- Licenciado en Ciencias de la Educación con mención en Químico Biológicas
- Licenciado en Gastronomía
- Magíster en Alimentos
- Magíster en Química Aplicada
- Magister en Educación con mención en Docencia e Investigación en Educación Superior
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Duarte-Casar, R., Romero-Benavides, J. C., Bailon-Moscoso, N., Navarro-Rojas, M., & Rojas-Le-Fort, M. (2025). Synergies Between Green Chemistry Principles and the Sustainable Development Goals (SDGs) in Developing Eco-Friendly Pesticides. In B. R. Babaniyi & E. E. Babaniyi (Eds.), The Interplay of Pesticides and Climate Change: Environmental Dynamics and Challenges (pp. 291–312). Springer Nature Switzerland. https://doi.org/10.1007/978-3-031-81669-7_11
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González-Jaramillo, N., Bailon-Moscoso, N., Duarte-Casar, R., & Romero-Benavides, J. C. (2023). Alibertia patinoi (Cuatrec.) Delprete & C.H.Perss. (Borojó): food safety, phytochemicals, and aphrodisiac potential. SN Applied Sciences, 5(1). Scopus. https://doi.org/10.1007/s42452-022-05251-1
Romero-Benavides, J. C., Guaraca-Pino, E., Duarte-Casar, R., Rojas-Le-Fort, M., & Bailon-Moscoso, N. (2023). Chenopodium quinoa Willd. and Amaranthus hybridus L.: Ancestral Andean Food Security and Modern Anticancer and Antimicrobial Activity. Pharmaceuticals, 16(12). Scopus. https://doi.org/10.3390/ph16121728
Duarte-Casar, R. (2022). Ají Manabita o Ají Manaba: Presencia en Redes del Condimento de una Provincia. Revista de Gastronomía y Cocina, 1(1). (Ecuador). https://doi.org/10.70221/021220
Duarte-Casar, R. (2022, December 9). Investigación Gastronómica en Ecuador: Comunicando lo que Sabemos. https://doi.org/10.5281/zenodo.7460390
Duarte-Casar, R., & Rojas-Le-Fort, M. (2022). Desmitificando la Esferificación. Revista de Gastronomía y Cocina, 1(1). https://academiaculinaria.org/index.php/gastronomia-cocina/article/view/16
Duarte-Casar, R. (2022). Gelatinización: Más de lo que Parece. Revista de Gastronomía y Cocina, 1(1). https://academiaculinaria.org/index.php/gastronomia-cocina/article/view/6
Rojas-Le-Fort, M., & Duarte-Casar, R. (2022). La Ciencia del Merengue. Revista de Gastronomía y Cocina, 1(1). https://academiaculinaria.org/index.php/gastronomia-cocina/article/view/5
Duarte-Casar, R., & Romero-Benavides, J. C. (2022). Xylosma G. Forst. Genus: Medicinal and Veterinary Use, Phytochemical Composition, and Biological Activity. Plants, 11(9), 1252. https://doi.org/10.3390/plants11091252
González-Jaramillo, N., Bailon-Moscoso, N., Duarte-Casar, R., & Romero-Benavides, J. C. (2022). Peach Palm (Bactris gasipaes Kunth.): Ancestral Tropical Staple with Future Potential. Plants, 11(22), 3134. https://doi.org/10.3390/plants11223134
Duarte-Casar, R., Robalino-Vallejo, J., Buzetta-Ricaurte, M. F., & Rojas-Le-Fort, M. (2022). Toward a characterization of Ecuadorian ceviche: much more than shrimp. Journal of Ethnic Foods, 9(1), 1–12. https://doi.org/10.1186/s42779-022-00131-w
Duarte-Casar, R. (2022). Empanadas en América Latina: Unidad y Diversidad. VI Convención Científica Internacional UTM. https://doi.org/10.6084/m9.figshare.21572571.v1
Duarte-Casar, R. (2022). Caramelización para Cocineros. Revista de Gastronomía y Cocina, 1(1). https://academiaculinaria.org/index.php/gastronomia-cocina/article/view/12
Duarte-Casar, R., & Romero-Benavides, J. C. (2021). Tragia L. Genus: Ethnopharmacological Use, Phytochemical Composition and Biological Activity. Plants, 10(12), 2717. https://doi.org/10.3390/plants10122717
Duarte-Casar, R., Rojas-Le-Fort, M., & Toledo, D. (2021). Antes de la refrigeración: técnicas de conservación y su aplicación en la gastronomía moderna. https://revista.sudamericano.edu.ec/index.php/convergence/article/view/28
Duarte-Casar, R. (2021). Teaching cooking through chemistry (and not the other way round). https://doi.org/10.13140/RG.2.2.14533.37604
Duarte-Casar, R. (2021). Moléculas Alimentarias: Textura Y Sabor - Conferencia 49 Años Espoch. https://doi.org/10.13140/RG.2.2.16831.02726
Duarte-Casar, R. (2021). El laberinto de los sabores: naturales, inocuos, legales... y freaks. Etilmercurio. https://www.etilmercurio.com/em/natural-inocuo-legal-freak
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Duarte-Casar, R., & Rojas Le-Fort, M. (2018, February 16). Soufflé de Chocolate. Le-Fort. https://le-fort.org/souffle-de-chocolate/
Duarte-Casar, R. (2018). Gastronomía molecular. Etilmercurio. https://www.etilmercurio.com/em/gastronomia-molecular
Duarte-Casar, R., Rojas-Le-Fort, M., & Zurita, R. (2018). “Street food” Internacional Chilena: Sánduches y empanadas. Libro de Memorias, XVII SEMINARIO INTERNACIONAL DE SALUD, ALIMENTACIÓN, Y NUTRICIÓN HUMANA, 63–69.