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International Journal of Gastronomy & Food Science

Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. Gastronomy and Food Science Contents. Introducing Dittany...

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International Journal of Gastronomy & Food Science | gastronomyfoodscience.com Reviews
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Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. Gastronomy and Food Science Contents. Introducing Dittany...
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1 the journal
2 technical corner
3 editorial board
4 news
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7 promoters
8 mugaritz
9 azti tecnalia
10 basque culinary center
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the journal,technical corner,editorial board,news,events,contributions,promoters,mugaritz,azti tecnalia,basque culinary center,irene aldareguia,endemic,infusion,lamiaceae,mediterranean dishes,threatened,leuconostoc mesenteroides,micro biota distribution
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International Journal of Gastronomy & Food Science | gastronomyfoodscience.com Reviews

https://gastronomyfoodscience.com

Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. Gastronomy and Food Science Contents. Introducing Dittany...

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International Journal of Gastronomy & Food Science » Events

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Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. The 10th International Gastronomy Summit ‘Madrid Fusion 2...

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International Journal of Gastronomy & Food Science » AZTI-Tecnalia

http://www.gastronomyfoodscience.com/azti-tecnalia

Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. 2014 International Journal of Gastronomy and Food Science.

3

International Journal of Gastronomy & Food Science » Lamiaceae

http://www.gastronomyfoodscience.com/tag/lamiaceae

Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. 2014 International Journal of Gastronomy and Food Science.

4

International Journal of Gastronomy & Food Science » News

http://www.gastronomyfoodscience.com/category/news

Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. Microorganism distribution found in wild pre-fermentation...

5

International Journal of Gastronomy & Food Science » Mugaritz

http://www.gastronomyfoodscience.com/mugaritz

Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. 2014 International Journal of Gastronomy and Food Science.

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Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant. Nikos Krigas, Diamanto Lazari, Eleni Maloupa, Maria Stikoudi. Microbiota distribution in sourdough: Influence of high sucrose resistant strains. María García Vilanova, Carmen Díez, Brando Quirino, J. Iñaki Álava. Uses of Rhizopus oryzae in the kitchen. Igor Cantabrana, Ramón Perise, Igor Hernández. 8212; Main Menu —. Gastronomy and Food Science Contents. Introducing Dittany...

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