| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An overview of some ethnic fermented fish products of the Eastern Himalayan region of India
|
Majumdar, Ranendra K.
|
|
2016
|
|
4 |
p. 276-283
8 p.
|
artikel
|
| 2 |
Apiculture knowledge transmission in a changing world: Can family-owned knowledge be opened?
|
Uchiyama, Yuta
|
|
2017
|
|
4 |
p. 262-267
|
artikel
|
| 3 |
Association of Southeast Asian Nations workshop on ethnic foods
|
Kwon, Dae Young
|
|
2015
|
|
4 |
p. 145-146
2 p.
|
artikel
|
| 4 |
A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India
|
Narzary, Yutika
|
|
2016
|
|
4 |
p. 284-291
8 p.
|
artikel
|
| 5 |
Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura
|
Ghosh, Sushanta
|
|
2016
|
|
4 |
p. 251-256
6 p.
|
artikel
|
| 6 |
Creation of Indian–Chinese cuisine: Chinese food in an Indian city
|
Sankar, Amal
|
|
2017
|
|
4 |
p. 268-273
|
artikel
|
| 7 |
Cuisine culture of the pearl of Mesopotamia: Mardin, Turkey
|
Aslan Ceylan, Jiyan
|
|
2018
|
|
4 |
p. 239-245
|
artikel
|
| 8 |
Does Korean diet based on brown rice really have the effect on treating chronic diseases and on suspending drug use?
|
Jung, Su Jin
|
|
2018
|
|
4 |
p. 231-238
|
artikel
|
| 9 |
Ethnic and paleolithic diet: Where do they stand in inflammation alleviation? A discussion
|
Patel, Seema
|
|
2017
|
|
4 |
p. 236-241
|
artikel
|
| 10 |
Ethnic meat products of Kashmiri wazwan: a review
|
Rather, Sajad A.
|
|
2016
|
|
4 |
p. 246-250
5 p.
|
artikel
|
| 11 |
Ethnic preparation and quality assessment of Chhurpi, a home-made cheese of Ladakh, India
|
Panda, Avik
|
|
2016
|
|
4 |
p. 257-262
6 p.
|
artikel
|
| 12 |
Food, eating behavior, and culture in Chinese society
|
Ma, Guansheng
|
|
2015
|
|
4 |
p. 195-199
5 p.
|
artikel
|
| 13 |
Food taboos and suggestions among Madurese pregnant women: a qualitative study
|
Diana, Rian
|
|
2018
|
|
4 |
p. 246-253
|
artikel
|
| 14 |
Gastronomy as an element of attraction in a tourist destination: the case of Lima, Peru
|
Pérez Gálvez, Jesús Claudio
|
|
2017
|
|
4 |
p. 254-261
|
artikel
|
| 15 |
Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of India
|
Sha, Shankar P.
|
|
2016
|
|
4 |
p. 292-296
5 p.
|
artikel
|
| 16 |
Indian dietary culture
|
Tamang, Jyoti Prakash
|
|
2016
|
|
4 |
p. 243-245
3 p.
|
artikel
|
| 17 |
Jipjang: Following the tradition of preparing a fermented Korean household (jongka) staple food
|
Lee, Chang Hyeon
|
|
2018
|
|
4 |
p. 254-266
|
artikel
|
| 18 |
Kahwa daun: traditional knowledge of a coffee leaf herbal tea from West Sumatera, Indonesia
|
Novita, Rilma
|
|
2018
|
|
4 |
p. 286-291
|
artikel
|
| 19 |
Meat-based ethnic delicacies of Meghalaya state in Eastern Himalaya: preparation methods and significance
|
Govindasamy, Kadirvel
|
|
2018
|
|
4 |
p. 267-271
|
artikel
|
| 20 |
Naturally fermented milk products of the Eastern Himalayas
|
Rai, Ranjita
|
|
2016
|
|
4 |
p. 270-275
6 p.
|
artikel
|
| 21 |
New journal of ethnic foods with Springer Nature
|
Kwon, Dae Young
|
|
2018
|
|
4 |
p. 229-230
|
artikel
|
| 22 |
Origin names of gochu, kimchi, and bibimbap
|
Yang, Hye-Jeong
|
|
2015
|
|
4 |
p. 162-172
11 p.
|
artikel
|
| 23 |
Past and present practices of the Malay food heritage and culture in Malaysia
|
Raji, Mohd Nazri Abdul
|
|
2017
|
|
4 |
p. 221-231
|
artikel
|
| 24 |
Philippine Pili: Composition of the lipid molecular species
|
Pham, Laura J.
|
|
2015
|
|
4 |
p. 147-153
7 p.
|
artikel
|
| 25 |
Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
|
Kongkiattikajorn, Jirasak
|
|
2015
|
|
4 |
p. 186-194
9 p.
|
artikel
|
| 26 |
Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals
|
Ray, Swati
|
|
2016
|
|
4 |
p. 297-299
3 p.
|
artikel
|
| 27 |
Quantification of ethnodietetic knowledge among noninstitutionally trained Siddha practitioners of Virudhunagar District, Tamil Nadu, India
|
Mutheeswaran, Subramanian
|
|
2016
|
|
4 |
p. 263-269
7 p.
|
artikel
|
| 28 |
Recovering the royal cuisine in Chosun Dynasty and its esthetics
|
Chung, Hae-Kyung
|
|
2017
|
|
4 |
p. 242-253
|
artikel
|
| 29 |
Rendang: The treasure of Minangkabau
|
Nurmufida, Muthia
|
|
2017
|
|
4 |
p. 232-235
|
artikel
|
| 30 |
Research on Joseon royal birthday cuisine memos
|
Chung, Hae-Kyung
|
|
2018
|
|
4 |
p. 292-310
|
artikel
|
| 31 |
Rice-based Korean meals (bibimbap and kimbap) have lower glycemic responses and postprandial-triglyceride effects than energy-matched Western meals
|
Jung, Su-Jin
|
|
2015
|
|
4 |
p. 154-161
8 p.
|
artikel
|
| 32 |
Street sale of pulque and sociospatial practices: A gender perspective in central Mexico
|
Blas-Yañez, Sandra
|
|
2018
|
|
4 |
p. 311-316
|
artikel
|
| 33 |
The evaluation of metabolizable energy in traditional Korean food for protein sources
|
Kim, Eunmi
|
|
2015
|
|
4 |
p. 179-185
7 p.
|
artikel
|
| 34 |
The legend of laphet: A Myanmar fermented tea leaf
|
Han, Thazin
|
|
2015
|
|
4 |
p. 173-178
6 p.
|
artikel
|
| 35 |
Traditional plant-based foods and beverages in Bahrain
|
Alalwan, Tariq A.
|
|
2017
|
|
4 |
p. 274-283
|
artikel
|
| 36 |
Turkish cultural heritage: a cup of coffee
|
Yılmaz, Birsen
|
|
2017
|
|
4 |
p. 213-220
|
artikel
|
| 37 |
Urban street vending practices: an investigation of ethnic food safety knowledge, attitudes, and risks among untrained Chinese vendors in chinatown, Kolkata
|
Ghatak, Ishani
|
|
2018
|
|
4 |
p. 272-285
|
artikel
|
| 38 |
Why data creation is important for ethnic foods
|
Kwon, Dae Young
|
|
2017
|
|
4 |
p. 211-212
|
artikel
|
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