| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated human health benefits
|
Shetty, Kalidas
|
|
2018
|
|
1 |
p. 1-3
|
artikel
|
| 2 |
A new strategy to protect Katsura-uri (Japan's heirloom pickling melon, Cucumis melo var. conomon) from extinction
|
Sasaki, Azusa
|
|
2017
|
|
1 |
p. 44-50
7 p.
|
artikel
|
| 3 |
Baijiu (白酒), Chinese liquor: History, classification and manufacture
|
Zheng, Xiao-Wei
|
|
2016
|
|
1 |
p. 19-25
7 p.
|
artikel
|
| 4 |
Calorie reduction of chocolate ganache through substitution of whipped cream
|
Kim, Yu Jin
|
|
2017
|
|
1 |
p. 51-57
7 p.
|
artikel
|
| 5 |
Consumption intention toward ethnic food: determinants of Dayak food choice by Malaysians
|
Ting, Hiram
|
|
2017
|
|
1 |
p. 21-27
7 p.
|
artikel
|
| 6 |
Corrigendum to “Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura” [J Ethn Foods 3 (2016) 251–256]
|
Ghosh, Sushanta
|
|
2017
|
|
1 |
p. 64-
1 p.
|
artikel
|
| 7 |
Effectiveness and acceptance of the developed educational media on the application of a Thai ethnic snack, Thong Pub, with calcium fortification
|
Singhato, Alongkote
|
|
2017
|
|
1 |
p. 58-63
6 p.
|
artikel
|
| 8 |
Elm bark extract improves immunomodulation and ameliorates oxidative stress in irradiated mice
|
Lee, You-Suk
|
|
2017
|
|
1 |
p. 15-20
6 p.
|
artikel
|
| 9 |
Ethnic and traditional Iranian breads: different types, and historical and cultural aspects
|
Karizaki, Vahid Mohammadpour
|
|
2017
|
|
1 |
p. 8-14
7 p.
|
artikel
|
| 10 |
Ethnic fermented and preserved fish products of India and Nepal
|
Thapa, Namrata
|
|
2016
|
|
1 |
p. 69-77
9 p.
|
artikel
|
| 11 |
Ethnic food perspective of North Dakota Common Emmer Wheat and relevance for health benefits targeting type 2 diabetes
|
Christopher, Ashish
|
|
2018
|
|
1 |
p. 66-74
|
artikel
|
| 12 |
Ethnic foods and globalization
|
Kwon, Dae Young
|
|
2017
|
|
1 |
p. 1-2
2 p.
|
artikel
|
| 13 |
Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack
|
Ananthanarayan, Laxmi
|
|
2018
|
|
1 |
p. 54-59
|
artikel
|
| 14 |
Factors affecting households' meat purchase and future meat consumption changes in China: a demand system approach
|
Zhang, Haifeng
|
|
2018
|
|
1 |
p. 24-32
|
artikel
|
| 15 |
Folk to functional: An explorative overview of rice-based fermented foods and beverages in India
|
Ray, Mousumi
|
|
2016
|
|
1 |
p. 5-18
14 p.
|
artikel
|
| 16 |
Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia
|
Hovsepyan, Roman
|
|
2016
|
|
1 |
p. 32-41
10 p.
|
artikel
|
| 17 |
Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories
|
Lee, Chang Hyeon
|
|
2018
|
|
1 |
p. 40-53
|
artikel
|
| 18 |
Ketupat as traditional food of Indonesian culture
|
Rianti, Angelina
|
|
2018
|
|
1 |
p. 4-9
|
artikel
|
| 19 |
Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture: the spread of Korean food in the Soviet Union and Korean diaspora
|
Song, Changzoo
|
|
2016
|
|
1 |
p. 78-84
7 p.
|
artikel
|
| 20 |
Korean diet: Characteristics and historical background
|
Kim, Soon Hee
|
|
2016
|
|
1 |
p. 26-31
6 p.
|
artikel
|
| 21 |
Korean diet prevents obesity and ameliorates insulin resistance in mice fed a high-fat diet
|
Choi, Won Hee
|
|
2017
|
|
1 |
p. 36-43
8 p.
|
artikel
|
| 22 |
Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia
|
Wahyudi, Bertha Araminta
|
|
2017
|
|
1 |
p. 3-7
5 p.
|
artikel
|
| 23 |
Personal values underlying ethnic food choice: Means-end evidence for Japanese food
|
Tey, Yeong S.
|
|
2018
|
|
1 |
p. 33-39
|
artikel
|
| 24 |
Portuguese traditional sausages: different types, nutritional composition, and novel trends
|
Marcos, Cláudia
|
|
2016
|
|
1 |
p. 51-60
10 p.
|
artikel
|
| 25 |
Preparation of contemporary dishes and a functional drink using Japan's heirloom vegetable, Katsura-uri
|
Sasaki, Azusa
|
|
2018
|
|
1 |
p. 60-65
|
artikel
|
| 26 |
Seoul declaration of Korean diet
|
Kwon, Dae Young
|
|
2016
|
|
1 |
p. 1-4
4 p.
|
artikel
|
| 27 |
Siwonhan-mat: The third taste of Korean foods
|
Kang, Soon Ah
|
|
2016
|
|
1 |
p. 61-68
8 p.
|
artikel
|
| 28 |
The geography of yam cultivation in southern Nigeria: Exploring its social meanings and cultural functions
|
Obidiegwu, Jude Ejikeme
|
|
2017
|
|
1 |
p. 28-35
8 p.
|
artikel
|
| 29 |
Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems
|
Pasqualone, Antonella
|
|
2018
|
|
1 |
p. 10-19
|
artikel
|
| 30 |
Traditional Indian way of eating – an overview
|
Hegde, Shweta
|
|
2018
|
|
1 |
p. 20-23
|
artikel
|
| 31 |
Understanding Korean food culture from Korean paintings
|
Chung, Hae Kyung
|
|
2016
|
|
1 |
p. 42-50
9 p.
|
artikel
|
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