| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Ancestral ritual food of Korean jongka: Historical changes of the table setting
|
Lee, Chang Hyeon
|
|
2018
|
|
2 |
p. 121-132
|
artikel
|
| 2 |
Antiviral activity of Chongkukjang extracts against influenza A virus in vitro and in vivo
|
Wei, Bai
|
|
2015
|
|
2 |
p. 47-51
5 p.
|
artikel
|
| 3 |
Beekeeping and honey production in Japan and South Korea: past and present
|
Kohsaka, Ryo
|
|
2017
|
|
2 |
p. 72-79
8 p.
|
artikel
|
| 4 |
Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa
|
Parkouda, Charles
|
|
2015
|
|
2 |
p. 58-63
6 p.
|
artikel
|
| 5 |
Capturing the relationships between local foods and residents: A case in the Noto region, Japan
|
Kohsaka, Ryo
|
|
|
|
2 |
p. 86-92
|
artikel
|
| 6 |
Characteristics of soybean sprout locally cultivated in the Jeonju region, used for Bibimbap and Kongnamul-gukbap
|
Lee, Young-Eun
|
|
2015
|
|
2 |
p. 84-89
6 p.
|
artikel
|
| 7 |
Corrigendum to “Historical and biological aspects of bibimbap, a Korean ethnic food” [J Ethn Foods 2 (2015) 74–83]
|
Chung, Kyung Rhan
|
|
|
|
2 |
p. 163-164
|
artikel
|
| 8 |
Corrigendum to “Korean diet: Characteristics and historical background” [J Ethn Foods 3 (2016) 26–31]
|
Kim, Soon Hee
|
|
|
|
2 |
p. 165
|
artikel
|
| 9 |
Does siwonhan-mat represent delicious in Korean foods?
|
Jang, Dai Ja
|
|
|
|
2 |
p. 159-162
|
artikel
|
| 10 |
Do historical production practices and culinary heritages really matter? Food with protected geographical indications in Japan and Austria
|
Gugerell, Katharina
|
|
2017
|
|
2 |
p. 118-125
8 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2015
|
|
2 |
p. i-
1 p.
|
artikel
|
| 12 |
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
|
Baek, Hyang-Im
|
|
2015
|
|
2 |
p. 52-57
6 p.
|
artikel
|
| 13 |
Ethnic and traditional Iranian rice-based foods
|
Karizaki, Vahid Mohammadpour
|
|
|
|
2 |
p. 124-134
|
artikel
|
| 14 |
Ethnic foods in transitions: transdisciplinary analytical frameworks to tradition and renovations in Japan
|
Kohsaka, Ryo
|
|
2017
|
|
2 |
p. 65-
1 p.
|
artikel
|
| 15 |
Ethnic meat products of the North African and Mediterranean countries: An overview
|
Gagaoua, Mohammed
|
|
2018
|
|
2 |
p. 83-98
|
artikel
|
| 16 |
Expectations of residents and tourists of agriculture-related certification systems: analysis of public perceptions
|
Uchiyama, Yuta
|
|
2017
|
|
2 |
p. 110-117
8 p.
|
artikel
|
| 17 |
Favorite and traditional rice flour–based puddings, breads, and pastries in the north of Iran: A review
|
Gharibzahedi, Seyed Mohammad Taghi
|
|
2018
|
|
2 |
p. 105-113
|
artikel
|
| 18 |
Food service research and development
|
Kwon, Dae Young
|
|
|
|
2 |
p. 85
|
artikel
|
| 19 |
Gastronomic ethnobiology of “terites”—a traditional Batak Karo medicinal food: A ruminant's stomach content as a human food resource
|
Purba, Endang C.
|
|
2018
|
|
2 |
p. 114-120
|
artikel
|
| 20 |
Health attributes of ethnic vegetables consumed in the Eastern Anatolia region of Turkey: Antioxidant and enzyme-inhibitory properties
|
Dalar, Abdullah
|
|
|
|
2 |
p. 142-149
|
artikel
|
| 21 |
Himachali dham: Food, culture, and heritage
|
Tanwar, Monica
|
|
2018
|
|
2 |
p. 99-104
|
artikel
|
| 22 |
Historical and biological aspects of bibimbap, a Korean ethnic food
|
Chung, Kyung Rhan
|
|
2015
|
|
2 |
p. 74-83
10 p.
|
artikel
|
| 23 |
Historical and contemporary perspectives of the Nyonya food culture in Malaysia
|
Ng, Chien Y.
|
|
|
|
2 |
p. 93-106
|
artikel
|
| 24 |
Historical background of Turkish gastronomy from ancient times until today
|
Batu, Ali
|
|
2018
|
|
2 |
p. 76-82
|
artikel
|
| 25 |
Hypocholesterolemic effects of diets containing different levels of kishk as a dried fermented milk–whole wheat mixture in experimental rats
|
Ali, Rehab F.M.
|
|
|
|
2 |
p. 117-123
|
artikel
|
| 26 |
Japanese sake and evolution of technology: A comparative view with wine and its implications for regional branding and tourism
|
Sato, Jun
|
|
2017
|
|
2 |
p. 88-93
6 p.
|
artikel
|
| 27 |
Japanese sake and tea as place-based products: a comparison of regional certifications of globally important agricultural heritage systems, geopark, biosphere reserves, and geographical indication at product level certification
|
Kajima, Shuichiro
|
|
2017
|
|
2 |
p. 80-87
8 p.
|
artikel
|
| 28 |
Klappertaart: an Indonesian–Dutch influenced traditional food
|
Handoyo, Chrisfella Cokro
|
|
2018
|
|
2 |
p. 147-152
|
artikel
|
| 29 |
Korean traditional fermented fish products: jeotgal
|
Koo, Ok Kyung
|
|
|
|
2 |
p. 107-116
|
artikel
|
| 30 |
Memories of traditional food culture in the kampong setting in Singapore
|
Xiong, De Xuan
|
|
2018
|
|
2 |
p. 133-139
|
artikel
|
| 31 |
Protection of Kyo-yasai (heirloom vegetables in Kyoto) from extinction: a case of Sabaka-daikon (Japan's heirloom white radish, Raphanus sativus) in Maizuru, Japan
|
Nakamura, Takako
|
|
2017
|
|
2 |
p. 103-109
7 p.
|
artikel
|
| 32 |
Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission
|
Uchiyama, Yuta
|
|
2017
|
|
2 |
p. 94-102
9 p.
|
artikel
|
| 33 |
Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu)
|
Jung, Su Jin
|
|
|
|
2 |
p. 150-158
|
artikel
|
| 34 |
Religious ethnic foods
|
Kwon, Dae Young
|
|
2015
|
|
2 |
p. 45-46
2 p.
|
artikel
|
| 35 |
Revisit to Ethiopian traditional barley-based food
|
Mohammed, Jemal
|
|
|
|
2 |
p. 135-141
|
artikel
|
| 36 |
Starch composition, glycemic indices, phenolic constituents, and antioxidative and antidiabetic properties of some common tropical fruits
|
Oboh, Ganiyu
|
|
2015
|
|
2 |
p. 64-73
10 p.
|
artikel
|
| 37 |
The effects of ingredient branding in the food industry: case studies on successful ingredient-branded foods in Japan
|
Kanama, Daisuke
|
|
2017
|
|
2 |
p. 126-131
6 p.
|
artikel
|
| 38 |
The gastronomic cultures' impact on the African cuisine
|
Oktay, Serdar
|
|
2018
|
|
2 |
p. 140-146
|
artikel
|
| 39 |
The myth of washoku: a twisted discourse on the “uniqueness” of national food heritages
|
Kohsaka, Ryo
|
|
2017
|
|
2 |
p. 66-71
6 p.
|
artikel
|
| 40 |
Why Artificial Intelligence is important for ethnic foods?
|
Chun, Kyung-soo
|
|
2018
|
|
2 |
p. 75
|
artikel
|
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