\/\/le-fort.org\/cocina\/arte-ciencia-cocina\/","url_meta":{"origin":14370,"position":3},"title":"Arte, Ciencia y Cocina: Integrando","author":"Le-Fort.org","date":"18 de Febrero, 2019","format":false,"excerpt":"Todo comenz\u00f3 mucho antes de lo que creemos. Podemos mencionar a Lavoisier, Brillat-Savarin, y a los an\u00f3nimos productores de los primeros vinagres y cervezas hace milenios. Al parecer la resonancia moderna en el \u00e1mbito culinario viene de la mano de Modernist Cuisine, de Nathan Mhyrvold y su equipo. El t\u00edtulo\u2026","rel":"","context":"Entrada similar ","block_context":{"text":"Entrada similar ","link":""},"img":{"alt_text":"Caviar de chocolate","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/06\/chocolate-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":10107,"url":"https:\/\/le-fort.org\/cocina\/empanadas-chilenas\/","url_meta":{"origin":14370,"position":4},"title":"Empanadas al Horno","author":"Le-Fort.org","date":"1 de Noviembre, 2017","format":false,"excerpt":"Curso de empanadas chilenas en Ecuador. De horno y fritas. De pino y queso. 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