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 |