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Dive into the research topics where Colegio de Hospitalidad, Arte Culinario y Turismo is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
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Profiles
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Juan Carlos Valdivieso
- Hospitalidad y Hotelería
- Instituto de Patrimonio y Turismo Sostenible - Director Instituto de Patrimonio y Turismo Sostenible
Person: Academic
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Ferns as food: Ethnobotanical knowledge, taxonomic identification, culinary applications and potential risks of garabato yuyo in Ecuador
Guerrero-Molina, T., Dávila-Játiva, M., Lobato-Font, A., Tapia Merino, E., Álvarez-Suárez, J. & Valdivieso, J. C., Dec 2025, In: International Journal of Gastronomy and Food Science. 42, 101275.Research output: Contribution to journal › Article › peer-review
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Miracle Fruit berry: Hedonic pleasure meets technological progress
Landázuri, A. C., Chimbo, L., Velasco, F., Tapia, D., Lagos, A. S., Gualle, A., Shayeb, A., Viveros, C., Tapia, E., Orejuela, L. & Álvarez, J. M., Feb 2025, In: Journal of Berry Research. 15, 1, p. 26-47 22 p.Research output: Contribution to journal › Review article › peer-review
2 Scopus citations -
Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View
Carvajal Larenas, F. E., Koziol, M. J. & Caviedes, M., Oct 2024, In: Foods. 13, 20, 3227.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations